Bread Maker French Bread

Prep: 5 minutes + 3 hours Cook: 18-22 minutes Servings: 4-10

Ingredients

  • For 2.5 pound loaf:
  • 1 ¾ cup + 1 tablespoon water
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 750g/5 cups bread flour
  • 1 teaspoon bread improver
  • 1 ¾ teaspoons yeast
  • For 2.0 pound loaf:
  • 1 ½ cups water
  • 3 teaspoons olive oil
  • 1 ½ teaspoons salt
  • 2 teaspoons sugar
  • 650g/4 ⅔ cups bread flour
  • ¾ teaspoon bread improver
  • 1 ½ teaspoons yeast
  • For 1.5 pound loaf:
  • 310ml/1 cup + 2 tablespoons) water
  • 2 teaspoons olive oil
  • 1 ¼ teaspoons salt
  • 1 teaspoon sugar
  • 500g/3 ⅔ cups bread flour
  • ½ teaspoon bread improver
  • 1 ¼ teaspoons yeast
  • For 1.0 pound loaf:
  • 185ml3/4 cup water
  • 1 ½ teaspoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 325g/2 cups + 1 tablespoon bread flour
  • ¼ teaspoon bread improver
  • 1 teaspoon yeast

Directions

  • Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed.
  • Add very warm water and oil to the bread pan.
  • Add flour on top of the water; add salt, sugar, bread improver and yeast on top of the flour.
  • Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size OR select dough cycle if baking in the oven. Press the START/PAUSE button.
  • If baking in the oven, after cycle is done, remove dough from pan and shape in a long loaf (or 2 depending on size of recipe); With a rolling pin, roll dough into a rectangle (8 X 13) and then roll up from the long side; pinch the side and ends together. Cut diagonal slices along the top of the loaf about ¼ inch deep. Put a light dusting of cornmeal on the bottom of a baking sheet; Place the loaf on the baking sheet with the seam side down.
  • Cover with a damp cloth; Let rise for 1 hour 30 minutes in a warm place. Preheat oven to 375 degrees.
  • Bake for 18-22 minutes or until the top of the loaf is golden brown and has a crisp crust. Brush top of loaf with a mixture of 1 tablespoon water and 1 egg white, if desired, once removed from oven. Let rest for 10 minutes and then serve.