French Bread Rapid Rise Recipes

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HOMEMADE FRENCH BREAD



Homemade French Bread image

This is an easy recipe that uses only a few ingredients and a little bit of technique.

Provided by Holly Nilsson

Categories     Bread

Time 2h37m

Number Of Ingredients 6

1 tablespoon sugar
1 cup warm water (110° to 115°)
1 package active dry yeast (2 ¼ teaspoons)
¾ teaspoon salt
2 ¾ to 3 cups flour
1 egg white

Steps:

  • Combine sugar and 1 cup warm water in a bowl. Stir in yeast and let stand 5 minutes.
  • Stir in salt and 2 cups of flour. Continue adding flour a bit at a time to form a stiff dough. Knead until about 5 minutes (or use a dough hook on a stand mixer per notes below).
  • Place dough in a greased bowl and cover with a kitchen towel. Let rise 1 hour or until doubled. Punch dough down and let rise 30 minutes more.
  • Roll dough into a 14"x10" square and roll up jelly roll style to create a 14"x2.5" loaf. Place on a parchment lined pan seam side down. Using a sharp knife, cut 3-4 diagonal slits into the loaf (about ¼" deep).
  • Cover with a damp towel and let rise 30-40 minutes or until doubled. Brush bread with egg white. Preheat oven to 425°F.
  • Place in the oven and bake 20-25 minutes or until browned. Cool on a baking rack.

Nutrition Facts : Calories 95 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY FRENCH BREAD RECIPE



Easy French Bread Recipe image

This is the BEST Homemade French Bread recipe! It makes two loaves of crusty and soft french bread and is the perfect side dish for any meal.

Provided by Dorothy Kern

Categories     Side Dish

Time 1h25m

Number Of Ingredients 6

4 1/2 - 5 cups (558-620g) all-purpose flour (divided)
2 packets Fleischman's Yeast Rapid Rise Yeast (or any instant yeast (4 1/2 teaspoons))
2 teaspoons salt
1 ¾ cups (414ml) water
1 tablespoon olive oil
1 egg white

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.

Nutrition Facts : ServingSize 1 serving, Calories 121 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 237 mg, Fiber 1 g, Sugar 1 g

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