Reviewed: Nov. 24, 2009

Fantasticly Delish! I don't have a bread maker so I made it according to fat-dog-lane's dirrections and it came out beautifuly my son stuffed him self with four slices before he was cut off. I also baked it on my pizza stone and it worked awesome

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funmamma

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Reviewed: Nov. 23, 2009

I made this without the corn meal or seeds, but it still turned out great. I used the dough to make bread bowls instead of loaves and it was perfect. I didn't have to coat the inside of the cut out bread to prevent sogginess. I will use this recipe again. thanks

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Nov. 22, 2009

This bread is amazing. It was so easy to make. I did add the extra water and it came out perfect. I forgot to throw the ice cubes in the oven so I will do the next time but it was REALLY good as it was. I will definitely be making this again and again.....it would be great as sandwich rolls.

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Carla

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Reviewed: Nov. 18, 2009

Definitely use on Tablespoon of olive oil as one reviewer suggested. This is excellent bread!!!

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jenbrown

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Reviewed: Nov. 18, 2009

I followed this recipe completely and it turned out great. Served with 14 bean soup, life is good.

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Novice

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Reviewed: Nov. 16, 2009

Very good! I added a little olive oil as recommended and I skipped the glaze. I made a quick garlic spread out of pre-minced garlic and Country Crock and I used this for garlic toast on one loaf. Very good! Thanks for sharing, Janet!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 13, 2009

I really liked the flavor of the sesame seeds, but my bread completely stuck to the bottom of the sheet despite coating it with cornmeal. Next time I will use parchment paper instead of cornmeal.

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happywife05

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Disappointed. Couldn't give this the full 5 stars due to taste. Just your basic white bread except it had a hard outter crust. Didn't have the consistancy of French bread at all. If you're looking for more of a sandwich bread, this is your recipe. I'll try another recipe and not make this one again.

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nut99

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

This was sooo good. I needed more liquid and added a TBSP of olive oil. It's just the two of us so I halved the recipe. Delicious. Way better than store bought and easy too. I ate it with butter and then served as an appetizer. Cut into half inch slices, butter and grill each side. Cover one side in strawberry jam and spread with warmed (microwave for about 40 seconds) brie cheese.

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losingit

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Reviewed: Oct. 27, 2009

I followed the recipe as stated, and I don't think I should have. I should have taken other suggestions to put ice cubes in the bottom of the oven, and possibly add some olive oil. The texture seemed off to me although the flavor was ok. I think I'll keep looking for a recipe for french bread. I give this bread 3 stars for taste and texture and 5 stars for an easy recipe.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 15, 2009

Yum! I used all purpose flour which I think caused it to be a little more dense then I think it should have been but it was still delicious. Next time I will try it with bread flour. I made garlic bread from one loaf and with the other loaf I made my husband a sandwich for lunch.

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THELANDRYS

Cooking Level: Expert

Home Town: Krotz Springs, Louisiana, USA

Living In: Coppell, Texas, USA

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Reviewed: Oct. 4, 2009

Made this most of the way in the kitchen aid as my breadmaker died from overuse a long time ago! Just had to knead for about 8 minutes, then follow the normal rise procedures for bread and baking. Really liked this, good flavor. Did add 1 T. olive oil. Will use the rest for french toast tommorow am! Thanks!

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RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Sep. 30, 2009

Mmmmm. Thanks for an easy explanation, for a total bread newbie! When my boyfriend tried the bread, he got "that" look in his eye and asked when I'm making more!

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zombrii

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: West Seattle, Washington, USA

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Reviewed: Sep. 24, 2009

Wow these loaves were awesome! I did use the suggestion of throwing ice in the bottom of the oven. While I was rolling the loaves I turned my oven on to 175 and rose the bread on a pizza stone (and cooked them on).

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 23, 2009

Quick, easy and really good.

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jeanniep

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Reviewed: Sep. 19, 2009

Best baguette recipe I've found. I bake this a few times a week it goes so fast. I did have to add a few tbsp of water during the dough cycle since my machine sounds like it's working too hard. I love using my bread machine to do the work and finishing the bread in my oven. Wonderful recipe!

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XANTHEY

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Reviewed: Sep. 18, 2009

Yummy!

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Anthony

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

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Reviewed: Jul. 22, 2009

This is absolutely delicious french bread and it looks beautiful after baked! I've made it three times, each with success. The first time I made it, (I had made one large loaf as opposed to two and took the advice of another cook, throwing ice cubes into the bottom of the oven for a crisp crust) my husband said it was the best bread he'd seen and tasted since we'd been to Europe four years ago!

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Jaimie

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Reviewed: Jul. 20, 2009

Quite yummy indeed. I used a recent "vintage" find, my Pyrex Bake A Round, to make this loaf and it was great. Looked like the loaves you buy at the bakery, but tasted better. One reviewer recommended adding 1 T of olive oil, which I did, with great results. Thank you for sharing this recipe!

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