EASY FRENCH BREAD
On my continuing quest to make bread, I ventured into the world of french bread a while back. I’m not sure how many of you own a bread machine but I purchased mine a couple of years ago at Wal-mart. I think it cost about 50 bucks and it has been one of my best kitchen helpers (next to Alex, who doesn’t so much help but prefers to make a mess, but it’s all good, they’re only little once, right?) Now the funny part – I never actually make bread IN the machine. I let the bread machine mix the ingredients, knead the dough, and give the dough the first rising. But I’ve never actually made a loaf in there. I take the dough out after the first rising, shape it into what I need and then do the second rising in a slightly warmed oven.
DO I REALLY NEED A BREAD MACHINE?
I just like the bread machine so much because it does most of the hard stuff and it takes a lot of the guess work out for me. I use it for so many things – from breads to cinnamon roll dough. If you don’t have a bread machine, don’t worry. I’m not expecting you to go out and buy a kitchen gadget just to make good bread. You can do this by hand too. And don’t let the simple ingredients fool you. I am a believer that sometimes the most simple and rustic of ingredients almost always produce a better food.
Ingredients:
1 1/4 cups very warm water
3 ½ cups bread flour
1 teaspoon salt
1 package of active dry yeast
Directions:
Place above ingredients in your bread machine according to manufacturer’s directions – mine requires that I put wet ingredients in first then dry. Start machine on dough setting. Quick tip: I usually take a peak at my dough in the first 10 minutes or so to make sure all the flour is getting incorporated into the dough. Sometimes I just need to scrape down the sides a bit. After that, I leave it alone. When dough cycle is complete (usually about an hour to an hour and a half), remove dough and place on floured surface.
Preheat oven to 200F degrees (you’re going to put your loaves in the preheated oven to rise). Once oven reaches 200 degrees, turn it off. Cut dough ball in half and roll each loaf out (or save one dough ball for later use and put in freezer) to about 12 inches long in the shape of french bread.
Cut three small slices on top of bread and place loaves on a greased baking sheet (just spray evenly with nonstick spray.) Cover with a clean dish towel and place into warmed oven. Allow the loaves rise until doubled, about an hour.
Take loaves out and preheat oven to 450F degrees. Bake loaves for 15-20 minutes until golden brown, turning the pan around once halfway during baking. Remove loaves when finished baking and allow to cool on wire racks.
Cook’s Note: I usually get the jar of Fleischmann’s Yeast for the Bread Machine and keep it stored in the fridge. If you are using yeast from a jar, give your jar a good shake and then measure out 2 ¼ teaspoons of yeast for this recipe. Also, you just need to use table salt for this recipe. Kosher salt granules will be a little too large to use here.
Easy French Bread
Print Pin RateIngredients
- 1 1/4 cups very warm water
- 3 ½ cups bread flour
- 1 teaspoon salt
- 1 package of active dry yeast
Instructions
- Place above ingredients in your bread machine according to manufacturer’s directions (mine requires that I put wet ingredients in first, then dry).
- Start machine on dough setting.
- Preheat oven to 200F degrees (you’re going to put your loaves in the preheated oven to rise).
- Once oven reaches 200 degrees, turn it off.
- Cut dough ball in half and roll each loaf out (or save one dough ball for later use and put in freezer) to about 12 inches long in the shape of french bread.
- Cut three small slices on top of bread and place loaves on a greased baking sheet (just spray evenly with Pam).
- Cover with a clean dish towel and place into warmed oven.
- Allow the loaves rise until doubled, about an hour.
- Take loaves out and preheat oven to 450F degrees.
- Bake loaves for 15-20 minutes until golden brown, turning the pan around once halfway during baking.
- Remove loaves when finished baking and allow to cool on wire racks.
Notes
HOMEMADE PIZZA DOUGH
ENGLISH MUFFIN BREAD
STEAKHOUSE STYLE ROLLS
Christina says
March 11, 2011 at 4:11 amOh I'm so excited to try this! Thanks for letting me know about this post! I'm dying to practice my new found bread making skills. 🙂
Lindsey @ Gingerbread Bagels says
March 11, 2011 at 4:58 amAww your son is so cute, all ready for school! 🙂
Your french bread looks so fluffy and soooo good. I wish I had a slice of it right now.
Pretend Chef says
March 11, 2011 at 2:05 pmI have those mother's moments all the time. Alex isn't even my baby and hearing you talk about it made my eyes well up. I can put myself in your shoes. My itty bitty is going to be 3 in a couple of months and I don't even know where the time went. It's bittersweet. Onto the bread… looks so delicious! Yummy!
Cheryl and Adam @ pictureperfectmeals.com says
March 11, 2011 at 4:45 pmWe're sorry for your sniffles, but glad for Alex's opportunity to find a new audience! Seems like you made a good choice, though, it's hard to imagine anything more comforting than freshly baked bread. We use the bread machine in the same manner by the way, you are not alone!
The Country Cook says
March 12, 2011 at 2:05 amIt has been an emotional few days – that's for sure. Who knew it would be so hard. I find myself just sitting there staring at him – hard! As if by willpower alone I can keep him little. Oh how I love this child!
It must happen though – we all grow up. Thanks for all the support. What would I do without you all!
Mateja ^_^ says
March 13, 2011 at 1:05 amI cannot blame you, he is so handsome 🙂 As for the bread, wow looks so puffy and light. I would love some with butter, YUM!!! Thank you for sharing and have a great Sunday!
Katie @ This Chick Cooks says
March 13, 2011 at 8:21 pmI can commiserate with you on the kindergarten sign up! My little guy started this past fall. That first day I definitely shed some bittersweet tears. Now he is getting his first loose tooth. A year just goes by in the blink of an eye! I just realized the other day that he is turning 6 and if he moves out at 18 we are 1/3 of the way done having him at home with us… Just try to appreciate every day and enjoy this time where mommy is still cool 🙂
PS- Your bread looks great too!
Lisa says
March 14, 2011 at 5:44 pmI too just signed my youngest up for kindergarten 🙁 I was also crying! This is my last of four and I can't believe I'll soon have no little ones at home.
Marelie says
March 22, 2011 at 1:02 amHi, following you from Made by you Monday.. I am Marelie from http://www.cookiedropletsetcbymarelie.com I love to make my own bread. thanks
Annie's Dish says
April 5, 2011 at 8:29 pmI finally made this bread today. I am pleased to say that it was perfect! My french bread quest is finally over. Many many thank yous for posting this wonderful recipe!
[email protected] says
June 24, 2011 at 1:35 amAnother fabulous recipe, Brandie. Gosh, your "wee one" at 5 looks so grown up! Must be the good start with the cheesecake (dig the toes!)
SharonFromMichigan says
January 30, 2014 at 5:56 pmWell, I'm a couple years late at finding your blog (LOL). How is your "little man" doing in school now? My baby is 18 and in college. I cried when he went to pre-school, I cried at kindergarten, I cried at grade school graduation, oh boy did I cry at high school graduation (he didn't tell us he was graduating Cum Laude – that was a surprise), and I suppose I'll cry at college graduation. He takes it in stride – just hugs me and smiles. Anyway, I'm lovin your blog – your recipes sound so scrumptious and e-a-s-y (my fav 4 letter word), I can't wait to start trying them out.