Bread Machine French Bread Dough
"Easy to make enjoyed by all recipe for your bread machine. We make 1 loaf about 12in long often using it for homemade garlic bread as well as sandwich bread. Also we have made dinner rolls (approx 9) and it works just fine for these. This recipe came from our bread machine booklet and after trying several different recipes we always revert back to this no fail one. Please enjoy. Feel free to post your review, we love to hear your comments and suggestions."
photo by Jenique S.
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
directions
- Add Water to your bread machine first, then add the sugar, salt, flour and yeast. Put it on your dough cycle. Check consistency of dough during cycle as you may need to add a little water or flour depending on your bread maker. When complete, roll dough out to a 12in long loaf of bread and allow to rest on a lightly floured baking sheet covered by a towel for 1 hour. With a knife cut three diagonal slashes across the top of the bread and then glaze. Bake in a preheated oven at 400F/205C for 15 to 20 minutes or until done. Allow to cool on wire tray, then enjoy.
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Reviews
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I've tried several french bread dough recipes. This one is the best. I slit the bread before letting it rise and that again in the same spots before baking. This will give you those deeper slits you seen in traditional baguettes. I also use two level teaspoons of yeast which is slightly more than a packet. I place a small cast iron pain of water in the bottom of the oven. This will help give the bread a crunchy crust whilst keeping that soft interior. An alternative glaze is an egg yolk whisked with about two TBS of water. This gives a more golden look to the bread. This recipe makes two big baguettes or four smaller ones. I've made it three times now and each time with great success. Thanks for a great recipe! -
I found that the finished dough turned out too wet and sticky, so I will add more flour next time. The end result was a delicious, crusty loaf, with a nice, soft interior! Thanks for sharing! :-) -
I live in a dryer climate Fairbanks Alaska and the ratio was perfect I usually have to add water but this loaf came out perfect. I got creative and added dried basil and sea garlic salt and my idea is to slice the load in half and make a bruschetta Top it with baked chicken fresh green tomatoes and chives in a balsamic vinegar -
yes it was a little wet and I could have added more flour but decided to eave it be. Sprayed a little olive oil on top and added a little garlic salt and oregano. I had made stuffed pepper soup for dinner and this bread was to finish the menu. My other half loved it. Said it was great. The only thing I would do different is to make a wall so that on the 2nd rise it could not spread so much sideways.
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1st loaf I reduced the water to 1 1/4 cup, added a tablespoon of oil and used honey in place of the sugar. Softer crust and a perfect rise, consistent texture to the loaf. Second loaf is in the machine now with no changes, will compare the two when done.
see 5 more reviews
Tweaks
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I added honey butter to mine instead of glaze. Perfect recipe!
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Reduced the water by 1/4 cup, used honey instead of sugar, added a tablespoon of oil for a softer crust.
RECIPE SUBMITTED BY
We live in Canada's only border town on the Alberta/Saskatchewan border which runs down the middle of town. Living in the heartland of Heavy Oil, John works in Oilfield construction and Debi in finance. We both love our Company's Coming cookbooks and of course all the fine recipes here on Zaar. After a 6 month winter we cannot wait to get to the Bbq even though we do use it all year. Food cooked outdoors in +30 always tastes better than food cooked in -30 we think, the added bonus is your beer don't freeze. We both love a good meal at home, at a friends or out and about in town. Life is pretty laid back and spent with family and friends, oh and our Border Collie ...Saorsha (Gaelic for Freedom). Right now our world revolves around our first grandson Keegan....just a bundle of fun that goes home at the end of the day to make it even nicer. Thats about it. Thanks for all the recipes you have given us and all your comments which help us learn and grow.
