Reviewed: Dec. 6, 2007

Wow! I've been craving French Bread and had never made it before so I decided to try. This was absolutely delicious. I read some comments so used an extra pinch of yeast, 1 less cup of flour and didn't mix water with the egg white. It turned out perfect. It's so good and I'm so proud :)

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Dianasaur

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Reviewed: Nov. 24, 2007

Great bread recipe. I used the rapid rise yeast which cut the rise time in half (or more). Also, adding a touch of sugar does help it rise. I agree with the others who commented that this recipe does need quite a bit more salt and possibly a little butter for taste. Even my husband, who does little/no baking tasted the bread and commented that it needs salt. Awesome recipe that needs a few tweaks for taste!

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jnish83

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Nov. 18, 2007

The bread was okay, but it doesn't remind me of french breadat all. I wouldn't eat this loaf cold, it was only enjoyable fresh out of the oven. The taste is pretty bland. the bread is way too dense and yeasty. Next time I will try adding a bit of sugar, less flour, and letting it rise another round before baking it. Until then, still looking for a French bread recipe.

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poczesku

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Reviewed: Nov. 7, 2007

This recipe is awesome...the bread is soooo good!

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AMYSKITCHEN324

Cooking Level: Expert

Home Town: Chittenango, New York, USA

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Reviewed: Oct. 29, 2007

I was very disappointed in this recipe. I tried in on two separate occasions. It was the worst french bread I ever made. Linda Blanchard

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Linda B of VA

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Reviewed: Oct. 27, 2007

I made this for my husband who loves French bread..he thought the crust was great..it had that crusty exterior indicative of French bread, but the inside was too dense..it should have been lighter..maybe I should have used less flour (?)..I managed to work 5.5 cups of the flour in..maybe I did something else wrong..I'm not an experienced baker. Thanks for sharing.

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JAVAJAN

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Reviewed: Oct. 25, 2007

This was my first time baking bread & I was very impressed with how easy this was. I did change/add a couple things as others suggested. I only used 5 cups of flour, 2 1/2 tsp of salt and I added a Tbs of butter. I also used warmer water (about 125-130 degrees F). It turned out fantastic. Not quite the consistancy of french bread, but still tasted great. My family loved it and I've made it again since! Thanks

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stfnejan

Cooking Level: Intermediate

Home Town: Burlington, Wisconsin, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 9, 2007

It turned out great even though this was my very first time working with any sort of bread. I would definitely recommend this to anyone!

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Mo

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Reviewed: Oct. 2, 2007

I did not care for this recipe. I wish I had thought about it before I made it: The only thing in the bread is flour and water. It tastes like exactly that. Eat a spoon of flour and if you like it, then you'll like this recipe. Otherwise, it is not worth the effort.

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Marianne H.

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Reviewed: Sep. 3, 2007

Great recipe! We made this bread after failing with a few other recipes. It was really good, better than any grocery store baguette, but maybe not quite as good as a fancy bakery. USE KING ARTHUR FLOUR--the regular stuff wasn't as good.

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Catherine

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2007

Wonderful french bread recipe. Made mini baguettes for roast beef sandwiches and they were absolutely wonderful.

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NICKALI

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2007

This is one of the best that i have made and i have foind that it is easy to manage to get long loaves. How ever i used the whole egg instead of the white alone. All who i shared it with loved it.

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STAFAN

Home Town: Cunupia, Chaguanas Borough, Trinidad And Tobago

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Reviewed: Aug. 22, 2007

Great bread, but only used 5 c. flour. I made it in the bread machine to dough stage, then baked on cookie sheet.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Aug. 9, 2007

The first time I made this bread it turned out wonderful. I have made it two times since, and it has been a disaster. I don't know what I am now doing wrong. When I go to cover the bread with a damp cloth to let it rise again, the cloth sticks to the dough and as I pull the cloth off, the dough flattens. I have followed the recipe precisely both times so I am not sure why the cloth is sticking to the dough. Can anyone help?

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Shannon

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Centerton, Arkansas, USA

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Reviewed: Jul. 28, 2007

A good, basic bread recipe. I customized the recipe to 1/2 and then added ingredients into my bread machine, starting with 2 cups of flour, then adding about a cup more until the dough wasn't sticky. I thought it was very nice, with that signature chewy crust.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

This was exactly what I wanted. Amazing recipe. I added more salt (2 1/2 t) and a tablespoon of sugar for the yeast. Rose beautifully I could tell when I was shaping it how nice it was going to turn out b/c the dough was great to work with. Crispy, crunchy on the outside, soft and slightly chewy on the inside. Thanks!

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Jul. 16, 2007

Very great recipe! I will do it again :D

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Fizzela

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Reviewed: Jul. 12, 2007

I added a pinch of rosemary into the dough, and had enough to fashion them into 4 good sized bread bowls. The combination of the bread and my broccoli cheese soup (recipe V on this website), was simply divine.

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Puddin' Cup

Living In: Duluth, Minnesota, USA

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Reviewed: Jun. 4, 2007

Excellent recipe..have not tried the corn meal..I have added a barley that was boiled and passed inside a Tiny Food Processor w/Basil or Oregano(allow the Barley to soak all available water)..its a large recipe(6-cups flour)..I always add a whole wheat to my bread recipes..Wheat Germ..Wheatena Cereal..or all of the them..great recipe.

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