Crunchy Crust Cheese and Garlic Loaf
Bread Machine Preparation
Oven BakedZ
Adaptable for Diabetics

I always loved those crunchy crusted French Bread loaves some called Dutch Crust. I thought they made great sandwich breads. This fun recipe tastes great and is easy to make. See Footnotes for converting to your bread machine.

Makes 2 long French Bread Loaves

Servings: 32 Slices

Nutritional Information
Sodium Per Recipe: 19.8 mg
Sodium Per Slice: .62 mg


Per Serving:Nutrient Values based on 32 1" slices: (Note: You will probably get more slices from this recipe.) Calories: 89.4
Protein: 2.565 g
Carbohydrate: 18.8 g
Dietary Fiber: .699 g
Total Sugars: .78 g
Total Fat: .253 g
Saturated Fat: .038 g
Monounsaturated Fat: .026 g
Polyunsaturated Fat: .097 g
Cholesterol: 0 mg
Calcium: 3.915 mg
Potassium: 29.8 mg
Sodium: .62 mg
Vitamin K: 0 mcg
Folate: 41.2 mcg
Ingredients



  • 2 cups warmed (90° F to 100° F) no sodium water (trace)
  • 1 tablespoon apple cider vinegar (.15)
  • 1 1/2 tablespoons extra virgin olive oil (trace)
  • 6 cups white, unbleached or best for bread flour (15 mg)
  • 2 tablespoons white granulated sugar (or Splenda) (.252 mg)
  • 2 tablespoons vital wheat gluten ( mg)
  • 1 tablespoon plus 1 teaspoon Oregan Flavor Rack Garlic Lover's Garlic (trace)
  • 6 ounces or one half a block of Heluvagood Low Sodium Cheddar Cheese (40 mg)
  • 1 tablespoon bread machine yeast (6 mg) After first rise:
  • 1 large egg, white only, beaten until just about stiff.


  • Place all ingredients in bread pan in order listed. Set bread machine for dough cycle. (Beat egg to near stiffness just before dough is ready to remove from bread machine.}

    Dough may rise completely before end of this cycle. Lightly spray oil on the underside of your lid and on the pan sides at the end of kneading. Open halfway through kneading cycle and check if dough is sticky. If it is, add a bit more (about 1 to 2 tablespoons). If dough reaches top before end of rise cycle, remove to a lightly floured bread board.

    You will now two long loaves or two round loaves. Cut the dough ball in half.

    Roll each half into a log either on your floured board on by holding up int your two hands and rolling it while it "hangs" below your hands as the log forms. Place into very lightly oiled and cornmeal dusted French bread pan (average length is between 13" and 15"), and make three diagonal slices with a sharp knife across the top. Brush the beaten egg what on the tops of each loaf.

    Cover with lightly oil sprayed wax paper for about 45 minutes to an hour or until double in size (in a room temperature environment or in your oven at around 80°F.

    Preheat oven to 425° F for standard oven, 400° F for convection oven.

    When ready, bake on lower third rack for 22 to 25 minutes. Bread should reach a golden brown.

    Cool on rack. Serve warm or reheated or toasted. Makes terrific French toast.

    For Rounds

    Let rise in warm place for about an hour or until doubled in size. Bake same as loaves above.



    Footnote: You can cut this recipe in half except for the yeast. If cutting in half for bread machine baking, use only 2 teaspoons of yeast. Set machine at white bread, medium crust, 1 1/2 or 2 pounds.


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