Prep 5 mins
Cook 4 hrs
This recipe is tailored for the Oster Expressbake bread machine. The water and beer liquid base produces a nice French-style loaf with a characteristic crispy crust and a more open crumb than other bread machine recipes that I have tried. Notes on specific ingredients and techniques that have worked well for me are included in the directions.
- 177.44 ml warm water
- 177.44 ml beer, room-temperature
- 709.77 ml bread flour
- 29.58 ml vital wheat gluten flour
- 7.39 ml salt
- 9.85 ml bread machine yeast
- Add beer and water to the pan. The water should be just slightly warmer than room temperature.
- Add one cup of the flour to the pan.
- Add the salt and the gluten by sprinkling over the flour in the pan. Add the remaining flour.
- Follow the usual routine of poking a hole in the middle of the flour and add the yeast. Use your fingers to push a little flour over the yeast to seal the hole.
- Run the machine on the French bread, medium-crust setting.
- Given the relatively high hydration of this recipe, I suggest that you resist the temptation to raise the lid on the machine during final rise and baking in order to reduce the likelihood of the top of the loaf falling.
- For the beer, I use PBR; but I suspect that any regular lager or light beer will produce similar results.
- Flour: I use King Arthur unbleached bread flour. I live in South Florida (warm and humid) so you may need to make adjustments to the flour/liquid measurements to suit your local conditions.
- Yeast: I use Fleischmann’s bread machine yeast (glass jar).