Combine the water and yeast and allow it to
stand while you gather the rest of the
ingredients and add them to the bread
machine pan. Pour the water/yeast mixture in.
Use the French (#2) option and choose the
settings for a 1.25Kg loaf and a dark crust.
When the baking is complete, carefully
remove the pan from the machine and
remove the bread from the pan. Remove the
kneading paddles if they are still in the loaf.
Let the loaf cool completely on a wire rack
YIELD : 1 LOAF
PREP TIME : 5 MINUTES
MACHINE TIME : 3 HOURS, 15 MINUTES
1 1/2 CUPS WATER
2 1/4 TEASPOONS ACTIVE DRY YEAST
5 CUPS (22 1/2 OUNCES) ALL-PURPOSE FLOUR
2 TEASPOONS SALT
2 TABLESPOONS SUGAR