Recipe by Bev
Ooh, la la! A simple recipe for simply delicious, wonderful bread! This versatile, slightly shorter, loaf goes with anything - beef, pasta, chicken, fish - but stands alone with a simple pat of butter, too. This one is bound to become a repeat visitor to your dinner table! From Electric Bread!
Top Review by Kerr(ie)bear
Very nice. Has a good crust with a soft fluffy center.It also smells wonderful. It does have a yeasty flavor, and good texture. I changed nothing about this recipe. I set the machine for a 1 1/2 lb loaf. Cheers!
- 1 1⁄4 cups water (lukewarm)
- 2 1⁄2 cups white bread flour
- 1⁄2 cup wheat bread flour
- 2 1⁄4 teaspoons sugar
- 1⁄8 teaspoon salt
- 1 1⁄2 tablespoons butter
- 2 teaspoons fast rise yeast or 3 teaspoons active dry yeast
Directions See How It's Made
- Combine according to your manufacturer's directions.
- Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.
- If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
- This gives the bread extra kneading time and results in a crisp crust.
- Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.
- This recipe can be made using the regular, rapid and delayed time bake cycles.