By Debi and Johnny on April 16, 2009
Photo by dmsgrl
Photo by dmsgrl
"Easy to make enjoyed by all recipe for your bread machine. We make 1 loaf about 12in long often using it for homemade garlic bread as well as sandwich bread. Also we have made dinner rolls (approx 9) and it works just fine for these. This recipe came from our bread machine booklet and after trying several different recipes we always revert back to this no fail one. Please enjoy. Feel free to post your review, we love to hear your comments and suggestions."
Serving Size: 1 (852 g)
Servings Per Recipe: 1
"I found that the finished dough turned out too wet and sticky, so I will add more flour next time. The end result was a delicious, crusty loaf, with a nice, soft interior! Thanks for sharing! :-)"
"I've tried several french bread dough recipes. This one is the best. I slit the bread before letting it rise and that again in the same spots before baking. This will give you those deeper slits you seen in traditional baguettes. I also use two level teaspoons of yeast which is slightly more than a packet. I place a small cast iron pain of water in the bottom of the oven. This will help give the bread a crunchy crust whilst keeping that soft interior. An alternative glaze is an egg yolk whisked with about two TBS of water. This gives a more golden look to the bread. This recipe makes two big baguettes or four smaller ones. I've made it three times now and each time with great success. Thanks for a great recipe!"
"This recipe makes a mouth watering bread that I am asked to make all the time!"
"This was the best and easiest French bread dough I have ever made. I ended up rolling the dough to about 14" and laid it crosswise on a large cookie sheet. Its crust was crunchy and the inside was nice and soft. We don't often have white bread, opting for more healthy multi-grain bread, but this made an excellent treat. Thank you so much for the recipe, Debi and Johnny!"
"Very good simple recipe, It worked great for my meatball sandwiches"