French Bread Loaf 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 WHEAT BREAD (BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.
• If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
• This gives the bread extra kneading time and results in a crisp crust.
• Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.
• This recipe can be made using the regular, rapid and delayed time bake cycles.

FRENCH BREAD LOAF - BREAD MACHINE

Steps:

• Add all ingredients except cornmeal to your bread machine in the order listed. Use dough cycle only.
• Remove dough from bread machine and shape into loaf. Sprinkle with cornmeal. Let rise until double, about 1 hour.
• Bake at 450 degrees for 15-20 minutes or until the top is golden brown.

BREAD MACHINE FRENCH BREAD (SIMPLE, SIMPLE, SIMPLE)

Steps:

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

CRUSTY MINI LOAVES

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Divide into four portions; shape into 6-in. loaves. Place on a greased baking sheet. Cut slits in the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes., In a small bowl, beat the egg yolk and water; brush over dough. Sprinkle with sesame or poppy seeds if desired. Bake at 375° for 18-20 minutes or until golden brown.

SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE

Steps:

• Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
• Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
• Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
• Start Machine.
• Notes:.
• Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
• I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
• My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
• When pouring the water do try to pour gently trying to avoid slashing up sides.
• When adding the flour, do try to cover the water completely if possible.
• When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
• If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
• Here in Europe most of our cooking is weight-based rather than volume based.
• A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!

WHOLE WHEAT FRENCH BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the bread pan in the order the manufacturer recommends.
• I run mine on the 2 lb white bread cycle, and it always comes out perfect!

BREAD MACHINE FRENCH STYLE BREAD

Steps:

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