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Nutrition Facts
Serving Size 1 (72g) Recipe makes 12 servings
Calories 154
Calories from Fat 4		(2%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 292mg		12%
Potassium 61mg		1%
Total Carbohydrate 32.1g		10%
	Dietary Fiber 1.3g	5%
	Sugars 0.1g
Protein 4.6g		9%
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Recipe #46501 | 3¼ hours | 5 min prep | add private note

⁽¹⁴¹⁾ RATE IT NOW Print Recipe

By: rickv
Nov 17, 2002

This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

SERVES 12 , 1 2lb loaf (change servings and units)

Ingredients

1 1/2 cups water, at about 105 degrees
4 cups flour (a flour with at 4 grams protein per serving is best)
1 1/2 teaspoons salt (I use kosher)
2 1/2 teaspoons dry yeast

Directions

1
Add to the bread pan in the order yours needs.
2
For mine it is water first.
3
Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
4
This will run well on the normal, rapid, and delay start cycles.

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Featured Reviews for This Recipe

From: mrshanes

On Nov 15, 2009

LOVE this bread! I made the dough in the machine but baked the loaf in the oven to get a nice crispy crust! This will definately be my go to recipe Thanks!

0 people found this review helpful

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From: danakscully64

On Oct 13, 2009

My dog LOVED your bread. She ate more than I did. I baked this wonderful loaf, left it cooling on the kitchen table, ran some errands, and when I came home, the crust was gone and the bread was on the floor. I had a slice before leaving and my dog looked so guilty when I walked in, I couldn't be mad at her. Take that as a compliment. The only problem I had is this bread broke the motor on my bread maker during the kneading cycle. It was really heavy and thick and kept pulling the kneading blade out of place. Now, the machine motor is not working. Just wanted to warn others, if your machine has a hard time kneading this bread, pull it out before it's too late.

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From: ~*Miss Diggy*~

On Dec 8, 2002

This is one AWESOME bread! I made it on the dough cycle, and then took it out, rolled it out into a 15x8 rectangle and then rolled it up on the 15 inch sides. Then I pinched the edges together to be "seamless" and then rolled it back and forth, gently, to taper the ends (bring to almost a point) and then put it on a greased baking sheet with a little cornmeal. I put a few slits in the top about 1/4 inch deep and brushed on a little bit of cold water all over the top of the loaf. Let it rise for another hour and then used 1 egg white to brush over the top of it, and then baked it at 350 for 25-35 minutes (when it was a golden brown and sounded hollow when I thunked it). This turned out to be one of the best tasting loafs I have ever had! I will make this again and again....no more buying french bread for me!!!

83 people found this review helpful

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From: rickv

On Apr 9, 2003

This is Tammiev, not sure why I was logged in as DH - This bread is great.. I love it hot out of the bread maker.. when I can get away with it. It is wonderful for sandwiches too. I am not kidding,the wonderful yeasty taste and dense structure takes sandwiches to another level. Try cutting it with a bow knife. It makes cutting perfect slices either thick or thin effortless

15 people found this review helpful

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