Rapid Rise Yeast Bread Recipes

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QUICK YEAST BREAD



Quick Yeast Bread image

If you don't have a bread machine, this is the easiest yeast dough recipe by far. There is no overbearing yeast flavour and it is a good dense bread. Please note: time to make includes rising time.

Provided by Bokenpop aka Mad

Categories     Yeast Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 6

5 cups all-purpose white flour
2 tablespoons yeast (or 2 x 7g pkts)
2 teaspoons sugar
1 teaspoon salt
2 cups warm-hot water
1/4 cup cooking oil

Steps:

  • Put 4 cups of the flour, yeast, sugar and salt into large bowl.
  • Pour in hot water and oil and mix until combined- it will be sticky.
  • Add the remaining flour in increments until dough is no longer sticky.
  • Knead for about 5 minutes until dough is elastic and smooth.
  • Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
  • Punch it down and divide dough into two pieces.
  • Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
  • Bake at 400F for 40 minutes.
  • Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

Nutrition Facts : Calories 1433.6, Fat 31.2, SaturatedFat 4.1, Sodium 1182.3, Carbohydrate 247.6, Fiber 11.7, Sugar 5, Protein 37.1

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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