A tasty bread from the bread machine that’s perfect for toast, grilled sandwiches, and french toast. It contains extremely little sugar and no fat.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs 55 mins |
| Total Time: | 3 hrs |
| Servings: | 12 |
| Yield: | 1 – 1 1/2 pound loaf |
Ingredients
- 1 ½ cups water
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- 3 ½ cups bread flour
- 2 ½ teaspoons active dry yeast
Instructions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.
Reviews
Good but made better by using a starter. From the ingredients, put in a bowl 1/4 cup water, 1 tsp sugar, 1/2 tsp yeast, 1/4 cup flour. Cover with plastic wrap. Leave on kitchen counter for at least 2 hours or refrigerate overnight.
I made this, but didn’t use a bread machine. I will be making this again.
This bread is fantastic! The texture and flavor are wonderful with a beautiful crisp crust. Made with the French bread setting it turned out just right.
I made this for the first time this week to go with soup. Its absolutely delicious! Now I can’t keep it in the house because my teenage children keep eating it and requesting more. Thank you for sharing!
Great taste and texture. I made these to serve with French Dip Sandwiches. After the first rise I divided these into 10 equal size buns, let them rise again and then baked for 13 minutes to perfection.
EXCELLENT! A new family favorite!
Easy to make and turns out great.
Best bread yet
The top sunk in. I actually tried two different makes of bread machine. Through both loafs to my daughters chickens. They seemed to like it.
Loved it! Family thought it was great also. I did read some of the reviews and made a couple of tweaks. I used honey rather than sugar and just one teaspoon of salt. I used 3 cups of all purpose flour and 2/3 cup of wheat flour. Just used the bread machine on the dough cycle and finished it in the oven – 375 F for about 25 minutes.
It was very tasty, not too yeasty and a nice crumb. Only complaint it did not rise very much the second time.
Great with soup!!!
I do not have a bread machine, so kneaded by hand. I baked the loaf at 400F convection for about 30 minutes. Really nice bread, will make it again.
Made two smaller loaves which came out nice. Good texture, good smell, good taste. Bread machine did the work for me so all I had to do was separate the dough. I should have let the dough rise in the smaller bread pans for half an hour, but I got anxious. All in all, good bread.
Love this bread. So easy and the ingredients are always handy. I cook it in a loaf pan though.
A little too basic for our tastes.
I’ve been making bread for about 45 years. This recipe is everything you are looking for. It’s quick, easy, rises beautifully, and the bread is the best! I don’t use a bread machine, but this adapts simply to bowl and oven. You will become addicted to the process and product. I am heading to the kitchen right now to make a double recipe!
I made in my older bread machine but I hate the mess the paddle makes in the bottom of my loafs. So I use the dough setting, turned it out and formed my loaves let them rise and baked at 350 for 40 minutes.
Great basic white bread without dairy. I’ve used on the regular crust setting as well as French and both turned out well. If your bread machine requires the loaf size, this is a 1.5 pound loaf.
Super easy and very flaky (crispy) crust!
Great flavor with changes. Reduced ingredients by 1/3. Changed the water to 1/2 cream and 1/2 water. Added 2 T of butter. Placed in a bread machine and the loaf came out wonderful! I will use this recipe again.