7 Reviews

While we greatly enjoy this bread and have eaten almost all of it, we don't feel that it is a true french bread hence the rating. I made it Sunday night to go with our spaghetti dinner and was quite disappointed with the texture. It wasn't light and spongy like a french bread but still good. I have since served the bread with several other meals and it has been gobbled up.

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invictus January 26, 2010

This is a delicious bread, and very easy to make. Thanks ! Chef Roly Poly

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Chef Roly-Poly December 31, 2009

I'm always on the look out for a good French Bread recipe. And when I saw this one mentioned in a CC thread, I knew I had to try it. So, this was made on 11/12/09 to go with the pasta dinner I was making. Except for cutting the recipe in half, it was made as written. And as for the baking time, it was cut down to about 20 minutes.The smell as it was baking was just fantastic. And the taste was exactly what French Bread is supposed to be, slightly chewy on the inside and a nice crusty texture on the outside. This will so be made again. Thank you very much for posting and, " Keep Smiling :) "

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Chef shapeweaver � November 13, 2009

Very good bread. I think this recipe would make some very good sandwich rolls. The texture is nice and soft inside and not too crispy on the outside. I liked the fact that there was no kneading involved in this recipe. Nice easy bread recipe! P.S.-I forgot to mention that I made this in my KA as I do not own a bread machine.

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DeeVaFoodie April 23, 2009

I was looking for a recipe for sub rolls using the bread machine but couldn't find one. I decided to follow this recipe but shaped it as eight rolls. Easy to do and they are great- I loved the texture. Thanks for the recipe!

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pedspeech April 19, 2009

I am new to ABM dough cycle and this recipe was suggested to me, I am so glad! I made this yesterday and wow did it turn out good! I used garlic salt in place of the salt and added Italian herbs and it is really good! and it [b]looks[/b] like a beautiful loaf of french bread, the texture is light and fluffy with a crisp crust. I put a pan of water on the bottom shelf of my oven, someone suggested that, I don't know what it did if anything but I did it. I read the pack of yeast and proofed it for 10 minutes before I added it to the bread machine,used half bread flour and half white (I am picking up hints here and there) and baked for 30 minutes at 350 when it came out of the oven I brushed the top with melted butter. It was marvelous as bread and butter and it is fantastic as toast as Claudia said!

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~Robyn~ April 06, 2009
Easy French Bread (Extra Large)