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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (53g)|
|Recipe Makes: 14|
|Calories from Fat: 30 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 57.7mg||2 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 28.6g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 166
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