Bread Machine French Bread





Introduction: Bread Machine French Bread

About: In a valiant attempt to keep myself from dying of boredom, I create.
I have been unsuccessful in the making of French bread until recently.  That is when I got a second hand bread machine and found this recipe on the internet, found here:    Success!!!  I have learned to love my bread machine.  I don’t ever bake my bread in it; I just mix the dough in it.  Then I put the rolls, French bread, wheat bread, etc. in my pans and bake them in my own oven.  It’s the best.  Here is a great way to make homemade French bread.

Step 1:

Bread machine
Baking sheet
Rolling Pin
Pie pan
Pastry brush
1½ cups water
1 Tbs. vegetable oil
2 Tbs. dry milk
2 cups all-purpose flour
2 cups bread flour
2 tsp. sugar
2 tsp. salt
2 tsp. active dry yeast (1 pkg.)
1 egg white, whisked with 1 Tbs. cold water

Step 2:

Remove the mixing pan from the bread machine.  Make sure the blade is in the pan

Step 3:

Add the water,

Step 4:

then the oil,

Step 5:

then the sugar, salt and dry milk.  Food Science Lesson #1:  Why use dry milk?  Fresh milk has enzymes that will kill the yeast.  So you can never use fresh milk in bread making.  That is why you will find that recipes that use milk, will require you to scald the milk, then, let it cool.  The scalding kills the enzymes, and the cooling keeps the heat from killing the yeast.  Dried milk has no active enzymes and you can add it to cool/warm not hot water.

Step 6:

Add the all-purpose flour and bread flour.  Food Science Lesson #2:  Why the bread flour (this also answers the why knead the dough)?  Bread needs the flour protein, called gluten, to rise up light and stay that way.  Gluten when developed, forms longs elastic strings.  These strings, because they are elastic allow them to stretch when the yeast does its job.  Bread flour has more gluten, so it has more stretch for lighter bread, and we all like light French bread.  If you don’t have or can’t find bread flour, just add 2 Tbs. vital gluten (found on the baking isle) to the flour.  That will do it.

Step 7:

In the top of the flour make a hole and put yeast in the hole.  Food Science Lesson #3:  How does yeast work?  Yeast is a living organism that eats sugars and complex carbs (flour).  When it eats, it produces the by-products of alcohol and CO2.  The CO2 gas needs a place to go so it creates little and sometimes larger, spaces in the bread, and that causes the gluten to stretch and the bread to rise, the little holes you find in the bread is where the gas was, until baking released the gas, cooked out the alcohol and hardened the gluten.  

Step 8:

Put the mixing pan in the bread machine

Step 9:

and set the machine on the dough, then start.  Let it run the whole time (for my machine it is 1hour 20 min.).  The machine will mix, knead and then help the dough to rise.

Step 10:

Remove the dough from the machine.  Punch down the dough (remove the gases released by the yeast).  

Step 11:

Put it on a lightly floured surface, and roll the dough to form a long oval shape.

Step 12:

Starting along the long end and roll together (like for cinnamon rolls), it will form a French bread loaf shape. Pinch the edges together

Step 13:

and place the bread a greased baking sheet pinched side down. Take a sharp knife and score the top of the loaf.  Let it rise for another 45 minutes to an hour.

Step 14:

Preheat the oven to 400°.  Place a pie plate with 1 inch boiling water on the bottom rack of the oven.  Food Science Lesson #4:  Why do you need water in the oven?    This is how the chewy crust around the soft tasty center is formed.  The hot steam created by the water in the oven, makes the crust just a little tougher than it would be in a steam free oven. 

Step 15:

Bake for 15 minutes, then, lower the heat to 350° and bake for another 20 minutes.

Step 16:

Remove the loaf from the oven and then brush with the egg white/water mixture and bake for 5 more minutes.  The egg white will give the crust that glossy look.

Step 17:

Remove and if you are the type that enjoys a slice of hot bread with butter and/or jam, go right ahead.  Yum!  Enjoy!



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    Does it have to be half and half as far as the flours go...? I like to make it one way or the other fully, not half and half.

    1 reply

    You may make any changes you wish. There are no Baking police that tell you have to do it one specific way. Hope it works out for you. Thanks for asking.

    Do you add the boiling water in the pie dish or let the heat of the oven bring it to a boil?

    1 reply

    Let the heat from the oven bring it to a boil. Thanks for asking,

    I like the recipe and will use it with my machine. Always looking for new recipes.

    Science lesson #1 isn't correct, though, unless you mean raw, unpasteurized milk. It is a bacteria in raw milk that prevents gluten protein from creating the structure you mention later. Pasteurization makes that no longer a problem and milk, unscalded, is used in many bread recipes. In the US, where I am, raw milk is hard to find, though not so in France, for example. But somehow I think the French would frown on bread machines...

    1 reply

    Most of them for sure.

    Even if they aren't popular in France, bread machines are more and more common, specially in families with young children.

    Love this recipe. I make it just about every weekend. I divide it into 2 loafs and put in a double french loaf pan. One loaf gets eaten hot out the oven and the leftovers make great croutons for salad or breadcrumbs. So good!!!

    This sounds like a great recipe!

    I am always looking to find that perfect combination of ingredients to create the crusty on the outside, tender soft on the inside loaf like the ones I picked up on my one and only trip to France. A true french bread requires French-milled wheat, water, salt and yeast. That's it!.Very hard to find the right wheat in North America, so I usually end up having to experiment and adjust to get something close. And there is even a difference between Canadian wheat which is a harder wheat than American. This means that most bread recipes (also cake, cookies, etc.) need adjusting.

    For bread machine users, the "Canada's Best Bread Machine Baking Recipes", written by Donna Washburn & Heather Butt, solved the problem for me. My bread bible! 1 recipe per page, plenty of photos AND all recipes give measurements for Canadian and American versions in an easy to read format. The main difference in the recipes is usually in the amounts of flour one uses.
    So if you see a copy of this cookbook, grab it! (I have no personal interest in promoting this book, just a penchant for sharing info with fellow bread fanatics). Cheers and bon appetit!

    1 reply

    Thanks for you comments. I knew this wasn't REAL French bread, but my kids love it and it works for us.

    I am sorry but this has nothing to do with french bread (you probably mean baguette).

    Ingredients should not be anything else but : 1½ cups water
    2 cups all-purpose flour
    2 cups bread flour
    2 tsp. salt
    2 tsp. active dry yeast (1 pkg.)

    no oil, butter, sugar or eggs.

    The most important is to leave the dough to rise once for 30/45 min, press it down with your hand, ply edges to the center, rolls it on your working surface to form a ball (approximatly 200 to 250g).
    Then you want to spread your fingers and press the ball down while rolling it up and down.
    This should form the baguette shape. This is a very essential part of the proccess (the shaping).
    You then leave it to rise 20 more minutes. Preheat the oven at 425°F and bake it for 15 minutes. The crust will form with a little steam (pour water on the bottom of the hot oven and shut the door straight away).

    that looks yummy, we love french bread, it so crunchy, love this, will definetely do it one day to surprise my frens & family....once thank u for posting the recipe, do learn a lot about baking bread............

    1 reply

    I hope you don't mind, but I linked your recipe to my instructable.
    If you would like me to remove it let me know!

    1 reply

    Sounds like a good combination. I appreciate you letting me know.