Bread Machine French Bread Dough

Bread Machine French Bread Dough created by Jenique S.

Easy to make enjoyed by all recipe for your bread machine. We make 1 loaf about 12in long often using it for homemade garlic bread as well as sandwich bread. Also we have made dinner rolls (approx 9) and it works just fine for these. This recipe came from our bread machine booklet and after trying several different recipes we always revert back to this no fail one. Please enjoy. Feel free to post your review, we love to hear your comments and suggestions.

Ready In:
25mins
Yields:
Units:

ingredients

  • 1 12 cups water (warm at approx 27c)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 12 cups flour (all purpose works well)
  • 2 teaspoons yeast (we use Fleischmann's Bread Machine Yeast)
  • for the Glaze

  • 2 tablespoons water
  • 12 teaspoon sugar

directions

  • Add Water to your bread machine first, then add the sugar, salt, flour and yeast. Put it on your dough cycle. Check consistency of dough during cycle as you may need to add a little water or flour depending on your bread maker. When complete, roll dough out to a 12in long loaf of bread and allow to rest on a lightly floured baking sheet covered by a towel for 1 hour. With a knife cut three diagonal slashes across the top of the bread and then glaze. Bake in a preheated oven at 400F/205C for 15 to 20 minutes or until done. Allow to cool on wire tray, then enjoy.
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RECIPE MADE WITH LOVE BY

@Debi and Johnny
Contributor
@Debi and Johnny
Contributor
"Easy to make enjoyed by all recipe for your bread machine. We make 1 loaf about 12in long often using it for homemade garlic bread as well as sandwich bread. Also we have made dinner rolls (approx 9) and it works just fine for these. This recipe came from our bread machine booklet and after trying several different recipes we always revert back to this no fail one. Please enjoy. Feel free to post your review, we love to hear your comments and suggestions."

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  1. dileelasage
    I live in a dryer climate Fairbanks Alaska and the ratio was perfect I usually have to add water but this loaf came out perfect. I got creative and added dried basil and sea garlic salt and my idea is to slice the load in half and make a bruschetta Top it with baked chicken fresh green tomatoes and chives in a balsamic vinegar
  2. Sue K.
    yes it was a little wet and I could have added more flour but decided to eave it be. Sprayed a little olive oil on top and added a little garlic salt and oregano. I had made stuffed pepper soup for dinner and this bread was to finish the menu. My other half loved it. Said it was great. The only thing I would do different is to make a wall so that on the 2nd rise it could not spread so much sideways.
  3. Chef N8IWS
    1st loaf I reduced the water to 1 1/4 cup, added a tablespoon of oil and used honey in place of the sugar. Softer crust and a perfect rise, consistent texture to the loaf. Second loaf is in the machine now with no changes, will compare the two when done.
  4. Chef N8IWS
    Reduced the water by 1/4 cup, used honey instead of sugar, added a tablespoon of oil for a softer crust.
  5. Brian M.
    The ratio should be more like 1 cup of water to 3 to 3.5 cups flour. I had to add almost an extra cup of flour to make it work.
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