1988 Repost Bread MachinePossibly of less interest to those who've already got a machine, but here is something from when they were just becoming known. They were much more expensive at the...
You got that backwards. French bread by French law, can only have 4 ingredients: Flour, yeast, salt and water. The crust on a French loaf is typically harder (crustier) than an Italian loaf, and the crumb is denser. And generally, a French loaf is shaped into a baguette, which is a thin loaf, about 2 feet long and maybe 2 inches diameter, tapered at the ends. Another typical shape for a French loaf is the batard, which uses the same amount of dough but is shaped into a shorter (maybe 18 inches long) loaf that has a wider diameter. Of course, you can make French-type bread in the bread machine, it will be loaf-shaped, that's all.
Italian bread often adds some type of fat, usually oil, to the dough to make a softer crust and an airier crumb. You sometimes find sugar in an Italian bread recipe, too. check out the manual that came with the machine, those recipes are usually great places to start. You need to learn what measurements your machine can handle before you start experimenting. Once you get used to your machine, pick up Bread Machine Magic....it's a great recipe book for the bread machine. I like the Better Homes and Gardens Bread Machine Cookbook too.
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