Bread Machine French Bread Dough with Hand-Shaped Finishing
A convenient approach to homemade French bread that combines the ease of machine mixing with traditional hand-shaping and baking. The bread machine handles the heavy lifting of kneading and initial rising, producing a smooth, elastic dough that's then shaped into a classic long loaf. The result is crusty-exterior bread with a tender crumb, perfect for dinner accompaniments or sandwich making. The diagonal scoring and glazing technique creates an authentic bakery appearance, while the moderate oven temperature ensures even browning without over-crisping the crust.
Ingredients
- 1 ½ cups water, warm at approx 27c
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 ½ cups flour, all purpose works well
- 2 teaspoons yeast, we use Fleischmann's Bread Machine Yeast
- 2 tablespoons water
- ½ teaspoon sugar
Instructions
- 1
Add water to bread machine first, then add sugar, salt, flour and yeast
- 2
Set bread machine to dough cycle and run complete cycle
- 3
Check dough consistency during cycle and adjust with small amounts of water or flour as needed
- 4
Roll completed dough out to a 12-inch long loaf shape
- 5
Place shaped dough on lightly floured baking sheet and cover with towel
- 6
Allow dough to rest for 1 hour
- 7
Cut three diagonal slashes across the top of the bread with a knife
- 8
Glaze the surface of the bread
- 9
Bake in preheated oven at 400F for 15 to 20 minutes or until done
- 10
Cool on wire rack before serving
Tips
Check dough consistency during the machine cycle as different bread makers may require slight adjustments of water or flour for optimal texture.
Ensure your water temperature is close to 27C to activate the yeast properly without killing it with excessive heat.
Score the bread just before baking for the best rise and authentic French bread appearance.
Good to Know
Store baked bread in airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months.
Dough can be prepared through shaping step, then refrigerated overnight and brought to room temperature before final rise.
Serve warm or at room temperature, excellent with butter, for sandwiches, or alongside soups and stews.
Common Mistakes
Use warm, not hot water to avoid killing the yeast and preventing proper rise.
Don't skip the resting period as it allows gluten to relax and improves final texture.
Score the bread just before baking to prevent the cuts from sealing during the final rise.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a bread machine?
Yes, mix ingredients by hand or stand mixer, knead for 8-10 minutes until smooth, then proceed with first rise in oiled bowl for 1 hour before shaping.
What if my dough seems too wet or dry during the cycle?
Add small amounts of flour if too sticky or water if too dry, one tablespoon at a time until proper consistency is achieved.
How long does the baked bread keep?
Fresh bread stays best for 2-3 days at room temperature in airtight storage, or can be frozen sliced for up to 3 months.