Reviewed: Jun. 2, 2012

Have made these many times and I find the recipe so easy and tasty. i substitute 1 cup of whole wheat flour and add 2 teaspoons of gluten flour.

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Reviewer:

Sarah

Reviewed: Jun. 1, 2012

Tried this recipe and to my amazement it turned out just like the ones my favorite restaurant is serving!! I love it!! Now I can bake it myself and show it off to my sisters!!! Thank you!!!

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Reviewer:

Nahnnei

Reviewed: May 24, 2012

Very delicious! Something to possibly make the crust crunchier might be to wait until it has baked for 10 mins, then do the egg wash. I just do an egg white wash. That seems to work alright. (:

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Reviewed: May 12, 2012

Delicious and simple! Didn't feel like digging the bread maker out (Not enough counter space to have it handy), so I proofed the yeast with water and sugar, mixed the salt into the flour, and combined everything in the kitchen aid with the dough hook until it came together, then 1 min, and hand kneaded for a couple more mins. The crust was more chewy than crunchy, but I like it that way.

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Reviewer:

Kaitlyn

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Apr. 26, 2012

I put 18servings in and calculated the recipe that way so i could use a whole packet of the active dry yeast. I do not have a bread machine, so I did this all by hand. I proofed the yeast with 1/4 cup of water and 1tsp of sugar for about 15 minutes. Then i added it to the rest of the ingredients and kneaded. Let it rise in my warm oven for about an hour, then I shaped it into six hoagie rolls. Oh..I also added in about a handful of shredded cheddar cheese and 1 fresh jalapeno chopped. I added this to the dry ingredients just before I added my yeast mixture and kneaded. I made these as jalapeno cheddar hoagie rolls and then I made philly cheese steak sandwiches on them for dinner. They were delicious. Since I read different reviews saying use the yolk and others saying use the egg white, I just went ahead and whipped a whole egg and brushed it with that. It made a nice golden top. Very good recipe and easy to make.

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Popeswife

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

This recipe is great! Bread is chewy and delicious. I made 4 small loafs instead of 2 big. Using them for sub sandwiches!

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Reviewer:

jbks

Reviewed: Apr. 22, 2012

I have made this a million times - a HUGE hit with my family and oh-so easy! I use a mixer with a dough hook. I let the yeast proof for 5 minutes then add the rest of the ingredients and mix for about 8 minutes. I brush the egg wash before the second rise. If I add it after the loaves rise, they seem to get flat! Another thing I have done is to sprinkle seasonings on after the egg wash. I use the seasonings you use for olive oil dips. Wonderful. Oh - last thing I do. Melt a chunk of butter with a smashed clove of garlic and dip the warm bread in the garlic butter. Oh. My. Goodness!

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Reviewer:

IreneS

Reviewed: Apr. 6, 2012

My husband started using this recipe for fresh baguettes. Excellent recipe. The taste is great - sometimes i find homemade bread a bit bland, but this is perfect.

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Reviewer:

manitoban

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

Have made several times -- always a hit. Bought french bread pans for a better shape.

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Reviewer:

gerardw

Reviewed: Mar. 31, 2012

I have made this many times and it is the best french baguette recipe I have made and so easy too. If you are not using a bread machine you need more flour than this calls for. You need to slowly add more flour until the dougs pulls away from the side of the mixer while it is going. I use about 3 1/2 cups at least. Fantastic recipe.

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