This recipe makes beautiful light French bread that everyone can enjoy. It has a lovely texture and if you happen to have some left over (not too likely) and getting a little stale, it also makes great French toast. As a matter of fact, I sometimes make a loaf just for that purpose.
Using your bread machine, just set the cycle on “dough”. After it is done mixing, you remove the dough to the counter where you can punch it down and roll it into a long log about three inches thick. Transfer it to a cookie sheet sprinkled with cornmeal and let it rise double.
Bake in a hot oven for about 25 minutes and the end result without hardly any work on your part is a large, aromatic loaf of fresh, delicious French bread.
1 1/2 cups water
1 tbsp olive oil –-for oil-free, use 2 tablespoons of applesauce
2 tbsp honey
1 tbsp finely ground flax meal
1 1/4 teas salt
3 3/4 cups white whole-wheat flour or more as needed
1 tbsp active dry yeast
If you do not have access to white whole-wheat flour, you can use regular whole-wheat; you might want to replace a tablespoon or two with vital wheat flour.