My husband loved it and was very impressed that my homemade french bread turned out like the bakery! It is a yummy French bread that is worth the wait. Knead for about 8 to 10 minutes total.

Reduce the heat to Low, and carefully place the bread directly on the grill. Heat water to 120º to 130ºF. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer.

One might call it 'French on a budget' bread. If your dough has been refrigerated, allow it to come to room temperature before shaping; it'll warm up and rise at the same time. Place the bread (on doubled-up baking sheets) on the grill, and close the cover.

I have sensitive teeth however so the hard crust was a little too hard for me.

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With a sharp knife, make four shallow slashes across the top of each loaf.

So easy!

I store mine in the fridge in an air tight container. Directions.

Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). French Bread Baguette or loaf, French breads are versatile enough to star in sweet and savory dishes, alike. Browse our French-inspired bread recipes for a weekend baking project.

Made my day!! I loved the rolling trick too! Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes. Let this sit for about 15 minutes and the result will be an amazing bread. If necessary, cover loosely with foil to prevent over browning. Mmmmm. this link is to an external site that may or may not meet accessibility guidelines. An important message about product availability, In large mixing bowl, combine 2 cups flour and other dry ingredients. I bake bread almost every week, and decided to try something different. This recipe was so easy. you get a fluffier bread that will stay fresh and soft longer. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. When cycle is completed, turn dough onto a lightly floured surface. The yeast lasts along time as well. I was thrilled with this recipe!! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cover; let rise until indentation remains after touching. I take fresh strawberries, coat them with batter, then fry them, beignet-style. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. Yeast: 1st check the expiration date; old yeast could be dead or too lethargic. Again. Set a timer if it helps. Hubby came home from work & snagged a chunk (suprising because he's not the biggest bread fan), & before I knew it, the four of us (baby had regular bread..egg alergy) were sharing 1/4 of the second loaf with dinner; all staring at it, nobody wanting to "grab" because deep down we all knew that we had eaten our share. I am new to cooking and baking, so I like easy recipes! It has a quick rising time and takes only … I wonder which yeast people prefer.

If mixture doubles in volume, the yeast is active.

This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). I think it would make wonderful garlic bread. This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. … Just like I'd buy in the stores!

Also, if you cut the lines in the top of the bread BEFORE you let it rise the second time, that prevents it from falling in (and becomming more dense) when you bake it. This is a snap and the bread is so good you’ll crave it! If you use Pure Spring Water(not to be confused with distilled water) and Fine Sea Salt(make sure it's Fine sea salt and not Coarse, and it will dissolve perfectly in your dough), it will make it even better!