Recipe(tried): Help for David - French Bread and Bread Machine Rolls

Hi David,
I love my bread machine so much that now I have two! I do heat up my water in the microwave for about a minute and a half before putting it into the bread bucket. Make sure that you add the salt, sugar to the water, along with the oil/butter. Add flour and then put a small well in the middle of the flour (without touching the liquids) and add yeast. The yeast must be fresh. I store my yeast in the freezer and have had no problems. If measuring the yeast with a measuring spoon, make sure that it's not the same one you used to measure the salt! This can kill the yeast. It's always better to have eggs and butters at room temperature. Make sure to never open the breadmachine will it's operating! It's okay to peek while in the mixing mode for the first minute or two, but that's it. In the recipe below, it has a 2 ounce difference. I find if I add the lesser amount or even 9 oz instead of 10, it yields a higher rise. With French bread it's best to set it to go off right before you eat becauce it easily get's soggy. It will be crispy on the outside, but light and airy in the inside. This one of the few breads which may be cut easily right after removed.

Here is the recipe I use for French Bread:
FRENCH Setting 4/Timer OK

Water 8-10 ounces
Salt 1 1/2 teaspoons
Vegetable Oil 2 tablespoons
Bread Flour 4 cups
Sugar 2 teaspoons
Active Dry Yeast 2 teaspoons

Press Stop to clear display. Press Select until 4 appears on the
display for the French setting. Press Start. When unit signals
and
the display reads 0:00, press Stop and remove the bread.My favorite all time cycle is the dough cycle. Make these rolls and you'll be the envy of all of your friends and family. I make around 2 dozen rolls a week and these always get rave reviews!

Favorite Bread Machine Rolls
1 cup water
2 Tbs. Margarine
1 egg
3 1/4 cups bread flour
1/4 cup sugar
1 tsp. salt
3 tsp. YeastI add the sugar to the water and add even a tad more than the 1/4 cup. When the dough is ready, on a floured surface I make a square and cut four rows and then slice them into thirds. In a greased 13X9 pan, place rolls, three across. Cover with greased wax paper and let rise, until doubled. Bake at 375 for around 7 minutes or until beginning to get golden and then take them out and brushwith butter. Put back in the oven for another 8 minutes or until done. You can also easily turn this into a garlic roll recipe by brushing with garlic butter and italian seasoning.

Enjoy your machine!
Stacy