We all love freshly baked French bread, with its soft and fluffy texture and crisp golden crust, but how can you get the result you want from a breadmaker machine? It is tempting to just pop down to the supermarket and buy one off the shelf, but if you have a bread making machine in your kitchen you can truly make your own French Bread Recipe bread machine version, and it doesn’t take too long either.
In the video, the presenter gives you the basics of how to make the dough from the raw ingredients, but there is another video in her series that describes in further detail how to take the French Bread recipe bread machine version and turn it into beautifully shaped baguettes. The great thing about the video is that she demonstrates exactly what you need to do to make this French Bread recipe using a breadmaker – you don’t need to convert quantities or adapt anything. The video stops at the point where she is about to start the bread machine, so if you want to watch the subsequent videos you will have to visit YouTube until I have linked to them on this site.
Here is another French Bread Recipe, bread machine safe and easy as anything to copy:Home-made French Bread Recipe bread machine baguettes
Prep Time: 1 hour, 50 minutes
Cook Time: 20-25 minutes-ingredients (2 loaves)
2 1/2 cups of flour
1 tbsp sugar
1 1/2 tsp instant dry yeast
1 cup of warm water
1 tsp olive oil
1 tsp salt
1 egg white
1/2 tbsp water
I added the warm water first, then the flour, sugar, and yeast to my bread machine. I set it to the dough setting and then processed it for about 7-10 minutes.
I took the dough out of the bread machine and kneaded it by hand for a few minutes, just until the dough was smooth.
Pour the olive oil in a medium bowl and then add the dough to the bowl. I tossed the dough around once to make sure all sides were covered in the olive oil. This helped prevent the dough from sticking to the bowl (I found I had this problem the first time I made the baguettes).
Cover with a towel and allow it to rest for about 15 minutes.
Sprinkle the dough with the salt and then hand knead until the salt is well incorporated into the dough.
Cover the dough again with a cloth and set in a warm place for about 30 minutes, or until it has about doubled in size.
Turn the dough out onto a lightly floured surface. Roll it out into about a 16×12 rectangle.
Cut the dough in half and create two 8×12 inch rectangles. Starting with the longer side, roll each rectangle up tightly into an long roll. Flatten out the air bubbles as you roll and then taper out the ends.
Place the dough on a baking sheet lined with parchment paper a silicone baking mat.
Make diagonal slashes across the tops of both loaves using a sharp knife. Cover the loaves with a clean cloth and allow them to rise in warm place for another 40 minutes. They should about double in size.
Preheat your oven to 375 degrees. Mix together the egg white and water in a small bowl. Brush the mixture over the tops of your risen loaves.
Bake for 20-25 minutes or until golden brown.