This bread machine loaf takes all the guesswork out of homemade French bread, letting the machine handle the initial mix and rise while you focus on the shaping and bake. The dough comes together with warm water, a touch of sugar, and olive oil, then gets shaped into a tight, classic log before a quick rest lets it puff up beautifully. A light brush of egg wash and a few sharp diagonal slashes give the loaf that bakery-style sheen and crackly, deep-golden crust once it hits the hot oven. Inside, expect a soft, slightly chewy crumb, and outside, a crust that shatters just right when you tear into a warm slice. It's a straightforward, hands-off way to land real French bread texture, and it's a solid pick for a gluten free kitchen looking for that classic loaf experience.
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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.
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