EVERYDAY BREAD (FRENCH BREAD) ABM BREAD MACHINE
This is our everyday bread that we use for sandwiches and toast. It's dairy and egg free which makes it a favorite of mine - this also makes it safe to use the bread machine timer. This recipe makes a 2 pound loaf, but you can easily halve it for smaller machines.
Provided by angie_pangie
Categories Yeast Breads
Time 3h5m
Yield 1 slice, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add ingredients in the order listed to your bread machine, or follow the manufacturers directions for adding ingredients.
- Choose the basic cycle with regular or light crust. Rapid cycle will work, too.
Nutrition Facts : Calories 513.5, Fat 4.8, SaturatedFat 0.7, Sodium 878.7, Carbohydrate 102, Fiber 4, Sugar 6, Protein 13.8
UNKNOWNCHEF86'S FRENCH COUNTRYSIDE BREAD (ABM)
This makes a first-rate country French bread in your ABM. My family loves it so much I can't make it fast enough! Makes a 2 lb. loaf. This is also an excellent dough to make by hand. Simply let it raise a couple of times, punch it down in between and bake it off in a 400 degree oven for approximately 30-40 minutes (I don't remember exactly how long). Bread should sound hollow (when tapped) when done.
Provided by UnknownChef86
Categories Yeast Breads
Time 4h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- Measure all ingredients into pan in order given.
- Use French setting and medium or dark crust (depending on your preference and your machine).
FRENCH COUNTRYSIDE BREAD (BREAD MACHINE RECIPE)
Each week I make at least one loaf of homemade bread. I use this loaf to accompany dinner each night during the week~or until it runs out. If any is left over by the next weekend, I make croutons out of it. This loaf has a crusty top and a soft inside.
Provided by Melissa Etheridge
Categories Breads
Time 4h5m
Number Of Ingredients 6
Steps:
- 1. Measure and add liquid ingredients to the bread pan.
- 2. Measure and add dry ingredients (except yeast) to the bread pan.
- 3. Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure teh yeast and carefully pour it into the well.
- 4. Snap the baking pan into the breadmaker and close the lid.
- 5. Press "select" button to choose the French setting.
- 6. Choose your crust color and press "start".
HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
SMALL ULTRA-LIGHT HEALTHY FRENCH BREAD LOAF (ABM) BREAD MACHINE
This carefully adapted bread machine recipe makes a superb, wonderfully light and open-textured French style loaf, but smaller than most - ideal for one or two people. This recipe is also much lower calorie and lower fat than most and is sugar-free, lactose-free and egg-free. The small size is perfect if, like me, you live alone and adore fresh baked bread but find most bread machine loaves are just too big unless you eat nothing but bread all day or you don't mind it a bit stale / defrosted. This is my favourite loaf and I make it a lot. A couple of things I've learned from the various modifications I've experimented with are: Don't use water COLD and straight from the tap if possible - do let it warm up to room temperature before using for this loaf. French loaves are made differently to other breads and this is quite important. I used to use filtered tap water, but found that any cheap bottled spring water makes sufficient improvements in taste that its worth using if you have it to hand. I almost always add Vitamin C Powder (you get it from Pharmacy) as it is a recognised major flour improver and additionally helps the bread keep fresh for longer. Original recipe called for 15g butter but I 've found this is vastly excessive unless you care for the buttery richness. I do in my scones and shortbread - not in my white bread. Have personally found that 9g of (firm) baking margarine gives wonderful taste and texture. Commercially, vegetable oil is used for French bread and I like it just fine with oil - at least for health purposes - it becomes more savoury too. 1/2 a tablespoon is plenty. If you are looking for a small, exceedingly healthy white loaf with wonderfully light and moist texture then do give this a run - I'm sure you'll be delighted!
Provided by Ethan UK
Categories Yeast Breads
Time 52m
Yield 7-8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
- Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
- Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
- Start Machine.
- Notes:.
- Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
- I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
- My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
- When pouring the water do try to pour gently trying to avoid slashing up sides.
- When adding the flour, do try to cover the water completely if possible.
- When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
- If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
- Here in Europe most of our cooking is weight-based rather than volume based.
- A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!
Nutrition Facts : Calories 179.7, Fat 1.4, SaturatedFat 0.2, Sodium 302.9, Carbohydrate 35.9, Fiber 1.3, Sugar 0.1, Protein 5
BASIC WHITE BREAD FOR BREAD MACHINE ABM
From my bread machine's recipe book, for use with the Basic Medium cycle. I'm also including the specs for bigger capacities but listing the recipe for a 1-lb loaf. My machine requires you to proof the yeast first; some may not so disregard Step 1 if you don't have to proof! (2 1/4 cups AP flour + 6 3/4 tablespoons vital wheat gluten = 2 1/4 cups bread flour) My Medium cycle for a 1-lb loaf takes about 70 minutes, other machines will vary.
Provided by the80srule
Categories Yeast Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 6
Steps:
- If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle.
- If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work! The 1-lb loaf yields about 10 large slices.
- For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour) and 2 1/4 teaspoons active dry yeast.
- For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour), and 1 tablespoon active dry yeast.
Nutrition Facts : Calories 137.9, Fat 3, SaturatedFat 0.4, Sodium 175.6, Carbohydrate 24.2, Fiber 0.9, Sugar 2.6, Protein 3.1
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