• 10servings
  • 45minutes
  • 190calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B6
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 314 2/3 ml water

  2. 946 1/36 ml unbleached flour

  3. 7 1/39 ml salt

  4. 4.92 ml sugar

  5. 7 1/39 ml fast-rising active dry yeast

  6. 14.79 ml roasted garlic

Instructions Jump to Ingredients ↑

  1. Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch.

  2. Use the french bread setting press start.

  3. When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down divide into 2.

  4. Start with one rolling into 7-8 X 3 inches. Fold one third up lenghtwise and one third down then press. Repeat twice more letting the dough rest in between foldings.

  5. Gentle roll and stretch each piece to 11-13 inch loaf. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.

  6. Slash tops with a sharp knife. Place into a preheated oven at 450 degrees for 15-20 minutes. In a pan below add a hand full of ice cubes. Bake until golden brown. Transfer to wire rack and cool.


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