you can add 1 tablespoon of olive oil this will soften the dough and add a cuople of days of shelf life..that is if it ever lasts that long!

Fantastic!! My husband and I were both impressed that I could make homemade French bread. I was a little worried because it was hard to roll out but it turned out great. It took a lot longer for the second rise, but it was a cold day. This was everything French bread should be - crusty on the outside, and soft and chewy on the inside. I did not use seasame seeds - didn't have them, and probably would not use them if I did have them. I will never buy French bread again. Thanks for the post.

This is delicious! The directions on this recipe are very good. I needed to add the extra 2 Tbsp. of water to the bread machine so I'm so glad that was mentioned. The only thing I would add is to spray the sides of the oven with water about 4 or 5 times right after you place the baking sheet in. This will crisp up the crust nicely. I'm going to make this again this week to use for french bread pizza. Great recipe!

I found this recipe & a bag of bread flour in my pantry 2 weeks ago & have made it every day since. It is SOOOOOO easy, soft, chewy, puffs up fluffy & I don't even have a bread machine! Here's how I do it...Preheat your oven to 150* then turn the heat OFF (this is where your bread will rise, leave the oven light on) Mix sugar & yeast in 105* water, let proof for 5 min. while I stir (by hand) the flour & salt together in my kitchen aid mixer bowl. Then, using the dough hook on the lowest speed, pour water mixture into flour & let it knead for 8 minutes. If the dough is dry & flakey after 1 min. of mixing, add a scant tbsp of water. Dough should be smooth & elastic after 8 min. Put in greased bowl, cover with a warm, damp towel & put in the slightly warm oven that is OFF. Let rise until doubled, 30-60 min. Now just follow the original recipe, returning the loaf to the OFF oven for it's second rise. :o) Tossing a few ice cubes in once in a while works great for a crispy crust. The more often you throw them in, the crispier the crust...your choice. I always form just one large loaf & don't bother with the cornmeal, although it's good that way too. Thank you for an amazing recipe!

Followed someone else's advice and threw ice cubes in the bottom of the oven just after I put the bread in the oven. It made the crust really crunchy with a nice chewy middle. Very good. I'm using it in a French toast casserole too.

This is a really good bread, and very easy. I didn't use a bread machine....just mixed the dough and let it rise for 40 minutes before shaping into loaves. I used 1 cup whole wheat flour with the white. I loved the suggestions about the ice cubes in the oven.....worked great! The bread was gobbled up by my family. Thanks!

I made this for dinner last night. They were a big hit. I made them into bread sticks and we dipped them into our potato soup. Soooo good. I made a double batch ( I have 5 kids ). With half the batch I put garlic powder and italian seasonings in the batter. Then on all of them after I put egg wash on them, I sprinkled garlic salt and parsley on top. Big hit with the family!!!! A keeper! Thank you for sharing.

This recipe is exceptionally good, just fabulous. When I tried it, it was not rated yet so I was worried. Anyways this is my fiancés favorite type of bread and it really was magnificent. It was perfect in consistency and flavor. I used regular sesame seeds not toasted. I put ice in the bottom of the oven and half way through I threw some snow on the bottom of oven, which worked out great. I could not find a spray bottle that is why I used the snow. The next morning I sliced it thin to make French toast, it was wonderful. This will be on the top of my list for making bread from now on.

This is the best bread recipe I've ever made. I made one large loaf and baked about 35 minutes. It did take longer to rise because of the change. I wanted larger slices for sandwiches, but I guess I'll have to make another loaf as it's disappearing quickly.

I made this in my KA mixer. This is an easy and "fast" (as yeast goes) French bread. I proofed the yeast with the water 110 degrees and the sugar for 10 minutes. Started adding the flour on low speed. Added the salt and 1 Tablespoon olive oil. Kept adding more flour 1/2 cup at a time. I used about 3 cups flour. Kneaded on medium speed 6 - 8 minutes until dough pulled away from the side of the bowl and was smooth and silky. Turned dough out and let rise in a greased bowl. Took about an hour to double in size. Turn dough out on to light floured board and let rest for 10 minutes. Cut in half and I stretched the dough into 8 x 10 rectangle. I roll one up starting with the long edge and it was more like a baggette. The other I stretched and rolled from the short edge, tucking the ends in and it was more like a French Bread. I covered and let rise a second time, until doubled. Baked in a preheated oven on a baking stone for 25 minutes. Internal temp should be about 180 - 200 degrees. Cool on wire rack for at least 20 minutes. Great Bread! Thank you.