Classic Artisan French Bread Dough
Elevate your homemade bread experience with this Classic Artisan French Bread Dough recipe, designed specifically for bread machines. This versatile dough yields one beautifully crafted 12-inch loaf, perfect for transforming into delicious garlic bread or hearty sandwiches. Additionally, this recipe can be easily adapted to make approximately 9 delightful dinner rolls. Drawing from the reliable wisdom of our bread machine booklet, this no-fail method has become a cherished favorite, consistently delivering a golden, crusty exterior and a soft, airy interior. Whether you're a novice baker or a seasoned pro, this recipe is sure to impress friends and family alike. Post your thoughts and variations of the recipe—we love hearing your feedback and suggestions!
N/A
Servings
240
Calories
7
Ingredients
Ingredients
water
1 1/2 cups (warm at approx 27°C)
sugar
1 tablespoon (adds sweetness and helps activate yeast)
salt
1 teaspoon (enhances flavor)
all-purpose flour
3 1/2 cups (provides structure to the bread)
yeast
2 teaspoons (we use Fleischmann's Bread Machine Yeast for best results)
water
2 tablespoons (for glazing)
sugar
1/2 teaspoon (for glazing)
Instructions
1
Begin by pouring 1 1/2 cups of warm water (approximately 27°C) into the bread machine pan.
2
Add 1 tablespoon of sugar and 1 teaspoon of salt, stirring gently with a wooden spoon or spatula to dissolve.
3
Next, add 3 1/2 cups of all-purpose flour, ensuring it fully covers the liquid. Then, add 2 teaspoons of yeast on top of the flour, making sure not to mix it in yet.
4
Select the dough cycle on your bread machine and start the cycle. Keep an eye on the consistency of the dough during the mixing process. If it appears too sticky, gradually add a small amount of flour; if it seems too dry, incorporate a few teaspoons of water until the dough comes together smoothly.
5
Once the dough cycle is complete, turn the dough out onto a lightly floured surface. Shape the dough into a long loaf, about 12 inches in length.
6
Place the loaf on a lightly floured baking sheet, cover with a clean towel, and let it rest for 1 hour to rise.
7
After resting, use a sharp knife to make three diagonal slashes across the top of the loaf—a classic technique that helps the bread expand while baking.
8
Optional: For a glossy finish, glaze the surface of the dough with a mixture made of 2 tablespoons of water and 1/2 teaspoon of sugar.
9
Bake in a preheated oven at 400°F (205°C) for 15 to 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
10
Once baked, allow the bread to cool on a wire rack before slicing and enjoying.
Nutrition Information
0.4g
Fat
46g
Carbs
7g
Protein
1.2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary use for the Classic Artisan French Bread Dough?
This versatile dough is designed for bread machines and can be used to create a 12-inch loaf for sandwiches, garlic bread, or approximately 9 dinner rolls.
Can I make this recipe if I am a beginner baker?
Yes, this recipe uses a no-fail method from a trusted bread machine booklet, making it suitable for both novices and seasoned pros.
How many loaves does this recipe produce?
This recipe yields one 12-inch artisan loaf.
Can I make dinner rolls with this dough?
Yes, the dough can be easily adapted to make about 9 dinner rolls.
What temperature should the water be for the dough?
The water should be warm, approximately 27°C (80°F).
What type of flour is recommended for this French bread?
The recipe calls for 3 1/2 cups of all-purpose flour to provide the necessary structure.
Which yeast is best for this bread machine recipe?
Fleischmann's Bread Machine Yeast is recommended for the best results.
How much yeast is required?
You will need 2 teaspoons of yeast.
Which bread machine setting should I use?
You should select the 'dough' cycle on your bread machine.
What should I do if the dough looks too sticky while mixing?
If the dough is too sticky, gradually add a small amount of flour during the mixing process.
What should I do if the dough looks too dry during mixing?
If the dough seems too dry, incorporate a few teaspoons of water until it comes together smoothly.
How long should the shaped loaf rest before baking?
The shaped loaf should rest and rise for 1 hour under a clean towel.
At what temperature should the oven be preheated?
Preheat your oven to 400°F (205°C).
How long does the bread need to bake?
Bake the bread for 15 to 20 minutes.
How can I tell if the bread is finished baking?
The bread is done when the loaf is golden brown and sounds hollow when tapped on the bottom.
Why are diagonal slashes made on top of the loaf?
Slashing the top with a sharp knife helps the bread expand properly while baking.
Is there a glaze for this bread?
Yes, you can apply an optional glaze made of 2 tablespoons of water and 1/2 teaspoon of sugar for a glossy finish.
How many calories are in one serving?
There are 240 calories per serving.
What is the fat content of this bread?
This bread is very low in fat, containing only 0.4g per serving.
How many carbohydrates are in a serving?
There are 46 grams of carbohydrates per serving.
How much protein does this bread provide?
Each serving contains 7 grams of protein.
How much sugar is in the dough itself?
The dough requires 1 tablespoon of sugar to help activate the yeast and add sweetness.
What is the texture of the finished bread?
The bread features a golden, crusty exterior and a soft, airy interior.
Should I mix the yeast into the water immediately?
No, you should add the yeast on top of the flour and ensure it is not mixed in until the machine starts the cycle.
Does this recipe include salt?
Yes, it uses 1 teaspoon of salt to enhance the flavor.
Should the bread be cooled before slicing?
Yes, allow the bread to cool on a wire rack before slicing to maintain its structure.
What equipment do I need for the initial mixing?
A bread machine is required for the mixing and the dough cycle.
Can I use this dough for garlic bread?
Absolutely, this dough is perfect for transforming into delicious garlic bread.
How much water is used in the main dough?
The main dough uses 1 1/2 cups of warm water.
How many total ingredients are in this recipe?
The recipe consists of 7 ingredients, including the components for the optional glaze.