Bread Machine French Bread Recipe (Oven-Baked)

If you’re new to bread baking, this is a great place to start. The dough is easy to handle, and the crusty results feel like something from a bakery—without any fancy equipment.

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

Making the dough: Place all of the dough ingredients 1 cup water--cool, 1-1/2 teaspoons sugar, 1-1/2 teaspoons salt,1-1/2 teaspoons butter , 3 cups unbleached bread flour, 1 teaspoon instant or bread machine yeast into a bread machine pan in the order listed.
Select the DOUGH cycle and press START.
First check: Immediately after the machine starts mixing, check to ensure the paddles are engaged correctly and the dough is starting to clump.
Second check: 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.
If your dough is too wet, add flour one tablespoon at a time giving each addition time to absorb before adding more.
If the dough is too dry, add one tablespoon of liquid at a time, giving each addition time to absorb before adding more.
Read more about this surprising secret to success with a bread machine.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shaping the dough: Roll the dough into an oval shape slightly longer than you want your final loaf to be (about 9 x 12 inches is what I do.)
Starting from a long side, roll the dough tightly into a cylinder. Pinch the seam and ends to seal. (See video.)
Place seam-side down on a greased or lined baking sheet.
Cover and final rise: Cover with a tea towel and allow to rise in a warm place until almost doubled. This may take anywhere from 30 to 60 minutes. Don't go by the clock, go by the appearance.
Preheat oven to 425˚F (220˚C).
Glaze: Whisk 1 large egg white and 1 teaspoon water together for the glaze. Brush it over the loaf.
Slash and Bake: Make diagonal slashes across the top. 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

Adapting for a One-Pound Bread Machine

Ingredients:
- 2/3 cup water (151 g)
- 1 teaspoon butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups (240 g) bread flour
- 2/3 teaspoon instant yeast
Follow the same instructions as the main recipe, adjusting for the smaller loaf size.

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked loaf: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. For freezing, double-wrap and use within one month. Avoid refrigerating—bread molds faster in humid cold.

Nutritional Information