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    You are in: Home / Recipes / Basic Machine French Bread Recipe
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    Basic Machine French Bread

    Basic Machine French Bread. Photo by luvmybge

    1/15 Photos of Basic Machine French Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    5 mins

    3 hrs 10 mins

    rickv's Note:

    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.

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    Ingredients:

    Serves: 12

    Yield:

    2lb loaf

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Add to the bread pan in the order yours needs.
    2. 2
      For mine it is water first.
    3. 3
      Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
    4. 4
      This will run well on the normal, rapid, and delay start cycles.

    Ratings & Reviews:

    • on December 08, 2002

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2003

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2003

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (183)

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    Nutritional Facts for Basic Machine French Bread

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 154.3
     
    Calories from Fat 4
    73%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 292.8 mg
    12%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.1 g
    0%
    Protein 4.6 g
    9%

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