1/9 Photos of French Bread ("Rapid Rise")
1 hr 25 mins
This recipe makes a rather good French loaf. Since it uses "rapid rise" yeast, it is quicker to make because it only needs 1 rise instead of 2. Prep time includes 40 minute rising time.
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Units: US | Metric
- 1Set aside 1 cup of flour.
- 2In a large bowl, mix remaining flour, sugar, salt and yeast.
- 3Stir hot water into dry mixture.
- 4Mix in enough reserved flour to make a soft dough.
- 5On lightly floured surface, knead dough until smooth and elastic (about 8-10 minutes).
- 6Cover dough and let it rest for 10 minutes.
- 7Divide dough in half.
- 8Roll half of dough into a 10x15 inch rectangle.
- 9Roll dough tightly (like a jelly roll), starting from the long side, and tapering the ends.
- 10Pinch ends and seam to seal.
- 11Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal.
- 12Repeat with remaining half of dough.
- 13Cover dough and let rise in a warm draft-free place until doubled in size (about 35-40 minutes).
- 14With a sharp knife or razor blade, make 4 diagonal cuts on the top of each loaf.
- 15Combine egg white and 1 Tablespoon water, brush on loaves.
- 16Bake in preheated 425°F oven for 25-30 minutes or until done.
- 17Remove from baking sheets and cool on wire racks.
- 18Note: If you want to make baguettes instead of loaves, you can roll the dough into a rope (by hand) to get the longer thinner shape.
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Nutritional Facts for French Bread ("Rapid Rise")
Serving Size: 1 (1249 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1307.6
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 2370.8 mg
- Total Carbohydrate 271.7 g
- Dietary Fiber 11.2 g
- Sugars 7.3 g
- Protein 40.2 g