Rapid Rise French Bread

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"DIY french bread."
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Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Set aside 1 cup flour. In a large mixing bowl, mix remaining flour, sugar, salt, and yeast.
  2. Stir hot water into dry mixture. Mix in enough reserved flour to make soft dough.
  3. Knead until smooth and elastic. Cover; let rest 10 minutes.
  4. Divide dough in half. Roll half of dough to 15x10 in rectangle. Roll up tightly from long side like a jelly roll, tapering ends. Pinch seams and ends to seal.
  5. Place seam side down on greased baking sheet sprinkled with cornmeal.
  6. Repeat with remaining half. Cover; let rise in warm draft-free place until doubled in size, about 35-40 minutes.
  7. With a sharp knife, make 4 diagonal cuts on top of each loaf.
  8. Combine egg white and 1 T water. Brush on loaves.
  9. Bake 425 F for 25-30 minutes or until done. Remove from baking sheets and cool on wire racks.



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