90 Minute Bread

This homemade bread is easy to make and perfect for busy weeknights. With just a 90-minute rise time, you’ll have freshly baked bread to enjoy in no time. Ideal for serving alongside soups, stews, or your favorite meals. Makes 4 small loaves or 3 large ones.

Ingredients

4 cups warm water
4 Tablespoons active dry yeast
8 Tablespoons granulated sugar
4 Tablespoons vegetable shortening melted
4 teaspoons salt
7-8 cups all-purpose flour

Instructions

Activate the Yeast: In a large bowl, combine 4 cups of warm water (110°F) with 4 tablespoons of active dry yeast. Stir gently to dissolve the yeast and let it sit for 5 minutes, or until the mixture becomes bubbly.
Mix the Dough: Add 8 tablespoons of granulated sugar, 4 tablespoons of melted vegetable shortening, and 4 teaspoons of salt to the yeast mixture. Gradually stir in 7-8 cups of all-purpose flour, one cup at a time, until the dough forms a soft, but not sticky, consistency.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired texture.
First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
Shape the Loaves: After the dough has risen, punch it down to release the air. Divide the dough into 4 small portions (or 3 large portions) and shape each portion into a loaf. Place the loaves into greased bread pans.
Second Rise: Cover the loaves and let them rise again for 30 minutes, or until the dough has doubled in size.
Preheat the Oven: While the dough is rising, preheat your oven to 400°F (200°C).
Bake: Once the loaves have risen, place them in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Remove the loaves from the pans and allow them to cool on a wire rack before slicing and serving.

Notes

Yeast Activation: Ensure that the water is warm but not too hot—about 110°F (43°C)—to activate the yeast properly. If the water is too hot, it could kill the yeast, and the bread won't rise.
Flour Adjustment: Depending on the humidity and flour brand, you may need a little more or less flour than the 7-8 cups specified. Start with 7 cups and gradually add more until you achieve the right dough consistency—soft but not sticky.
Rising Tips: For the best rise, keep the dough in a warm, draft-free area while it rests. If your kitchen is cold, you can preheat your oven to its lowest setting for a couple of minutes, turn it off, and let the dough rise in the oven.
Loaf Size: You can make 4 small loaves or 3 large loaves depending on your preference. Smaller loaves will bake faster, so keep an eye on them!
Storage: Store your freshly baked bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It can be stored at room temperature for up to 3 days. For longer storage, you can freeze the loaves for up to 3 months.
Customizing: Feel free to experiment by adding herbs, garlic, or other seasonings to the dough for a flavorful twist.