French Bread Loaf Bread Machine Recipes

BREAD MACHINE FRENCH BREAD - EASY BAGUETTE RECIPE

Steps:

• Unplug the bread machine & then remove bread pan.
• Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
• Place the bread pan back into the bread machine & then plug in the bread machine.
• Put your machine on the "Dough" setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about 1:30 hours.
• When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
• Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker french bread "rolls".
• Roll the divided dough with your hands into your preferred shape (i.e. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about the making the dough roll about 1/2 the width of your desired end product... as the dough expands as the yeast rises).
• Place the shaped dough onto a nonstick baking sheet.
• Coat the dough with olive oil. Use a small pastry brush.
• Cover the dough & baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.
• Let the dough rise for 1 hour.
• During this "rising" time, preheat your oven to 450 degrees F.
• After the hour, remove the covering from the dough and "score" (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. See the tips below about how to score bread.
• Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. Wear oven mitts.
• At the 8-10 minute mark, turn the baking sheet around in order to ensure an even "browning" of the bread. Wear oven mitts.
• Remove the baking sheet when done and place the bread on a cooling rack. Wear oven mitts.

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.

BREAD MACHINE FRENCH BREAD (SIMPLE, SIMPLE, SIMPLE)

Steps:

• put in machine in order and push buttons to make a 1.5 Lb french loaf.

BREAD MACHINE CRUSTY FRENCH BREAD

Steps:

• Gather the ingredients.
• Add the room temperature water, oil, dry milk, all-purpose flour, bread flour, sugar, salt, and yeast to the bread machine according to your manufacturer's preferred order.
• Use the French bread setting on your machine but remove the dough after the last kneading cycle before the baking cycle begins. Or use the dough cycle, punch down the dough to let air escape, let it rise again (45 minutes to 1 hour), knead lightly, and let it rise again (another 45 minutes to 1 hour) before forming into loaves.
• Spray or lightly oil a large cookie sheet and sprinkle with the cornmeal.
• To form the loaves, transfer the dough (it will be soft) to a lightly floured board. Sprinkle with a little all-purpose flour.
• Cut the dough into 2 portions and roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed).
• Starting at the long end, roll up the dough, pinching the seams well. Repeat with the next roll.
• Place the loaves on the prepared cookie sheet; cover with a clean dishtowel and let rise another hour.
• While the loaves are rising, preheat the oven to 400 F. Place a pie plate on the lower rack of the oven and add about 1 inch of boiling water. Place the pan with the dough on the middle rack and bake the bread for 15 minutes.
• Lower the heat to 350 F and bake for another 25 minutes until golden brown.
• About 5 minutes before the loaves are done, mix the egg white with the cold water in a small bowl and brush the loaves with the egg wash .
• Once baked, remove from the oven and let cool.
• Serve and enjoy.

FRENCH BREAD

Steps:

• In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.

THE FRENCH BREAD

Steps:

• Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
• After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
• Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
• Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
• Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
• Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
• Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.