Ready in 45 minutes
This is an easy, crusty, French Bread recipe for your bread machine. It makes a 2 lb. loaf. For diabetics 1 slice/serving is 2 carbs or equal to 2 slices of bread. You can get the bread slicing guide at Wal-Mart for about $10.
"OMG! This bread is GREAT! I used a Betty Crocker bread machine bread recipe and it was incredibly dry so I looked on-line again and found this one. I just got done cutting it and trying a nice warm piece and want to keep eating more! I personally like a soft crust so I brushed melted butter on the top of the loaves when they came out of the oven. It is so soft, warm and flavorful... Absolutely THE BEST I've ever made, and I've made a lot of bread from scratch, the old fashioned way. I did bake the bread in my own oven, rather than using the machine if that's helpful to anyone."
Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf.
Who says you can't make decent bread in a bread machine? This is probably my favorite French Bread recipe for the bread machine. Nice and crusty. Fabulous slathered with softened or whipped butter. Let it stand 10 minutes before you slice it with a sharp bread knife.
susanblanchard 4d 13h agoVery firm, great for toast, grilled cheese, garlic bread, bruschetta. Or just hot out of the oven is also superb bread
texashulagirl 2w agoEasy recipe and perfect results!
Lilac123a 1m agoMade this tonight. Incredibly crusty on the outside and light and airy on the inside. I'm in love and will make again.
reptocarl 1y agoBy far the best French bread I've had. I made only two changes. Two tbs olive oil and an additional one tbs water just because my bread machine always requires more water no matter the recipient. Good stuff Carl
lexilou4141 1y agoThis bread is way too dense and the crust is so hard you can barely cut it with a knife!
tfowler13 2y agoA soft, white, crusty loaf that toasts to perfection either in pan or a regular toaster. This bread contains no butter but loves it nevertheless. Butter it liberally before eating. I followed the recipe pretty closely but added a tablespoon of vital wheat gluten as I do with all my breads being one of the fortunate who can enjoy wheat in all forms. I also adapted it to the Zojirushi bread machine by using its long 3:45 cycle with a longer kneading and rising time. I upped the yeast to 2 1/4 teaspoons -- just a little extra. And, as always with the Zo, I looked in during kneading and added a couple of tablespoons of water to make the dough the right thickness to rise. You may find you need more flour one time, more water the next depending on the humidity and the accuracy of your measurements. This is a great loaf. Enjoy.
dvenn 2y agoExcellent crumb texture and flavor, we make this almost weekly
arnoldwalker 3y agoA perfect basic loaf, wonderfully crusty.
Lmk3472 4y agoDelicious! Love that you can make this on delay mode and enjoyed it for breakfast with butter and jelly... Mmmmm
MicheleASamson 4y agoWhile I agree it is an excellent recipe it is for a 2 lb. loaf. Would have preferred to have the breakdown for a 1 or 1.5 pound loaf instead.