Put “French” in front of anything involving carbs and it is sure to be excellent. French toast is phenomenal and the thought of French fries has my mouth-watering. French bread is wonderful and goes great with many meals.
This recipe has only six ingredients (including water) that I always have on hand, so I can make it without any planning. Bonus!
Using your bread machine to prepare the dough makes this recipe rather simple. I take a shortcut and don’t bother with a rolling-pin when I prepare this bread. Check out my notes section to see my lazy method.Also available:
One slice is 48 calories.
Check out nutritional information at the bottom of this page.
|Total Time:||1 hour 45 minutes|
|Prep Time:||1 hour 20 minutes|
|Cook time:||25 minutes|
- 1 1/4 cups water (70° to 80° Farhenheit)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 1 1/2 teaspoons active dry yeast
- 1-2 tablespoons cornmeal
- Put wet ingredients in bread machine. Add salt and flour to bread machine.
- Make a small indentation in center of flour (keep it dry). Place yeast in the indentation.
- Set bread machine to dough setting and start it.
- Check bread machine after five minutes. The dough should have formed into a ball. If dough seems too wet or dry, add up to a tablespoon of flour or water, as necessary.
- Before the machine completes its cycle, prepare a baking sheet by spraying with non-stick spray and sprinkling it with cornmeal.
- When machine completes, remove dough and divide into two. Place one of the halves on a floured surface and roll into a rectangle about 10 inches by 8 inches. Roll, starting with the long end, jelly roll style. To seal, lightly pinch the seams. Place on prepared baking sheet, seam side down. Repeat with other half. (No rolling-pin or feeling lazy? See notes section below.)
- Cover loaves with damp paper towel and leave in a warm place for 20 minutes.
- Cut 3 or 4 shallow, diagonal slits on the top of each loaf with a bread knife.
- Bake at 375° Farhenheit until golden, about 20-25 minutes.
- Vegetarian and vegan
- The first couple times I made this, I rolled it out. After I found myself making this frequently, I got a little lazy. Instead of rolling it out on a floured surface, I take each half and hold it up into the air. I let gravity do some of the work while I pull it into approximately the desired shape and size. I then proceed with the remaining steps.
Click here for nutritional information.
|Servings per batch 36|
|Amount Per Serving|
|Calories 48||Calories from Fat 0 (0%)|
|% Daily Value *|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Polyunsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|