Recipe How to Make French Bread in a Bread Maker
This makes 2 French Bread loaves. It also illustrates how to have a crusty or a soft crust, discusses storage, and other tips. You can freeze one (or both) for later baking.
Equipment
1 Bread maker
1 Rolling Pin
Ingredients
Bread Maker Ingredients
- 1⅔ cups buttermilk Or Substitute: 1⅓ cups milk + 1 tbsp lemon juice (in place of every 1⅔ cups buttermilk)
- 3 teaspoons salt non-iodized, coarse or sea salt
- 1 Tablespoon sugar
- 4 cups bread flour
- 3 Tablespoons Vital Wheat Gluten optional (for more chewiness)
- 1 teaspoon instant yeast can be active dry, quick rising, instant dry, or bread maker yeast
Baking Sheet Preparation
- 1 Tablespoon olive oil
- 2 Tablespoons cornmeal mix
Instructions
Make Dough in Bread Maker
- Place all "Main Ingredients" in their order into the bread-maker and start the Bread maker using "dough" setting (for Zojirushi brand, use course # 11).1⅔ cups buttermilk, 3 teaspoons salt, 1 Tablespoon sugar, 4 cups bread flour, 3 Tablespoons Vital Wheat Gluten, 1 teaspoon instant yeast
Shape The Dough
- After the dough is ready, remove it from the Bread maker and roll it out on a lightly floured surface. Make it into a rectangular shape about 12x24 inches.
- Roll it up into a 24-inch roll and cut it into 2 rolls. Pinch and seal all seams and ends. using water as a sealant. Using your hands, pull and stretch each roll to be longer and thinner to about 14 to 18-inches each.
Dough Rising
- Lightly oil a baking sheet and sprinkle corn meal across surface. Lay each dough loaf onto the baking sheet, seam side down, about 3-inches apart. Cut about 3-4 angled slits about ½-inch deep, across the top of each loaf.1 Tablespoon olive oil, 2 Tablespoons cornmeal mix
- Cover the loaves with a cloth for about 40 minutes to rise about double in size.
Baking
- Remove the cloth covering. For crusty results, brush the tops with olive oil. Or, for softer crust, brush the top with water (or egg white whisked with 1 tsp water).
- Insert into preheated 375°F oven, middle shelf, for about 30-35 minutes. ONLY if your oven bottom is designed for allowing it, pour 1/2 cup of water in bottom, just after bread is inserted into oven.
Serving
- Remove bread from the baking sheet for about 10 minutes cooling. Then, cut slices about ⅓-⅔ inches thick for dipping in olive oil. Otherwise, about 1-inch thick.
Notes
Don't warm up buttermilk. There is no butter nor oil as ingredients.
Nutrition Facts
Recipe How to Make French Bread in a Bread Maker
Serving Size
0 g
Amount per Serving
Calories
73
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Cholesterol
1
mg
0
%
Sodium
238
mg
10
%
Potassium
38
mg
1
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
22
IU
0
%
Vitamin C
0.001
mg
0
%
Calcium
20
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™