* Fragrant * Buttery French Bread *

1. 1

   Put all of the ingredients in the bread maker, switch it on, and allow the dough to prove once.

2. 2

   When it has proved, take the dough out of the bread maker.

3. 3

   Fold over each side of the the dough and allow it to rest for 20 minutes.

4. 4

   Dust the bread with flour and punch out any excess gas.

5. 5

   Fold each side of the dough over once more, and shape the dough into a ball while pulling the seams into the middle.

6. 6

   Place the dough on a baking tray lined with baking paper and cover it with a damp cloth.

7. 7

   Either leave the dough to prove for a second time at room temperature, or in the oven at 30C.

8. 8

   Once the dough has doubled in size, sift a thin layer of strong bread flour over the top and score a crisscross pattern with a small, thin knife.

9. 9

   Place 4 narrow matchsticks of butter (around 5 cm long) on top of the bread and bake it for 25 minutes in an oven preheated to 220C.

* Per serving · 4 servings · Values may vary.

No additional tips available.