The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Put the water, olive oil, sugar and salt in the pan. Add the bread flour. Put the yeast on top and run on the “French Bread” cycle.
I just suggest that the first time you make it, open up the top of the bread machine and touch the dough after it has formed a ball. It should feel like you’re touching scotch tape (i.e. pretty sticky, but nothing remains on your finger). If it’s too wet, add flour. Too dry, add water 1 tsp at a time until you get the right consistency.
3 1/2 cups bread flour ~= 433 grams. (What I did was add the wet stuff, put the pan on my scale, zero it out and then add the bread flour directly into the pan until you reached 433 grams…couldn’t be easier and one less measuring cup to wash!)
Ran just fine on the delay cycle on my bread machine. Yay for having warm bread waiting when I get home from work!
If using “instant” yeast instead of the active dry yeast, use 1 1/2 tsp.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.