French Bread ("Rapid Rise")

Recipe by Dee514
READY IN: 1hr 25mins
YIELD: 2 Loaves




  • 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.