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My review
French Bread
Janet Vink
"'My husband game me a bread machine for Christmas the year we were married, and I use it about once a week,' notes Janet Vink from Geneseo, Illinois. 'We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast.'"
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Ingredients
40 m servingsOriginal recipe yields 32 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
- Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes.
- Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
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Reviews
Read all reviews 355472 Ratings
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Most helpful positive review
4/4/2009
I found this recipe & a bag of bread flour in my pantry 2 weeks ago & have made it every day since. It is SOOOOOO easy, soft, chewy, puffs up fluffy & I don't even have a bread machine! Here's...
Most helpful critical review
8/9/2010
This bread was quite flavorless. Not enough salt or yeast to be authentic. However, it does have a nice consistency but not one I would associate with a true french bread.
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4/4/2009
I found this recipe & a bag of bread flour in my pantry 2 weeks ago & have made it every day since. It is SOOOOOO easy, soft, chewy, puffs up fluffy & I don't even have a bread machine! Here's...
11/12/2007
you can add 1 tablespoon of olive oil this will soften the dough and add a cuople of days of shelf life..that is if it ever lasts that long!
3/15/2008
This is delicious! The directions on this recipe are very good. I needed to add the extra 2 Tbsp. of water to the bread machine so I'm so glad that was mentioned. The only thing I would add i...
10/6/2008
Followed someone else's advice and threw ice cubes in the bottom of the oven just after I put the bread in the oven. It made the crust really crunchy with a nice chewy middle. Very good. I'm ...
12/3/2009
I made this in my KA mixer. This is an easy and "fast" (as yeast goes) French bread. I proofed the yeast with the water 110 degrees and the sugar for 10 minutes. Started adding the flour on...
11/25/2008
This is a really good bread, and very easy. I didn't use a bread machine....just mixed the dough and let it rise for 40 minutes before shaping into loaves. I used 1 cup whole wheat flour with ...
1/17/2007
Fantastic!! My husband and I were both impressed that I could make homemade French bread. I was a little worried because it was hard to roll out but it turned out great. It took a lot longer ...
9/7/2007
I made this for dinner last night. They were a big hit. I made them into bread sticks and we dipped them into our potato soup. Soooo good. I made a double batch ( I have 5 kids ). With half the ...
11/29/2008
This is the best bread recipe I've ever made. I made one large loaf and baked about 35 minutes. It did take longer to rise because of the change. I wanted larger slices for sandwiches, but I gue...