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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 780g Recipe makes 1 loaf) |
||
| Calories 1734 | ||
| Calories from Fat 42 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2924mg | 121% | |
| Potassium 611mg | 17% | |
| Total Carbohydrate 364.7g | 121% | |
| Dietary Fiber 13.6g | 54% | |
| Sugars 13.8g | ||
| Protein 49.6g | 99% | |
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Ingredients
- 1 1/4 cups water
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 3 2/3 cups all-purpose flour
- 1 1/2 teaspoons dry active yeast
Directions
1
Measure ingredients into baking pan in order listed.2
Black& Decker Setting 6 (Specialty- French 3H 30M cycle).
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- Course > Breads > Yeast
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
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- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: DeniseR
On Dec 8, 2008
This is the first loaf EVER that I've made in the bread machine that didn't fall!! Thank you for this awesome recipe!
From: bobo3039
On May 13, 2007
I baked this in the bread machine and think it might have been better had I just used the dough cycle and baked in the oven. Nice, basic French bread.
From: eatrealfood
On Nov 12, 2005
DH made this bread and is now quite chuffed with himself, and as well he should be. it turned out beautifully. he only used the dough cycle of our machine. afterwards he rolled it out into a rectangle, rolled it up the long end, shaped it, brushed with olive oil and then let rise a for an hour. when it doubled, he applied an eggwash and sesame seeds and baked it for 25min at 400F. i have to mention that i have previously baked this bread in the ABM myself, and would definitely recommend using the ABM only for the dough cycle and then finishing it off the in oven. the results are far superior this way.
From: truebrit
On Dec 21, 2004
This bread had a great texture, and was delicious with the potato soup I made tonight! I prepared the dough in the bread machine, then punched it down on a floured board, letting it rise a second time in a bread pan. I baked it for about 20 minutes at 350F. It rose well, and sliced easily. Everyone loved it, and I'll be making it again. Thanks!
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