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.
- Ready In:
- 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
- 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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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!Reply
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.Reply
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" :)Reply
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