Machine Beer French Bread Recipes

BASIC MACHINE FRENCH BREAD

Basic Machine French Bread image

This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

Provided by rickv

Categories Yeast Breads

Time 3h15m

Yield 1 2lb loaf, 12 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups water, at about 105 degrees
4 cups flour (a flour with at 4 grams protein per serving is best)
1 1/2 teaspoons salt (I use kosher)
2 1/2 teaspoons dry yeast

Steps:

Add to the bread pan in the order yours needs.
For mine it is water first.
Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
This will run well on the normal, rapid, and delay start cycles.

MACHINE BEER FRENCH BREAD

Machine Beer French Bread image

This recipe is tailored for the Oster Expressbake bread machine. The water and beer liquid base produces a nice French-style loaf with a characteristic crispy crust and a more open crumb than other bread machine recipes that I have tried. Notes on specific ingredients and techniques that have worked well for me are included in the directions.

Provided by Woody77

Categories Yeast Breads

Time 4h5m

Yield 1 1 1/2 lb. loaf, 15 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup warm water
3/4 cup beer, room-temperature
3 cups bread flour
2 tablespoons vital wheat gluten flour
1 1/2 teaspoons salt
2 teaspoons bread machine yeast

Steps:

Add beer and water to the pan. The water should be just slightly warmer than room temperature.
Add one cup of the flour to the pan.
Add the salt and the gluten by sprinkling over the flour in the pan. Add the remaining flour.
Follow the usual routine of poking a hole in the middle of the flour and add the yeast. Use your fingers to push a little flour over the yeast to seal the hole.
Run the machine on the French bread, medium-crust setting.
Given the relatively high hydration of this recipe, I suggest that you resist the temptation to raise the lid on the machine during final rise and baking in order to reduce the likelihood of the top of the loaf falling.
For the beer, I use PBR; but I suspect that any regular lager or light beer will produce similar results.
Flour: I use King Arthur unbleached bread flour. I live in South Florida (warm and humid) so you may need to make adjustments to the flour/liquid measurements to suit your local conditions.
Yeast: I use Fleischmann's bread machine yeast (glass jar).

Nutrition Facts : Calories 101.5, Fat 0.3, SaturatedFat 0.1, Sodium 234.4, Carbohydrate 19.9, Fiber 0.8, Sugar 0.1, Protein 3.6

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