Easy Yeast Bread
September 05, 2013
Categories: Breads, Budget-Friendly, Cooking For A Crowd, Make-Ahead, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Special Cooking, Fat Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Yeast Bread, Flour more
"I do not cook with yeast. My niece, however, found this fabulous bread recipe that she claims is foolproof. I tend to believe her, since she has the same luck I do with yeast. This makes three loaves."
- Serving Size: 1 (49.2 g)
- Calories 83.6
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 350.6 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 2.7 g
- Sugars - 0.1 g
- Protein - 3.4 g
- Calcium - 9.3 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Combine water, salt and yeast in a large plastic tub or bowl with a lid; set aside for 10 minutes or until it starts to bubble.
Dump flour in all at once and mix with greased hands (dough will be very sticky).
Place lid on tub without sealing, and set dough aside to rise for 1-2 hours.
Preheat oven to 450F; grease three 9x5-inch loaf pans.
Split dough into thirds and press into prepared pans, smoothing the top.
Bake at 450F for 30 minutes, let cool and slice.
If you don't want to make three loaves right away, remaining dough can be refrigerated for up to three weeks.
Tips & Variations
No special items needed.