French Countryside Bread (Bread Machine - Abm)

"Our family LOVES French bread. If we have any leftovers, I make croûtons out of it or use it with French onion soup. This recipe came from my Oster bread machine cookbook. You can also use only the "dough" option on your bread machine and bake baguettes in the oven."
 
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photo by Karen=^..^= photo by Karen=^..^=
photo by Karen=^..^=
photo by Karen=^..^= photo by Karen=^..^=
Ready In:
3hrs 10mins
Ingredients:
6
Yields:
1-2 loaves
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ingredients

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directions

  • Add all ingredients to your bread machine as your directions instruct.
  • Mine go like this:

  • Add liquid ingredients to bread pan.
  • Add all dry ingredients, except yeast, to bread pan.
  • Make a well in the dry ingredients and carefully add the yeast into the well.
  • Select the "French" setting on your machine.
  • Select crust color, if applicable.
  • Press start!
  • OVEN METHOD:

  • To make loaves in the oven, use the "Dough" cycle on your machine.
  • When cycle is complete, punch dough down and divide into 2 equal parts.
  • On a lightly floured surface, roll each half into a rectangle, about 10 x 15.
  • Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf. Seal seams and ends by pinching dough together.
  • Place loaves seam sides down on a large, ungreased baking sheet. You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves.
  • Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size.
  • Preheat oven to 375*. Place a pan of hot water on the bottom rack of your oven. This will create steam inside the oven while the bread is baking to give you an authentic crust.
  • Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough.
  • If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl. of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired.
  • Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack.
  • Cool on wire racks and serve warm.

Questions & Replies

  1. I use the recipe for French countryside bread and almost at the end of the cycle the sides are staying up but the center caves in.What is the reason for this?
     
  2. Can I use self raising flour unable to find bread flour in the stores
     
  3. Do I use the same amount of bread machine yeast as I do active dry yeast? My recipe calls for 2 tsps of active dry yeast
     
  4. Don't have a bread machine make bread in my KitchenAid using dough hook. Would this recipe work?
     
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Reviews

  1. Extremely good!! Perfect texture, crust and everything!! Going to my favorites and my cookbook!! Thanks for sharing this!
     
  2. is this one or two lb loaf
     
  3. Lovely bread! I followed the directions exactly and used the dough cycle. The resulting dough was very nice and easy to handle. I split it into two sections, one to freeze for a later use and one to bake so that I could make Recipe #106130. The baked loaf was perfect with the nice French bread crust that you get from the bakery. Thanks for posting this, it really worked well.
     
  4. very good and it freezes very well.
     
  5. This bread is just like the ones you buy in a bakery. It's very soft and the crust isn't too hard. I love it so much, I bring one every time I go visit my family. Yummy :)
     
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RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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