1 Review

I have made this twice now. Both times, I prepared the dough in the bread machine, then finished it in the oven. The first time, I formed it into two long loaves, and the second time, I formed it into one long loaf. After taking the dough out of the machine, I punched it down, then rolled it out into a rectangle on a floured surface. The dough was easy to work with, and rolled out easily. I rolled it up from the long ends, jelly-roll style, and placed in a French loaf pan. I cut slits, then allowed to rise in a warm place. When risen, I brushed dough with milk, and baked the bread in a 400 F oven. The one large loaf was baked in 20 mins, and the two smaller loaves took only 15 mins. We really enjoyed this bread! The crust was not too crisp, and the bread texture was tender. The bread was easy to slice, and not too crumbly. This is one we'll make again. Thanks for sharing the recipe, motown chef!

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truebrit June 06, 2009
2lb Basic White/French Bread from Breadman