Servings: 2lb Loaf

1½ cups Water, room temperature 1½ cups Water, room temperature
1½ tablespoons Olive Oil 1½ tablespoons Olive Oil
1½ teaspoons Kosher Salt 1½ teaspoons Kosher Salt
4 cups Bread Flour 4 cups Bread Flour
1 tablespoon Sugar 1 tablespoon Sugar
2 teaspoons Active Dry Yeast 2 teaspoons Active Dry Yeast

Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
Snap the baking pan into the bread maker and close the lid.
Press "Select" button to choose "French" setting.
Press the "Crust Color" button to choose "Medium" or "Dark" crust
Press the "Start/Stop" button.
Watch the dough as it forms (at 2 to 3 minute intervals for the first 15 minutes. You want the dough to form a smooth ball).
If the dough is too wet: add a small amount (slowly add one teaspoon at a time) of bread flour.
If the dough is too dry: add a small amount (slowly drip one teaspoon at a time) of water.
The French cycle takes about an hour longer than the basic bread cycle because it will rise an extra time during the process.
As soon as the bread maker cycle is complete, carefully remove the loaf from the bread pan and allow bread to cool for 20 minutes on a wire rack before slicing.