This is the base quickrise bread recipe which can be modified.
In a large bowl mix:
2 cups bread flour
1 Tbsp yeast
1 tsp salt
Add
1 cup room temp water
1 - 2 Tbsp olive oil (or other fat)
Wire whip to a batter *
Knead in 2-½ to 3 cups (whole wheat!) flour with dough hook or hand. Watch for the dough to separate from the bowl as you add the last bit. This is your cue that you have a good soft dough in process.
Knead for 10 minutes.
Make a ball of the dough. Place in oiled (3 quart or larger) bowl. Turn the dough over so the top is also oiled.
Cover with plastic wrap and towel. Let rise for about an hour or till doubled in size.
***
Punch down the dough. Let rest for a few minutes. Prep your bread pan with shortening or oil.
Form the loaf and place in the pan (or on the baking sheet, or…) Cover with towel again.
Let rise for another hour or doubling in size.
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Pre heat oven to 350 F. (start pre-heat halfway through the second rise)
Bake ~45 minutes for loaf bread
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