French Bread Loaf - Bread Machine
"Taste of Home Feb 2010. Recipe prep time does not include ABM dough cycle or additional time to rise. Makes a nice small loaf perfect for an pasta dinner."
photo by Deantini
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 cup warm water (110-115 degrees)
- 2 1⁄4 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon cornmeal
directions
- Add all ingredients except cornmeal to your bread machine in the order listed. Use dough cycle only.
- Remove dough from bread machine and shape into loaf. Sprinkle with cornmeal. Let rise until double, about 1 hour.
- Bake at 450 degrees for 15-20 minutes or until the top is golden brown.
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Reviews
-
This bread was very easy and do. I let it rise the 1 hour. And baked it 20 minutes. The taste is so yummy and the texture of the bread is light. Thanks Invictus :) Made for Holiday tag -
I don't have a bread maker, but the recipe was perfect! I microwaved the water on high for 1 minute and thermometer showed 113 degress. I had the fast rise yeast sit in the water for 4 minutes. While waiting I mixed the flour, salt, sugar. Poured the water and yeast into the dry ingredients and mixed by hand transferred to a lightly floured cutting board and knead for 10 minutes. Sprayed canola oil in an oven proof bowl, placed the dough in the bowl and set it on the middle rack of my oven to proof (100 degrees) for 30 minutes. Baked at 450 at 18 minutes on top rack so the top would brown. Perfect! -
I needed to add quite a bit of additional flour to get the correct dough consistency. When the loaf was finished baking, it did not have a pretty golden color that I would have liked it to have. It was, however, very crispy and it tasted good. -
This was so easy! I am NOT a great bread baker, so I was thrilled to pop the ingredients into the ABM and walk away! I used 1/2 white wheat flour and a little bit of spelt flour, too, so mine came out a bit more dense/brown than others probably did. It was still yummy, though, and much enjoyed with a huge pot of soup. It was a bit salty for my tastes, so I will probably see how much I can tinker with that. Thanks for posting! Made for Best of 2010 tag. -
I used this for some fun experimenting ... have vowed off buying store bought bread and was gifted w/ a bread machine...have been using it while continuing to do hand loaves until the heat of summer hit big time and I refuse to put the oven on -lol...I used this wonderfully simple recipe to make a loaf that I started in the machine as dough ( first time I tried that) and finish off on the grill...I had been longing to try baking a bread on the grill ...this recipe worked so well w/ this method because the basic ingredients and the ease of starting it in the machine made me not fear the waste of time and trouble if the grilling experiment flopped on me...It was a HUGE sucsess!!!-and the ...the bread was lovely, light and fluffy...I brushed it w/ a salt water glaze...it reminded me of a NY street pretzel :)...made playing the "I Recommend Tag game" :)
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I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me:
OUT of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul.
I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen!
This site is amazing and I love being able to enter in a few ingredients that I have in my kitchen and come across a wonderful meal for my family. That has saved me a trip to the store more than a few times. The gameroom has introduced me to outstanding recipes that I would not have otherwise tried, and I am happy to say that my family has never eaten better. My tried and true don't make nearly as often of an appearance at my dinner table. We now have so much variety.
I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :)
Gone are the days of typing out recipes in Word and saving them to my hard drive, making photocopies, or worse yet handwriting them on various scraps of paper. On occasion I will repost a recipe I found on another site but that won't happen often.
Many of my earlier posted recipes I have not tried but I am making it my mission to change that. I still have a ways to go but I will eventually make each and every last one of them.
Regarding reviews: I won't take it personally if you don't like something I have posted......even if it is a personal favorite. We all have different tastes! Please be honest but respectful with your review. A one or five star review that has no comments or a comment that isn't helpful really doesn't do anyone any good. What worked for you what didn't? How did you manage to fix an issue in the recipe?
Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes:
1 star - Something was fundamentally wrong with the recipe, how it was written, the technique used, ect. The recipe was disastorous in one way or another and was inedible.
2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner.
3 stars - A good recipe that I may or may not add into my recipe box and I will say why or why not in my review. The recipe wasn't a show stopper by any means but it was an adequate meal that my family ate.
4 stars - A recipe that my entire family enjoyed and one that will be repeated often.
5 stars - A true show stopper that enticed my tastebuds with every bite!
As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. Thank you for posting it so that I may experience something new. In return I do not personally thank individuals who have reviewed my recipes. Afterall cooking is why we are here! So thank you in advance for taking the time to read my page, try one of my recipes, and being kind enough to review.
Other than food I love to read, craft, bargain shop and spend time with my family. Five days a week you will find me doing some form of exercise to try and combat all those years of not moving and spending all my time in the kitchen. I am happy to say that it has paid off and I can finally fit into my jeans again!
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