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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Reviewed: Nov. 2, 2008

Really very good. I started with 5 Cups of flour and kneaded in about 1/2 C to make a perfect balance between a typical french and a more dense artisian bread. I also added 2 T of butter and doubled the salt giving greater flavor. Topped with coarse salt and sesame seed. A great basic recipe to build from. I gave one loaf to my neigbor and they loved it!

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Tina

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 29, 2008

while its true this isn't quite the fluffy french baguettes you buy, its an excellent bread,very easy, and if it lasts, can be wrapped and held a week. i used the 5 cups flour and turned out nice, made 1 loaf with poppyseeds, almost like challah bread without the eggs!add double the salt and a bit of sugar and it has a nice flavor. As a professional chef, I make a lot of breads, this will be a nice addition to my recipes

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Dody

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Reviewed: Oct. 20, 2008

I wish I knew what happened but I did not care for this bread. I made it twice just to be fair and both times it was flat and unattractive. The texture was off.

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MUSHY1127

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Reviewed: Oct. 17, 2008

Wow! This was my first attempt at making bread. I was really nervous and read alot of reviews. My loaves didn't look pretty, but they sure tasted heavenly! On one of the loaves I brushed it with olive oil and minced garlic before I rolled it up. The other I spread with cinnamon,sugar and butter. YUMMY!

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ariyarga

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

This is a great recipe for french bread. I modified it though by " proofing my yeast with the water and 2 table spoons of brown sugar for 10 minutes like I do with all my bread. I also added 1/3 cup of sugar( it won't be too sweet) and doubled the salt so the bread wouldn't be too bland. If you are having problems with your bead being bland, add a little more salt. I use bread flour instead of all purpose flour. 2 loaves of this do not last long at all in my house, my kids tear it up fast!

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B.A.

Cooking Level: Intermediate

Home Town: Morton, Illinois, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 28, 2008

WOW Did not think i had it in me im 22 year old male can cook well but NEVER baked i tried this recipie my wife told me not to get upset when it came out crappy. well was she eating her words the bread was GREAT i added a little chopped garlic and juice to the egg and water mixture made a great garlic bread. Thank you for this recipie !!!!!!!

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Scott

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Reviewed: Sep. 21, 2008

Finally, I can make real French bread. My first try was a bit too dense becuse the pan popped in the oven and deflated the loaf a little, but that was no fault of the recipe - and it didn't stop us from eating it all when it was still warm!

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 20, 2008

Very easy to make and who doesn't like hot fresh bread right out of the oven! I took the time and read most of the reviews, and based on their suggestions the bread came out perfect! So that you don't have to read them all yourself, I've combined them here: 5 cups flour instead of 6, 2(.25 oz) pkgs active dry yeast, 1 Tablespoon salt, and made the cuts in step 4 after the 3rd sentence. If you use Pure Spring Water(not to be confused with distilled water) and Fine Sea Salt(make sure it's Fine sea salt and not Coarse, and it will dissolve perfectly in your dough), it will make it even better! Kneading bread is great therapy...it's a great place to take out your frustations! Don't skimp on kneading time. Set a timer if it helps. If the dough is under-kneaded, the gluten will not be developed enough to allow the dough to rise during fermentation. Yeast: 1st check the expiration date; old yeast could be dead or too lethargic. Proofing always helps. To Proof yeast: In a medium bowl combine 1/2 cup warm water (100-110 F), 2 teaspoons sugar, and the 2 pkgs of yeast this recipe calls for, let stand 10 minutes. If mixture doubles in volume, the yeast is active. This leaves you with only 1-1/2 cups water to be added to the flour. Great recipe Jenn! Thank you!!!

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Sabra Bartlett

Cooking Level: Intermediate

Living In: Russellville, Arkansas, USA

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Reviewed: Sep. 17, 2008

no need to dirty the mixer, did it all by hand. delicious! thanks 4 the recipe.

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snexgib

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Reviewed: Sep. 13, 2008

I doubted all the rave reviews, but decided to try the recipe. It was wonderful. I cannot believe how good my bread came out- crisp on the outside and steamy soft on the inside. Yum. I'll be making this again often, but will probably add olives, herbs, and garlic powder to get to my own version of artisan. Thanks for sharing this recipe and for all you who reviewed it and added your own suggestions.

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Goldenthreads

Cooking Level: Expert

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Reviewed: Sep. 4, 2008

Dense and hard ... the taste is okay, which is why I am giving it two stars and not one ... but, I do not plan to make this again ... dense and hard, that is my two cents on this bread ... thanks, tho'!

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Sep. 3, 2008

This recipe produces a french bread that is extremely dense. I followed the directions exactly and was very disappointed with the outcome. Very very chewy and thick. Will not make again.

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simbyzoe

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Reviewed: Aug. 19, 2008

I made these French loaves today in my bread machine. I let the bread machine mix the ingredients and then I removed the dough and put it into a 4 QT glass bowl and let it rise in my warm oven for 1 hr. Brushed melted butter and garlic powder before I rolled it into a loaf and added the egg wash twice as stated in the recipe. It turned out with a crispy crust and soft inside. There is only 1/2 loaf left this evening-so AWESOME. Thx for sharing this easy recipe.

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TXLadyBugg

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Aug. 8, 2008

Such good bread. I followed the recipe and it turned out great.

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Carnygirl

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Sherrard, Illinois, USA

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Reviewed: Aug. 7, 2008

I would recomend this recipe to anyone interested in baking bread! Fantastic texture and simple to make. I have recently began cooking/baking as a hobby. This recipe is not only simple, but it makes for a perfect side to evening dinner. I made a different recipe last weekend for my wife and she had to help because I am still rather clumsy in the kitchen. She was not impressed to say the least. I made this for my wife and the little ones and they now think I am the god of bread making. My wife liked it so much that she was jealous and tried to out-do my accomplishment today by making her own recipe. I only altered the recipe by sprinkling a few granules of kosher salt on the top as I painted it with egg whites the second time (everyone loved this final touch). I am making it this weekend to have with baby back ribs. I can't say enough about how grateful I am that you have shared this recipe. It has not only increased my confidence in the kitchen, but it also allowed my wife to have confidence in me while I am making dinner for the family! Thank you again!

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Carnivore

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Reviewed: Aug. 2, 2008

The VERY best french bread recipe. Absolutely wonderful

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Goldylox

Cooking Level: Intermediate

Living In: Sebastian, Florida, USA

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Reviewed: Jul. 31, 2008

This french bread recipe was good, however it came out way too dense for my taste. I was looking for a lighter texture. I will definitely make this again, but cut back on the flour for sure.

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moschetto

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Reviewed: Jul. 27, 2008

This was my first time making a homemade bread with yeast and I was shocked at how well it turned out. My fiance and I finished off an entire loaf during dinner because it was so good. I followed the recipe exactly. It doesn't need any changes. This will definitely go in my recipe book for life.

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