Healthy French Bread Loaf (Abm / Machine)

1. 1

   The suggested Tsp of vinegar is an old bakers trick to help the loaf keep for longer and is used in place of the same amount of water.

2. 2

   I use cider vinegar but white wine or clear rice vinegar would be fine.

3. 3

   The loaf does taste better without it so if you can get through the bread within 24 hours or so then I recommend leaving it out.

4. 4

   Remove pan from bread machine and place on scales (electronic ones are strongly recommended), and zero the scales.

5. 5

   Add the vinegar to the pan if using it and the warm water to total 300g (essentially 300ml water weighs 300g).

6. 6

   Weigh in the rest of the ingredients, ideally using the flour to cover the water if you can.

7. 7

   (The times when I use oil, I usually cut it back to around 2/3 tablespoon, but most people would probably prefer the full tablespoon as listed).

8. 8

   Transfer the pan back into the bread machine, select French bread cycle if available (or whole wheat cycle if not).

9. 9

   My preference is for a dark/firm crust for this loaf.

10. 10

    Start machine.

11. 11

    Remove when done and allow to cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.