1 t. softened butter (I used organic butter.)
2 c. Better for Bread TM flour
2 t. sugar
1 t. salt (I used sea salt.)
1 3/4 t. regular active dry yeast
They tell you to layer in the ingredients in the exact order that they are written above. Then make a little crater for yeast in the flour so it doesn't mix with the water too soon.
You pop the little metal pan into the bread machine. Tell it you are making French bread at medium darkness and then wait. And 4 plus hours later here is the final result. It is a bit ugly and hotter than Hades but still semi-homemade.
After it cooled I popped it out of the pan. (And by "popped" I mean I jabbed at it with a knife for a significant amount of time and then resorted to flipping it upside down and beating it's bottom like a child that just hit his little sister.*)
Then on Sunday while my bread was growing old. (Isn't it amazing how fast they grow?) I decided to use what was left to make some homemade croutons. I just cut the bread in slices, laid it out for the afternoon, then chopped it into bite-size pieces, covered them in dried herbs and olive oil on a cookie sheet, and threw them in a 300 degree oven for 15 minutes.






