FAILPROOF FRENCH BREAD (BREAD MACHINE)
This makes two loaves of long baguette type French bread that has wonderful flavor and is so easy to make!
Provided by Marie
Categories Yeast Breads
Time 35m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 4
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.
MACHINE BEER FRENCH BREAD
This recipe is tailored for the Oster Expressbake bread machine. The water and beer liquid base produces a nice French-style loaf with a characteristic crispy crust and a more open crumb than other bread machine recipes that I have tried. Notes on specific ingredients and techniques that have worked well for me are included in the directions.
Provided by Woody77
Categories Yeast Breads
Time 4h5m
Yield 1 1 1/2 lb. loaf, 15 serving(s)
Number Of Ingredients 6
Steps:
- Add beer and water to the pan. The water should be just slightly warmer than room temperature.
- Add one cup of the flour to the pan.
- Add the salt and the gluten by sprinkling over the flour in the pan. Add the remaining flour.
- Follow the usual routine of poking a hole in the middle of the flour and add the yeast. Use your fingers to push a little flour over the yeast to seal the hole.
- Run the machine on the French bread, medium-crust setting.
- Given the relatively high hydration of this recipe, I suggest that you resist the temptation to raise the lid on the machine during final rise and baking in order to reduce the likelihood of the top of the loaf falling.
- For the beer, I use PBR; but I suspect that any regular lager or light beer will produce similar results.
- Flour: I use King Arthur unbleached bread flour. I live in South Florida (warm and humid) so you may need to make adjustments to the flour/liquid measurements to suit your local conditions.
- Yeast: I use Fleischmann's bread machine yeast (glass jar).
Nutrition Facts : Calories 101.5, Fat 0.3, SaturatedFat 0.1, Sodium 234.4, Carbohydrate 19.9, Fiber 0.8, Sugar 0.1, Protein 3.6
BREAD MACHINE FRENCH BREAD DOUGH
Easy to make enjoyed by all recipe for your bread machine. We make 1 loaf about 12in long often using it for homemade garlic bread as well as sandwich bread. Also we have made dinner rolls (approx 9) and it works just fine for these. This recipe came from our bread machine booklet and after trying several different recipes we always revert back to this no fail one. Please enjoy. Feel free to post your review, we love to hear your comments and suggestions.
Provided by Debi and Johnny
Categories Breads
Time 25m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1675.4, Fat 4.9, SaturatedFat 0.8, Sodium 2350, Carbohydrate 351.9, Fiber 14, Sugar 15.8, Protein 48.4
FRENCH BAGUETTES
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Provided by Judy Taubert
Categories Bread 100+ Bread Machine Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g
BEER BREAD (BREAD MACHINE)
Make and share this Beer Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour beer into a bowl and let stand at room temperature for a few hours to go flat.
- Place all ingredients in the pan according to the order in the manufacturer's directions.
- Set crust on dark and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
HOME-STYLE FRENCH BREAD
Steps:
- Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
- Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
- Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
- Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
- Preheat the oven to 400 degrees F.
- With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
- Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.
BREAD MACHINE FRENCH BREAD (SIMPLE, SIMPLE, SIMPLE)
Make and share this Bread Machine French Bread (simple, simple, simple) recipe from Food.com.
Provided by princess buttercup
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- put in machine in order and push buttons to make a 1.5 Lb french loaf.
THE BEST FRENCH BREAD (BREAD MACHINE)
This recipe comes from Fleishmann's Yeast and is absolutely the best french bread recipe I have found. The texture is wonderful and it tastes and looks great. I always get rave reviews when I make this.
Provided by Chris from Kansas
Categories Yeast Breads
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 138.3, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.1, Sodium 172.9, Carbohydrate 27.3, Fiber 1.1, Sugar 0.2, Protein 4.9
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