Classic French Bread Round loaf or straight Bread Machine Preparation Oven Baking
Before heart failure, I used to enjoy lunch at a local boulangerie where a small round loaf of
French or sourdough bread served as the sandwich bread. The bread was as tasty and enjoyable as the insides were. Now, I make
my own and here it is for you to also enjoy.
Makes 4 or 6 small loaves, or 2 long loaves
Servings: 32 Slices
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.)
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
2 cups warmed (80° F to 90° F) no sodium water (trace)
1 tablespoon grated lemon peel (.36)
6 cups white, unbleached or best for bread flour (15 mg)
2 tablespoons white granulated sugar (or Splenda) (.252 mg)
1 teaspoon vital wheat gluten (.72 mg)
1 tablespoon bread machine yeast (6 mg)
Place all ingredients in bread pan in order listed. Set bread machine for dough cycle.
Dough may rise completely before buzzer sounds. If dough reaches top, close to lid, remove to a lightly floured
You will now shape/form either 4 or 6 small round loaves, or two long loaves. Cut the dough ball into the number of loaves you wish to
make. (Note: You can make one long loaf and 2 or 3 smaller rounds, also.)
For long loaves, roll out like a log. 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..
Cover with light cloth and let rise for about 45 minutes to an hour or until double in size.
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.
After dough has come out of bread machine, cut into 4 or 6 even pieces. Form into ball, tucking underneath and pinching each one shut.
Place with smooth part upward, on a lightly oiled and cornmeal dusted baking sheet, about 3" to 4" apart. Make two cross cuts with a
sharp knife on top. Cut about 1/4" deep.
Let rise in warm place for about an hour or until doubled in size. Bake same as loaves above.