Reviewed: Mar. 10, 2013

Bread turned out great but recipe left out 3 crucial things; only mix yeast with water and sugar until lots of bubbles (mine took 20 min), only absorb 2.25 cups of flour, and when u cover in bowl to let rise, this took 3 hours. Had to throw out first one. This recipe took @ 6 hrs, not 1.5. Loaf was 8" long, 4" wide, and 2.5" tall. Delicious.

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Reviewer:

KittEnJ

Reviewed: Jan. 23, 2013

Made this with a chicken Milano recipe. We loved it. No leftovers! Crunchy outside and soft inside. Looked so impressive right out of the oven. I brushed with some garlic butter before baking. Also I made the three cuts on top as pictured. So yummy and easy to make! I will definitely double the recipe next time! also I did use King Author bred flour instead of all purpose.

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Reviewer:

cook in training

Reviewed: Jan. 19, 2013

I have used other french bread recipes but I really really like this one it has a good taste and very tender on the inside

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Reviewer:

cheryl

Reviewed: Aug. 13, 2012

This is a really simple bread. Like some of the other reviewers I only added 2 C. flour. I also used a Mix Master with a dough hook. I added probably 1 more T. olive oil while it was mixing and the dough came out perfect. I added rosemary into the dough and a little on top before I baked. i also added a pan of water at the bottom of the oven while it baked. This is a dense bread but delicious and a nice texture. I think if I make it again I would add just a little bit more salt but if you use salted butter on it it's perfect.

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Reviewer:

twang65

Cooking Level: Intermediate

Reviewed: Jul. 10, 2012

I use this recipe for pizza crust. It's so easy to roll out on the pan, and it tastes great and cooks to have crispy edges -- YUM!

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Reviewer:

Julie E.

Cooking Level: Intermediate

Reviewed: Jul. 6, 2012

ok my worst nightmare is making bread. BUT I tried this twice and each time adding the salt to the yeast bowl KILLED the yeast. A few more of these and we could have built a hut ! Also, how long should I let the dought rise. I waited 4 hrs and the only thing that happened was NOTHING! Please be aware novices are reading your recipes and don't omit anything. Thank you

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Reviewer:

badatbreads

Reviewed: Mar. 13, 2012

The ratio of warm water to yeast is not right. This bread was hard and dry, sorry.

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Reviewer:

Emleth

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 7, 2012

Awesome bread!!!! I put some basil into the mix and it turned out wonderful! I added 1 cup of water instead and used the ice cube method in the oven to make the crust crunchy; it is a wonderful recipe, Thank you!

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Reviewer:

dudleyat

Reviewed: Jan. 4, 2012

This bread didn't turn out well for me. I can only give it 3 stars.

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Reviewer:

merimary

Cooking Level: Intermediate

Home Town: Geneva, Alabama, USA

Reviewed: Aug. 20, 2011

I made the mistake of using white whole wheat flour first, and got a hard, dry lump instead of dough. I guess the oil needs a softer flour. With regular unbleached flour it's excellent, and easy. Within fifteen minutes of cutting it, my wife declared that I hadn't made enough, so I made another loaf. I might just double the quantities next time. The crust turned out crumbly, almost like a short crust. The bread was moist and very tasty. For such a simple and apparently reliable recipe I'm very satisfied.

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