Prep 5 mins
Cook 3 hrs
This is our everyday bread that we use for sandwiches and toast. It's dairy and egg free which makes it a favorite of mine - this also makes it safe to use the bread machine timer. This recipe makes a 2 pound loaf, but you can easily halve it for smaller machines.
- 2 1⁄4 teaspoons yeast
- 4 cups bread flour
- 1 1⁄3 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 1 tablespoon olive oil
- 1 tablespoon clover honey (or any type you prefer)
- 1 1⁄2 cups water
- Add ingredients in the order listed to your bread machine, or follow the manufacturers directions for adding ingredients.
- Choose the basic cycle with regular or light crust. Rapid cycle will work, too.
I was looking for a recipe for my new baguette pans and thought of your French Bread. Came out spectacular; they gobbled these us and asked for the recipe. Thanks Angie.
I know you have had good reviews, but I always enjoy getting them. I 've been looking for a nice French Bread recipe for my ABM. Love this one and made a couple of small breads and 4 large buns for paninis. Followed the recipe except I used onecup whole wheat flour; I did add water, but I seems to do that for every recipe.I love the crust, the texture. Will be making this one againa and again. Thanks. I included a pic of my prize.
This is now my favorite bread recipe. I didn't have the total 4 cups of bread flour. I only had 2 of the cups so I used 2 cups of all purpose flour. I have a special pan that shapes 2 loaves and this worked perfectly. I also put a pan of water under my loaves to bake. A few tablespoons extra of water helped me to shape on counter with added flour but to be honest, it was a little sticky rolling out but the end result was perfect. I don't think I have made better bread.
Enjoyed this recipe. I divided the dough in half and made a 1 lb loaf of bread and the other half 8 dinner rolls. For the dinner rolls, after 2nd rise in a greased pan, I brushed with egg white mixed with 1 Tb spoon of water (although you could use honey to avoid egg), then sprinkled a few rolls with toasted sesame seeds and others with toasted poppy seeds. For the bread, I tossed about 1 Tb cornmeal on the bottom of a greased baking pan, then placed dough on top before the 2nd rise, and brushed with egg wash before baking. I used a 350F oven for ~35 minutes for the bread and ~25 minutes for the rolls. Crust was crunchy and inside was soft. Important: hide the rolls so you have some for dinner!