Bread flour, yeast, and a slow machine-worked dough come together here for a loaf with real bakery bones — crackly crust, open crumb, and that unmistakable French bread chew. The bread machine handles the mixing and first rise, so you get a smooth, springy dough with almost no hands-on effort before it's shaped into a long, tight log. A quick brush of egg white gives the crust its glossy, deep-golden finish, and those signature diagonal slashes let it bloom beautifully in the oven. Fresh out of the oven, it sounds hollow when tapped and smells like a bakery in the best way — sliceable, tearable, and great for sopping up sauce or building a simple sandwich. It's a solid pick for anyone watching their added salt intake, since you're the one controlling exactly what goes into the dough. Let it cool just enough to slice cleanly, then dig in while the crust is still at its crispest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Add the warm water, sugar, salt, olive oil, and bread flour to the bread machine pan in the order listed. Make a small well in the center of the flour and add the yeast. Select the Dough cycle and press Start.
When the Dough cycle completes (about 90 minutes, including a first rise), turn the dough out onto a lightly floured surface. It should be smooth, slightly tacky, and spring back slowly when poked.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
