* 2 teaspoons easy-Bake Yeast or 10g fresh yeast
* 250g strong plain Bread flour (I used Waitrose's Very Strong Canadian Bread Flour)
* 250g hard Durum wheat Flour (for Pasta)
* 275ml water
* 1 teaspoon Salt

===Method===
* Place the ingredients in your Bread machine in the order given in your manufacturer's instruction book - the above is correct for Panasonic machines.
* Set to the French bread Bake programme, but switch it off 55 minutes before the end of the cycle, ie do not allow it to start Baking.
* Remove the risen Dough from the pan, Knead on a floured surface.
* Place in a floured Banneton or a bowl lined with linen cloth, seam side upwards.
* Alternatively, place in a 2lb loaf tin, seam side downwards.
* Allow to rise in a warm place, covered with a Tea towel for 2 hours, or until doubled in size.
* Preheat the Oven to 250° C (475° F - gas 9) and place a tray of hot water on the bottom.
* If using a Banneton or a bowl, gently tip the contents onto a baking tray.
* Slash if desired, and Bake until the Bread is hollow when tapped, about 30-40 minutes.

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