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French Bread
SUBMITTED BY:
Janet Vink
PHOTO BY:
rose
"'My husband game me a bread machine for Christmas the year we were married, and I use it about once a week,' notes Janet Vink from Geneseo, Illinois. 'We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast.'"
RECIPE RATING:
Read Reviews
(56)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1 1/4 cups water (70 to 80 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
1 tablespoon cornmeal
GLAZE:
1 egg
1 tablespoon water
2 teaspoons sesame seeds, toasted
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DIRECTIONS
In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
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REVIEWS
Reviewed on Nov. 12, 2007 by
Gary King
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Gary King
Nov. 12, 2007
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!
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28 users found this review helpful
you can add 1 tablespoon of olive oil this will soften the dough and add a cuople of days of...
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Reviewed on Jan. 17, 2007 by
Teresa S.
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Teresa S.
Jan. 17, 2007
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.
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17 users found this review helpful
Fantastic!! My husband and I were both impressed that I could make homemade French bread. I...
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Reviewed on Mar. 15, 2008 by
Valerie's Kitchen
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Valerie's Kitchen
Mar. 15, 2008
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!
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16 users found this review helpful
This is delicious! The directions on this recipe are very good. I needed to add the extra 2...
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Reviewed on Oct. 6, 2008 by
Hannen1
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Hannen1
Oct. 6, 2008
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.
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12 users found this review helpful
Followed someone else's advice and threw ice cubes in the bottom of the oven just after I put...
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Reviewed on Nov. 29, 2008 by
Pam-3BoysMama
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Pam-3BoysMama
Nov. 29, 2008
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.
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7 users found this review helpful
This is the best bread recipe I've ever made. I made one large loaf and baked about 35...
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Reviewed on Nov. 25, 2008 by
REBEKAHMO
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REBEKAHMO
Nov. 25, 2008
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!
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7 users found this review helpful
This is a really good bread, and very easy. I didn't use a bread machine....just mixed the...
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Reviewed on Sep. 7, 2007 by
MOEBRIDGE
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MOEBRIDGE
Sep. 7, 2007
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.
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6 users found this review helpful
I made this for dinner last night. They were a big hit. I made them into bread sticks and we...
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Reviewed on Feb. 3, 2007 by
SAMOYED
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SAMOYED
Feb. 3, 2007
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.
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6 users found this review helpful
This recipe is exceptionally good, just fabulous. When I tried it, it was not rated yet so I...
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Reviewed on Jul. 31, 2008 by
Jenna
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Jenna
Jul. 31, 2008
The best! I make this a couple times a week! I don't change a thing and it comes out perfectly. Sometimes I do add fresh garlic and onion powder just for extra flavor!
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3 users found this review helpful
The best! I make this a couple times a week! I don't change a thing and it comes out...
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Reviewed on Nov. 18, 2008 by
whodunitrdr
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whodunitrdr
Nov. 18, 2008
Very nice bread, it had a nice flavor and texture. I sliced one loaf and used it for french onion soup toppers. The other loaf makes nice hoagies. A keeper for sure.
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2 users found this review helpful
Very nice bread, it had a nice flavor and texture. I sliced one loaf and used it for french...
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