Rapid Rise Yeast Bread Recipes

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.

QUICK YEAST BREAD

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.