Best French Bread
Submitted by tumba00
Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.
YIELD
22 servingsPREP
20 minCOOK
20 minREADY
40 minThis French bread recipe lets the bread machine do the kneading and first rise, then takes over by hand for shaping, slashing, and the final bake. The result is two long, crusty loaves with the chewy open crumb of bakery-style French bread, far closer to the real thing than most home loaves.
An egg-white wash brushed on twice (once before baking, once partway through) builds the deeply burnished, glossy crust that gives French bread its signature snap. The cornmeal-dusted pan keeps the bottoms from sticking and adds a subtle toasted crunch.
Pro Tips
- Use bread flour, not all-purpose. The higher protein develops the gluten that gives French bread its trademark chew and structure.
- The 10-minute rest after the dough comes out of the machine is non-negotiable. Cold, overworked dough resists rolling and tears.
- Pinch and pull the ends to a true taper. Square ends bake into thick, doughy lumps; tapered ends crisp up beautifully.
- The diagonal slashes on top aren’t decorative; they let the loaf expand evenly during oven spring. Without them, the crust splits randomly along the side.
- Tap the bottom of the loaf when checking doneness. A genuinely hollow sound means it’s baked through; a thud means it needs more time.
Variations
- Sprinkle the egg-washed loaves with sesame seeds, poppy seeds, or coarse salt before baking.
- Brush the crust with melted butter just out of the oven for a softer, glossier finish.
- Use the loaves for bruschetta, garlic bread, or French toast for next-level results.
Serve warm with butter, olive oil, or a wedge of cheese.
Ingredients
Directions
Add the first 4 ingredients to the machine according to the manufacturer’s directions.
Select dough setting.
When the cycle is finished, remove dough from the machine.
Let dough rest 10 minutes.
On a lightly floured surface divide dough in half and foll each half into a 10×8-inch rectangle.
Roll up jelly-roll style, starting from one of the long sides; seal well.
Pinch and pull ends to a taper.
Place seam side down on a greased baking sheet sprinkled with cornmeal.
Combine egg white and water; brush some of it over top of loaves.
Cover and let rise until nearly doubled (35-45 min.).
With a sharp knife, make 3 to 4 diagonal cuts about ¼ inch deep across the top of each loaf.
Bake in a 375℉ (190℃) F oven for 20 minutes.
Brush again with remaining egg white and water mixture.
Continue baking for 12 to 15 minutes or until bread sounds hollow when tapped with you fingers.
Remove from baking sheet; cool.
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