3 cups all-purpose flour, plus more for forming the loaves
2 1/4 cups bread flour
4 teaspoons kosher salt
1 tablespoon rapid-rise yeast
Make It Ahead: Cool the bread completely, then wrap tightly in foil and freeze for up to 5 days. Reheat, wrapped, at 450 degrees F until warmed through, 20 to 25 minutes.