French Loaf In Bread Machine Sallye 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.

FRENCH LOAVES

Steps:

• In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves., Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 450°. Sprinkle loaves with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake 15-20 minutes or until golden brown. Cool on a wire rack.

FRENCH BREAD RECIPE

Steps:

• Put 1/4 cup of bread flour on your clean counter top and reserve. Place remaining 3 3/4 cups bread flour in your mixer bowl. Spoon the yeast on one side of the bowl, and the salt on the other side. Pour in the warm water and with your regular mixer paddle, mix on low speed until the dough comes together in a mass. Switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.
• Let the dough rest for 5 minutes.
• The dough should look like this during the rest:
• Turn the mixer on again and mix for 3 minutes. Take the dough out and place on the counter. Remember that 1/4 cup of flour that we reserved? We'll use it now. As you knead the dough by hand, incorporate more flour as you need.
• Knead by hand until the dough is very satiny, smooth, tight and formed into a nice, compact ball:
• Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size.
• While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F and place your pizza stone, inverted baking sheet or covered cast iron pot into the oven to heat up. If you are using a loaf pan for steam, also place that into the oven, on the very bottom rack, off to one side of the oven.
• After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface - the dough should give into the pressure and slowly creep back up.
• Ok, here's the fun part. Cut the dough into half & you'll shape one half at a time (keep the other piece under wraps) Pick up the dough & stretch it out until it forms a big rectangle. Dust your work surface with flour and fold over the ends of the dough like this:
• Now do a little karate chop lengthwise down the middle of the bread and stretch out the long ends again. Fold over in half. The karate chop helps get the middle tucked inside. Pinch all sides shut. This is important you want to make sure that all ends including the short ends are pinched tightly to create a seal. This allows the bread to rise & expand up and out evenly. If the bread looks a little lopsided, you can try to fix it by letting it rest 5 minutes and gently stretching it out again. Just don't knead the dough again & pop all the beautiful gas that took 1.5 hours to create!
• Here's what it should look like:
• Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball. Leave the loaves to rest on your well-floured pizza peel or cutting board for 30 minutes.
• After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process:
• When you are ready to bake, remove your baking vessel from oven. Carefully slide the gorgeous loaf into or onto your baking vessel.
• If you are using pizza stone or inverted baking sheet:You can probably fit both loaves on it at the same time, just leave at least 6-8" of space between the loaves.
• Get a 1/2 cup of water ready next to the stove. Open the stove, put your bread in the oven and throw the water on the oven floor or in the pre-heated loaf pan. Immediately close the oven door. This creates your steam.
• Bake 20-25 minutes. Check temperature of the bread internal temperature should read 190-200F. Remove and let cool before cutting into it.
• If you are using a long cast-iron pot or covered baker:Before closing the lid on your pot/baker, put 1/4 cup of water directly in the pot. Cover immediately. Put pot in oven.
• Bake 10 minutes. Remove lid of pot. Bake another 14 minutes. Check temperature of the bread internal should be 190-200F.
• Remove and let cool before cutting into it. Repeat with other loaf. (For convection ovens- bake 8 min covered, 10-12 min uncovered.
• Check temperature of bread) To re-crisp the crust, put in 375F oven for 5 minutes. Eat one loaf, share the other loaf with a friend!

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.

FRENCH LOAF IN BREAD MACHINE (SALLYE)

Steps:

• 1. IMPORTANT; PLACE INGREDIENTS IN BREAD MACHINE IN THE EXACT ORDER LISTED. Run tap until water is lukewarm (105º maximum)
• 2. Pour water gently into bread machine baking pan Carefully add flour, making sure flour completely covers liquid Make a small depression in middle of flour and add sugar, salt and yeast. Set machine to basic, white, or french cycles with medium crust. Turn machine on and forget until done. Turn out on cooling rack or serving platter. Do not wrap until completely cool. Enjoy.
• 3. MEASUREMENTS FOR 2# LOAF: 1-1/2 cup water 4 cups flour 2-1/2 tablespoon sugar 2 teaspoon salt Yeast amount does not change.

ITALIAN BREAD USING A BREAD MACHINE

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

FABULOUS FRENCH LOAVES

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
• Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 35 minutes, or until 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.

FRENCH BREAD (FOR BREAD MACHINE)

Steps:

• 1. Add ingredients to bread machine according your machines instructions.
• 2. Set machine to "dough stage".
• 3. When done, cut into 2 sections. Roll each out into an 8 x 11 sheet and roll up.
• 4. Sprinkle bottom of loaf pans with cornmeal. Place bread on top. Make 3 slits in bread dough
• 5. Heat a large container of water in microwave. Set pans in microwave and cover with a towel. Set rise again for 1 hour. Heat from the hot water will help bread rise.
• 6. Preheat oven to 430 degrees. Place bread in oven and bake for approximately 17 minutes. Bread is done when golden brown and has a hollow sound when tapped
• 7. Remove from pans and spray with butter and then sprinkle with garlic salt. Let cool, wrap and place in freezer bags. Freeze until ready to use or use immediately.
• 8. NOTE: These can be made into rolls (approximately 22) rolled in fat free Italian dressing then rolled into a mixture of 1 envelope onion soup and 1 cup parmesan cheese that has been mixed together. Let rise and bake as above.

SWEET HONEY FRENCH BREAD

Steps:

• Add to your bread machine per manufacturer instructions. While bread is baking, drizzle with honey if desired.

BREAD MACHINE CHALLAH I

Steps:

• Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings. Start.

CRUSTY FRENCH LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

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 - EASY BAGUETTE RECIPE

Steps:

• Unplug the bread machine & then remove bread pan.
• Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
• Place the bread pan back into the bread machine & then plug in the bread machine.
• Put your machine on the "Dough" setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about 1:30 hours.
• When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
• Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker french bread "rolls".
• Roll the divided dough with your hands into your preferred shape (i.e. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about the making the dough roll about 1/2 the width of your desired end product... as the dough expands as the yeast rises).
• Place the shaped dough onto a nonstick baking sheet.
• Coat the dough with olive oil. Use a small pastry brush.
• Cover the dough & baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.
• Let the dough rise for 1 hour.
• During this "rising" time, preheat your oven to 450 degrees F.
• After the hour, remove the covering from the dough and "score" (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. See the tips below about how to score bread.
• Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. Wear oven mitts.
• At the 8-10 minute mark, turn the baking sheet around in order to ensure an even "browning" of the bread. Wear oven mitts.
• Remove the baking sheet when done and place the bread on a cooling rack. Wear oven mitts.

BREAD MACHINE CRUSTY FRENCH BREAD

Steps:

• Gather the ingredients.
• Add the room temperature water, oil, dry milk, all-purpose flour, bread flour, sugar, salt, and yeast to the bread machine according to your manufacturer's preferred order.
• Use the French bread setting on your machine but remove the dough after the last kneading cycle before the baking cycle begins. Or use the dough cycle, punch down the dough to let air escape, let it rise again (45 minutes to 1 hour), knead lightly, and let it rise again (another 45 minutes to 1 hour) before forming into loaves.
• Spray or lightly oil a large cookie sheet and sprinkle with the cornmeal.
• To form the loaves, transfer the dough (it will be soft) to a lightly floured board. Sprinkle with a little all-purpose flour.
• Cut the dough into 2 portions and roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed).
• Starting at the long end, roll up the dough, pinching the seams well. Repeat with the next roll.
• Place the loaves on the prepared cookie sheet; cover with a clean dishtowel and let rise another hour.
• While the loaves are rising, preheat the oven to 400 F. Place a pie plate on the lower rack of the oven and add about 1 inch of boiling water. Place the pan with the dough on the middle rack and bake the bread for 15 minutes.
• Lower the heat to 350 F and bake for another 25 minutes until golden brown.
• About 5 minutes before the loaves are done, mix the egg white with the cold water in a small bowl and brush the loaves with the egg wash .
• Once baked, remove from the oven and let cool.
• Serve and enjoy.

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!

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.

WHOLE WHEAT FRENCH BREAD (SALLYE)

Steps:

• 1. NOTE: THIS RECIPE IS FOR A 2-1/2 POUND BREAD MACHINE. SEE BELOW FOR MEASUREMENTS FOR 2# MACHINE.
• 2. MEASUREMENTS FOR 2 POUND LOAF 1-1/4 cup water 1-3/4 cups wheat flour 1-1/4 cup all purpose flour 1 teaspoon salt 1 package yeast
• 3. Place ingredients in the bread machine in the exact order listed.
• 4. Place your water in the microwave for 10-20 seconds. If you don't have a thermometer, test your water on your inside wrist. It should be lukewarm to the touch. Pour water into bread pan.
• 5. Add flour and salt to bread pan, taking care to completely cover liquid.
• 6. Make a depression in top of flour and add the yeast in that well.
• 7. Cook on basic-medium crust for best results.