Community Pick
Basic Machine French Bread
photo by DonnaSue28
- Ready In:
- 3hrs 15mins
- Ingredients:
- 4
- Yields:
-
1 2lb loaf
- Serves:
- 12
ingredients
directions
- Add to the bread pan in the order yours needs.
- For mine it is water first.
- Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
- This will run well on the normal, rapid, and delay start cycles.
Reviews
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This is one AWESOME bread! I made it on the dough cycle, and then took it out, rolled it out into a 15x8 rectangle and then rolled it up on the 15 inch sides. Then I pinched the edges together to be "seamless" and then rolled it back and forth, gently, to taper the ends (bring to almost a point) and then put it on a greased baking sheet with a little cornmeal. I put a few slits in the top about 1/4 inch deep and brushed on a little bit of cold water all over the top of the loaf. Let it rise for another hour and then used 1 egg white to brush over the top of it, and then baked it at 350 for 25-35 minutes (when it was a golden brown and sounded hollow when I thunked it). This turned out to be one of the best tasting loafs I have ever had! I will make this again and again....no more buying french bread for me!!!
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This is Tammiev, not sure why I was logged in as DH - This bread is great.. I love it hot out of the bread maker.. when I can get away with it. It is wonderful for sandwiches too. I am not kidding,the wonderful yeasty taste and dense structure takes sandwiches to another level. Try cutting it with a bow knife. It makes cutting perfect slices either thick or thin effortless
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AWESOME BREAD!!! So easy to make!! Great crispy crust...nice and fluffy on the inside!! I followed Diggy's suggestion, by making the bread machine do all the kneading (hard work), and i finished it off in the oven. No more store bought french loaf for my family!!! Went really well with Mean Chef's Linguine with White Clam Sauce #42310. It really soaked up all the wonderful juices of the pasta. Wouldn't change this recipe one bit!!
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Tweaks
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They say that bread making is a science... and I can tell you now that just THAT little bit of flour or salt... or NO oil.. makes a huge difference. I've been experimenting for a while now with different bread recipes and you'd think that just a 1/4 cup of this or a 1/4 tsp. of that wouldn't change it much... well... let me tell you.. it is a difference of great proportions in taste. This is THE recipe ........ I made 3 different recipes today (for the football playoff game) (each has been reviewed here previously) and hands down.. this is the winner. I didn't bake this in the machine.. I split it into two long loaves and baked at 400° for about 25 minutes (I sprayed the oven with a spritz of water when I put them in).. Thanks for a taste that we've been searching for. I think I need to bake it a bit longer for a crispier crust. YUM.. :-)<br/>UPDATE: 11/06/13 This is still a terrific recipe. I've replace one cup of whole wheat flour for a cup of white bread flour and added a little Vital Wheat Gluten. I made two baguettes and they turned out beautifully.
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Perfect! Just perfect! I wouldn't change a single thing w/ this recipe. I followed the directions exactly and got a fantastic loaf of bread with a crispy, crunch crust and a luscious tender inside. Yummy! I'm looking forward to having french toast in the morning and will DEFINITELY be making this again! EDITED TO ADD: French toast made from this bread is incredible! I have just made a 2nd batch, cut in half, and subbed 2/3 c whole wheat flour for equal amt of bread flour. Very good!
RECIPE SUBMITTED BY
rickv
United States