3 Hour White Bread

3 Hour White Bread

When I want bread I don't have the patience to wait until the next day, so when I found this recipe I was sold! Simple ingredients, quick turn around, and delicious results! 


2 cups milk
1 tbsp salt
2 tbsp butter
1 package dry yeast
1/2 cup warm water
2 tbsp sugar
6-7 cups flour

*Yields two small-medium sized loaves. Double for a crowd, but don't go too big! Small batches makes keeping the dough light and airy much easier. 


1. Add yeast, warm water, and sugar to measuring cup. Mix well. Let sit for 8-10 min to make sure yeast is active (bubbles will form).

2. While yeast is activating, combine milk, salt, and butter in sauce pan. Heat until bubbles form on edge of surface, then remove from heat.

**If mixture gets any sort of rolling boil, remove from heat and let cool before adding. A mixture that is too hot will kill your yeast! Proven test (since of course I forgot about my mix and let it get to boil)- if you can put your finger in the liquid and leave it there without burning you are ready for step 3!

3. Add warm mixture and yeast to 3 cups flour and stir. Gradually add more flour, about 3 cups.

IMPORTANT NOTE: If dough is sticky and your first thought is to add more flour, DON'T! As long as all of the ingredients are combined and dough is mostly sticking together in the bowl leave it alone. The secret to fluffy bread is using as little flour as possible!

4. Knead dough for about a minute, just long enough to fold it over a few times to ensure all the ingredients have blended thoroughly, then add back to bowl. Place towel over the top of the bowl and let sit in warm room for 1-1 1/2 hours. 

5. Lightly grease two loaf pans. Remove dough (should have doubled in size) from bowl and place half into each loaf pan. Cover with towel and let sit for an additional 30 min-1 hour. 

*During this time you should again notice rising in the dough. 

6. Heat oven to 400 degrees, bake for 40 min. You know it's done when you tap the crust and the bread sounds almost hollow. 

7. Enjoy right away with butter and some of our homestead jelly, or let cool and wrap in seran wrap to save. Bread is best if eaten within a day or two. 

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Hey Kim! The loaf pans are on the smaller side, about 6" long by 3" wide.

Alyssa Hughes

This sounds amazing, what size is your loaf pan?

Kim Smith

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