Kelly JensenThis Loafnest quick bread recipe has 5 simple ingredients and bakes quick in your Loafnest Dutch oven, one of the best Loafnest recipes! Prep this bread for dinner or to make sliced sandwich bread for lunches.
Great for toasting up for breakfast or brunch, an amazing way to impress your brunch guests, friends, and family.
I am a huge fan of my Loafnest – it makes baking bread SO easy. I normally do a easy 4 ingredient overnight no knead bread or sourdough recipe, but I needed a faster last-minute bread for dinner one night, and this simple quick yeast bread recipe was born. The cornmeal on the bottom of the crust was a really fun texture and added some great flavor.
This Loafnest Quick Yeast Bread Recipe Is:
- Simple
- Made with pantry staple ingredients
- Fast
- Easy
- Ready in under 2 hours
- Vegan, vegetarian, egg free, and dairy free!
- Perfect for the Loafnest Dutch oven bread pan!
Easy Loafnest Recipes for the Win!
I decided to upgrade my Dutch oven to a Loafnest for baking bread, and it was the best decision. The Loafnest makes the perfect sized loaf (not to big or small) every time. It makes great sandwich bread, garlic bread, toast, and even sourdough. I made this simple quick bread in the Loafnest, and it was ready in about 2 hours. It’s easy to mix, knead, rise, and bake… and you have some delicious bread in no time! If you don’t have a loafnest, you can get one on Amazon here!
What’s In This 2 Hour Yeast Bread Recipe?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Warm Water: Use bottled or tap, whichever you would drink.
- Salt: For breads I like a fine ground sea salt which mixes into the dough evenly.
- Sugar: I used a granulated white sugar, but you can use a natural sweetener to keep it refined sugar free.
- Instant Yeast: I recently tried out this instant yeast on a whim (normally I buy active dry) and I absolutely love it! Instant yeast is great for both overnight breads and this easy quick whole wheat sliced bread recipe too!
- All Purpose Flour: We are fans of this flour here, and I keep my pantry stocked up with this. I made my quick bread loaves with this flour.
- Cornmeal: Great for dusting on the bottom of this bread, it gives the bread a great texture and flavor after being baked.
Easy Make Ahead Bread Recipe for Entertaining!
This vegan quick yeast bread recipe is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep one (or a few) loaves ahead of time, and slice and freeze some for later. Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Freezing ingredients is also a great way to use up food that may be expiring soon. Check out all my make ahead meals on The Herbeevore for some inso to help you prep, keep, heat, and heat!
How Do I Bake Bread in a Loafnest?
- In a large mixing bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time.
- Knead by hand for 5 minutes or so, until dough is soft and springy. Allow dough to rest for at least 1 hour, but up to 2 in a warm location. If its cold, I like to preheat my oven for a minute, turn it off, and let the dough sit in the warm oven to rise.
- Preaheat the oven to 400 degrees Fahrenheit, and place your Loafnest inside to warm up. Once dough has risen and doubled in size, knead it back down and form into 2 boule loaves. Sprinkle parchment paper with corn meal and let dough sit on corn meal to rest for 10 minutes while oven preheats.
- Once oven reaches temperature, carefully remove the Loafnest from the oven (use caution, it will be hot). Place dough, cornmeal side down, into the Loafnest and cover. Bake bread for 30 minutes with the lid on, then remove the lid and bake for another 10 minutes until top is golden brown.
- Remove the Loafnest from oven and allow to cool for 15 minutes on a baking sheet before slicing… mangia!
One of the BEST Pantry Staple Bread Recipes
This vegan quick yeast bread recipe is a fantastic pantry-staple meal – it’s one of our go-to Loafnest recipes! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
Other Simple and Easy Bread Recipes You’ll Love!
Clay Pot Sourdough Recipe (Vegan, Vegetarian)
Whole Wheat Pretzel Wreath with Sweet Herb Mustard Dipping Sauce
Sourdough Bagels Recipe (Vegan)
Vegan Garlic Breadsticks Recipe (Copy Cat Recipe, Vegan)
Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)
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Loafnest Quick Bread Recipe
Equipment
- Loafnest
Ingredients
- 1 cup warm water
- 1.5 teaspoon Himalayan sea salt
- 1.5 teaspoon sugar
- 1.5 teaspoon active dry yeast
- 2 cups all purpose flour plus extra for kneading
- 2 tablespoons cornmeal
Instructions
- In a large mixing bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time.
- Prepare your kneading surface by sprinkling flour over a clean work surface (I use a large silicon baking mat). Knead by hand for 5 minutes or so, until dough is soft and springy. Allow dough to rest for at least 1 hour, but up to 2 in a warm location. If its cold outside, I like to preheat my oven for a minute, turn it off, and let the dough sit in the warm oven to rise.
- Preaheat the oven to 400 degrees Fahrenheit, and place your Loafnest inside to heat up. Once dough has risen and doubled in size, knead it back down and form into a loaf. Sprinkle parchment paper with corn meal and let dough sit on corn meal to rest for 10 minutes while oven preheats.
- Once oven reaches temperature, carefully remove the Loafnest from the oven (use caution, it will be extremely hot). Place dough, cornmeal side down, into the Loafnest and cover. Bake bread for 30 minutes with the lid on, then remove the lid and bake for another 10 minutes until top is golden brown.
- Remove the Loafnest from oven and allow to cool for 15 minutes on a baking sheet before slicing… mangia!
Nutrition
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My dough was so sticky it was unkneable….i ended up adding close to 3/4 c to even be able to work with it. The 2c flour to 1c water ratio doesn’t seem right to me…is this correct?
Hi Kathy, the 2:1 dough to water ratio has always worked for me, but thank you for letting me know that it can take more flour. I will make a note of that in the recipe card. I hope the bread turned out without kneading, please let me know how it went.
– Kelly
Thank you. Always in the lookout for new Loafnest recipes. Can you please give the ingredient amounts in grams? Much obliged.