Reviewed: Apr. 4, 2009

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!

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Mar. 31, 2009

Awesome! I followed recipe exactly and it was perfect. I put ice in the oven as suggested and did spray a bit of water too. This is the best French bread! Thanks for a great recipe.

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Mar. 18, 2009

I love this recipe! I used the olive oil per a suggestion and hand baked it using a french bread pan, rather than a bread machine. The bread came out so soft and tasty. My husand and I were both thrilled.

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poetry1994

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Reviewed: Mar. 10, 2009

This was my first French bread and I must say, I am pleased. Mine is not pretty like everyone else's, but boy does it taste good! For reference: I did not use a bread machine & I used all-purpose flour instead of bread flour. Mine did rise a bit (it is a cold day) but it is still more dense, I think, than it would've been with bread flour--but all purpose is what I had and is probably what I'll use when I make this bread again!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 7, 2009

Awesome bread! I've made this twice now. Both times I didn't have cornmeal, but that doesn't make a difference. Also I've add three tablespoons of minced garlic (I like garlic!!)and two tbls of flax seed. I love this bread!

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Crystal543

Living In: Spokane, Washington, USA

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Reviewed: Mar. 7, 2009

This is an excellent bread machine recipe, I've made it twice now and it came out beautifully each time. I did follow another users advice on adding a tbsp of olive oil. I also have made this into one big roll instead of two smaller ones and it still came out perfect.

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Cristina

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Feb. 18, 2009

Loved it! Easy and simple. I added a bit of oil to keep it soft and omitted the glaze. Bread was soft and delicious, my family enjoyed it!

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eco.eaton

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Reviewed: Jan. 19, 2009

This was absolutely fantastic. It blows away every other French bread I have had. Made 2 large loafs that I used for party subs for football. Thank you so much for this recipe.

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Chris

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Reviewed: Jan. 14, 2009

The ingredients for this recipe are so simple I wasn't expecting much, but this recipe was outstanding!! Easily better than supermarket french bread! I was looking for something to top my french onion soup, and this was perfect. My family LOVED it so much I am making it again tonight -- only this time I am doubling it!

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PinkPrincess

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Jan. 9, 2009

Great and simple to make! Made two loaves that my kids devoured with dinner. Thanks!

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jan. 8, 2009

This recipe lives up to the reviews. So easy and so good! Just to save time, I did end up making 1 large rectangle, rolled it and then cut in the center to shape into the two loaves. I also threw a bit of snow into the oven and it worked really well to get that wonderful crust. Will definitely make again...

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Toasty Mama

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Reviewed: 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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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: 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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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Nov. 19, 2008

I made this last night without the bresd machine...just elbow grease. It turned out very yummy. The only thing I added was a little honey and 2tbs of flax seed. I like how quick it was. Thank you so much for this recipe!!

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Sholwtr

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Reviewed: 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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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Oct. 18, 2008

Just saw this recipe! It's the same one I've been using for my bread machine and it's sooooo good!!!

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MrsBob1

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 8, 2008

Excellent! Better than store-bought, and easier than driving to the store! I didn't use the sesame seeds, but otherwise followed the recipe to the letter. It came out perfect yesterday, and I'm making it again today!

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: 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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Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 3, 2008

Definitely keep an eye on this one after adding to your bread machine. After a few minutes, I could smell the motor starting to heat up, and I could hear that the paddle could barely move. Adding 2 T more water took care of it. It's a good thing I was observant. The bread smelled wonderful and was easy to work with, but I think it was a bit to heavy and dense for my liking. Unfortunately, I don't know how to change it, but would gladly take any advice!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: 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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