Bread Machine French Bread Dough

Total Time
Prep 5 mins
Cook 20 mins

Easy to make enjoyed by all recipe for your bread machine. We make 1 loaf about 12in long often using it for homemade garlic bread as well as sandwich bread. Also we have made dinner rolls (approx 9) and it works just fine for these. This recipe came from our bread machine booklet and after trying several different recipes we always revert back to this no fail one. Please enjoy. Feel free to post your review, we love to hear your comments and suggestions.

Ingredients Nutrition

  • 354.88 ml water (warm at approx 27c)
  • 14.79 ml sugar
  • 4.92 ml salt
  • 828.06 ml flour (all purpose works well)
  • 9.85 ml yeast (we use Fleischmann's Bread Machine Yeast)
  • for the Glaze

  • 29.58 ml water
  • 2.46 ml sugar


  1. Add Water to your bread machine first, then add the sugar, salt, flour and yeast. Put it on your dough cycle. Check consistency of dough during cycle as you may need to add a little water or flour depending on your bread maker. When complete, roll dough out to a 12in long loaf of bread and allow to rest on a lightly floured baking sheet covered by a towel for 1 hour. With a knife cut three diagonal slashes across the top of the bread and then glaze. Bake in a preheated oven at 400F/205C for 15 to 20 minutes or until done. Allow to cool on wire tray, then enjoy.
Most Helpful

I found that the finished dough turned out too wet and sticky, so I will add more flour next time. The end result was a delicious, crusty loaf, with a nice, soft interior! Thanks for sharing! :-)

truebrit January 03, 2010

Dough came out to wet, and hard to work with otherwise would be 5 star. will add less water next time. After baked was really good, crusty on outside and soft in, had a slight sourdough flavour! will definitely make again

tscsnowfree August 18, 2016

I've tried several french bread dough recipes. This one is the best. I slit the bread before letting it rise and that again in the same spots before baking. This will give you those deeper slits you seen in traditional baguettes. I also use two level teaspoons of yeast which is slightly more than a packet. I place a small cast iron pain of water in the bottom of the oven. This will help give the bread a crunchy crust whilst keeping that soft interior. An alternative glaze is an egg yolk whisked with about two TBS of water. This gives a more golden look to the bread. This recipe makes two big baguettes or four smaller ones. I've made it three times now and each time with great success. Thanks for a great recipe!

dmsgrl February 09, 2014