Reviewed: Jun. 30, 2008

This is so yummy! I made it last night and followed the directions exactly. The only problem was that I didn't have a baking sheet long enough for my loaves, so I ended up just putting them on the oven rack covered in foil with a sheet of parchment paper on top (instead of greasing/cornmealing a cookie sheet). Very good bread! Definitely a keeper recipe.

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jun. 18, 2008

My bread came out heavy. The crust on it was hard as a rock. It tasted very good though. I will try it again, maybe I did something wrong. Very good

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marcy

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Reviewed: Jun. 12, 2008

Following the recipe exactly, it's always great! Usually we scale it down for only one loaf and have no problems. I think the sesame seeds would be a good addition as suggested by another reviewer. I would like to try to replace half the flour with whole wheat but haven't yet.

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

Amazing. I made this for a party with many people and everyone thought it was from the store.

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Bill P

Cooking Level: Expert

Living In: Georgetown, Texas, USA

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Reviewed: Jun. 10, 2008

This is amazing!!! There I was with a hot pad in one hand and a knife in another cutting the first slice. I couldn't wait longer than the .2 seconds it took to get it out of the oven. I only brushed the top with egg, and I do agree that the longer you let it rise the fluffier inside it gets. Mine needed a little more time than what was given in the recipie.

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casidyanne

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Reviewed: Jun. 6, 2008

This is just an amazing recipe.

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SPEEDNOW

Living In: Dunedin, Florida, USA

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Reviewed: Jun. 3, 2008

Yum! To avoid bread that can be pulled apart like a cinnomon roll, lightly coat the top side of the dough with water before rolling it into a loaf. Let the bread rise for a long time on the sheet and you'll get delicious french style bread! Thanks for the recipe!

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Hillaraah

Cooking Level: Intermediate

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Reviewed: May 30, 2008

I love this recipe. My only tweak was to add 1 teaspoon of sugar to feed the yeast.

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SMITTENMOOSE

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Reviewed: May 22, 2008

I actually forgot to do the third rise and it still worked out just fine. It was probably a bit more dense because of that, but I like it that way anyway. It does give 2 good sized loaves even though it doesn't look like it will at first. Great recipe, will make again. Oh, and butter on it is a must (for me)!

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SUGAR88

Cooking Level: Intermediate

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Reviewed: May 16, 2008

Just trying some new bread recipes and stumbled upon this one. I bake a LOT of bread so I honestly didn't expect to find anything new but this is the BEST french bread my family has ever had. Yes, I put swapped out some of the water for milk and butter and added a little salt but left it alone other than that. The crust is the perfect thin, crunchy crust that french bread is supposed to have while the inside is dense but light and chewy. Actually throwing out my own french bread recipe in favor of this one.

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Lori

Cooking Level: Expert

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Reviewed: May 4, 2008

I make this bread at least 1 time a week, it is the best french bread I have ever had.... I half the recipe and make 1 large loaf. I'd reccomend this to anyone! A nice egg white prishing give it the perfect crust, I'd be proud to serve to anyone! Thank you!

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Sheltons7906

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Reviewed: Apr. 28, 2008

Very easy to make and tasty. The outside was chewy. I used bread flour in the recipe.

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KAAYTE

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Reviewed: Apr. 24, 2008

I'm continue to have a problem making yeast breads! I read most of the reviews to get pointers. I also made sure to have the right yeast. I followed the recipe as stated but did start the mixing using my kitchen aid. I only needed 5 cups of flour and kneaded the dough 5 minutes. First rise was good. I divided the dough into 3 small loaves but the 2nd rise really didn't happen (was in a warm place). Maybe I rolled the dough to thin or too tight?? I was not happy with the result of the cooked product. Only one loaf even looked like french bread and the taste was slighty dense and not light.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 19, 2008

yummy, came out with a cripy crust that develops as it cools. dense, chewy, and the inside is rolled looking. I did a half recipe, with 3 cups flour, and I added 1 tablespoon of butter. I dont know how large it was suppose to be, but mine was like the size of wine bottle. delish, thanks!~

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RoseBuds623

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Reviewed: Apr. 11, 2008

A little bland to eat alone but really good for sandwiches or buttered. This was SO easy to make. Really a fool proof recipe. I got adventurous a few days later and added whole garlic cloves and oregano. Fabulous!

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Sara

Cooking Level: Intermediate

Home Town: Fallon, Nevada, USA

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Reviewed: Apr. 7, 2008

This is a great recipe for French bread. I have made it several times now and I love it. This recipe yielded 2 very large loaves. I froze one of the loaves and it was just as good after heating in the oven. Great recipe!

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Denise

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

Easy recipe and makes a nice looking, good tasting bread. But it really is not a french bread, it comes out much too dense.

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Chris

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Reviewed: Mar. 21, 2008

Really really good...I think it could use a bit of sugar, but other than that, a very easy and delicious bread. The dough will be very dense but will rise nicely the second time. Thanks for a good bread recipe!

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Mar. 11, 2008

Yummy~

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2008

Perfect!!! Even on my first try, the bread came out perfectly. My family went crazy over it, and it was gone before it was totally cool! I've stocked up on supplies so I can make it all the time and keep it on hand. It's so good -- pretty, too!

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