Bread Machine French Bread

Name: Bread Machine French Bread
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: French, European, Mediterranean
Ingredients: 1 cup (227 g) water–cool; 1-1/2 teaspoons sugar; 1-1/2 teaspoons salt; 1-1/2 teaspoons butter; 3 cups (360 g) unbleached bread flour; 1 teaspoon instant or bread machine yeast; 1 egg white; 1 tsp of cool water

15 steps

Prep:3hCook:30min

How to adapt this recipe to a one-pound bread maker: 2/3 cup water (151 gr), 1 teaspoon butter, 1 teaspoon sugar, 1 teaspoon salt, 2 cups bread flour (240 gr), 2/3 teaspoon of instant yeast. Follow the directions given in the recipe. Directions for making bread with a stand mixer or by hand: To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe. If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe. Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Updated at: Fri, 24 Nov 2023 03:51:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories341.6 kcal (17%)

Total Fat1.4 g (2%)

Carbs71.3 g (27%)

Sugars1.6 g (2%)

Protein9.5 g (19%)

Sodium884.3 mg (44%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupwater

-cool

1 ½ teaspoonssugar

1 ½ teaspoonssalt

1 ½ teaspoonsbutter

360gunbleached bread flour

1 teaspooninstant yeast

or bread machine

Egg White Wash

1egg white

1 tspwater

cool

Instructions

Making the Dough

Step 1

Place all of the dough ingredients 1 cup (227 g) water–cool, 1-1/2 teaspoons sugar, 1-1/2 teaspoons salt,1-1/2 teaspoons butter , 3 cups (360 g) unbleached bread flour, 1 teaspoon instant or bread machine yeast into a bread machine pan in the order listed. Select the DOUGH cycle and press START.

Step 2

Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly.

Step 3

Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.

Step 4

If your dough is too wet, add flour one tablespoon at a time.

Step 5

Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right.

Step 6

When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.

Shaping the Dough

Step 7

Remove the dough from the pan onto a lightly-floured surface. Push the dough down with your palms to remove the bubbles. Shape into a loose ball. Cover and allow the dough to rest for 15 minutes.

Step 8

Roll the dough into an oval shape slightly longer than you want your final loaf to be (about 9 x 12 inches is what I do.)

Step 9

Starting from a long side, roll into a cylinder shape. Pinch seam together. Pinch ends together. Pull ends to reach seams and pinch together with the seam making a small rounded shape on each end.

Step 10

Flip the loaf over and carefully place it onto a greased baking sheet or one covered with a silicone baking sheet or parchment paper. Cover with a tea towel and allow to rise in a warm place until almost double.

Baking

Step 11

Preheat oven to 425˚F (220˚C).

Step 12

Whisk 1 large (32 g) egg white and 1 teaspoon water together for the glaze. Brush it over the loaf.

Step 13

Using a sharp knife, (I use a serrated knife) or a single-edge razor blade, cut diagonal slashes about 2 inches apart and 1/2 inch deep across the top of the loaf.

Step 14

Bake the loaf for 20 minutes. Reduce heat to 350 °F (18˚C) and bake another 5-10 minutes until golden brown. Bread should reach 200 °F (93˚C) in the middle when done.

Step 15

Remove to a cooling rack or slice and eat immediately.