Best French Bread Rapid Rise Recipes

EASY FRENCH BREAD RECIPE

Steps:

• Add 1 cup of flour to the bowl of a stand mixer fitted with the dough hook. Add yeast and salt and whisk to combine.
• Place water in a heat-proof measuring cup. Heat for about one minute (maybe longer, it depends on your microwave) until water is between 120°-130°F. It's best to check this with an instant-read thermometer, but if you don't have one, think hot bath water. Add oil to water, then pour into dry ingredients.
• Run mixer with dough hook, scraping the sides of the bowl, just until the flour is all moistened. Add 2 more cups of flour, mix, then add an another 1 1/2 cups of flour and let the mixer run until the dough is thick and starts to come together, adding an additional 1/2 cup flour as needed. It won't form a ball but will only be slightly sticky to the touch.
• Turn dough out onto a floured surface and knead until the dough forms a ball and is elastic and springs back when pressed with two fingers; cover and let rest 10 minutes.
• After 10 minutes, divide the dough into two equal pieces. Roll each piece of dough into an approximate 12x15-inch rectangle (no need to be exact) and roll it up from the long side. Pinch the ends to form the pointy ends of the loaf.
• Place loaves on a cookie sheet covered with a silicone baking mat or parchment paper. Cover and let rise until double in size, about 45 minutes.
• Preheat oven to 400°F.
• Uncover loaves and use a sharp knife to score 4-5 times on top to create the French bread look. Brush the dough lightly with egg wash.
• Bake for 20-25 minutes or until the loaves are golden and hard and sound hollow if knocked on. To make a browner and crunchier crust, as shown in the photos, do a second brushing with egg white after 15 minutes of baking.
• Cool slightly before serving, store in an airtight container for up to 3 days.

FRENCH BREAD ("RAPID RISE")

Steps:

• 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.