How many times have you wanted to make a loaf, looked at the clock and thought ‘No not enough time’. Or thought yes I would like the loaf but I haven’t time to do all that kneading., and bread machine loaves are sort of OK, but they are the wrong shape and have a hole in their bottom. Well your problems are over as this recipe for quick bread, courtesy of Leonie from Traisa near Darmstadt.
It takes about 10 minutes to mix and 1 hour to cook, no kneading and straight forward, and yields a loaf weighing 1 .5 kg/3 lb 5 oz
800 gm/ 1 lb 12 oz/ 7 cups strong bread flour/white or wholemeal etc
2 packets of quick acting yeast
2 level teaspoons of salt
750 ml/ 25 fl oz/3 cups water
4 teaspoons of vinegar
Put all the dry ingredients in a large mixing bowl and stir well to disperse the yeast and salt.
Add the water and vinegar and stir very well.
Pour and scrape in to a loaf tin
Place in the middle of a COLD oven.
Switch it on and set the temperature to 220 C/425 F/Gas 7/Hot.
Set your timer for 60 minutes
When the time is complete, just check the loaf with a skewer or thin knife, as you would for a cake, to check that it is done. It might need 5 or 10 minutes more. There is likely to be some variation depending on the flour that you use.