Fleischmanns Rapid Rise Bread Recipes

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FRENCH BREAD ("RAPID RISE")



French Bread (

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.

Provided by Dee514

Categories     Yeast Breads

Time 1h25m

Yield 2 Loaves

Number Of Ingredients 8

5 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 packages fast rising yeast
2 cups hot water (125°-130°F)
1 egg white
1 tablespoon water
cornmeal

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.

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