Quick Rise French Bread

185 mins
Serves 3
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Directions

  1. 1Mix five cups of flour, a tablespoon of instant yeast, two and a half teaspoons each of sugar and salt in a bowl.
  2. 2Mix five cups of flour, a tablespoon of instant yeast, two and a half teaspoons each of sugar and salt in a bowl.
  3. 3Mix five cups of flour, a tablespoon of instant yeast, two and a half teaspoons each of sugar and salt in a bowl.
  4. 4Then add in two cups of warm water.
  5. 5Then add in two cups of warm water.
  6. 6Then add in two cups of warm water.
  7. 7Mix for 8 to 10 minutes until smooth.
  8. 8Mix for 8 to 10 minutes until smooth.
  9. 9Mix for 8 to 10 minutes until smooth.
  10. 10Let the dough rise until doubled.
  11. 11Let the dough rise until doubled.
  12. 12Let the dough rise until doubled.
  13. 13Roll the dough into a log.
  14. 14Roll the dough into a log.
  15. 15Roll the dough into a log.
  16. 16Score three times across the top.
  17. 17Score three times across the top.
  18. 18Score three times across the top.
  19. 19Allow for one more rise until puffy.
  20. 20Allow for one more rise until puffy.
  21. 21Allow for one more rise until puffy.
  22. 22Bake at 375°F until the bottom sounds hollow.
  23. 23Bake at 375°F until the bottom sounds hollow.
  24. 24Bake at 375°F until the bottom sounds hollow.
  25. 25Cool for 10 minutes before slicing.
  26. 26Cool for 10 minutes before slicing.
  27. 27Cool for 10 minutes before slicing.

Ingredients

  • 5 cups all-purpose flour
  • 5 cups all-purpose flour
  • 5 cups all-purpose flour
  • 1 tbsp instant yeast
  • 1 tbsp instant yeast
  • 1 tbsp instant yeast
  • 2.5 tsp salt
  • 2.5 tsp salt
  • 2.5 tsp salt
  • 2.5 tsp sugar
  • 2.5 tsp sugar
  • 2.5 tsp sugar
  • 2 cups warm water
  • 2 cups warm water
  • 2 cups warm water

Equipment

bowlfloured surfacebaking sheetoven

Tips

  • Don't skip the diagonal cuts on top; they help the bread expand properly while baking for a classic shape and texture.
  • Add flour as needed if the dough is sticky during kneading.
  • Cool 10 minutes before slicing.