French Bread Rapid Rise Food

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.

HERBED FRENCH BREAD

Steps:

• Put 5 cups flour into the container of a food processor. Add yeast, salt, rosemary, parsley, basil and chives and start processing while gradually adding the water.
• Add remaining cup of flour, or enough to make nonsticky dough that comes loose from container sides.
• Turn dough out onto a lightly floured board and knead while shaping the dough into a nonsticky ball.
• Lightly flour inside of a mixing bowl and add the dough. Cover with clean cloth and place in a warm (not hot) draft-free place to rise.
• Let stand until double in bulk, about 30 to 40 minutes. (It is not essential to let dough rise a second time, but it is preferable.) Turn dough out onto a lightly floured surface and punch down. Knead briefly and return the dough to lightly floured bowl. Let stand until double in bulk, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees.
• Turn out dough onto lightly floured board and knead briefly. Divide dough in half and shape it into two loaves, each about 15 inches long. Place loaves side by side on baking sheet and cover with clean cloth. Let stand 15 minutes or until they rise slightly (but not double in bulk).
• Remove cloth and, using razor blade, cut three uniform diagonal, parallel gashes over the top of each loaf. Place in oven on bottom rack and, if crisper crust is desired, place two ice cubes on bottom of oven. This will create steam. Bake 45 minutes or until golden brown all over.