incredible! It's amazing to see how this little bit of dough makes a huge quantity of bread! This bread rises so much that you end up falling in love with it like if it were a child you have raised! tastes amazing, and my dad even had a hard time believing I used a normal oven to make it. Tastes great and looks very professional. Thank you so much for this amazing recipe!

This is very good. Made one loaf for the breakfast sausage bread on the site and then made the other loaf as directed for a dinner for a friend. So didn't try it as directed, but very good bread in the sausage bread. I didn't do an egg wash--just a wash of water, and it was really brown. Even took it out 7 min earlier, so I would recommend you watch and base it more on your oven. Thanks for the recipe!

WOW..used my bread machine on dough cycle, fast and easy. Brushed bread with cold H20 while baking, turned out nice and crispy! BEST FRENCH BREAD EVER FOR ME, thanks so much it is very much a keeper for me!!

This is a great recipe. If I had more time each weekend, I'd never buy bread again. I ended up making the 2 loaves and coated one with sesame and salt, and the other with garlic powder. I'm looking forward to adding different herbs to the mix in the future. Update: I've made several loaves and one thing I've learned is when letting the dough rise, put it in the oven with a cup of boiling water. This creates an ideal warm and humid environment. Another great tip is to premix any dry ingredients in with the flour ahead of time. Lately, I've taken 1 or 2 tbsp of rosemary and garlic powder and added it to the flour ahead of time. Next on my list - shredded asiago cheese....i love this recipe!

This has to be the most user friendly bread recipe ever. I've made it in the form of French bread loaves, as well as a white sandwich bread. I put the dough in bread pans for the second rise, and let it go just above the edge. Baked it at 350 for 25 minutes and it was perfect. Nice texture, very soft and moist. I like the taste and texture better than any standard white bread recipe that I've tried before.

For me this turned out to be crusty on the outside and unbaked pizza dough on the inside!!! I still dont know what I did wrong!!!

Delicious french bread! We devoured the first loaf and used the second one to make bread pudding. This recipe is a keeper. I omitted the sesame seeds.

Yummy! I used olive oil instead of veggie oil, and I didn't do the egg wash and sesame seeds. I didn't have cornmeal, but I did use some wheat germ instead. I halved the recipe and it made one beautiful nice sized loaf. Thank you!

I have made this bread several times, and it is very good. It is nice and crusty, and soft inside. We really enjoy it.

This was my first time baking bread though, so it wasn't perfect. I halved the recipe, and I baked it for 30 minutes at 400 degrees and it was close to burning. The bread came out soft and fluffy inside though.

Absolutely the best french bread. No more buying it at the grocery store. So easy and delicious. I accidentally cooked it at 450 degrees for 18 minutes and it turned out perfect. I also halved the recipe and made one huge loaf. I did find the dough to be a little sticky, so I rolled the dough out on wax paper sprayed with Pam. It didn't stick at all and rolled up perfectly.

Great and simple recipe. We use these loaves for our giant sub sandwiches.

I think this is a pretty good recipe, but my bread was way too risen. I used quick-rise yeast and I think that the recipe should be made with "normal" yeast.

Great bread recipe! Very tasty and eye appealing.

These were GREAT! Once the warm bread came out of the oven, we could not stop eating it! It NEVER made it to the dinner table! Will make again, soon!

I loved this bread! It is the first bread I have made except for some sourdough that I made years ago. I cut the recipe in half to test it (using the scaling option) and it worked great. I used my KA mixer to do the work. I mixed the yeast, sugar and warm water directly in the mixers bowl and let it work for 10 minutes. I preheat my bowl by pouring hot water into it and letting it set for a few minutes before adding the yeast mixture. This seems to work well as the yeast begins to ferment almost immediately. As one reviewer said, don't over knead. I think I let mine go a bit too long as the texture was a bit denser than what is on the recipe photo but the bread was great just the same. I also added a bit more salt as one reviewer said the recipe was bland. I baked it on a sheet pan sitting directly on my pizza stone. Had a nice crust all round.

This is a great recipe. I have made this bread several times, and have consistently received rave reviews from family and friends. I have stopped using sesame seeds (because my daughter is allergic to them) and the bread still tastes great.

Easy to make and tasted great, although I just added the 2 cups to the 1/2 cup of water for the yeast. Highly recommended!

These were OK, though slightly bland.

My husband thought it was bakery store bought. Need I say more?