Great recipe! This turned out really well for me, which was a surprise because I don't have the best luck with making yeast breads; french bread, in particular. My loaves always come out flat and dense, but this recipe yielded a nice exception. The only reason I'm giving 4 stars, and not 5 is for two reasons: First off, after I shaped into a long loaf and put it to rise it wound up becoming flat and wide, just as all my other french bread attempts have turned out. Rather than baking it then I decided to re-knead, roll out into a rectangle, then roll up into a baguette shape... that was the ticket to a loaf that didn't lose volume or become flat after letting it rise for the 25 mins. Secondly, this bread turned out a little bland for me. I think next time I will put 2 tsp. of salt and use melted butter instead of the oil. Hopefully that will help. Aside from the two *very minor* fixes, this is a superb recipe that I will continue to use as a starting point. The dough worked up so perfectly, too, which was great. I couldn't believe how light and soft-textured it was, and kneading it was a complete pleasure... this turned out really pretty, too!
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