The Best French Bread Bread Machine
Experience bakery-quality bread from the comfort of home with "The Best French Bread Bread Machine" recipe—a foolproof method for creating soft, airy interiors and delightfully crusty exteriors using your bread machine. This effortless recipe combines everyday pantry staples like bread flour, olive oil, and active dry yeast to craft a classic French loaf perfect for sandwiches, soups, or snacking. With just 5 minutes of prep and your bread machine doing all the heavy lifting, you’ll enjoy the aroma of freshly baked bread filling your kitchen and a warm, golden loaf ready in about 3 hours. Ideal for beginners and busy bakers alike, this recipe is your gateway to perfect, homemade French bread without the hassle.
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Recipe Information
Ingredients
- 1 cup Warm water
- 3 cups Bread flour
- 1.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1 tablespoon Olive oil
- 2.25 teaspoons Active dry yeast
Instructions
Add the warm water to the bread machine pan. Ensure the water is between 110°F and 115°F (43°C to 46°C) to activate the yeast properly.
Layer the bread flour over the water, being sure to cover the entire surface.
Add salt, sugar, and olive oil, sprinkling them evenly across the flour to ensure proper mixing.
Make a small well in the center of the flour and add the active dry yeast. Do not allow the yeast to touch the water at this stage.
Set the bread machine to the 'French Bread' setting or a similar mode specific to crusty bread. Most machines will take between 3 to 4 hours to complete the process.
Select the desired crust color (light, medium, or dark) based on personal preference. Medium crust works well for a traditional French bread texture.
Start the bread machine and allow it to mix, knead, rise, and bake the bread. Avoid opening the lid during the process to maintain optimum conditions.
Once the program is complete and the bread is golden brown, turn off the machine.
Carefully remove the bread pan using oven mitts (it will be hot), then gently shake the loaf out onto a cooling rack.
Allow the bread to cool for at least 15-20 minutes before slicing to prevent squishing the interior.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
