Classic French (Bread maker) Bread Fast2eat

This is an easy, crusty, Classic French Bread recipe for your bread machine. I have been making this bread for almost 20 years and it’s part of my best recipes collection.

A few simple ingredients combine to form a homemade treat that’s a little fluffy, a little crunchy, and a whole lot of delicious.

Crunchy on the outside and fluffy on the inside. Exactly as it should be!

Classic French Bread Fast2eat Recipe
Prep Time: 5 minutes
Cook Time: 3 hours 35 minutes
Waiting time: 15 minutes
Total Time: 3 hours 55 minutes
This is an easy, crusty, Classic French Bread recipe for your bread machine. I have been making this bread for almost 20 years and it’s part of my best recipes collection.
Servings: 16 slices

Ingredients

  • 1 cup Water - 75°– 85°F or 24°– 30°C
  • 3 tbsp Water - 75°– 85°F or 24°– 30°C
  • 1 tbsp Butter - softened or Margarine
  • 3-1/2 cups Bread flour
  • 1 1/2 tbsp Sugar
  • 1-1/4 tsp Salt
  • 1 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “French” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button. With this bread it is safe to use the timer function.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the doughball.
Dough is “just right” when it is smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : French
Keyword : Bread, Bread machine, Bread maker, Breadmaker, Classic French Bread, Easy, Fast, French Bread, Homemade bread, Recipe

Nutrition

Calories: 54kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 44mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Calcium: 2mg | Iron: 1mg
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