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Practical Baker
Bread Machine French Bread
Practical Bread Original Recipe
Wednesday, October 9, 2013 • Posted October 9, 2013

I have one of these really fancy bread machines, but have never been too impressed with the quality of the breads I’ve prepared in it. I decided to come up with a recipe that produced a better product, so I began to experiment. Since it takes 4 hours to make a loaf of bread in my machine, I got to spend a lot of time wondering just exactly how each loaf would turn out. On my first try, I used too much flour and the resulting loaf grew up, out of the pan, and actually pushed the door of the bread machine open! I scaled back everything proportionally, and tried it again. The result was a good loaf of bread, but a bit chewy. My third try was a success, and here’s my recipe for it!


1 ¼ cups water

3 ½ cups A/P flour

1 ¾ teaspoons sugar

1 ¾ teaspoons vegetable oil

1 teaspoon salt

2 teaspoons dry yeast

To the bread machine pan, add the above ingredients either in the order I have them listed (per the Operator’s Manual for my bread machine). If your machine likes them added in a different sequence, by all means follow the manufacturer’s suggestions.

I placed the pan and the ingredients in the machine, then set it to “regular” bread, “medium” brown crust, and turned it on. The resulting loaf had a very light crumb, a nice crust, and excellent taste. Clean up was fast and easy, there was no kneading required, and I was able to get other chores done while the machine did all the heavy lifting. You need to give this one a try.

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