Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale. | 2. Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :). | 3. Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!). | 4. Start Machine. | 5. Notes: | 6. Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer. | 7. I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle. | 8. My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you: | 9. When pouring the water do try to pour gently trying to avoid slashing up sides. | 10. When adding the flour, do try to cover the water completely if possible. | 11. When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well. | 12. If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size). | 13. Here in Europe most of our cooking is weight-based rather than volume based. | 14. A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	210		Bottled	115920.0	2792.16	1154.16	12015.36
vitamin c powder ascorbic acid	1/4	teaspoon		-	-	-	-
butter	9	tablespoon		769.5	35.3565	24.0435	64.8
salt	1	teaspoon		-	-	-	-
white flour	300			173484.0	37981.62	2820.3	673.08
bread machine yeast	2/3	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.