French Bread With Roasted Garlic

"This is made in the bread machine and baked in the oven. Follow your bread machine directions. If you don't have a french bread setting just remove dough from the machine before the final rising stage and shape as directed."
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by WiGal photo by WiGal
photo by Rita1652 photo by Rita1652
photo by Dienia B. photo by Dienia B.
photo by Rita1652 photo by Rita1652
Ready In:
2 loafs




  • Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.
  • Use the french bread setting press start.
  • When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down divide into 2.
  • Start with one rolling into 7-8 X 3 inches. Fold one third up lenghtwise and one third down then press. Repeat twice more letting the dough rest in between foldings.
  • Gentle roll and stretch each piece to 11-13 inch loaf. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
  • Slash tops with a sharp knife. Place into a preheated oven at 450 degrees for 15-20 minutes. In a pan below add a hand full of ice cubes. Bake until golden brown. Transfer to wire rack and cool.

Questions & Replies

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  1. WOW!!! This is wonderful!!! We had it for dinner last night and LOVED it!!! Im a Garlic-a-holic and this hit the spot!! I actually used 2 T roasted garlic for a little bit more of a kick LOL THanks for another great recipe!!
  2. We absolutely loved this, and it couldn't be easier! I even had to go about things the old-fashioned way; the paddle for my bread machine was missing so I prepared the dough by hand and it was still easy peasy. The texture of this bread is really lovely. I used half whole-wheat flour and it didn't become dense and chewy as others will. The loaves were a decent size, too, and I was able to pop the leftovers into the freezer to pull out with dinner a few nights later. It froze beautifully! Thanks, Rita. Made for Veg Swap 36.
  3. Wonderful! Used 2 tablespoons of Recipe #24420 and regular yeast. Bread was beautiful, with a nice brown crust and perfectly soft texture inside. Great recipe! Thanks for sharing!
  4. Wonderful, Rita, I loved this simple and delicious recipe! I made this a couple of months ago and forgot to review it - life got in the way! However, this will definately be a go-to recipe for me when I'm looking for something more spectacular than plain french bread. It went really well with your Rosemary-Garlic Dipping Oil! Thanks, Rita - made for Veggie Swap.
  5. Very good recipe. Thanks so much!!!



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