French Bread


Setting: Basic

Ingredients 1.35kg 1.125kg  900g
Water 450ml 390ml 330ml
Salt 2 tsp 1 ½ tsp 1 tsp
White bread flour 5 ½ cups 4 2/3 cups 4 cups
Dry yeast 1 ¼ tsp 1 ½ tsp 1 ½ tsp


Weigh the flour and set aside
Next measure (use the correct measuring equipment) the water , egg and margarine/butter in to the pan.
Add the salt, sugar and the flour, which will create a barrier between the wet ingredients and the yeast
Lastly add the dry yeast on top
Place the pan in to the machine
Set the program to rapid
Set the size of the loaf 900g, 1.12kg or 1.35kg
Set desired crust colour light, medium or dark
Close the lid and press start
Do not open the lid while the bread is baking
When the cycle is finished, the machine will beep and the bread will be ke[pt warn for 1 hour. For best results, remove from the pan immediately and allow to cool on a wire rack for 20-30 minutes before slicing. If sliced straight away, escaping may cause the bread to become soggy.

Chefs tip
White bread does not have as many health benefits as whole-wheat bread, however authentic French bread is fat, sugar and diary free.
This loaf is best eaten soon after baking as the lack of fat means that it does go stale quite quickly.