Prep 5 mins
Cook 3 hrs 10 mins
This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.
- 1 1⁄2 cups water, at about 105 degrees
- 4 cups flour (a flour with at 4 grams protein per serving is best)
- 1 1⁄2 teaspoons salt (I use kosher)
- 2 1⁄2 teaspoons dry yeast
- 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.
This is one AWESOME bread! I made it on the dough cycle, and then took it out, rolled it out into a 15x8 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!!!
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
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!!