holy you are my hero! this bread is the best! ive baked it like 5 times and i love it more every time! thank you sooo much!

Fabulous recipe!It came out perfect and the flavor was awesome my family loved it and this is surely a keeper.

This is delicious. It baked up crunchy and with a nice crumb. Bf and I aren't huge fans of onion, but we really loved this bread. It's huge, though. I was expecting a loaf the size of a baguette and I get something twice as big . . .it rose out, not up, so it was kind of flat and funny looking. Absolutely delicious, though. Thanks!

This bread is awsome. I just suggest not rolling the bread to thin. Keeping it thick so it does not cook funny.

Overall, this bread was delicious and I think the dough is versatile enough to use for other stuffed bread recipes. It rose perfectly for all rises. I changed the filling to include herbes de provence (personal preference) along with the onion which I cooked until soft in olive oil. I subbed the butter for 1/4 cup olive oil in the dough and it worked just fine. Baked for 15 minutes right on the baking stone and another ten minutes on the rack. I will definitely make this again and will try it rolled with other fillings (ham, cheeses, sausage, veggies, etc.) Thanks for the great recipe!!

I loved this bread, I doubled the recipe and got two GIGANTIC loaves. I added shredded cheese along with mixed dried herbs and garlic(didn't use onion as my kids would have chucked it out)and it came out wonderful. One thing that I need to work on is that all the filling oozed out and burned slightly on the bottom-I am making it again today, we'll see what happens.

Oddly enough, the bread really didn't rise for me after forming it into a loaf. It SPREAD, so I ended up with a flat, broad loaf that was very oniony. Don't know about this one...

This is the best french bread recipe. I followed the exact directions except I used my bread machine to knead the ingredients for me. This is a keeper!!!! Thanks for submitting your recipe.

SO BLAND!

THIS WAS THE BEST FRENCH BREAD I'VE EVER HAD!! If I could give this more stars, I would. I used real butter rather than margarine and added a little shredded cheese to the filling. I also added basil and garlic powder to the dough. My kids who don't like onions, couldn't get enough of this bread. I made two loaves and only have 1/2 a loaf left, and my husband hasn't eaten his dinner yet! I will definitely be making this again. Thanks for sharing!

This was really good and pretty easy as far as bread making goes. I made a couple changes, because I like a wheat bread, so I subsituted 1 1/2 cups whole wheat flour for all purpose, and I added a couple tablespoons of ground flax seed meal to the dough (added at the beginning with the yeast and sugar, etc). I sprinkled a little more flax seed on the top instead of the parsley, but I did it before I baked the bread. I also didn't melt the butter; I used a couple tablespoons of room temperature butter that I spread on it and then sprinkled the herb mixture on top of that. But all in all, it was a really good bread!

Five star! I've made this bread three times in the last month, and it's been a consistent hit. Someone asked me to give them the name of the bakery! I leave out the onions and instead spread the dough with olive oil, herbs, garlic, and a little salt.

The taste of this bread was superb. However, the center did not bake up enough. It was a little doughy in the middle. If I would have baked it longer, the outside would have been burnt. Not sure what I could have done wrong to cause that-I double checked and followed all the directions and baking time. :( Oh, I take that back-I did swap out dried basil for the parsley. (no impact though of course)

Not too sure on this one. Whereas everyone else was raving about it I thought we'd like it. Just found the herb flavor a bit too strong and it over powered the bread taste. Don't think I'll be doing this one again.

This bread was awesome made it with Italian seasoning instead of parsley turned out perfect.

Tasty; I used the chopped onions and thyme rather than parsley, and liked the texture of the onions. I did not like the softened crust from brushing with butter after baking, will skip that step next time.