One-Rise Mixer Bread

This bread recipe is an excellent example of a no-knead bread. If you have never made homemade bread, this recipe is a good place to start. The recipe includes yeast, but uses a mixer or just a fork instead of kneading. The resulting bread is airy because of the yeast and rich because of the egg and sour cream. I substituted plain Greek yogurt for the sour cream, but either will work here. This bread has just a single rise in the pan that it will be baked in, so it could not be easier.

Mom remembers making this bread because it is easy and delicious. It is good for a relatively quick bread because the rise time is less than an hour. The recipe calls for using mini-loaf pans or muffin cups. I used muffin cups, so the baking time was about 20 minutes. I did not add any mix-ins, but as you can see below, Mom's recipe proposes an option of mixing in bacon. Just about any mix-in could be used.

One-Rise Mixer Bread 

• 1 package yeast
• 1/4 cup very hot water (120 degrees)
• 2 1/3 cup flour
• 2 Tbsp. sugar
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 cup sour cream
• 1 egg

Grease 8 mini-loaf pans or 12 medium muffin cups. In a large mixer bowl, dissolve yeast in water. Add 1 1/3 cup of the flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 2 minutes on high speed or 380 strokes by hand, scraping the bowl occasionally. Stir in remaining flour thoroughly. Divide batter evenly into pans. Let rise in a warm place for 50 minutes. Batter will rise but will not double. Bake at 350 for 20 to 30 minutes until golden brown. Serve warm. Enjoy!