Classic French Bread For Breadmaker Food

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.

CLASSIC FRENCH BREAD - 1.5 LB LOAF

Steps:

• Place all ingredients into your bread pan per your manufacturers instructions. Mine says to do wet ingredients first so I follow the order they are listed above.
• Select French Bread setting.
• Select desired crust color.
• If you have the option select 1.5 lb loaf.
• Press start.

2LB BASIC WHITE/FRENCH BREAD FROM BREADMAN

Steps:

• Add all ingredients to Bread Pan in the order given.

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.

BREAD MACHINE FRENCH BREAD (SIMPLE, SIMPLE, SIMPLE)

Steps:

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

CLASSIC FRENCH BREAD FOR BREADMAKER

Steps:

• Add 1 1/4 cups water, salt, bread flour, and yeast to bread machine in the order suggested by the manufacturer.
• Select dough/manual cycle.
• When cycle is complete, remove dough from machine to lightly floured surface. (If necessary, knead in enough flour to make dough easy to handle.).
• Divide dough in half.
• Roll each half into a 10 x 8-inch rectangle.
• Beginning at the long end, roll up tightly as for jelly roll.
• Pinch seams and ends to seal.
• Taper ends by gently rolling back and forth.
• Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal.
• Lightly brush each loaf with vegetable oil.
• Cover and let rise in a warm, draft-free place until almost doubled in size, 10-15 minutes.
• With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.
• Lightly beat egg white and 1 tablespoon of water.
• Brush some of egg white mixture over top of each loaf.
• Bake at 375 degrees for 20 minutes.
• Brush again with remaining egg white mixture.
• Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped.
• Remove the bread from the baking sheet.
• Cool on a wire rack.