French Bread

You don't get the classic, long, scored, baguette look when you make this French bread in the bread machine...but it's ok.  It's still crusty on the outside and chewy on the inside, just the way it should be. And perfect for slathering in butter and dipping in your favorite soup or sauces.

1 1/4 cups warm water

1 tablespoon grass fed butter

1/2 tablespoon extra virgin olive oil

3 1/3 cups organic flour

1 tablespoon organic sugar

1 1/2 tsp. pink Himalayan salt

1 3/4 tsp. active dry yeast

Add the liquid ingredients and butter to pan in the order listed.  

Add the dry ingredients in the order listed, except yeast.  Tap the pan to settle the dry ingredients and level off with your finger, if needed.

Make a well in the center of the dry ingredients and add the yeast to the well.

Lock the bread machine pan into place and close the lid.  

Program your bread machine for the Basic setting, choose your crust color (I like Medium) and press Start.

Once it's finished, remove the pan from the machine and allow to cool for 5-10 minutes before shaking the bread out of the pan to cool completely.