Thebestfrenchbreadbreadmachine Recipes

FAILPROOF FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine according to manufacturers directions.
• Start machine on dough setting.
• When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
• Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
• Place on greased baking sheet and cover with a towel.
• Let rise until doubled, about 1 hour.
• Preheat oven to 450°.
• Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
• Remove baked loaves to wire racks to cool.

FRENCH BREAD | BREAD MACHINE

Steps:

• Add all the ingredients (water, salt, bread flour, yeast) in the order recommended by your bread machine manufacturer.
• Close the lid, select the "French bread" cycle, 1.5 lb loaf size and crust of your preference (dark is preferred for French bread) and start the cycle.
• French bread is ready once the cycle is complete.
• Remove the container from the bread machine. Invert and shake it a little bit to remove the bread.
• Place it on a cooling rack to cool it down.
• Once cooled down, slice it with an electric knife or a serrated knife.
• Remove the dough from the bread machine pan just after the last knead cycle and knead it on a lightly floured surface.
• Shape the dough into a loaf and apply a few cuts using a serrated knife and allow to rise for 60 minutes in a warm place.
• Bake in the preheated oven at 400 °F for 30 minutes.
• Remove from oven and allow to cool on cooling rack. Slice it wit a serrated or electric knife.

THE ULTIMATE FRENCH BREAD

Steps:

• Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL.
• At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under.
• Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled.
• Near end of rising time, preheat oven to 400 degrees.
• Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional).
• Bake for 20-25 minutes, top will be golden brown.
• VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3.
• VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients.
• CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf.
• BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully!
• FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.

BREAD MACHINE FRENCH BREAD

Steps:

• Put the ingredients in the machine in the order listed.
• From time to time, check the dough.
• If too dry add water, if too wet add flour, always one tsp at a time.