Recipe: fastest yeast bread ever!

I was so excited on Thursday, September 17th ... it was cool enough during the day (actually pretty rainy, yucky, knitting-or-read-aloud kind of weather) to inspire me to cook a true Fall dinner:  homemade split pea soup, sweet italian sausage, mixed greens salad and homemade bread.  The warmth of the house from taking the chill out of the air was only exceeded by the aroma of successful home cooking!

Here's the bread recipe, tweaked from one I received many years ago from a friend in Greenville, SC.  Kristy's version was very good .... but I'm not one to follow directions too well.
Fastest Yeast Bread Ever (this is how I made it; feel free to tweak as necessary):

Heat to body temp, 1 cup 2% milk with 1 cup plain (full-fat) yogurt
Meanwhile, prove 1 T yeast in 1/2 cup hot (100 degree) water and 1 T sugar

Transfer liquids to bowl and blend in:

• 1-3/4 cups stone ground whole wheat flour
• 1/4 cup Bob's Red Mill whole grain high-fiber cereal (with flaxseed)
• scant 1/4 cup Bob's Red Mill stone-ground corn meal
• 1 T honey

Cover and let dough rise 15 min in warm spot.  If you live in a dry climate, cover with a damp towel to ensure the dough doesn't dry out.

Add 1 T olive oil and stir in.  Than add, 1 cup at a time till a firm dough develops:

• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 4-5 cups unbleached all-purpose flour

Divide dough into two and knead into a stumpy, football shape.  Place on greased baking sheet.  Cut slashes in the top (I always do a Cross and say a little prayer for the health of my family).  Cover and allow to rise another 10 minutes in a warm spot. Preheat oven to 400 while rising.

Brush loaves with olive oil and place in preheated 400 degree oven.  Bake for 20 minutes or so.  Remove from baking sheet and place loaves right on oven rack ... bake another 5 minutes or until hollow-sounding when thumped.

Voila -- yeast bread in an hour that is amazingly good ... warm from the oven and the next day, too!