Bread Machine Crusty French Bread

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 03/30/20
Crusty French Bread

The Spruce / Diana Rattray
  • Total: 2 hrs 50 mins
  • Prep: 2 hrs 10 mins
  • Cook: 40 mins
  • Yield: 2 loaves (serves 8)
Nutritional Guidelines (per serving)
453 Calories
10g Fat
64g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 loaves (serves 8)
Amount per serving
Calories 453
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 3179mg 138%
Total Carbohydrate 64g 23%
Dietary Fiber 4g 15%
Protein 26g
Calcium 277mg 21%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, and baking it at a higher temperature for the first 15 minutes.

Slice the baguette at a slight angle, then season and oven-toast for delicious homemade croutons. This bread machine French bread recipe makes 2 medium-sized loaves (or 1 large loaf) of wonderful, crusty bread.

Ingredients

  • 1 1/2 cup water
  • 1 tablespoon vegetable oil (or olive oil)
  • 2 tablespoons dry milk
  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons active dry yeast
  • 1 egg white whisked with 1 tablespoon cold water

Steps to Make It

  1. Gather the ingredients.

  2. Add the first 8 ingredients to the bread machine.

  3. Use the French Bread setting of your machine, but remove the dough 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, let rise again, form into loaves.

  4. Spray or lightly oil a large cookie sheet; sprinkle with cornmeal.

  5. To form loaves: Transfer dough (it will be soft) to a lightly floured board. Sprinkle with a little flour; cut dough into 2 portions. Roll each portion into a rectangle about 12 to 15 inches wide (add more flour as needed). Starting at long end, roll up; pinch seams well. Repeat with next roll.

  6. Place loaves on prepared cookie sheet; cover with clean dish towel and let rise another hour.

  7. Preheat oven to 400 F. Place a pie plate on the lower rack of the oven; add about 1 inch of boiling water to the pie plate.

  8. Bake bread for 15 minutes; lower heat to 350 F. Bake for another 25 minutes.

  9. About 5 minutes before loaves are done, brush with the egg white and water mixture.

  10. Serve and enjoy!