French Honey Bread Bread Machine Mix
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A freezer bag of pre-measured dry ingredients for French honey bread, ready for the bread machine. Add the wet ingredients when you are ready to bake.
Ingredients
1 1/2-pound loaf
- 1 teaspoon sugar
- 3 cups bread flour
- 2 teaspoons yeast
- 3/4 teaspoon salt
- 1 1/8 cups water
- 1 tablespoon honey
- 1 tablespoon olive oil
2-pound loaf
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 3 1/2 cups bread flour
- 2 1/2 teaspoons yeast
- 1 1/4 cups water
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons olive oil
Equipment
- zip-top bags
- bread machine
Directions
- Put the dry ingredients for your loaf size in a zip-top or vacuum-seal freezer bag and close it.
- Write the loaf size and the wet ingredients you will need on the bag.
- Keep in the freezer until you are ready to bake.
Notes
Add the dry mix and wet ingredients to the bread machine in the order your manufacturer recommends. Regular or Basic cycle, light or medium crust. Cool before slicing.
Storage: dry mix sealed in the freezer up to 6 months. Bread wrapped at room temperature 2 to 3 days or frozen up to 3 months.
Nutrition
Serving: 39g | Calories: 142kcal | Carbohydrates: 27g | Protein: 4.4g | Fat: 1.7g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 149mg | Potassium: 42mg | Fiber: 1g | Sugar: 1.9g | Vitamin A: 0.7IU | Vitamin C: 0mg | Calcium: 5.5mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 1 tablespoon honey, 1 tablespoon olive oil; yeast counted as active dry yeast (packet 7 g). Brands and portions vary, so use it only as an approximation.
