Crusty French Bread Mixed In A Bread Machine
|Serving size: 32 g|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 18 g||6%|
|Sugar 1 g|
|Fiber 1 g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
French Bread Dough Made In A Bread Machine
I LOVE fresh french bread but have always felt that making any yeast bread at home was out of my league as yeast never seemed too fond of me. That is until I started making my dough in my bread machine then baking it in the oven. Now I feel like Holly Homemaker when I serve up these aromatic delights to my family and I love watching their faces as they enjoy the fruits of my labor - which isn't very much labor actually, but shhhh - please don't tell them that! I've been known to splash a little extra flour on my clothes and face then spritz a little water on my forehead before bringing a dish into the dinning room just so they think I've been slaving away in the kitchen all day just for them! :-)
Isn't it amazing how the whole house smells like grandma's when you bake up a batch of bread? I love the "comfy, safe" feeling that comes over the house - it just makes a person naturaly relax when you are sitting there enjoying a good cup of coffee and the whole house smells of bread baking in the oven.
Recently I wanted to give my hand a try at French Bread so I went searching for a good recipe and found several that I have combined below and fashioned for use in a bread machine. I hope you enjoy it as much as my family has... they have voted it "A Keeper!"
- 1 1/3 cup luke warm water
- 1-1/2 teaspoons butter
- 1-1/2 teaspoons sugar
- 3+ cups bread flour
- 1 package yeast
- 1 tablespoon extra butter, to brush over loaf before & after baking
- Place all ingredients in bread machine pan in order listed. Start dough cycle. After 5-10 minutes, lift the lid and check dough. If dough is too sticky (levels out), add more flour 1 tablespoon at a time. If dough is too dry, add water a teaspoon at a time. Dough should be a loose ball that sticks to the sides, then pulls away.
- When dough cycle is complete, turn dough out onto lightly floured surface. Pat into a rectangle shape slightly longer and about 3 inches wide (about 1 1/2 wider than you want your final loaf to be). Starting from long side, roll into a tube shape (like when making cinnamon rolls). Pinch seam together and turn over so seam side is down. Pinch ends together and turn under making a small rounded shape on each end. Place on a greased cookie sheet with seam side down. Cover with a tea towel and allow to rise in warm place until double in size. (about an hour)
- Preheat oven to 350 degrees. Using a sharp knife, (I use a serrated knife), cut diagonal slashes about 2 inches apart and 1/2 inch deep across the top of loaf. Make glaze out of extra butter and brush over loaf.
- Place in oven and bake for 35 minutes or until golden brown. Remove from oven and brush more melted butter over top of loaf. Remove to cooling rack or slice and eat immediately.
This goes wonderful with spaghetti or soups (try my recipe for Old Fashioned Beef Stew) as it is very crusty on the outside but super soft on the inside - make two loafs and save one to make amazing french toast!
I've also used this dough to make bread soup bowls for my family and it's great.
If you are wanting to make yeast roll dough in your bread machine, try my article Bread Machine Yeast Rolls - they are amazing!!
Enjoy...AND HAPPY EATING!!!
© 2012 Laura Rash