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Home » Breads » French Bread (Bread Machine)

French Bread (Bread Machine)

By Chula King · April 27, 2013 · Updated July 22, 2020 2 Comments

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This is the ultimate recipe for french bread. It’s a breeze to make with a bread machine and consistently produces amazing french bread. I’ve been told by both Susan and the Master Taste Tester not to try any other french bread recipe!

French Bread

Ingredients

The recipe that I use does not require a starter.  I use the following ingredients for the French Bread: water, sugar, Kosher salt, bread flour, and yeast.

Ingredients for French Bread

Using the Bread Machine to Knead the Dough

I put these ingredients into my little bread machine in the order listed. Then, I processed the dough on the dough cycle. When the dough cycle finished, I removed the dough, weighed it and separated it into two pieces. The dough should weigh around 24 ounces, so each piece is around 12 ounces. Sometimes, I’ll make three loaves that are roughly 8 ounces each.

Forming and Cooking the French Bread

Working with one piece at a time, I patted the dough into a rough rectangle on a well floured piece of parchment paper.  Then I folded the long end toward me, and pinched the two sides together. I patted this again into a rough rectangle, and repeated the folding and pinching. Then, I rolled the dough back and forth on the floured surface to ensure that all edges were sealed and that the dough was a proper length.

Step for shaping the loaf of French Bread

Next, I placed the prepared dough onto a parchment lined perforated French bread pan, and covered it with a clean dry kitchen towel.

Shaped loaves in the pan

When the dough had risen into almost double its size, I slashed each loaf with my bread knife. The reason that I do the slashing at this point is that invariably the dough deflates somewhat.

Slashing the french bread

After another 30 minutes or so, I spritzed the loaves with warm water, and placed them in a preheated 400° F oven for about 20 minutes.

Spritzing the French Bread with water

After 20 minutes, the loaves were golden brown and perfectly baked. I let them cool completely, anxiously awaiting my first taste.

Perfectly baked French Bread

I generally make this french bread at lease once a week. It doesn’t get much better than this. Yum!

French Bread

If you’re looking for something different why not try my No-Kneed Bread or Sourdough Bread. 

I hope you liked this recipe for French Bread as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

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French Bread (Bread Machine)

This is the ultimate recipe for french bread. It’s a breeze to make with a bread machine, and consistently produces amazing french bread. I’ve been told by both Susan and the Master Taste Tester not to try any other french bread recipe!
5 from 2 votes
Print Pin Rate
Course: Bread
Cuisine: American, French
Prep Time: 5 minutes
Cook Time: 20 minutes
Rising Time: 3 hours 20 minutes
Total Time: 3 hours 45 minutes
Servings: 12 servings
Calories: 116kcal
Author: Chula King

Ingredients

  • 1 cup plus 3 Tablespoons (9.5 ounces) filtered water,
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons Kosher salt
  • 3 cups (15-ounces) Bread flour
  • 1 1/2 teaspoons bread machine yeast

Instructions

  • Add ingredients to bread machine pan in the order listed. Select Dough cycle, and press start.
  • When the Dough cycle has completed, place dough on floured surface. Pat down, and cut dough in half. With each half, pat dough onto a rectangle, approximately 9-inches by 4-inches. Roll the long side, forming a cylinder. Press edges together, and continue to shape into loaf with tapered ends. Place on parchment paper or perforated French bread/baguette pan.Repeat with second piece of dough. Cover with clean kitchen towel until dough is doubled in size. Remove kitchen towel and make 2 to 3 make deep diagonal slashes across loaves. Cover with dish towel and let rise for an additional 30 minutes or so.
  • Preheat oven to 400° F. When oven has reached temperature, spritz the loaves with warm water. Place in oven; bake for 20, or until golden brown. Remove from oven and let cool completely. Yield: 2 French bread loaves.
  • Note: May also use dough to make rolls. Scale dough into 2-ounce sections and place on parchment paper or perforated french bread/baguette pan. Continue as above for the French bread. May also make 3 smaller french bread loaves using 8 ounces of dough per loaf.

Nutrition

Calories: 116kcal | Carbohydrates: 23g | Protein: 3g | Sodium: 291mg | Potassium: 37mg | Calcium: 5mg | Iron: 0.3mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

 

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Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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