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fleischmann’s rapid rise yeast bread recipe
- Total Time: 110 minutes
- Yield: 1 loaf (about 12 servings) 1x
- Diet: General
Description
This rapid rise yeast bread recipe is a game-changer for homemade bread, offering a shortcut to soft, delicious loaves without the fuss of traditional yeast dough. It’s a quick and hearty side perfect for family dinners, filling your kitchen with the comforting aroma of fresh-baked goodness in a fraction of the time.
Ingredients
- 1.5 cups warm water (43–49 C / 110–120 F)
- 0.25 cup granulated sugar
- 2.25 teaspoons Fleischmann’s RapidRise Yeast
- 1 teaspoon fine sea salt
- 4 cups all-purpose flour
- 0.25 cup vegetable oil (Olive oil works too)
- 6 tablespoons unsalted butter, softened (Salted butter can be used, reduce added salt slightly)
- 4 cloves garlic, minced very finely
- 0.25 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 0.5 teaspoon black pepper
Instructions
- Activate Yeast: Combine 1.5 cups warm water, 0.25 cup sugar, and 2.25 teaspoons Fleischmann’s RapidRise Yeast. Let sit 5 minutes until frothy.
- Mix Dough: Stir in 1 teaspoon salt, then gradually add 2 cups all-purpose flour, mixing until shaggy. Add 0.25 cup vegetable oil, mixing well. Gradually add remaining flour (about 2 cups, 0.5 cup at a time) until a soft, slightly sticky dough forms.
- Knead Dough: Turn dough onto a lightly floured surface. Knead 6-8 minutes until smooth, elastic, and springs back when poked. (If too dry, add water tsp by tsp; if too sticky, add flour).
- First Rise: Lightly grease a bowl, coat dough, and cover. Let rise in a warm spot 20-30 minutes, until doubled.
- Prepare Swirl: Combine 6 tablespoons softened butter, 4 minced garlic cloves, 0.25 cup parsley, 2 tablespoons chives, and 0.5 teaspoon black pepper. Mix well.
- Shape Loaf: Punch down risen dough. Roll into a 12×16 inch rectangle on a floured surface. Spread the garlic-herb butter, leaving a 0.5 inch border on one long side. Roll tightly into a log, pinch seam.
- Second Rise: Place seam-side down into a greased 9×5 inch loaf pan. Cover and let rise 15-20 minutes, until nearly doubled and crowning.
- Bake Bread: Preheat oven to 375 F (190 C). Bake 30-35 minutes until golden brown and hollow when tapped. (If browning fast, tent with foil).
- Cool Bread: Cool bread on a wire rack immediately to prevent sogginess.
Notes
Always check yeast expiration dates for optimal results. For variations, try dried oregano or basil, or swap up to 0.5 cup whole wheat flour for all-purpose. Can be adapted for a vegan diet by using plant-based butter and oil. You can make a double batch of the swirl and freeze half for future use. For rolls, divide dough into 12 portions, shape, let rise 15 minutes, and bake at 375 F (190 C) for 18-20 minutes. For garlic bread, slice the cooled loaf, brush with extra garlic butter, and broil briefly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 220 calories
- Sugar: 5 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg