French Bread-bread machine

French Bread-bread machine
Makes 1 loaf

2/3 c. water
2 c. flour
1t. salt
1 ½ t. yeast

Makes 2-3 small loaves

1 1/3 c. water
4 c. flour
1 ½ t. salt
1 ½ t. yeast

Makes 3-4 loaves
2 1/8 c. water
6 c. flour
2 t. salt
2 t. yeast

1. Add the water to the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
2. Sprinkle over the flour, to cover the water. Add the salt in a corner. Make an indent in the center of the flour and add the yeast. Use the French bread dough setting or dough setting. Press start.
3. When the dough cycle has finished, remove the dough from the machine, place it on a lightly floured surface and knock it back(punch it down). Divide it into two or three equal portions if using the medium quantities or three or four portions if using the large quantities.
4. On a floured surface shape each piece of dough into a ball, then roll out to a rectangle measuring 18-20 x 7-8 x 3 in.. Fold one-third up lengthways and one- third down, then press. Repeat twice more, leaving the dough to rest between foldings to avoid tearing.
5. Gently roll and stretch each piece to a 11-13 in loaf, depending on whether you aim to make smaller or larger loaves. Place each loaf in a floured banneton(these are great, I use mine with other bread recipes also) or between the folds of a floured and pleated dishtowel, so that the French bread shape is maintained during rising.
6. Cover with lightly oiled clear film (plastic wrap) and leave in a warm place for 30-45 minute. Preheat the oven to 450 F degrees. 7. Roll the loaf or loaves on to a baking sheet, spaced well part. Slash the tops with a knife. Place at the top of the oven, spray the inside of the oven with water and bake for 15-20 minutes, or until golden. Transfer to a wire rack


  1. I have never used or owned a bread machine, I love the whole process of kneading the dough and making the bread............. sigh there is nothing like the smell of bread baking in the oven! Thanks for all the great recipes! I have been saying for years I need to try making the fruit leather, maybe we will do that this week!

  2. Great, Thanks, I love making Bresad either way :)