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A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.

Will certainly use this recipe for all my last minute bread needs.

I have tried lots of bread machine recipes and this is my new favourite white bread. Excellent white bread and soft for making sandwiches or whatever!

This recipe is to be used only with Express (58 min) or Rapid/Quick (80 min) bake cycles (NOT to be confused with 90 min Cake cycle) that take less than 2 hours to process the bread. My machine has both 60 (ExpressBake) and 80 minutes (Rapid/Quick) cycles and it comes out great from either one.

Read more about ExpressBake at Bread Maker Cycles Settings.

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5 from 1 vote

Express (58-minute) White Bread Fast2eat

A quick 58-minute white bread that is super yummy. Perfect for people who just do not have 3 1/2 hours to wait for their bread to cook. This is a great bread if you only have an hour to make something to take to that party you forgot about.
Prep Time5 mins
Cook Time58 mins
Resting time15 mins
Total Time1 hr 18 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: American, Italian, Mediterranean
Keyword: 58 minutes bread, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, ExpressBake, Fast, Homemade bread, Nut-free, Party, Quick, White Bread
Servings: 16 slices
Calories: 110kcal

Ingredients

  • 280 ml Water (1 cup and 2 tablespoons - hot (46-52°C/115–125°F))
  • 2 tbsp Olive oil or butter
  • 3 cups Bread flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 4.5 tsp Quick dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select “ExpressBake” (58 min – or Rapid/Quick Bake - NOT Cake - or whichever cycle will process yeast bread in about 1 hour). If available Choose loaf size (1.5LB) and Press the Start button.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer.

Notes

Important for 58 min ExpressBake Setting Recipes:
  • DO NOT raise the lid when using the EXPRESS BAKE Breadmaker setting. Doing so can affect the rising of the dough.
  • Carefully measure the hot water and make sure it is between 46-52°C/115–125°F by using a cooking thermometer.
  • Make sure all other ingredients (like flour, sugar, dry milk, butter, etc.) are at room temperature.
  • Only use Quick Rise dry yeast when using the EXPRESS BAKE Breadmaker setting.
  • Express (58 min) or Quick/Rapid (80 min) cycles are NOT the same as Cake cycle (90 min). Cake cycle (90 min) is bread/cakes that use baking soda and/or baking powder as the leavening agent, not yeast. Cake , sometimes called Quick bread by some breadmakers brands do not use kneading, whereas yeast bread (with a few exceptions) require it. New bread machines often have a Rapid, Express, Quick bread cycle as well as a Cake cycle. Therefore, make sure you are using the correct cycle for your recipe!
  • You CANNOT use the Delay Timer for the ExpressBake settings. This would cool the liquid ingredients and affect the way that the bread rises.
  • You CANNOT use the “Crust Color” buttons when baking bread on the ExpressBake™ settings.
  • If the loaf is hard to remove from the pan, let it sit for about 5 minutes to cool. Shake the bread out of the pan and wait for 15 minutes before slicing.
  • You should only use “Bread Machine” flour for the ExpressBake setting recipes.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 110kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 0.2mg
Olives & Garlic Express (58-minute) White Bread Fast2eat
Salty olives add a depth of flavour to this white bread recipe! It’s subtle and salty and delicious.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This breadmaker bread turned out so wonderfully delicious. The taste is incredible and the texture is superb.

The honey added sweetness and the walnuts and walnut (or olive) oil added a deep, rich flavor to this tasty breadmaker bread.

Quick, easy and delicious. Also a great sandwich bread because of the texture.

I like it best sliced and served with a wedge of creamy blue cheese (at room temperature) and topped with a spoonful of natural honeycomb.

I have other recipes for Walnut Bread & Raisin Walnut Bread that are also wonderful.

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5 from 2 votes

Honeyed Walnut Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Appetizer, Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Holidays, Homemade bread, Homemade oven-dried tomatoes, Honey, Party, Walnut, Walnuts, White Bread
Servings: 20 slices
Calories: 158kcal

Ingredients

  • 1 1/3 cups Water
  • 5 tbsp Honey
  • 3 tbsp Oil walnut or olive oil
  • 4 cups Bread flour
  • 1/3 cup Milk powder nonfat
  • 1 tsp Salt
  • 1 1/4 tsp Active dry yeast
  • 1 cup Walnut toasted coarsely chopped

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes

Also try
Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe
Raisin Walnut Bread Fast2eat
Check out this recipe

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 126mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.6mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Also called Brazilian Pão de Queijo (Cheese Puffs).

To quickly kill your craving for the Brazilian Pão de Queijo (Cheese Puffs) with a low-fat, gluten-free, low-carb, super fast, convenient, easy, nutritious, delicious and few ingredients recipe. If you love Brazilian Pão de Queijo (Cheese Puffs), but do not want to waste a lot of time preparing and want a version to eat without guilt, you won’t resist that Cheese Pancake!

My kids (and myself) love it. We always do it for breakfast, afternoon snack or dinner as well.

You can eat plain, or you can add whatever you wish.

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5 from 1 vote

10 Minutes Cheese Pancake (or Brazilian Pão de Queijo) Fast2eat

The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Brazilian
Keyword: 10 Minutes, Appetizer, Brazilian, Bread, Breakfast, Cheese, Cheese Pancake, Cheese Puffs, Clean eating, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low calories, Low carb, Pão de Queijo, Snack
Servings: 1 person
Calories: 335kcal

Ingredients

  • 1 Egg
  • 2 tbsp Cream cheese
  • 2 tbsp Parmesan cheese
  • 3 tbsp Tapioca starch

Instructions

  • Slightly beat the egg in a bowl. Add the remaining ingredients and mix well.
  • Throw in a non-stick (if not, brush a little olive oil) mini skillet, cover and bake on low heat for about 5 minutes.
  • Flip only when the mixture is no longer liquid and release from the bottom.
  • Cover and bake on the other side for about 3 minutes.
  • It is ready when golden brown on both sides!
  • Couldn’t be Easier, could it? Delight yourself while warm.

Notes

Tip: You can add other ingredients to your cheese Pancakes, such as shredded chicken, turkey breast, ham, shredded beef or even arugula with carrots, oregano or other herbs or more cheese. Or reduce fat by replacing parmesan and cream cheese for 2 tablespoons fat-free cottage cheese.

Nutrition

Calories: 335kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 235mg | Sodium: 410mg | Sugar: 2g | Vitamin A: 1000IU | Calcium: 240mg | Iron: 0.7mg

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Slow-roasting tomatoes bring out such sweet, intense flavor. You get almost all of the concentrated flavor of sun-dried tomatoes but without the drying.

Mixed with tons of garlic, oregano, and fresh basil, I don’t know how it works… but it tastes like heaven in your mouth. They take on an intensely deep flavour after roasting and can be used in many different ways. It’s perfect to eat with toast, bread, crackers, salads, pasta, goat cheese, bocconcini… you name it.

My mom makes it since I was a child and everyone loves it.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

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5 from 1 vote

Slow-Roasted Tomato Fast2eat Recipe

Basically, tossing them in olive oil, dusting with a bit of salt, garlic and herbs, and baking at a low temperature for an hour – makes them unbelievable.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizers & Starters, Side Dish
Servings: 5 people
Calories: 146kcal

Ingredients

  • 10 Tomato Roma or any good, ripe tomato - 10 is about 1kg/2 lbs
  • 1 tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Minced Garlic
  • 1/4 cup Olive oil extra virgin
  • Basil thinly sliced or chopped
  • Oregano
  • Sage
  • 1 Bay leaf
  • Black pepper optional

Instructions

  • Wash all whole tomatoes thoroughly under clean, running water.
  • Cut the tomatoes in half through the equator (not through the stem).
  • Remove the seeds and gelatinous pulp.
  • Cut each half in 4.
  • Place tomato pieces into a Strainer and toss with salt and sugar to drain off liquid.
  • Preheat oven to 190C/375F.
  • Put the tomatoes onto a large rimmed Baking Sheet.
  • Toss in all other ingredients. Stir until well-coated.
  • Roast in the oven for 30 minutes. Using a Spatula, stir the tomatoes and roast for more 30 minutes until tomatoes are softened but not falling apart.
  • Turn off the oven and let cool.
  • Taste and add additional salt and pepper if desired. Remove Bay leaf and set aside.
  • To store, place in clean Airtight Containers.
  • Eat with toast, breads, crackers, salads, pasta, goat cheese, bocconcini or refrigerate for up to 2 weeks or freeze for up to a couple of months.

Notes

I suggest using Roma or Plum tomatoes because they have thicker flesh with fewer seeds and less juice than regular tomatoes, but feel free to use any tomato for this recipe.
You can add other fresh hardy herbs such as fresh thyme, rosemary… as desired.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 482mg | Potassium: 482mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1650IU | Vitamin C: 35.5mg | Calcium: 30mg | Iron: 0.7mg

Tomato Dehydrated with Pink Salt Fast2eat Recipe
The secret is in the dehydration, made with Himalayan pink salt, and also the combination of the Bocconcini in pesto sauce with the savory.
Check out this recipe

Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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