1 hour bread

i used to make bread all of the time, but lately i just feel like i don't have the time. rising, proofing, baking, etc. takes a good chunk of time. but my sister found this recipe on my cousins' blog. i have made it twice now it's absolutely dreamy. i've made it in both all wheat or half-white/half-wheat iterations. no matter what i do, it's the lightest bread i've ever made. i LOVE it. now there's really no excuse not to have homemade bread always on hand.

(this comes from my cousin, trina brumble - i hope she doesn't mind i'm sharing this! it's too good not to!)

3 1/2 c. whole wheat flour
1/3 c. vital wheat gluten
1 1/4 tbs. instant yeast
2 1/2 c. steaming hot water (120-130° f)

1 tbs. salt
1/3 c. oil
1/3 c. honey
1 1/2 tbs. lemon juice

1 1/2 c. whole wheat flour

Mix together the 1st 3 ingredients in your Bosch. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).

Add salt, oil, honey, and lemon juice and beat for 1 minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled countertop; divide, shape into 2 loves, place in greased bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of the pan. Do not remove bread from oven; turn oven to 350F and bake for 30 minutes. Remove from pans.

Another tip….when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.