UNKNOWNCHEF86'S FRENCH COUNTRYSIDE BREAD (ABM)
This makes a first-rate country French bread in your ABM. My family loves it so much I can't make it fast enough! Makes a 2 lb. loaf. This is also an excellent dough to make by hand. Simply let it raise a couple of times, punch it down in between and bake it off in a 400 degree oven for approximately 30-40 minutes (I don't remember exactly how long). Bread should sound hollow (when tapped) when done.
Provided by UnknownChef86
Categories Yeast Breads
Time 4h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- Measure all ingredients into pan in order given.
- Use French setting and medium or dark crust (depending on your preference and your machine).
FAILPROOF FRENCH BREAD (BREAD MACHINE)
This makes two loaves of long baguette type French bread that has wonderful flavor and is so easy to make!
Provided by Marie
Categories Yeast Breads
Time 35m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 4
Steps:
- Place ingredients in bread machine according to manufacturers directions.
- Start machine on dough setting.
- When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
- Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
- Place on greased baking sheet and cover with a towel.
- Let rise until doubled, about 1 hour.
- Preheat oven to 450°.
- Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
- Remove baked loaves to wire racks to cool.
FRENCH COUNTRYSIDE BREAD (BREAD MACHINE - ABM)
Our family LOVES French bread. If we have any leftovers, I make croûtons out of it or use it with French onion soup. This recipe came from my Oster bread machine cookbook. You can also use only the "dough" option on your bread machine and bake baguettes in the oven.
Provided by Karen..
Categories Yeast Breads
Time 3h10m
Yield 1-2 loaves
Number Of Ingredients 6
Steps:
- Add all ingredients to your bread machine as your directions instruct.
- Mine go like this:.
- Add liquid ingredients to bread pan.
- Add all dry ingredients, except yeast, to bread pan.
- Make a well in the dry ingredients and carefully add the yeast into the well.
- Select the "French" setting on your machine.
- Select crust color, if applicable.
- Press start!
- OVEN METHOD:.
- To make loaves in the oven, use the "Dough" cycle on your machine.
- When cycle is complete, punch dough down and divide into 2 equal parts.
- On a lightly floured surface, roll each half into a rectangle, about 10 x 15.
- Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf. Seal seams and ends by pinching dough together.
- Place loaves seam sides down on a large, ungreased baking sheet. You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves.
- Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size.
- Preheat oven to 375*. Place a pan of hot water on the bottom rack of your oven. This will create steam inside the oven while the bread is baking to give you an authentic crust.
- Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough.
- If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl. of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired.
- Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack.
- Cool on wire racks and serve warm.
EVERYDAY BREAD (FRENCH BREAD) ABM BREAD MACHINE
This is our everyday bread that we use for sandwiches and toast. It's dairy and egg free which makes it a favorite of mine - this also makes it safe to use the bread machine timer. This recipe makes a 2 pound loaf, but you can easily halve it for smaller machines.
Provided by angie_pangie
Categories Yeast Breads
Time 3h5m
Yield 1 slice, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add ingredients in the order listed to your bread machine, or follow the manufacturers directions for adding ingredients.
- Choose the basic cycle with regular or light crust. Rapid cycle will work, too.
Nutrition Facts : Calories 513.5, Fat 4.8, SaturatedFat 0.7, Sodium 878.7, Carbohydrate 102, Fiber 4, Sugar 6, Protein 13.8
BASIC EGG BREAD FOR THE BREAD MACHINE (ABM)
This is a delicious and basic bread recipe and it is so easy because you just dump everything into your breadmachine and go! If you are looking for a basic white bread that has great flavor, then this recipe is for you!
Provided by Dine Dish
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Put everything into your bread machine according to manufacturers directions and use the white bread cycle!
Nutrition Facts : Calories 1665.4, Fat 41.7, SaturatedFat 12.1, Cholesterol 394.8, Sodium 2823.5, Carbohydrate 266, Fiber 10.2, Sugar 26.3, Protein 52.4
FRENCH COUNTRYSIDE BREAD (BREAD MACHINE RECIPE)
Each week I make at least one loaf of homemade bread. I use this loaf to accompany dinner each night during the week~or until it runs out. If any is left over by the next weekend, I make croutons out of it. This loaf has a crusty top and a soft inside.
Provided by Melissa Etheridge
Categories Breads
Time 4h5m
Number Of Ingredients 6
Steps:
- 1. Measure and add liquid ingredients to the bread pan.
- 2. Measure and add dry ingredients (except yeast) to the bread pan.
- 3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure teh yeast and carefully pour it into the well.
- 4. Snap the baking pan into the breadmaker and close the lid.
- 5. Press "select" button to choose the French setting.
- 6. Choose your crust color and press "start".
SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE
This carefully adapted bread machine recipe makes a superb, wonderfully light and open-textured French style loaf, but smaller than most - ideal for one or two people. This recipe is also much lower calorie and lower fat than most and is sugar-free, lactose-free and egg-free. The small size is perfect if, like me, you live alone and adore fresh baked bread but find most bread machine loaves are just too big unless you eat nothing but bread all day or you don't mind it a bit stale / defrosted. This is my favourite loaf and I make it a lot. A couple of things I've learned from the various modifications I've experimented with are: Don't use water COLD and straight from the tap if possible - do let it warm up to room temperature before using for this loaf. French loaves are made differently to other breads and this is quite important. I used to use filtered tap water, but found that any cheap bottled spring water makes sufficient improvements in taste that its worth using if you have it to hand. I almost always add Vitamin C Powder (you get it from Pharmacy) as it is a recognised major flour improver and additionally helps the bread keep fresh for longer. Original recipe called for 15g butter but I 've found this is vastly excessive unless you care for the buttery richness. I do in my scones and shortbread - not in my white bread. Have personally found that 9g of (firm) baking margarine gives wonderful taste and texture. Commercially, vegetable oil is used for French bread and I like it just fine with oil - at least for health purposes - it becomes more savoury too. 1/2 a tablespoon is plenty. If you are looking for a small, exceedingly healthy white loaf with wonderfully light and moist texture then do give this a run - I'm sure you'll be delighted!
Provided by Ethan UK
Categories Yeast Breads
Time 52m
Yield 7-8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
- Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
- Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
- Start Machine.
- Notes:.
- Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
- I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
- My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
- When pouring the water do try to pour gently trying to avoid slashing up sides.
- When adding the flour, do try to cover the water completely if possible.
- When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
- If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
- Here in Europe most of our cooking is weight-based rather than volume based.
- A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!
Nutrition Facts : Calories 179.7, Fat 1.4, SaturatedFat 0.2, Sodium 302.9, Carbohydrate 35.9, Fiber 1.3, Sugar 0.1, Protein 5
HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
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FRENCH COUNTRYSIDE BREAD FAST2EAT | FAST2EAT
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Ratings 1Total Time 3 hrs 55 minsCuisine FrenchCalories 107 per serving
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Select the “French” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2 LB) and Press the Start button. With this bread, it is safe to use the timer function.
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