These don't come out perfectly for me everytime, but good enough that I use this recipe often. It's probably more my abilities as a baker than the recipe's fault. It's so satisfying to eat warm, homemade bread!

I don't usually bother to write reviews, but felt compelled to with this one. Firstly, I have a breadmaker but my last 5 loaves have been a little dissappointing. This time I decided to go back to basics and not use a bread maker. This recipe is spot on. It really is no fail - Mine didn't rise very much so I was worried about that, but it worked out woderfully. Great texture. Very authentic recipe!

These were good and easy to make. I didn't roll the dough into a rectangle. I just divided it then rolled it back and forth a few times to shape them into long loaves.

These were really good, but they didn't turn out crispy, even with the water in the oven trick and egg white. It may have been because I had to leave so my dad took over that part. I left him instructions, but who knows?

I am an experienced challah baker. This recipe was super easy, very little mess, and came out perfectly. I do not have a bread machine. I put the yeast and sugar in Kitchen-Aid mixer bowl, added 110 degree water, let proof for about 10 mins. Added the bread flour, kneaded for 6 mins on the dough hook, pulled off dough hook, let sit for 15 mins covered in lightly oiled bowl, kneaded in 1 tsp kosher salt, then let rise as directed from there. They look great. I will definitely make these again for sandwiches. 4yr old went nuts for them. Next time I will definitely double the recipe, the 2 baguettes were on the small side.

Unbelievable flavor. We dipped it in herbed olive oil - fantastic! My crusts weren't crunchy, tho I put water in the oven at start - will try misting next time.

Made these in my KitchenAid but followed everything else exactly. Mine needed a little longer to brown, but they came out great!

This is an amazing recipe!! I make it almost once a week. I use my Kitchenaid mixier instead of my bread machine and it is still perfect every time. Dinner guests thought that I purchased the bread from a local bakery known for their bread. The last time I made this, I made 4 "hoagie" rolls for sandwiches......heavenly!!!!

Delicious. I didn't think it could taste so good! I've never been super impressed with my homemade breads until this. I didn't use a machine, and I used all-purpose flour, and it still had the perfect soft chewy consistency. I know I rolled them too loosely, and this is why they flattened a little, but this is a fantastic simple recipe for perfect French bread. Thank you.

When baking French or Italian breads, I brush the tops with a mixture of olive oil, oregano, and thyme. For bread I plan to use for garlic toast, I also add a little garlic powder and a pinch of salt. It gives a beautiful golden brown crust and the smell when it's baking is absolutely amazing!!!

Oh so good. They were a bit skinny for my taste, but I'll see if I can do something about that next time. The taste and method could not be improved on.

wow! I doubled the recipe and made 4 loaves - 2 were gone within 15 minutes :o) I used my kitchenaid mixer (don't need the bread machine since I got that!! LOL) and it was so easy to whip up... perfectly yummy. I served it with dipping oil (ev olive oil, romano cheese, red pepper flakes, and lots of garlic) and oh my goodness...mmmmmm. I have become a better cook because of all recipes...thank you so much

Awesome, awesome recipe! I only make it with King Arthur flour (in the blue & white bag). I also replace the egg yolk & water step with 1 tablespoon of melted butter brushed on top after the last rising & before baking. Great with some homemade soup (or anything else!)

The dough was harder to work with than what I'm used to, and it turned out kind of flat on the bottom. Otherwise, this was a really good recipe. The bread had a beautiful color to it. Thanks!

These are fantastic. I took some of the former advice: Used my Kitchenaid: 1) Dissolve yeast in warm water, wisk in sugar. 2) Add flour & use setting 2 with the dough hook for about 2 mins... dough will be sticky 3) After most stuff is off the walls, add the salt in and let it mix in... dough will still be sticky. 4) Turn out into greased bowl and follow author's instructions. Last: I like my baguette crispy so I brushed with egg white wash, and I preheated to 475 and dumped a cup of water into the bottom of the oven right before putting in the bread. I then turned the oven down to 375. Great recipe. Nice, crispy baguette that looks and tasted great. Thank you!

The taste is awesome! but I like my baguette crust to be more crispy and really chewy so im giving 4 stars will make again though, real good at home bread

Stunning. I even purchased some buttermilk to replace some of the water (to add flavor). I forgot to add the buttermilk, and you wouldn't notice the difference! Amazing taste with just water, flour and yeast! I'm almost embarrassed on how EASY it was and how DELICIOUS it was!

This was so flingen flangen awesome! From the pictures that are posted it is obvious that many of you are very good at baking. I however....am not one of those people. But, the bread had terrific flavor, better than ANY store bought! I used sea salt, that was my only alteration. I did not use a bread machine, my wife and I made it by hand. Our bread did not get bulgy on top. It that from the yeast? Should we let it bloom longer? Enjoy this with some pasta. Just my wife and I ate one entire loaf with the cabbage casserole I made for dinner...Thanks for the recipe! You ROCK! UPDATE: I am making more of this bread today! I used the leftover loaf to make egg sandwiches for breakfast.mmm

All I can say is WOW!!! That was so easy. I put a pan of water in the oven on the rack under the bread and it gave the bread the extra moisture it needed to get crusty. Instead of an egg wash, I just dusted the rolled dough with flour during the last rise. Great recipe---I see me making it again and again!