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French Bread


This is the recipe I make all the time with my 2 lb. capacity bread machine. Although you can have your bread machine bake it, too, I usually have the machine just make the dough (so it's ready a little over an hour before dinner), and I shape it into two French loaves, let it rise, and bake it in the oven.

12 ounces of lukewarm water
2 teaspoons salt
2 tablespoons sugar
2 tablespoons olive oil
4 cups bread flour
2 teaspoons active dry yeast


P.S. I've also made this into just 1 big round loaf and baked it on a pizza stone (bakes 25-30 minutes), and I've made it into 6 sub rolls (bakes 15-18 minutes).


Load ingredients into bread machine, in order, floating the flour on top, and then making a little "dry well" in the center for the yeast. Program/set the machine for the dough setting, and start the machine.

When dough is ready, shape into two long logs (roll half of the dough at a time into a rectangle, and roll up tightly), and let rise on baking stone or cookie sheet for 45 minutes. At that time, pre-heat the oven to 375F, and when up to temperature, put in the bread to bake for 18-20 minutes.