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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (66g) Recipe makes 8 servings |
||
| Calories 138 | ||
| Calories from Fat 6 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 172mg | 7% | |
| Potassium 62mg | 1% | |
| Total Carbohydrate 27.3g | 9% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.2g | ||
| Protein 4.9g | 9% | |
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The Best French Bread (bread Machine)
By: Chris from Kansas
Oct 15, 2004
This recipe comes from Fleishmann's Yeast and is absolutely the best french bread recipe I have found. The texture is wonderful and it tastes and looks great. I always get rave reviews when I make this.
SERVES 8
Ingredients
- 3/4 cup water
- 1/2 teaspoon salt
- 2 1/4 cups bread flour
- 2 tablespoons parmesan cheese
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons active dry yeast
- cornmeal
- vegetable oil
- 1 large egg white
- 1 tablespoon water
- sesame seed
Directions
1
Add 3/4 cup water, salt, flour, parmesan cheese, garlic powder and yeast to bread machine pan in order suggested by manufacturer.2
Select dough/manual cycle.3
When cycle is complete, remove dough from machine to a lightly floured surface.4
Roll dough into a 15x10 inch rectangle.5
Beginning at long end, roll up tightly as for jelly roll.6
Pinch seams and ends to seal.7
Taper ends by gently rolling back and forth.8
Place loaf, seam side down on a greased baking sheet sprinkled with cornmeal.9
Lightly brush loaf with oil.10
Cover and let rise in warm draft-free place until almost double in size, 10 to 15 minutes.11
With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf.12
Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of loaf.13
Bake at 375 for 20 minutes.14
Brush again with remaining egg white mixture and sprinkle with sesame seeds.15
Bake 5 to 10 minutes more or until done- bread should sound hollow when tapped.16
Remove the bread from the baking sheet and cool on a wire rack.
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Featured Reviews for This Recipe
From: children from A to Z
On Dec 9, 2008
I really enjoyed this bread. The only thing I will change next time is to make the slashes in the bread before I let it rise, when I slashed it after, my bread deflated like a balloon. I will also just do a wash with a little water. The egg white ran down a little so the bread was stuck to my pan. Great flavor, super easy recipe. Why buy bread when it's this easy to make homemade. Thanks so much for posting Chris!
From: Chef Gary in Mesquite, TX
On Oct 2, 2007
Oh my!!! I have never tried french bread...my family thought this was store bought! It was absolutely great. It was so easy to make, I will definately make it again and again!
From: Hey Jude
On Jan 1, 2005
I am so happy to have found this recipe, it's fantastic and written well. I followed it exactly and everything happened per the instructions. So easy and great to make on a chilly, weekend afternoon. My husband and Daughter are arguing about what should be done with the scanty leftovers! I'm being demanded to make this again, it was such a hit with my family. Thanks Chris for posting this recipe, it's going into my 'best of the bunch' 
From: Zewbiedoo
On Feb 6, 2005
Great French bread! I like the cheese and garlic addition, and the sesame seeds are nice too. I think next time I will roll from the SHORT end, because by the time I got it all rolled out and pinched shut it was too long for my cookie sheet so I had to cut it into two skinnier rolls, but it baked up great and was delicious. A keeper! Thanks for a great recipe.
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