Quick is relative of course, as this is a yeast bread not a short bread.

1 Tbls active dry yeast (1 packets)
1/4 cup warm water (about 90-100 degrees)
3/4 cups hot water
1 1/2 tablespoons sugar
1/2 tablespoon salt
1 1/2 cups flour
2 tablespoons + 2 teaspoons light olive oil or peanut oil
1 1/2 cups flour

Combine yeast and warm water in a small bowl, set aside and once it blooms (gets all frothy)

Stir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 1 1/2 cups of flour and mix.

Add oil, yeast mixture and remaining 1 1/2 cups of flour and mix well. The dough should be very sticky and pull away from the bowl. Oil another bowl, dump in and cover with towel in a warm spot to rise for at least 45 minutes.

On a lightly floured surface, divide the dough into half. Shape into loaf and place on cookie sheet (do not grease it). Cover dough with foil and let rise for another 45 minutes.

Bake in a 375 degree oven for 23 to 27 minutes, tap the loaf, it should sound hollow.

Allow the bread to rest for at least an hour before slicing it.