Bread Machine French Style Loaf

joymakersandco

This is my go to recipe for a budget friendly French Loaf using the dough cycle in a 2-pound bread machine.

5 from 2 votes

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Prep Time 5

Cook Time 25

1 30

Course Bread

Cuisine American

Servings

Calories 119 kcal

Equipment

1 Bread Machine 2 pound

Ingredients

1 1/2 cups water, room temperature (80-100 F)
4 cups bread flour
1 tablespoon white granulated sugar
2 teaspoons table salt
1 3/4 teaspoons instant yeast

Optional Egg Wash:

1 egg white
1 teaspoon water

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Instructions

Remove the pan from the machine and make sure your paddle is inserted.
Add 1 1/2 cups of water, then the bread flour. Don't mix. Make 3 wells on top of the flour. One for the salt, sugar, and yeast. You will want to keep them separate until the machine starts mixing.
*Be sure to follow manufacturer's instructions for your specific machine. This recipe is written to add wet, then dry ingredients.
Place the bread pan with ingredients into the machine and lock into place.
Start the dough cycle. Set a timer for 5 minutes. After the time is up, use your small silicone spatula to help anything stuck the sides. Check for dough that is too wet or too dry, make small adjustments accordingly.
When your dough is the right consistency (no pooling under the paddle, does not stick to the sides without releasing), close the lid and set a timer for the remainder of the dough cycle.
Prepare the baking sheet with parchment paper and set aside.
After the machine has finished, unplug it and remove the dough onto a lightly floured surface. Have extra flour handy to help prevent sticking. Gently "knock" the air bubbles out by kneading for a minute or two.
Add a little more flour to the surface if needed and use a rolling pin to shape the dough into approximately a 12 x 10" rectangle. Carefully flip the dough over so the smoother side is facing the counter and the rough side is facing you.
Use your hands to gently adjust the shape back into the rectangle.
Carefully roll the dough into a log (rolling inwards and up). Pinch the bottom and side seams together to seal. Tuck the side seams towards the bottom seam, pinch to seal again.
Place the shaped bread on your prepared baking sheet (seam side down) and set in the oven with just the light on for approximately 45 minutes, or until doubled in size.
If you are unable to use the oven for proofing, just cover the loaf with a lightweight towel and keep in a warm (70-80 F), draft free place.
Prepare the egg wash by whisking together the egg white and remaining water. Set aside.
Remove the dough from the oven and pre-heat to 400 F. Brush on optional egg wash if you wish and make 4-5 small cuts on top with a sharp paring knife. Keep in mind that the bread will continue to expand and rise and it bakes and you do not want the cuts too large.
Bake on the middle rack for 20-25 minutes until the internal temperature is 190-200 F and it is nicely browned. Rotate and or cover with foil if it browning unevenly or too fast and still needs to cook.
Rest on cooling rack for 1-2 hours before slicing. This makes it easier to slice and prevents the bread from drying out.
Best eaten within 24-48 hours. Keep refrigerated in an airtight container for a few days or freeze for up to 2 months.

Notes

Nutritional Values are only estimates.

Nutrition

Calories: 119kcalCarbohydrates: 27gProtein: 2gFat: 0.3gSaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 292mgPotassium: 13mgFiber: 1gSugar: 1gVitamin C: 0.004mgCalcium: 1mgIron: 0.03mg

Keyword bread, bread machine

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