mmm this is super good! I dont have a spray bottle to mist my bread with so i just put a few ice cubes in the bottom of the oven but I would have liked it to be a little crustier. I added two finely chopped jalapenos and a large handful of shredded cheddar cheese. It is super good toasted and buttered. My dough was of course sticky but not too difficult and it rose perfectly fine.

Reviewed On: Feb. 9, 2010

I am so glad I tried this, I don't know the difference between french bread and french baguettes but this was better than the french bread you buy at the store. I followed the recipe exactly except adding some ice cubes to the bottom of the oven before baking. This to me had the perfect french bread texture, I think bread flour really makes a difference. I usually just use ap flour for breads but i finally bought some bread flour and I am glad i did. not hard to roll out at all (and Im pretty bad at rolling out dough) My first batch was for some reason less stick than my next two batches but even the sticky ones weren't too sticky. Thanks for a great recipe!

Reviewed On: Feb. 3, 2010

This was my first successful enchilada recipe after many failed attempts with other recipes! The sauce alone is worth making this recipe for! (I did cut back the salt to 1/2 tsp and it was salty enough for our tastes) Other than that I followed the recipe exactly except the first few tortillas I did not dip and then I changed my mind and decided to go with the recipe. The dipped tortillas were much much better. I also put a little of the salsa in each enchilada. I was worried about all the cream so I only used 3/4 cup but there was no problem with there being too much liquid and I'm sure the whole amount would have been just fine! These were perfect! I will definately be making them again and this recipe changed my husbands mind about enchiladas! Thank you for the great recipe!!

Reviewed On: Dec. 2, 2009