French Bread (for breadmaker)
This is a fantastic and delicious loaf recipe! Only 4 ingredients!
Ingredients
For 1 Batch(es)
2 Pound Loaf
- 1½ cup(s) water (80-90°F/27-32°C)
- 1½ teaspoon(s) salt
- 4 cup(s) bread flour
- 2¼ teaspoon(s) active dry or bread machine yeast
1½ Pound Loaf
- 1¼ cup(s) + 1 tablespoon(s) water (80-90°F/27-32°C)
- 1¼ teaspoon(s) salt
- 3½ cup(s) bread flour
- 2¼ teaspoon(s) active dry or bread machine yeast
1 Pound Loaf
- 1 cup(s) + 1 tablespoon(s) water (80-90°F/27-32°C)
- ¾ teaspoon(s) salt
- 2 cup(s) + 6 tablespoon(s) bread flour
- 2 teaspoon(s) active dry or bread machine yeast
French Bread (for breadmaker) Directions
Choose the size you wish to make. Place ingredients in the bread pan in the order listed. (Before adding yeast, make a shallow well in the center of the flour and place yeast in the well).
Ensure the bread pan is secured. Connect breadmaker to electricity. On breadmaker display panel:
1) Select French/Italian
2) Select Light or Medium crust
3) Select your loaf size
Press start.
REMOVING PADDLE: When final pause signal sounds, (usually 1hr20min to 1hr35min prior to end of cycle), press PAUSE. Remove pan from the bread maker, remove dough from pan, and take paddle out of dough. Place dough back in the pan, return pan to it's place in the breadmaker, and secure it as before. Press START. NOTE: DO NOT confuse this pause signal with the mix-in signal, which occurs earlier in the breadmaking cycle.
When loaf is baked, remove pan from beadmaker and remove loaf from pan.Let cool on wire rack.
Recipe notes
The loaf will cut much easier if allowed to cool, and then placed in a plastic bag. This will soften the crust, making it easier to cut.