Quick Bread.

Dying for some delicious homemade bread? Don’t want to take 4-5 hours of your time to have that bread? Enter quick bread, my new favorite recipe.  It’s fast, it’s freaking delicious and it looks pretty damn beautiful. This is a “people impresser”. I. am. telling. you. they will think you slaved over this but, in reality, it only took you a little over an hour. **Pat yourself on the back for fooling everyone**

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No-Time Bread

1 loaf

4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour  **I used all purpose flour, it really doesn’t make much difference
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar

In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.

Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.

Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.

Lightly grease a microwave-safe bowl with vegetable oil and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave. Microwave on HIGH for 25 seconds.

Let rest in the microwave for about five minutes.

Microwave on HIGH for another 25 seconds, then remove.

Let rest and rise for another 15 minutes.

Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.

Recipe courtesy of The Kitchn.

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All Photos by: LuckyPorcupine Co.

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