This french bread recipe will result in a crispy brown crust while the inside remains soft and chewy.
Place all ingredients in bread machine in order listed by manufacturer. (My bread machine has me place wet ingredients in first, then dry.)
Start the dough cycle.
When dough cycle is complete remove dough and separate out into 2 equal balls of dough.
Place dough on a lightly floured surface or stoneware pan.
Roll out dough into a rectangle using a rolling pin. You will want to roll it to about 16 inches long and 6 inches wide.
Once you have your rectangle shape, start from one side of the dough and roll into a loaf.
Turn ends of loaf under on each side.
Using a sharp knife or razor blade cut diagonal slits about 2 inches apart across the top of each loaf.
Place loaves on stoneware pan or baking pan and cover with plastic wrap or tea towel.
Let rise for 30 minutes to 1 hour.
Place loaves in a preheated 400 degree oven and bake for 20 minutes. Bake an additional 5 minutes for a more golden crust.
Remove from oven and let cool for 5 minutes before slicing.
I recommend using Bobs Red Mill Unbleached All Purpose Flour for best results.