Must TRY this bread.

I feel like I've been keeping something from you. And I'm a bad person because of it.

I have a great bread recipe that I love.
The reasons I love it:
It takes about an hour, start to finish.
It makes 4 loaves. Or 2 loaves, a pan of cinnamon rolls and some breadsticks for dinner.
It's extremely easy.
It's fluffy and delicious.


But it's no artisan bread. I hate that word.

I'm going to post it here and on the food blog because it deserves to be in both places, it's THAT good.

One Hour Bread

10.5 c bread flour or wheat flour (not All-Purpose Flour)
1/2 c sugar
1 heaping tbsp salt
3 rounded tbsp instant yeast
3 tbsp liquid lecithin
4 c hot tap water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. If dough is too dry add more water. Dough should be slightly sticky. Mix for five minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans and hands well with Pam. Shape loaves and cover with a dish towel or Saran wrap. Let rise 20-25 minutes. Bake on 350 for 25 minutes. Recipe makes four loaves of bread.

Notes:
*Lecithin can be purchased at Whole foods or other trendy healthy food store.
*Do not measure lecithin. Pour quarter sized dollops directly into the bowl. You'll thank me when you get some on your fingers.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and an additional tbsp of lecithin. Mix for ten minutes.
*I make this in my Kitchen-Aid. I put all the water in the bottom, add the yeast on top. Then just add all the dry ingredients, THEN the lecithin on top of the flour, etc.

To make into cinnamon rolls:
Just roll 1/4th of your total unrisen dough into a rectangle on your greased up surface. Spread a nice thick layer of butter, then spread a lovely layer of brown sugar, then sprinkle with cinnamon liberally. Roll it up. Then use floss or whatever your preferred method is. Let rise 15-20 minutes. Bake 20 minutes or until tops are browned. Spread with your preferred icing. Mine involves a 1.5c (ISH... I don't measure) powdered sugar, 2 TBSP Butter, a tsp of vanilla and milk to my preferred consistency. YUM.



I have told people... these aren't the world's best cinnamon rolls. But they are really GOOD. No one ever complains when I make them.

This dough could easily be used for:
Pizza (just don't let it rise!)
Breadsticks
Foccaccia
Braided Loaf
Filled Loaf
Cinnamon swirl bread

I've made each of the above and they're all delicious.
Good luck!