Recipe | Bread Machine French Loaf

/in , , /by

Whenever we get a chance we try to skip the market and make a fresh loaf of French bread in our bread machine. In today’s world of shelf sustaining ingredients it’s refreshing and guiltless knowing what is going into your body taking the the time to craft this ancient food.

We have the Zojiroshi two loaf sized bread machine, the following recipe is for our machine. I implore you to Google the size ratio for a single loaf size, but recommend the two loaf sized Zojiroshi for anyone that needs a size to feed the family or a dinner party.

RECIPE

Get the following items ready for your workspace:

  • Water at 120 degrees
  • Bread or Artisan Flour (I use Organic)
  • Plain White Sugar (I just started testing out honey and raw sugar, I’m growing sugar cane and will try that and report on that at some point.)
  • Salt (I switch it up to test, I’m currently using Celtic Sea Salt)
  • Active Dry Yeast
  • *Olive Oil (Or your choice of fat such as butter, egg, etc.) Fat helps to make the bread fluffier.
  • Measuring Cups
  • Measuring Spoons

Now to business toss the measured items into the machine in this order:

  • 1-1/3 Cup of 120 degree water
  • 4 cups of flour (Indent a bowl to hold the sugar and yeast)
  • 2 Tbs of Sugar
  • 2 Tsp of Salt
  • 1 7g Package of Active Dry Yeast
  • 4 Tbs of Olive Oil

Bread Machine Settings:

  • Place the bread machine bucket into the machine
  • I set the machine course setting to –
    • Basic
    • Regular
    • Medium

Before I started to use my machine I googled and YouTube’d, I was able to find plenty of instruction and inspiration. I would highly suggest locating and reading your bread machine model Manufacturer book and keep it as a resource.