All posts tagged Easy

It’s a classic, traditional French onion soup (Soupe à l'Oignon Gratinée). With the most perfect browned onions in a cozy stock, finished off with crusty cheesy French baguette toast on top. Read more

This honey French bread is the best white, sandwich or toasting bread you’ll ever have. The honey adds just a hint of flavour but is very nice. It’s crusty on the outside and fluffy on the inside. It’s everything a loaf of bread should be.

AND. Here’s the best part. It’s really, really, easy to make.

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5 from 1 vote

Honey French Breadmaker Bread Fast2eat

This French bread with a touch of honey is a terrific bread that has a light, crispy crunch, and a slightly sweet flavour! Easy and very tasty. Sure to become a family favourite.
Prep Time5 mins
Cook Time3 hrs 32 mins
Waiting time15 mins
Total Time3 hrs 52 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: French
Keyword: Bread, Bread machine, Bread maker, Breadmaker, Classic French Bread, Easy, Fast, French, French Bread, French Cycle, Homemade bread, Honey French Bread, Recipe
Servings: 16 slices
Calories: 95kcal

Ingredients

  • 1 cup Water 70°– 80°F or 21°– 27°C
  • 2 tsp Olive oil
  • 1 tbsp Honey
  • 3 cups Bread flour
  • 1 tsp Salt
  • 2 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 (1.5 LB) 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)

Nutrition

Calories: 95kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

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