Who doesn’t appreciate soft delicious home made bread. For me, there is nothing more comforting than the scent of bread right out of the oven ; permeating the entire house mmmm a total comfort that’s for sure.
This bread recipe is super simple, easy to make, ready in about 2 hours, yes 2 hours and to top it all off; there is no need to knead. That’s right no kneading. My grandmother would have really appreciated this one for sure. Can’t get much better than that especially when your talking homemade bread.
I remember it used to take my mother , well everybody’s mother the entire day. Store bought sliced bread wasn’t something we saw a lot of. From the time us little ones went to school until well after we came home, Momma would still be in the kitchen slaving over the stove we would joke. Sometimes we’d be lucky if she got up super early she may have it ready when we arrived home.
Imagine it now, 5 little girls, well maybe 7 or 8 if we had our friends with us. Fighting to get that 1st slice. The Heel we called it. Many Newfoundlanders have another name for it. The bread was so good especially with real butter melting down your chin. Sometimes the butter wouldn’t melt all the way because the bread was too soft to spread it on and you’d have a juicy little morsel to bite into yum.
We like Molasses and butter now, Crosbys of course. I’m not sure if we couldn’t wait for it or if we just didn’t have any growing up but we sure love it now. Never heard of it? Here’s a link, It tastes even better warmed on the stove with a little butter added.
I cannot take credit for this wonderful recipe but I can assure you it is Tried & True to me as all my recipes on here. Each and every recipe has been tried and tested before it goes onto the site. This bread recipe is always my ‘Go To” recipe and I make it at least once a week. Its great because it only makes 3 loaves at a time which makes it super convenient.
Can you believe I haven’t bought store bought bread in over 10 years!
I came across this recipe a few years ago when I was trying to teach myself how. I found it in a wonderful group on Facebook Called Cape Breton Cookbook you can find it here:
They are a fantastic group of people with the most wonderful recipes in their files, I just love it and as you can see from the picture, my bread baking skills have developed quite nicely. I’ve taught so many people how to make bread this way my son, my husband, my sisters, aunties & friends and even my grandson its really truly amazing!
How to make Quick Rise Bread:
Two Hour Bread by Christina Avery
- 3 cups lukewarm water
- ¼ cup sugar
- 6 tbsp. oil (or melted shortening)
- 1 tsp. salt
- 2 tbsp. (2 packages) quick rise yeast
- 1 egg ( I use 2)
- 7-8 cups flour or enough to make workable dough
Mix your yeast with 4 cups flour.
In a separate bowl, whip egg, sugar, oil and water.
Add flour/yeast mixture. Blend well with a wooden spoon
Add remaining flour and salt. ( I mix together 1st)
Mix dough with your hands until enough flour has been used so it is no longer sticky. Slightly sticky ok.
Let rise in bowl for 15 minutes. Punch down. Do not knead! Let rise again for 15 minutes. Punch down again and form into loaves or buns.
(I usually just mix & rise until double then punch down & shape into 3 loaves or buns)
Cover and let rise 1 hour or 1 hour 10 minutes.
Bake at 350 degrees for 15 – 18 minutes for buns; 35 -40 minutes for loaves.
Makes 3 loaves.
Here are some fantastic tips for new Bread Makers:
Make sure dough rises in a warm place.
If it is too cool in my home, I put my oven light on and let dough rise both times in the warm oven. If you are using oven to keep your dough warm, please remember to take out about 10 minutes early so you can heat your oven.
Make sure your water is not too hot or too cold. Too hot will kill your yeast. It will not rise. Too cold will make for a long day. Put your wrist under the water if you cant feel the difference between the temperature of the water and your wrist your good to go.
I put a bit of oil on the bread once it goes in the pans to rise, then I put a clean dish towel over the bread to keep warmth in just so it doesn’t stick.
I brush the top of bread with butter as soon as it comes out of the oven fully baked of course. This will make a nice soft crust.
Always grease your pans. I also grease the bowl my dough rises in just a little bit.
You can also make rolls with this recipe, approximately 3 dozen dinner rolls, or you can make 2 loaves and some rolls. You can also make raisin or even herbed bread or cinnamon rolls or cinnamon roll bread I’ve done them all. I’ll show you how below.
I recorded a video making this versatile bread with my grandson. Two Actually. Yes, I taught him when he was only 11 or 12.
You can make single rolls and put them in a square pan, or you can make rolls in muffin tins with 2 balls or with 3 balls (3 are called cloverleaf rolls). For bread you can make a single roll or make 2 or 3 buns for a double loaf and put in same pan.
We made Cinamon roll, white sandwich and raisin:
Should you decide to make the cinamon roll simply roll out into a rectangle and spread a few tablespoons of butter over it then sprinkle a very generous amout of cinamon and sugar overtop roll up from the long side and place seam side down into your bread pan or cut into 12 – 1 ” slices for cinamon buns.
If you want to make raisin simply fold in dried raisins or cranberries before shaping into loaves. Its quite delicious I have to say. These cinnamon rolls were made from this recipe.
Its truly versatile I also made these delicious Newfoundland toutons with this dough. The video tutorial is under Blog, Breads & Rolls
This recipe calls for Instant Quick rise yeast. There is no need to proof this yeast. I like Fleischmanns find it here:
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