Authentic French Bread Bread Machine Food

FRENCH BREAD | BREAD MACHINE

Steps:

• Add all the ingredients (water, salt, bread flour, yeast) in the order recommended by your bread machine manufacturer.
• Close the lid, select the "French bread" cycle, 1.5 lb loaf size and crust of your preference (dark is preferred for French bread) and start the cycle.
• French bread is ready once the cycle is complete.
• Remove the container from the bread machine. Invert and shake it a little bit to remove the bread.
• Place it on a cooling rack to cool it down.
• Once cooled down, slice it with an electric knife or a serrated knife.
• Remove the dough from the bread machine pan just after the last knead cycle and knead it on a lightly floured surface.
• Shape the dough into a loaf and apply a few cuts using a serrated knife and allow to rise for 60 minutes in a warm place.
• Bake in the preheated oven at 400 °F for 30 minutes.
• Remove from oven and allow to cool on cooling rack. Slice it wit a serrated or electric knife.

FRENCH BAGUETTES

Steps:

• Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
• When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
• Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
• Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

THE BEST FRENCH BREAD (BREAD MACHINE)

Steps:

• Add 3/4 cup water, salt, flour, parmesan cheese, garlic powder and yeast to bread machine pan in order suggested by manufacturer.
• Select dough/manual cycle.
• When cycle is complete, remove dough from machine to a lightly floured surface.
• Roll dough into a 15x10 inch rectangle.
• Beginning at long end, roll up tightly as for jelly roll.
• Pinch seams and ends to seal.
• Taper ends by gently rolling back and forth.
• Place loaf, seam side down on a greased baking sheet sprinkled with cornmeal.
• Lightly brush loaf with oil.
• Cover and let rise in warm draft-free place until almost double in size, 10 to 15 minutes.
• With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf.
• Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of loaf.
• Bake at 375 for 20 minutes.
• Brush again with remaining egg white mixture and sprinkle with sesame seeds.
• Bake 5 to 10 minutes more or until done- bread should sound hollow when tapped.
• Remove the bread from the baking sheet and cool on a wire rack.

FRENCH COUNTRYSIDE BREAD (BREAD MACHINE - ABM)

Steps:

• Add all ingredients to your bread machine as your directions instruct.
• Mine go like this:.
• Add liquid ingredients to bread pan.
• Add all dry ingredients, except yeast, to bread pan.
• Make a well in the dry ingredients and carefully add the yeast into the well.
• Select the "French" setting on your machine.
• Select crust color, if applicable.
• Press start!
• OVEN METHOD:.
• To make loaves in the oven, use the "Dough" cycle on your machine.
• When cycle is complete, punch dough down and divide into 2 equal parts.
• On a lightly floured surface, roll each half into a rectangle, about 10 x 15.
• Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf. Seal seams and ends by pinching dough together.
• Place loaves seam sides down on a large, ungreased baking sheet. You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves.
• Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size.
• Preheat oven to 375*. Place a pan of hot water on the bottom rack of your oven. This will create steam inside the oven while the bread is baking to give you an authentic crust.
• Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough.
• If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl. of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired.
• Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack.
• Cool on wire racks and serve warm.

BREAD MACHINE FRENCH BREAD (SIMPLE, SIMPLE, SIMPLE)

Steps:

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

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 STYLE BREAD

Steps:

• Measure ingredients into baking pan in order listed.
• Black& Decker Setting 6 (Specialty- French 3H 30M cycle).

BREAD MACHINE FRENCH BREAD DOUGH

Steps:

• 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.

RUSTIC BREAD FOR THE BREAD MACHINE

Steps:

• Biga:.
• In a glass or plastic bowl,stir flour, yeast and water together with a wooden spoon until smooth.Cover with a cloth and let stand overnight.It will be kind of bubbly.
• Bread:.
• Stir together flours,sugar,salt,.
• and Vital Gluten; set aside.
• Pour starter in bread machine.
• Add water, honey, Barley Malt,butter and oil.
• Add the flour mixture.
• Make a groove in flour and add yeast.
• Set Bread machine to Dough cycle.
• Keep an eye on the machine as dough may reach the top before the end of the cycle;if this happens push it back down.
• At the end of this cycle, remove dough from machine and split it in 2.
• Shape your breads in free form or in bread pans.
• Preheat oven 400*.
• Cover breads and let them rise for 45 minutes.
• Score the loaves.
• Place in hot oven for 10 minutes.
• Reduce heat to 350* and bake another 30 minutes.
• Remove bread from pans and tap the bottom to make sure it is baked(hollow sound).If not, return bread in the oven (without the pan)for another 5 minutes.
• Tip:.
• If you do not have Barley Malt double the amount of honey.
• While the oven is preheating,I set a large pan on top of the stove and sit my breads on a cookie on this pan for the rising stage.It works all the time.