Everyday Bread (French Bread) Abm Bread Machine

From: muncheechee

On Nov 16, 2009

I was so proud of myself for making bread for the first time... ha ha. When all I had to do is pull out a hand-me-down bread machine from DMIL, tidy it up a bit, and follow your oh-so-easy recipe. The hardest part was waiting for it to be done. The bread had a lovely crunchy outside and heavenly soft inside. After letting it cool (and after slicing off a couple "test" pieces) I wrapped the loaf in foil and now the crust has become more chewy. It's hard to believe that I could dump some ingredients together and 3.5 hrs later I have a perfect loaf of bread. Thanks so much for the recipe... now I am no longer a bread machine virgin

From: cook from scratch

On Nov 5, 2009

So wonderful! I cannot believe there are not more reviews of this bread! I loved the fact it had no dairy and egg in it so I didn't have to worry about leaving it on the timer. I always use my bread machine to make the dough and then bake it in my pampered chef stoneware. It is super yummy! Baked mine at 350F for 30 minutes and it was perfect!

From: greekgirl45

On Feb 21, 2008

This is a wonderful bread, made it yesterday for supper, everyone loves it. Wasn't sure about the honey, glad I used it came out great. I made it on the dough setting as I like to bake my bread in the oven, made two loafs.I put an egg wash on top of the loafs and sprinkled them with sasame seeds. came out great. Will be making it again. TIP: If you apply a bit of oil on your spoon before you measure the honey it will slide off the spoon with ease.I did this by accident when measuring the ingredients, I first measured the oil and then the honey with the same spoon no honey goes to waste.Thought I'd share this and make life a little bit easier. Have made this bread a few times already and every time it comes out gread. Yesterday I made a few changes, I used 2 cups bread flour, 2 cups whole wheat flour, I also replaced the sugar with brown sugar. It came out wonderful.

From: sueko

On Apr 11, 2007

I have made this several times now, the last time I made it with whole wheat flour (add 2 tbs wheat gluten for lighter texture) and it has been perfect every time. It is my bread-picky son's favourite, I am now making it every other day.