Small Ultra-Light Healthy French Bread Loaf (Abm) Bread Machine Recipe
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Directions:
- Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
- Weigh 210ml (210ml water weighs 210g) and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :).
- Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available) and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!).
- Start Machine.
- Notes:.
- Time listed is for the actual baking part of my machine's French Bread cycle. They vary by manufacturer.
- I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours. My mum's does it in 2 3/4 hours. I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
- My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:.
- When pouring the water do try to pour gently trying to avoid slashing up sides.
- When adding the flour, do try to cover the water completely if possible.
- When adding the yeast, if necessary/inclined try making a dip (or 'well') in the top of the flour and carefully pouring the yeast into the dip/well.
- If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size).
- Here in Europe most of our cooking is weight-based rather than volume based.
- A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it. Gives bomb-proof results, every single time!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.62 Kcal (610 kJ) | ||
| Calories from fat | 11.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 2% | |
|---|---|---|---|
| Sodium | 291.23mg | 12% | |
| Potassium | 28.76mg | 1% | |
| Total Carbs | 30.15g | 10% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 4.1mg | 7% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 220.13 Kcal (922 kJ) | ||
| Calories from fat | 17.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 2% | |
|---|---|---|---|
| Sodium | 440.23mg | 12% | |
| Potassium | 43.48mg | 1% | |
| Total Carbs | 45.57g | 10% | |
| Dietary Fiber | 1.13g | 3% | |
| Protein | 3.4g | 5% | |
| Vitamin C | 6.2mg | 7% | |
| Calcium | 11.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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