French Bread Rapid Rise
Experience the joy of homemade bread with this "French Bread Rapid Rise" recipe, perfect for busy bakers who crave authentic taste without the long wait. This quick and easy French bread uses rapid-rise yeast to deliver a soft, airy interior and a beautifully crisp crust in just under an hour. With ingredients like olive oil for a touch of richness and cornmeal for that artisanal finish, this recipe balances simplicity and flavor. Whether you're crafting a single loaf or slender baguettes, this bread is ideal for pairing with soups, charcuterie, or simply slathering with butter. Plus, tips like steaming the oven with ice cubes ensure a golden, bakery-style crust. Perfect for weeknight dinners or last-minute entertaining, this is the ultimate guide to mastering quick homemade bread.
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F/45°C)
- 1 tablespoon Sugar
- 1 packet Rapid-rise yeast
- 4 cups All-purpose flour
- 2 teaspoons Salt
- 1 tablespoon Olive oil
- 1 tablespoon Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves.
Sprinkle the rapid-rise yeast over the water and let it sit for 5 minutes, or until frothy.
In a separate bowl, mix the all-purpose flour and salt together.
Gradually add the flour mixture to the yeast mixture, one cup at a time, stirring with a wooden spoon or dough hook until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment for 5-6 minutes.
Lightly coat a large bowl with olive oil and place the dough inside. Cover with a damp towel or plastic wrap and let it rest for 15 minutes in a warm spot.
Preheat your oven to 450°F (232°C). Place a baking sheet or pizza stone in the oven to preheat while you shape the bread.
Punch the dough down and shape it into a loaf or two baguettes. Place the loaf on a parchment-lined baking sheet sprinkled with cornmeal.
Using a sharp knife or razor blade, make 3-4 diagonal slashes on top of the loaf to allow for expansion during baking.
Place the baking sheet (or transfer to the preheated pizza stone) in the oven. Optionally, add a few ice cubes to a pan placed on the lower rack to create steam for a crispier crust.
Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 385.6 g | 140% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
