this will now be my go-to french bread recipe when im having soups or spaghetti... or spinach dip! the crust is light and crusty, the inside soft and fluffy. i agree with Miki, it was a tad sweet for my tastes, and i DID make one change, using one cup AP flour and one cup bread flour, with the additional flour added in being AP. Next time ill cut back on the sugar, and possibly refrigerate the dough for a day or two to develope a more 'sour' flavor. But alas, this recipe DEFINATELY made my most beautiful looking loaf that i have baked to date. Thanks for posting!
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this will now be my go-to french bread recipe when im having soups or spaghetti... or spinach...