• 130minutes
  • 900calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, D
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups water (lukewarm)

  2. 2 1/2 cups white bread flour

  3. 1/2 cup wheat bread flour

  4. 2 1/4 teaspoons sugar

  5. 1/8 teaspoon salt

  6. 1 1/2 tablespoons butter

  7. 2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Instructions Jump to Ingredients ↑

  1. Combine according to your manufacturer's directions.

  2. Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.

  3. If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.

  4. This gives the bread extra kneading time and results in a crisp crust.

  5. Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.

  6. This recipe can be made using the regular, rapid and delayed time bake cycles.


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