2lb Basic White/French Bread from Breadman
photo by truebrit
- Ready In:
- 3hrs 35mins
- Ingredients:
- 5
- Yields:
-
2 lb loaf
ingredients
- 1 1⁄2 cups warm water
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons salt
- 4 cups all-purpose flour
- 2 1⁄2 teaspoons active dry yeast
directions
- Add all ingredients to Bread Pan in the order given.
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Reviews
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I have made this twice now. Both times, I prepared the dough in the bread machine, then finished it in the oven. The first time, I formed it into two long loaves, and the second time, I formed it into one long loaf. After taking the dough out of the machine, I punched it down, then rolled it out into a rectangle on a floured surface. The dough was easy to work with, and rolled out easily. I rolled it up from the long ends, jelly-roll style, and placed in a French loaf pan. I cut slits, then allowed to rise in a warm place. When risen, I brushed dough with milk, and baked the bread in a 400 F oven. The one large loaf was baked in 20 mins, and the two smaller loaves took only 15 mins. We really enjoyed this bread! The crust was not too crisp, and the bread texture was tender. The bread was easy to slice, and not too crumbly. This is one we'll make again. Thanks for sharing the recipe, motown chef!
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After a few failed 'fancy' bread machine recipes I went for this basic one. Is this the best bread recipe out there? No. But, as my husband said, the second bite was even better than the first. Great plain, even better with butter and jam. A great sandwich bread. A pantry wonder. The two pound loaf was too tall for our toaster, so we cut the loaf in half so each half slice could fit into the toaster. Excellent crumb. Even small air bubbles. If I wanted it fluffier, I would pull the dough from the machine and have a slower rise.
RECIPE SUBMITTED BY
motown chef
Modesto, California