Best Quick Yeast Bread Recipes

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD

Steps:

• Preheat oven to 400°F.
• Combine milk, oats, molasses and oil in a bowl.
• Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
• Whisk or sift together flours, sugar, salt, baking powder and baking soda.
• Add wet mixture to dry mixture and stir just until combined.
• Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
• Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
• Make 3, 1/4 inch deep, diagonal cuts across each loaf.
• Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
• Let stand about 15 minutes before slicing to serve.

HIDDEN VEGGIE QUICK BREAD (NO YEAST)

Steps:

• First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin). For slightly more watery purees, increase the quantity by 1/3 cup and omit the water. It's easy to make vegetable puree--just cook or bake the vegetables until soft, and then puree in a blender or food processor, adding small amounts of water as necessary. Some that have worked well for me: squash, beans, peas, sweet potatoes and, of course, pumpkin--or combine several. It's easiest to make extra puree and freeze it in 1-cup portions for future loaves. (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.).
• To make the bread, combine dry ingredients in a large bowl.
• In a separate bowl, combine eggs, veggie puree, oil, and water.
• Mix wet ingredients into dry ingredients thoroughly. Add nuts or raisins, if desired.
• Pour batter into a greased loaf pan and bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
• Cool in pan for about 10 minutes; then remove and cool thoroughly on a wire rack.

SAUERKRAUT BEER BREAD QUICK - NO YEAST

Steps:

• 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
• 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee