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Easy French Bread Recipe 🥖 Bread Machine Dough Cycle – 5 Ingredients – Homemade Baguette #recipe

Byamazingfoodstv


This French Bread recipe is so easy to make using the bread machine dough cycle setting! This French Bread has only 5 ingredients and is so simple, even a beginner can make this loaf of bread! It is soft on the inside and crunchy on the outside–just like real French Bread should be. Try out this recipe and let me know how you like it!
My favorite things that I used in this bread baking tutorial:
Cast Iron Baking Pan/Cookie Sheet:
My Bread Machine:
Bread Knife:
Flour/Sugar Storage Container with lid:
Bread Bags that I use:
Yeast:
The Ove Glove:
Ceramic Measuring Cups:
Ceramic Measuring Spoons:
Liquid Measuring Cup:
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Robyn on the Farm’s Easy Bread Machine Dough Cycle French Bread Recipe:
1 1/4 c warm water
2 tsp sugar
2 tsp yeast
2 tsp salt
3 c all purpose flour
Put ingredients in bread machine bread pan in the order listed. Choose the dough cycle setting on your bread machine. It should be about 1.5 hours long. Check your ball of dough a few minutes into the dough cycle to be sure that the dough isn’t too wet/sticky (add about 1/4 cup more flour if it is sticking to pan and paddles) or too dry (add a Tbsp more water) until the ball of dough looks like mine in the video. After the dough setting is complete, punch down and turn out dough. Shape into a long French bread loaf shape. Place on oiled baking pan. Let rise 20 minutes. Mix one egg and 1 tsp water to make an egg wash. Paint onto risen dough, taking care not to press too hard and make it collapse. Cut/score slits for vents in the top of the loaf and bake at 375 degrees for 25 minutes, or until it is the desired golden color. Enjoy your beautiful loaf of homemade French bread!

Please like, subscribe, share, and comment how your bread turned out! I appreciate your support! Thank you!!

I love homemaking, homeschooling, homesteading, and being prepared! There was always the void of not being able to prep presecription antibiotics and medications until recently. Now, we have a Jace Case for each member of our family. If you’d like to have antibiotics & meds on hand in case of an emergency as part of your preparedness plan, check out:
Use code Burnett10 for $10 off!

Robyn on the Farm
robynonthefarmtv@gmail.com
1881 W Traverse Pkwy E620
Lehi, Utah 84043

#frenchbread
#bread
#breadrecipe

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22 Comments

  2. I've made French bread in the bread machine for years. It turns out great in the round Dak machine, but I want to try it on the dough cycle. I have the perforated French bread form/pan but I'm just lazy. You make it look really easy. Walmart sells the French and Italian long loaves–what is the difference in ingredients?

  7. This is sooo delicious. I can’t believe I was able to get a bread machine to help me make a loaf of French bread. I’m new to your channel but I’ve made MANY of your recipes already and we love every one of them. Thank you! 😊

  8. Hi Robyn! I noticed this one also didn't have the pdf version yet, hopefully this gets added to the list! Again thank you so much for sharing you recipes! 🤍

    (edit) i just realized its the same recipe as your other one, but uploaded at a diff time! im also watching from the California, Sacramento!

  11. I'm making this bread now… Now I see you use the dip and scoop measuring of flour,,,, no wonder I've had to add a LOT of extra flour as it is kneading.. A question, the cup you used to measure the flour, is it actually " a 1 cup exact" ? thank you sure hope my bread comes out good

  13. Is there a reason that you put the yeast in before the flour instead of after? Are you supposed to do that with this namebrand bread machine? Since I just got one I would like to know😃

  14. Hi there. I'm a good home cook and baker but I've always been rubbish at yeast work until I started using my bread maker for dough then, well, it appears the sky's the limit. Your French bread is tomorrow's plan. I'm in Portugal as we retired from Devon, England, a year and a half ago. Love your videos, thank you.

  16. Made this tonight. For some reason my KBS bread machine has a "shape" feature in between fermenting. It was rising nicely after the first ferment but then the shape feature that came next made it collapse. After that there was another ferment feature for 20 minutes. It didn't rise at all. Do all bread machines do the shaping in between fermenting? Maybe next time I will turn it off before the shaping and just manual ferment for another 20 minutes before I roll it out etc. I still baked it but it was just flatter than it should've been.

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