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Bread Recipe Recomendation

highpress
highpress Posts: 694
edited November -0001 in EggHead Forum
Guys, I'd like to make bread tonight with dinner. Am i too late as most recipes are no knead and require 15-20 hours resting. Anyone have a quick (couple hours or so) that i can whip up a batch of bread? Not really looking for a "loaf" of bread more artisan style where i'll cook it in DO or right on pizza stone. Thanks in advance.
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Comments

  • Fidel
    Fidel Posts: 10,172
    Most bread recipes I know of require a bare minimum of 3-4 hours rise time, then 40-60 minutes or more baking time.

    Nothing comes to mind right off that could get you from flour to bread in a couple hours.
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  • PattyO
    PattyO Posts: 883
    This is a quick bread, made in a loaf pan.
    PattyO

    Beer Bread

    3 C self-rising flour
    3 T Sugar
    12 oz beer

    Preheat oven to 350’
    Place batter in (PAM)greased loaf pan.
    Bake 45-55 min.
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  • highpress
    highpress Posts: 694
    hmm.. maybe i should wait on this then. I'd rather do it right than rush it and make not so good bread...
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  • highpress
    highpress Posts: 694
    Thank you Patty, although i think maybe i'll hold off on the bread tonight. That recipe looks very similar to a loaf MountainGriller did. I'd like to make the one he had made in his DO. Looks perfect. Thanks again, i will file this for future though.

    Here's the thread i was referring to...
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=832346&catid=1
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  • PattyO
    PattyO Posts: 883
    That's very interesting, preheating the dutch oven. I may try that one. Yes, yeast takes a long time. The longer the better. I learned yesterday at the Pittsburgh fest that most pizzarias proof their dough for three days. Some eggers keep it for a week. I had no idea. I let it rise for 2-3 hrs and baked.
    Thanks for the recipe. Happy baking.
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
    Jimmy, Its too late now but I just got back from camping and baking in a dutch oven with briquets and sourdough. About two and a half hours for bread from mixing to slicing, no cooling. No, it wasn't on an egg but it was fast bread in a dutch oven. The trick is an active starter. I have been baking for a while, 20+ years. Generally, bread needs time or planning or both. Bread can be incorporated into a life style-- "Artisan Bread in Five Minutes a Day" google it. You can have a starter that just needs to be warmed and fed. "Straight" bread, no starter is usually a five hour slog.
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