Made in a stand mixer with a dough hook, or in a bread machine, it’s crusty on the outside, moist on the inside. Just do everything wrong, and it still comes out bread.
I’m still struggling with a broken arm and an almost unusable hand, but I’ve gotten a bit bored with the endless potato or herbed bread, plus it’s spring (almost summer-like) so my husband isn’t in the mood to do anything inside… With spaghetti for dinner, and dinner 2 hours away, I wanted bread, and didn’t have any. So how to make bread rise faster? Add too much sugar and too much yeast, and let the mixer do it’s thing…
2 Hour Bread – makes 2 loaves
1 1/4 cups very hot water
2 teaspoons salt
1 tablespoon white cane sugar
Stir well, to completely dissolve the sugar and salt.
Combine in the mixer’s bowl and attach the dough hook:
1 packet of yeast
3 1/2 cups whole wheat bread flour
As soon as the water is lukewarm, turn the stand mixer on low, and add the water mixture to the flour mixture. Let the machine run for 10 minutes, scraping the sides down at least once to be sure all the flour is incorporated.
With the mixer still running on low, add:
1 tablespoon olive oil
Let the mixer work on low for another 5 minutes
Turn the mixer off, remove the dough hook, Divide the dough in half and put on a a well floured cookie sheet, shaping the dough using your fingers only — remember it’s going to spread out rather than rise, so keep it in two rather narrow stripes. Stipple the top of the stripes with your fingertips and spritz the dough with enough water to almost fill the indentations.
Cover it loosely with plastic wrap and let it rise for 45 minutes. Lightly spritz the dough with water every 15 minutes, and cover it back up.
Meanwhile, preheat the oven to 425°F.
When the 45 minutes are up, spritz the dough and the cookie sheet with water, and put it into your very hot oven for 30 minutes.