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Basic Machine French Bread

Ingredients:

  • 1 1⁄2cups water, at about 105 degrees
  • 4cups flour (a flour with at 4 grams protein per serving is best)
  • 1 1⁄2teaspoons salt (I use kosher)
  • 2 1⁄2teaspoons dry yeast

Directions:

  • Add to the bread pan in the order yours needs.
  • For mine it is water first.
  • Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
  • This will run well on the normal, rapid, and delay start cycles.

Reviews:

  • digifoo

    I used the flour I had lingering in the back of the pantry. You know the one: you think it came with the house. It was 3g of protein a serving but I used it because that’s what I had. I cooked it in the bread maker instead of rolling it out and it was great. For the record, my order was: water first, flour, salt and yeast on top. I set it for french, rapid (I was in a hurry), and light on the crust. The hardest part of this was getting it out of the breadmaker’s tray. The second hardest part was trying to cut it without smooshing it down. Very good. Very easy. No eggs or milk (which the mixes had). Fantastic! Thank you so much for posting it! Served this with minestrone soup (#77585).

  • rickv

    This is Tammiev, not sure why I was logged in as DH – This bread is great.. I love it hot out of the bread maker.. when I can get away with it. It is wonderful for sandwiches too. I am not kidding,the wonderful yeasty taste and dense structure takes sandwiches to another level. Try cutting it with a bow knife. It makes cutting perfect slices either thick or thin effortless

  • HEATHER H.

    My dog LOVED your bread. She ate more than I did. I baked this wonderful loaf, left it cooling on the kitchen table, ran some errands, and when I came home, the crust was gone and the bread was on the floor. I had a slice before leaving and my dog looked so guilty when I walked in, I couldn’t be mad at her. Take that as a compliment. 🙂 The only problem I had is this bread broke the motor on my bread maker during the kneading cycle. It was really heavy and thick and kept pulling the kneading blade out of place. Now, the machine motor is not working. Just wanted to warn others, if your machine has a hard time kneading this bread, pull it out before it’s too late.

  • HotPepperRosemaryJelly

    This was a really good loaf of French Bread! I followed Miss Diggy’s instructions and it came out very nice. Great texture. I brushed a little melted butter on top and it was a nice non-fattening touch for flavoring the crust! Thank you! I will be making this again! Jelly 🙂

  • Cosmicwench

    Just loved this….perfect 2lb loaf. Thanks

  • MargoMart

    Good bread. I subbed some wheat and added a little vital wheat gluten to compensate for that. Made it in the ABM on dough cycle. Brushed with melted butter. Baked at 350 for about 35 min. Next time will use water to get a crisp crust and will make into sub rolls for sandwiches.

  • ~*Miss Diggy*~

    This is one AWESOME bread! I made it on the dough cycle, and then took it out, rolled it out into a 15×8 rectangle and then rolled it up on the 15 inch sides. Then I pinched the edges together to be “seamless” and then rolled it back and forth, gently, to taper the ends (bring to almost a point) and then put it on a greased baking sheet with a little cornmeal. I put a few slits in the top about 1/4 inch deep and brushed on a little bit of cold water all over the top of the loaf. Let it rise for another hour and then used 1 egg white to brush over the top of it, and then baked it at 350 for 25-35 minutes (when it was a golden brown and sounded hollow when I thunked it). This turned out to be one of the best tasting loafs I have ever had! I will make this again and again….no more buying french bread for me!!!

  • Vseward (Chef~V)

    I wanted to make bread in my bread machine last night and found your recipe. I didn’t have “Bread Flour” so this recipes was awesome using regular flour. The bread came out nice and moist on the inside and had a great crusty outside. Only thing I did different was to add 1 TBSP butter in each corner of the pan. I will make this again! Thanks for sharing. ~V

  • KitchenManiac

    AWESOME BREAD!!! So easy to make!! Great crispy crust…nice and fluffy on the inside!! I followed Diggy’s suggestion, by making the bread machine do all the kneading (hard work), and i finished it off in the oven. No more store bought french loaf for my family!!! Went really well with Mean Chef’s Linguine with White Clam Sauce #42310. It really soaked up all the wonderful juices of the pasta. Wouldn’t change this recipe one bit!!

  • Loves2Teach

    Oh my gosh! Anyone with fears about making bread totaly needs to try this recipe! I will never buy store bought french bread again! I made the dough in my bread maker and then followed diggy’s tip about cooking it in the oven. Thank you so much for posting this! It is soooooo good!

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