Failproof French Bread (Bread Machine)

From: Chef #977359

On Oct 4, 2008

Bread is tasteless. Recipe needs sugar.

From: seesko

On Sep 29, 2008

This certainly was failproof. It was enjoyed ball all with dinner. I will make this again and again. Thanks.

From: federico

On Apr 3, 2004

I made this today, and I have to echo the comments from the other reviewers - very tasty and easy to make! I used 1.5 cups of whole wheat flour and 2 cups of bread flour, and added flax seeds. Also, I disolved the yeast in the warm water before adding both to the bread machine. Just FYI - 1 package of yeast is 2.25 teaspoons, if you buy in bulk like I do, and it should be dissolved in 105-degree water (the water should be warmer if don't disolve the yeast prior to combining it with the rest of the dry ingredients). My bread machine's dough cycle take about 1.5 hours, so all together it took about 3 hours from start to finish. Delicious! I'll definately make this again.

From: sugarpea

On Jan 22, 2005

I'm delighted to have found this recipe. I used, 2 cups all-purpose flour and 1 1/2 cups whole wheat flour. The recipe doesn't say to and I suppose most know that it should be done, BUT before putting the loaves in the oven, slash them diagonally every 2 1/2" with a sharp knife or razor blade. Every 5 minutes spray the loaves and the inside of the oven with water in order to crisp them up. I don't have a bread machine so I mixed the dough and "kneaded" it in the food processor with the dough blade, then let it rest, covered in an oiled bowl for 1 hour. Continue as directed from step 3 and on. Makes a great, healthy loaf of bread.