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.
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new-cook-877432Do I take the bread out of the machine before adding the ingredients ?3m ago
ChristineWiLove this bread! I make two loaves out this recipe instead of one big loaf. Big hit with family and friends!8m ago
susanblanchardVery firm, great for toast, grilled cheese, garlic bread, bruschetta. Or just hot out of the oven is also superb bread8m ago
texashulagirlEasy recipe and perfect results!9m ago
Lilac123aMade this tonight. Incredibly crusty on the outside and light and airy on the inside. I'm in love and will make again.9m ago
reptocarlBy 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 Carl2y ago
lexilou4141This bread is way too dense and the crust is so hard you can barely cut it with a knife!2y ago
tfowler13A 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.3y ago
dvennExcellent crumb texture and flavor, we make this almost weekly3y ago
arnoldwalkerA perfect basic loaf, wonderfully crusty.4y ago