Baking
French Bread (Via Breadmaker)
| Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
French Bread (Via Breadmaker)
We all want an easy way to make bread in 1 equipment or let’s say you are sick and don’t have the energy. This always works if your wrists are not the best using a breadmaker can be a great tool. I got inspired by this French Bread by – Jen.
French Bread (Via Breadmaker)
Print RecipeServings: 6 people
Calories: 136kcal
We all want an easy way to make bread in 1 equipment or let's say you are sick and don't have the energy. This always works if your wrists are not the best using a breadmaker can be a great tool. I got inspired by this French Bread by - Jen.
Equipment
- 1 breadmaker
Ingredients
- 1 ½ Cups Water 80-90℉
- 2 Teaspoons Salt
- 2 Tablespoon of wheat germ or Professional dough improver
- 1 Teaspoon Sugar
- 4 Cups Bread Flour
- 2 ¼ teaspoons Instant Yeast or 1 packet
Instructions
- Make sure to add ingredients according to how your bread maker requires the ingredients. For mine, it's liquid and oil on the bottom, flour in the middle, and yeast and sugar on top.
- Add the warm temped water on the bottom, then add the 4 cups flour and the 2 tablespoons of wheat germ flour or professional dough improver (use whatever you have), and finally the salt.
- Then add the sugar and the 1 packet of instant yeast on top.
- Start the machine on the French Bread setting and let it go through its settings. If you want you can take out the bread and bake it in the oven if you want.
- After the last rising stage take out the bread and cut 3 slits onto the bread.
- Add water to the bottom rack in an oven-safe dish (this allows the bread to get a nice crust) then the bread on top of it on a baking sheet.
- Cook at 425° F for 25 to 30 minutes.
- Allow to cool then slice and eat!
Notes
I was a donut and accidentally added 2 tablespoons of salt instead of teaspoons but it was too late and we going to go with it. So double-check and make sure you are adding the right measurements.
Outside the salt, it was too bready and was weighed down feeling and dense.
I would recommend next time use 3 cups instead of 4 cups of bread flour, I think it needs less. Also after the 2nd rise I would take it out and bake it at 425° for 25 to 30 to make it look more french bread style unless you want a nice square instead of a long size use the bread make