Bread Machine French Bread Recipe

Mix and knead this simple French bread dough in a bread machine, then shape it by hand and bake it in a conventional oven for a crisp crust and soft, even crumb.

12 servings

Crusty French Bread sliced to see the internal texture.

Prep Time 3

Cook Time 35

Total Time 3 35

Ingredients

1 cup (227 g) water--cool
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 teaspoons butter
3 cups (360 g) unbleached bread flour
1 teaspoon instant or bread machine yeast

Glaze:

1 large (32 g) egg white
1 teaspoon water

Instructions

Add the ingredients: Place 1 cup water--cool, 1-1/2 teaspoons sugar, 1-1/2 teaspoons salt, 1-1/2 teaspoons butter , 3 cups unbleached bread flour, and 1 teaspoon instant or bread machine yeast in the bread-machine pan in the order listed.
Start the DOUGH cycle: Select the DOUGH cycle and press START.
Check immediately: Open the lid and make sure the paddles are engaged and the ingredients are beginning to clump.
Check the dough again: Look again about 15-18 minutes into the DOUGH cycle to assess the consistency of the dough. It should stick to the side, then pull away cleanly.
Adjust if necessary: If the dough is too wet, add flour one tablespoon at a time. If it is too dry, add liquid one tablespoon at a time. Allow 1–2 minutes between additions so the dough has time to absorb them.
Read more about this surprising secret to success with a bread machine.
End of DOUGH cycle: When the DOUGH cycle ends, the dough should be approximately doubled. If it isn’t, leave it in the machine until it is.
Deflate and rest: Restart the DOUGH cycle and let the machine knead for 5–10 seconds. Stop the machine, turn the dough onto a lightly floured surface, and shape it into a smooth ball. Cover and let it rest for 10 minutes.
Shaping the dough: Roll the dough into an oval approximately 9 × 12 inches. Starting from a long side, roll it tightly into a cylinder. Pinch the seam and ends closed.
Place seam-side down on a greased or lined baking sheet.
Second rise: Cover and let rise until just under doubled, usually 30–60 minutes.
Preheat oven to 425˚F (220˚C).
Glaze: Whisk 1 large egg white and 1 teaspoon water together for the glaze. Brush over the loaf, then cut diagonal slashes across the top.
Slash and bake: Bake for 20 minutes, then reduce oven to 350°F (180°C) and bake 5–10 minutes more, or until golden and bread reaches 200°F (93°C) internally.
Cool and serve: Remove to a cooling rack or slice and enjoy warm.

Notes

For a crisper crust: Place a shallow metal pan of boiling water on the bottom oven rack during the first part of baking.

For a one-pound bread machine: Use ⅔ cup (151 g) water, 1 teaspoon each butter, sugar, and salt, 2 cups (240 g) bread flour, and ⅔ teaspoon instant yeast. Follow the main instructions.

Don’t double this recipe: Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. Read more about bread-machine capacity here.

Make ahead: For the best texture, make and bake this bread on the same day. If necessary, refrigerate the dough after the DOUGH cycle or immediately after shaping. Cover well and chill overnight, then allow it to finish rising until just under doubled before baking.

Alternative mixing methods:

Stand mixer: Mix until moistened, then knead with a dough hook at speed 2–3 until smooth and elastic, about 5–10 minutes. Cover and let rise, then deflate and shape as directed.
By hand: Mix into a shaggy dough, then knead on a floured surface until smooth and elastic, about 10–20 minutes. Cover and let rise, then deflate and shape as directed.

Storage and freezing: This bread is best the day it is baked. After it cools completely, store it unsliced in a paper bag inside a bread box. A plastic bag will keep the crumb soft but will soften the crust. For longer storage, double-wrap the cooled loaf and freeze for up to one month. Avoid refrigerating baked bread because it stales faster.

Nutritional Information