Failproof French Bread (Bread Machine)

By Addie

This makes two loaves of long baguette type French bread that has wonderful flavor and is so easy to make!

Ingredients

• 3 1/2 cups bread flour
• 1 teaspoon salt
• 1 (1/4 ounce) package active dry yeast
• 1 1/4 cups warm water

Preparation

Step 1

Place ingredients in bread machine according to manufacturers directions. Start machine on dough setting.

When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.

Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.

Place on greased baking sheet and cover with a towel. Let rise until doubled, about 1 hour.

Preheat oven to 450°. Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking. Remove baked loaves to wire racks to cool.
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REVIEWS: (119)

This bread is the BEST! The flavor is perfectly balanced, just the right amount of salt, and the crust especially is amazing- slightly crisp, but not in the least bit heavy... I made the bread as instructed. Some people might find it helpful to know that 1/4 ounce package is equal to 2 1/4 teaspoons of active dry yeast (I buy my bread machine yeast in bulk). Thanks so much for a great recipe ; )

No lie, wonderful flavor and easy to make! We loved it. Funny, my bread-machine cookbook had a whole list of ingredients, and this wonderful bread basically had just 3! Go with this recipe, for sure!

I've made this recipe several times now. Totally LOVE IT! Thank you for sharing this wonderful recipe!

This was great bread! I loved the rustic nature of it. I will definitely be making this again! THANKS!

I followed the recipe exactly and it turned out GREAT. I will never buy French bread again.

I'm giving this 4 stars because I've added 2-3 TBSP honey to the recipe and allowed the yeast to sit in the warm water/honey mixture for 10 minutes. Other than that, it's perfect. Very smooth textured, doesn't crumble too much when cooled. I've made it three times now and I love it. Thanks for sharing!

Great recipe but im giving it 4 stars becouse there wasnt enough salt, even though i added a bit more of it than i was supposed to according to the recipe. i also did some of my own things by adding some sugar and i glazed it with a beaten egg with half a TBS of milk ,i made buns instead of loaves baking at the same temp as written for 11 min.next time im adding more salt or trying a different recipe.

Well here's review 114 and with good reason, this is such a simple, fast and wonder tasting recipe. I'd saved it a long time ago but never got around to making it. Yesterday needed something fast to go with dinner and pulled this out of my saved recipes. Well; it won't take me that long to make it again - this is wonderful. Perfect blend of flavors for that french bread flavor with a light, soft center and that wonderful crunchy crust. When I put the loaves in the oven I did spray lightly with water every 5 minutes X3 to help with the crust I was wanting and it turned out perfect. I was surprised it had no oil in it and was a little concerned but no need - it's perfect as is.

I think that I'm having troubles digesting preservatives and some additives in commercial bread. I tried this to see if I would get heartburn from just straight-up flour, water, salt, and yeast. I am not allergic to wheat or gluten so those are non-issues. This recipe came out perfect. I have a two pound machine so I doubled the recipe, cut the load in half, and made 16 servings. The texture of the bread holds up well in the cutting process. In fact, it holds up so well, that I'm able to cut one of the 16 servings in half to make the slices fit in the toaster, and to create sandwiches. With each recipe serving coming in at 200 calories, this is bonus for me. I have a Breadman Ultimate machine, used the French Bread Medium setting, and will use the the darker setting next time. This tastes like real French Bread, and without sugar, eggs, honey or the rest, it's Vegan friendly. Finally, it doesn't set me up to grab the entire loaf because it does not create sugar and fat cravings for me either.

This turned out so well! I have had issues in the past getting my bread to come out with the right texture, but this was perfect. I will definitely make this again!

This recipe really is awesome. It turned out absolutely perfect. I didn't have bread flour, so I used AP flour vital wheat gluten. It rose perfectly in bread maker, and then again before baking. I covered it with a damp cloth, and I think next time I'll spritz with some water after I make the cuts in the dough. I also might put a little egg wash on it to make the top shiny. Other than that-- awesome crunch to the crust, awesome density with perfect bubbles in the bread-- super chewy-- tasted like a good loaf from your favorite bakery.

I have made this bread on countless occasions and it turns out perfectly every time!

Okay, it just doesn't get any easier than this and it makes great bread! This will be "the bread recipe" for us. My husband kept repeating himself with every bite "this is soooo good". It bakes up with a wonderful crispy crust and soft chewy center without being doughy. Thank you Marie!

This is a great loaf of bread. I followed the advise of another reviewer and baked on a preheated baking stone. I also added 2 Tb of dry milk. The bread was delicious and it had a very crispy crust. I will definitely be making this bread again.

I love this recipe. It's simple and amazing. I add 2 cloves of crushed garlic on top of the flour when putting it all together. While in the bread machine the house smelled so good we could hardly wait for the bread to be done. With or without the garlic this is the best ever - thanks for this recipe.

Very easy to make. I just threw all the ingredients in my kitchen aid mixer witht the bread hook, came back 15 minutes later, took out the bread hook, waited and hour and a half then shaped the loaves. made some dinner roles and baguettes. Making steam in the oven while cooking makes the crust crispier.

This bread is so good. My husband loved it. Thanks for the great recipe. It is so simple to put everything into the bread machine and just finish it in the oven. I didn't have bread flour so I used the all purpose flour and it came out delicious.

Easy, tasty, and inexpensive. I use bread flour and yeast from Sams Club, so these only cost a few cents per loaf. (Keep the yeast in the freezer and it lasts for a year). Now I'm trying to find the best way to freeze the loaves to make for quick thaw/cook.
I have found the crusts are even better if baked on a preheated pizza stone, though it can be tricky to transfer them after they have risen. Just use cornmeal on the sheet they are rising on, then let them roll onto the stone so you don't have to push on them.

Oh my, just pulled this bread out of the oven and it's perfect. Light, moist and airy inside with a crispy crust. Thank you Marie for posting this recipe.

I have nothing more to add than the other reviews have already said. Just make sure you slit the bread before you let it rise. I put some butter and garlic salt on the bread for the last 5 min of cooking. Yummy!!

I will never buy french bread again. This is a keeper. Thanks.

So simple and so good!

Wonderful recipe. I have made this many times and it is a crowd pleaser. Very easy and it has consistent delicious results.

I can't believe I forgot to rate this. You are so right - this bread is perfect every time. Who knew such simple ingredients could make such tasty bread. If you don't get perfect bread, it's on you - this is a PERFECT recipe. Thanks so much!

Fabulous!! This is simple, but by far the best French Bread I have ever made. After the dough was done in the bread machine I divided it into two long loaves, cut slits in the top, let it double in size, brush with egg whites, bake at 400 degrees for 20 minutes, and it was PERFECT!! Will make again tomorrow!!

This is a very nice french baguette recipe. It turned out nice and crisp on the outside and soft on the inside, yummy!

This is a wonderful and easy bread recipe. Definitely putting this in my keeper recipes. Can't wait to make this again. Thanks for a great recipe!