Bread Machine French Bread

4.52 from 37 votes

Crusty, golden french bread with a chewy crumb, baked entirely in the bread machine. Beaten egg whites give the crust its bakery-style snap. An easy recipe with 1 1/2 lb and 2 lb amounts.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: French

Keyword: Bread Machine, Bread Maker

Servings: slices (2 lb loaf)

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

Add First

2 large egg whites
1 1/4 cups water

Add on Top of Liquid Layer

4 cups Bread Flour Preferably bread flour, but all-purpose will work
1 Tbsp sugar
2 1/2 tsp. salt
2 1/4 tsp. SAF Instant Yeast or 2 3/4 tsp active dry yeast

US Customary - Metric

Instructions

Beat the egg whites with a whisk or fork for 2 to 3 minutes until frothy and bubbly (not stiff peaks).
Pour the beaten egg whites and water into the bread pan.
Add the flour on top, covering the liquid completely.
Make a small well in the flour. Place the sugar and salt on one side of the well, and the yeast on the opposite side.
Select the Basic White cycle and medium crust setting. Press start.
Watch the first 2 to 3 minutes of kneading. The dough should form a smooth ball. Add 1 tablespoon of water if dry, or 1 tablespoon of flour if wet.
Let the machine complete the cycle without opening the lid.
Remove the loaf onto a wire rack. Cool for at least 30 minutes before slicing. Best served the same day, still slightly warm.

Notes

1 1/2-Pound Loaf Ingredients:

2 egg whites, beaten until frothy
1 cup (240 ml) water, lukewarm
3 cups (360 g) bread flour (or all-purpose)
2 tsp (8 g) sugar
1 3/4 tsp (10 g) salt
2 tsp (6 g) SAF instant yeast (also sold as bread machine yeast)

1-Pound Loaf: Cut the 2-pound amounts in half (reader-tested).

Yeast conversions:

SAF instant yeast or bread machine yeast: 2 1/4 tsp (interchangeable 1:1).
Active dry yeast: 2 3/4 tsp, dissolved in the water for 10 minutes before starting.

Egg whites: Must be beaten 2 to 3 minutes until frothy before adding. The aerated whites are what give this loaf its crusty character. Don't substitute whole eggs; the yolks add fat and produce a softer, less crusty bread.

Flour: Bread flour gives the chewiest result. All-purpose works but produces a slightly softer loaf.

For higher rise: Add 1 Tbsp vital wheat gluten with the flour (optional, not required).

Storage: Best the same day it's baked. With no fat in the dough, french bread stales within a day. For longer storage, freeze in a zip-top bag the same day. Day-old french bread is excellent for croutons, bread crumbs, french toast, or panzanella.

For an extra-crisp crust: Don't open the lid during the rise or bake phases.

Baguette-style variation: Use the dough cycle. Divide dough into 2 or 3 portions, shape into long ropes, place on parchment-lined baking sheet, rise 30-45 minutes. Slash tops, brush with water, bake at 425°F for 20-25 minutes with a pan of boiling water on the lower rack for steam.

Nutrition