Crusty French Bread

I love my bread machine (except to actually bake the bread in) because it does all the mixing and kneading!  The secret to this bread is NOT to over-rise it before baking.  I usually make 2 loaves from this recipe but it can do 1 large or 4 small equally well, adjust the  rising/baking times a few minutes accordingly.  Happy New Year!

Add water, salt, flour, and yeast to bread machine in manufacturer's suggested order.  Select dough/manual cycle.

When cycle is complete, remove dough from machine.  Split in half and roll one half of dough into a 10x8-inch rectangle using a rolling pin (don't pat it, you need to get all the bubbles out).  Beginning at long end, roll up tightly like a jelly roll.  Pinch ends and seams to seal.  Roll back and forth to finish seal and to taper ends.  Place on oiled baking sheet and turn to coat with oil leaving seam side down.  Repeat for other half of dough.  With a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across the top of each loaf.

Let rise, uncovered, in a warm, draft-free place until ALMOST doubled (this is the secret), only 10-15 minutes.  Bake in preheated oven at 375F for 20 minutes.  Bread should sound hollow when tapped.  Remove bread from sheet and cool on wire rack (if it makes it that long - we usually start breaking off pieces right away).  

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