Prep 1 hr
Cook 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.
- 1301.24 ml all-purpose flour
- 14.79 ml sugar
- 9.85 ml salt
- 2 package fast rising yeast
- 473.18 ml hot water (125°-130°F)
- 1 egg white
- 14.79 ml water
- Set aside 1 cup of flour.
- In a large bowl, mix remaining flour, sugar, salt and yeast.
- Stir hot water into dry mixture.
- Mix in enough reserved flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic (about 8-10 minutes).
- Cover dough and let it rest for 10 minutes.
- Divide dough in half.
- Roll half of dough into a 10x15 inch rectangle.
- Roll dough tightly (like a jelly roll), starting from the long side, and tapering the ends.
- Pinch ends and seam to seal.
- Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal.
- Repeat with remaining half of dough.
- Cover dough and let rise in a warm draft-free place until doubled in size (about 35-40 minutes).
- With a sharp knife or razor blade, make 4 diagonal cuts on the top of each loaf.
- Combine egg white and 1 Tablespoon water, brush on loaves.
- Bake in preheated 425°F oven for 25-30 minutes or until done.
- Remove from baking sheets and cool on wire racks.
- Note: 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.
Super easy to make! Turned out perfectly! After rolling it out, I sprinkled some fresh ground herbs on the bread before rolling it up jelly-roll style. Will definately make again!
This recipe couldn't be easier---I actually think I know what I'm doing when I make it---lol. I've had good and not-so-good results in my bread-baking efforts over the years, so this was such a nice surprise. The family loved it, and my DH was a little disappointed when he saw that I froze the second loaf. I told him I was saving it for next week. The only "effort" needed in this recipe is the 8-10 minutes of kneading. I could have used the dough hook on my mixer, but I figured I could use the exercise (lol), so I kneaded the dough by hand. This recipe is now my first choice for homemade bread. Thanks!
This recipe turned out wonderful!! The bread was perfect in every way. will def make this again and again! I