Reviewed: Jan. 4, 2009

I am finally able to bake good bread, because of this recipe. I usually don't bother with the egg wash when I make it for sandwich bread, but if I'm going to set it out and want it to look prettier, the egg wash is nice.

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kmeter

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

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Reviewed: Dec. 31, 2008

Very easy and delicious!

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Srta. Uriarte

Cooking Level: Beginning

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Reviewed: Dec. 31, 2008

Good recipe on the first try. May give it a 4 latter if it gets better. Definitely double the salt. The egg wash is a must. It made the crust very crunchy. Where I didn't apply it evenly, the crust was only so, so. I used my stand mixer to mix and then I had it knead the dough for 5 min. I hand kneaded for 3 minutes. May try this again and knead just a little longer. I also added about 5 1/4 c flour. The only other modification I made was to add a little sugar to the mix (2 tsp) since I only used 2 pkg of yeast. I am in search of a bread that is really light on the inside. This was almost it. May reduce flour a little more.

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KM

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Reviewed: Dec. 25, 2008

Just ok bread. Needs lots more salt. I used 1 tsp for 1 loaf and it was not nearly enough. Also wasn't very airy. I'll keep looking.

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jef

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Reviewed: Dec. 15, 2008

SO GOOD! I changed a few things or else i would give it 5 stars hands down. I halved the recipe, used half a cup less flour in the end-- so just 2 and a half cups white flour. Added a pinch more yeast as someone else advised. But then I still made two loafs- almost the length of an medium sized cookie sheet. So I had plenty for just the two of us here, which is good! We have almost eaten a loaf before dinner! Definatly recomend trying this recipe

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

I REALLY LIKE THIS RECIPE.I DID LIKE ONE OF THE OTHER COOKS AND ADDED ONLY 5 1/4 C FLOUR AND PROOFED THE YEAST WITH SOME SUGAR BEFORE MIXING THE INGREDIENTS TOGETHER.THE ONLY THING I WOULD CHANGE WOULD VE TO ADD MORE SALT.THANKS FOR THE RECIPE.

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Police Officer's wife

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 14, 2008

I made this bread today and it was fabulous! I did take other reviewers advice and only used 5 cups of flour. Delicious!!

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Crissi

Cooking Level: Expert

Living In: Southaven, Mississippi, USA

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Reviewed: Dec. 14, 2008

quick, easy.. I make one big loaf from half the servings (15 instead of 30)

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csymond

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Reviewed: Dec. 13, 2008

i love french food french bread is oneof the sofest bread i had made

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buggyboo2

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Reviewed: Dec. 9, 2008

I tried REALLY hard to get this right. This was my first attempt at baking bread. I read all the reviews but my bread taste more like ciabatta bread. Not bad but the loaf doesn't look right either.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 7, 2008

FABULOUS! I could not believe how well this turned out. I am not experienced in bread making at all and this turned out amazing, just like from the bakery. I followed some adivce from others and put 5 tsp yeast with 1 tbsp honey & 1tsp sugar in the warm water for 7 minutes first, then added to the flour. I also let it rise the first time for about 1.5 hours. I divided the dough in 4 loaves instead of 2, and therefore decreased the baking time by about 10-12 minutes. I also used my toaster oven so that may also be why I cooked it for a shorter amount of time. Chewy outside, Soft inside, fluffy - fantastic!

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Suezie

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

Yummy. I added 1/2 tsp more of salt and used my kitchenaid to mix and knead. It was a cinch and came out perfect. I didn't have any eggs, so I didn't brush the top with egg white. Still came out crispy and crunchy on the outside and tender and chewy on the inside. I did throw in a handful of ice cubes while the bread was baking which may have helped crisp up the crust without the egg/water mixture. Thanks for sharing this awesome recipe!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Nov. 29, 2008

This recipe is excellent! I would suggest adding a little more salt than the recipe calls for. In addition to bread, the dough can be made into dinner rolls, which are delicious and easier to serve that a loaf.

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Amelia

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 13, 2008

This is a great recipe! The only reason I gave it 4 stars instead of 5 is because I changed it slightly by taking the suggestion of several previous reviewers and added more salt, and proofed the yeast with the water and some honey prior to adding it to the flour. I also sprayed the inside of the oven with water every 10 min or so to make the crust extra crispy, as I have read elsewhere. It seemed to work! Enjoy this one:)

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Griffin

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Reviewed: Nov. 8, 2008

Easy and Awesome Bread! I also proofed the yeast and added 3 teaspoons sugar and used 1 tbls salt. I made one large round bread and cooked it on a pizza stone. (much easier than loaves) Served as a dinner bread! Lots of compliments

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NebraskaCook

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Nov. 5, 2008

Good bread! At dinner, I made a point of telling everyone I made the bread so that they wouldn't think it was store bought. :)

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Holly

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

This bread is amazing!!!! The only changes I made was I added 3 tsp of salt and 1 tsp of sugar. The first time I made it it didnt have much flavor. This time with the additions, it was great.

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fairygurl62

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 3, 2008

Yum..time consuming but worth it! I made my loaves to short and fat for a French bread, but overall, probably still tasted the same...delicious! I also mad one of the loaves into garlic bread...yum!~

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Nov. 3, 2008

I used 5 tsp of yeast and about 5 cups or flour. Great recipe that got a lot of compliments.

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Tracy

Cooking Level: Intermediate

Home Town: Wrightwood, California, USA

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Reviewed: Nov. 2, 2008

This is the easiest and most versatile recipe I have ever tried. And no matter how I tweak it, it always comes out perfect. I have substituted wholewheat flour, flaxseed and ground almonds for two cups of the white flour and it made two loaves of wonderful toast and sandwich bread. Tonight I divided the dough in two and made a loaf of french bread and a round of focaccia. Both were excellent and not a crumb was left after the meal. Thanks for sharing this recipe. Love it. Just one little caveat, the original recipe really needs a tad more salt. No matter how I tweak this bread, I always add one tablespoon of salt. Without the extra salt the flavor is bland.

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Sandra

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