|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This bread machine French bread is mixed and kneaded in the machine on the dough cycle then baked to crusty perfection. The key to the crust is the hot water on the lower oven rack as well as baking it at a higher temperature for the first 15 minutes.
This bread machine French bread recipe makes 2 medium-sized loaves (or 1 large loaf) of wonderful, crusty bread. Serve fresh crusty bread with soup, salad, or stew, or top slices with cheese or dunk in dip. Slice any leftover bread at a slight angle and use for crostini or bruschetta or season and oven-toast for delicious homemade croutons.
Click Play to See This Bread Machine French Bread Come Together
"Using the bread machine to do the dirty work of making homemade bread means a fresh loaf is nearly effortless. This bread reminds me of the French bread supermarkets bake, not an artisan bread. But it has more heft and chew than sandwich bread, and it was great to have fresh chewy bread for dinner." —Danielle Centoni
1 1/2 cups room temperature water
1 tablespoon vegetable oil, or olive oil, plus more for baking
2 tablespoons dry milk
2 cups all-purpose flour
2 cups bread flour
2 teaspoons sugar
2 teaspoons salt
2 teaspoons active dry yeast
2 tablespoons medium-grind cornmeal, for baking
1 large egg white
1 tablespoon cold water
Gather the ingredients.
Add the room temp water, oil, dry milk, all-purpose flour, bread flour, sugar, salt, and yeast to the bread machine in the order listed.
Use the French Bread setting of your machine but remove the dough after the last kneading cycle before the baking cycle begins. Or, use the dough cycle, punch down to let air escape, let rise again (45 minutes to 1 hour), knead lightly, and let rise again before forming into loaves.
Spray or lightly oil a large cookie sheet and sprinkle with cornmeal.
To form the loaves, transfer the dough (it will be soft) to a lightly floured board. Sprinkle with a little flour.
Cut dough into 2 portions and roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed).
Starting at long end, roll up, pinching the seams well. Repeat with next roll.
Place the loaves on a 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 to the pie plate. 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 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!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.