Last Updated on September 25, 2019
It’s simple to make French bread at home with your bread machine. As always, the bread you make at home tastes better than what you can buy at the grocery store. I use French bread for garlic bread as well as French bread pizza.
This bread recipe uses active dry yeast. It’s what I use on most of my bread recipes. If you’d like to know more about what sort of yeast to use with your bread machine check out this article:
Follow the instructions that came with your bread machine (I have a Zojirushi BB-PAC20 Virtuoso Breadmaker) in terms of which ingredients to put in the bread machine first. You’ll be using the dough setting.
Check on the dough after five or ten minutes of kneading. You should see a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks like it should. Here’s more information on that in case you have questions.
When the dough is done put it on a lightly floured board and divide into two equal sections. Gently form each section of dough into a ball. Then use a rolling pin to make an oval.
Fold the oval in half and pinch the edges closed. Flatten the dough a little and then fold in half again.
Pinch the edges closed. Then turn the dough so that the seam is at the bottom. Then do a little smoothing and shaping until the loaf looks the way you want it.
Put shaped loaves onto a baking sheet that has been lightly greased or covered in parchment paper.
French bread typically has slashes cut in it. This is called “scoring”. Usually, that’s done to the bread after it’s done rising with a special tool called a lame. However, I don’t have a lame. After a bunch of experimenting, I’ve taken to scoring the bread with a bread knife after I’ve shaped the dough and before the rise.
Cover the loaves with a clean, lightweight kitchen towel and let the dough rise for half an hour.
Bake for 11 to 15 minutes in a 425-degree oven. The bread should be golden brown.
- 1 cup water
- 2 teaspoons olive oil
- 1 ½ teaspoons sugar
- 1 ½ teaspoons salt
- 3 cups bread flour
- 1 teaspoon active dry yeast
- Use the dough setting of a two-pound bread machine
- When the dough is done put it on a lightly floured board and divide into two equal sections. Gently form each section of dough into a ball. Then use a rolling pin to make an oval.
- Put shaped loaves onto a baking sheet that has been lightly greased or covered in parchment paper.
- Score bread.
- Cover the loaves with a clean, lightweight kitchen towel and let the dough rise for half an hour.
- Bake for 11 to 15 minutes in a 425 degree oven. The bread should be a golden brown.
If you’d like to use the quick cycle for this, substitute 1 ½ teaspoon fast rising (rapid rise) yeast for the active dry yeast.
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Nutrition Information:Yield: 8 Serving Size: quarter of loaf
Amount Per Serving: Calories: 200 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 399mg Carbohydrates: 38g Fiber: 1g Sugar: 1g Protein: 6g