'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.'
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!
Read MoreThis 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.
Read Moreyou 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!
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 how I do it...Preheat your oven to 150* then turn the heat OFF (this is where your bread will rise, leave the oven light on) Mix sugar & yeast in 105* water, let proof for 5 min. while I stir (by hand) the flour & salt together in my kitchen aid mixer bowl. Then, using the dough hook on the lowest speed, pour water mixture into flour & let it knead for 8 minutes. If the dough is dry & flakey after 1 min. of mixing, add a scant tbsp of water. Dough should be smooth & elastic after 8 min. Put in greased bowl, cover with a warm, damp towel & put in the slightly warm oven that is OFF. Let rise until doubled, 30-60 min. Now just follow the original recipe, returning the loaf to the OFF oven for it's second rise. :o) Tossing a few ice cubes in once in a while works great for a crispy crust. The more often you throw them in, the crispier the crust...your choice. I always form just one large loaf & don't bother with the cornmeal, although it's good that way too. Thank you for an amazing recipe!
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 is to spray the sides of the oven with water about 4 or 5 times right after you place the baking sheet in. This will crisp up the crust nicely. I'm going to make this again this week to use for french bread pizza. Great recipe!
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 using it in a French toast casserole too.
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 low speed. Added the salt and 1 Tablespoon olive oil. Kept adding more flour 1/2 cup at a time. I used about 3 cups flour. Kneaded on medium speed 6 - 8 minutes until dough pulled away from the side of the bowl and was smooth and silky. Turned dough out and let rise in a greased bowl. Took about an hour to double in size. Turn dough out on to light floured board and let rest for 10 minutes. Cut in half and I stretched the dough into 8 x 10 rectangle. I roll one up starting with the long edge and it was more like a baggette. The other I stretched and rolled from the short edge, tucking the ends in and it was more like a French Bread. I covered and let rise a second time, until doubled. Baked in a preheated oven on a baking stone for 25 minutes. Internal temp should be about 180 - 200 degrees. Cool on wire rack for at least 20 minutes. Great Bread! Thank you.
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 the white. I loved the suggestions about the ice cubes in the oven.....worked great! The bread was gobbled up by my family. Thanks!
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 for the second rise, but it was a cold day. This was everything French bread should be - crusty on the outside, and soft and chewy on the inside. I did not use seasame seeds - didn't have them, and probably would not use them if I did have them. I will never buy French bread again. Thanks for the post.
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 batch I put garlic powder and italian seasonings in the batter. Then on all of them after I put egg wash on them, I sprinkled garlic salt and parsley on top. Big hit with the family!!!! A keeper! Thank you for sharing.
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 guess I'll have to make another loaf as it's disappearing quickly.
This recipe is exceptionally good, just fabulous. When I tried it, it was not rated yet so I was worried. Anyways this is my fiancés favorite type of bread and it really was magnificent. It was perfect in consistency and flavor. I used regular sesame seeds not toasted. I put ice in the bottom of the oven and half way through I threw some snow on the bottom of oven, which worked out great. I could not find a spray bottle that is why I used the snow. The next morning I sliced it thin to make French toast, it was wonderful. This will be on the top of my list for making bread from now on.
Easy recipe...dumped everything into bread maker as listed on recipe. Very good. I let the bread rise double the time and baked it, let it cool and sliced it and used the Garlic Butter from this site and put it in the freezer to freeze the butter and bagged all of it. Now I can pull out a few pieces and cook them in the oven at 350 for 10 min anytime I need some bread. Thank you for the wonderful and easy recipe!
This is just your basic french bread recipe. very easy and very nice. One thing, though: I prefer to make cuts into the loaf prior to rising as it can deflate the dough after rising and doesn't look as nice. Otherwise, great recipe. Perfect timing and ingredients. Thanks for the recipe.
this turned out really yummy and good for me...i made it into one loaf instead of two...and also added a Tbsp of olive oil like other reviewers...definately a nice french bread...will forsure make it again...thanks for sharing the recipe...
My 2nd attempt at making bread and it came out great! My husband loved it. I cut the recipe and only made 2 loaves. We ate one of the loaves as dinner one night and used the other as french toast a few days later. I don't have a bread machine but followed the 2nd most helpful review by "Fat-Dog-Lane" and it was very easy.
VERY tasty bread. However, if you own a Zojirushi bread machine that uses a preheat as part of the dough cycle, DO NOT use warm water; use cold water, otherwise the preheat in your dough cycle will overheat the water and end up killing the yeast. The end result was a tasty flat-bread that did not rise whatsoever. Lesson learned on my part using my new Zoji, but thought I would pass that along.
This bread was very good! My family ate both loaves with spaghetti. I cooked the loves on parchment paper instead of the cornmeal and it came out perfect. I also put a couple of ice cubes in the bottom of the oven.
Added 1 tab. spoon of olive oil to the batter, proofed the yeast first for about 10 minutes, (proof yeast with the sugar and water) then mixed the yeast water with the flour mixture in the blender for about 8 minutes...after rising twice brushed with olive oil and put crushed basil, oregano, rosemary, and toasted sesame seeds on top...also put ice cubes in pan at the bottom of oven when cooking bread....delish!!
This was easy to make and everyone enjoyed it - and they were impressed which is even better! However, this takes much longer than 40 minutes. The prep time is 20 but there is at least 90 minutes of rising. My bread machine takes an hour and 20 minutes for the dough setting. Then you role and allow to rise again before baking. Give yourself 3 hours to get this done.
Very good recipe! I baked mine at 400, for about 20 - 25 minutes, on a perforated pan coated with cornmeal. Outside was a nice brown color and the inside was soft and moist. Will make again!
Unbelievable perfect french bread. Used my bread machine (Panasonic) on the dough cycle. Did not have to add any additional water of flour. The consiistency was perfect. Used a couple of reviewers suggestions-made by small slices on top before final rise and threw ice cubes in the bottom of the oven a couple of times during cooking. This was absolutely the best bread that has come out of my bread machine so far and I loved that there was no oil or butter in the recipe. I will never buy store bought french bread again!!!!
Excellant recipe! Followed recipe to a tee with two exceptions; used all purpose flour (I never use bread flour), and added 1 TBSP of olive as one reviewer suggested to prolong to freshness (which I don't believe will be a problem since it won't be around that long). Great texture, crispy chewy crust, ....perfect. Thanks Janet for the fantastic recipe.
Definitely a 5 star recipe and would rate it even higher if I could. Easy and delicious. Was a big hit with guests. Won't be buying French bread again. This is it. You've just got to try this recipe.
Superb and fabulous...but ONLY if a pan of ice cubes are placed on the rack below the bread during baking. This recipe will be a weekly repeat for the essentials...kudos!
made this for pizza dough today awsome and sooo easy to spread in pan with just a little oil.
I don't have a bread machine so I mixed the warm/hot water, sugar & yeast & let it proof for 10 min., while I mixed the flour & salt in my kitchenaid mixer. Then I added the yeast mixture & kneaded it for 8 min. I preheated the oven to 170 degrees & then turned off & let the dough rise for about 30 min. Then I rolled out onto floured surface & rolled jelly-style. I placed the roll onto a jelly roll pan. I sliced horizontal cuts in the top of the dough. Then I mixed the water & egg & washed the top of the bread. I sprinkled a few toasted sesame seeds ontop & put back in the 170 degree preheated & then turned off oven to rise for another 10 min. Then I preheated the oven to 370 (my oven cooks hot), and baked it for 15 min. It smells delicious & looks wonderful! I didn't have bread flour so I used all purpose flour. I'm sure it will be even better next time when I can buy some bread flour! The bread was a little thicker than I'm sure it would have been had I used bread flour, but it was still delicious & we gobbled it right up!
This is an excellent, seemingly foolproof bread. I put warm water in the bread machine with the yeast and sugar and waited until it was frothy (about 10 minutes) before putting in the rest of the ingredients. When the dough ws mixed and cut, I let it rise for closer to 40 minutes than 20, and sprinkled coarse sea salt on it rather than the toasted seseame seeds. Served with fresh farmers-market ricotta and honey. Delicious! I'm currently making a few more loafs to par-bake (I think 10 minutes unstead of 20), freeze, and be able to pull out on a whim.
Absolutely FANTASTIC bread! I will be making this over and over and over! It was crunchy on the outside and light n fluffy inside. I used regular flour since I did not have any bread flour and also added about a tablespoon of olive oil like suggested in a previous review. It was perfect. Thanks for the keeper of a recipe! :)
This was great. I did make a few changes because I made this on a whim and didn't have bread flour. I replaced 4 T of the flour with vital wheat gluten to help with rising since I was using unbleached all purpose and wheat flours instead of bread flour. I was low on unbleached all purpose flour so I used one cup of whole wheat. I baked the bread on a preheated pizza stone and filled a broiler pan with water on the bottom rack to create steam. The bread needed less than 15 minutes in my oven.
Are you kidding, this is my favorite new recipe. I can`t tell you how many times I have messed up making bread but this recipe turns out awesome every time. Now every time I go somewhere I have to bring my french bread. I added some grated parmesean cheese and italian seasoning before I rolled the dough up and that also turned out great.
This bread is perfection! The bread is so flavorful and the crust is crispy and the inside is tender just like it should be.
Very good and easy. I do not have a bread machine nor a kitchen aid but made this by hand. My husband loved it, he said it reminded him of sourdough bread. I will definitely make it again! = p
4 stars only becaust I felt it lacked more exact information like breadmaker model, settings, etc. I have the Breadman Pro Model BK 1060S and used only the first 5 ingredients in the order listed. I used Gold Medal Better For Bread Flour and Fleishmann's BreadMachine Yeast. I set the Menu at #5 for French Bread, Crust at medium, and Loaf Size at 1.5lb. The crust was crispy and bread was light and soft. Just Perfect...
The best! I make this a couple times a week! I don't change a thing and it comes out perfectly. Sometimes I do add fresh garlic and onion powder just for extra flavor!
When I made this bread, I followed the recipe exactly, but was somewhat disappointed with the its bland flavor. The second time around I made some changes to give the bread a more whole wheat taste. Instead of the 3.5 cups of bread flour I did 1 cup whole wheat flour, 2.25 cups of bread flour, and .25 cups of ground flax. I upped the salt to 1.5 teaspoons and omitted the glaze. I'm really happy with the way it turned out! Much more flavorful. Overall this recipe is very versatile and a good place to start.
Have you ever been almost literally jumping for joy when a recipe turns out? Oh my gosh - I was just thrilled! I have been hunting and reading for months for a french bread recipe - seriously - and the whole rising, 2nd rising, cover with this, spray with that, find a warm place - was so daunting to me. I finally settled on this one because it seemed pretty straight forward. I'm telling you, I can't remember being so excited by a final result. They smelled FANTASTIC and looked wonderful and my family couldn't believe I made it at home - I make bread machine bread all the time but then in the oven with the wash and slices across the top... Thank you so much - I'm still smiling!
Amazing bread recipe! I got a little too excited and added the cornmeal with the first five ingredients and it still turned out delicious! I had to let my loaves rise for a couple of hours... maybe because I live in MN and it's the middle of the winter... otherwise I'm not sure why it took so long. I used a french loaf pan that cooks two loaves at a time. I put a pan of ice cubes under the loaves while they baked. The bread got crispy but I am hoping to figure out how to make it crispier. My son and I made french bread pizza with one loaf and it was so yummy!
Got rave reviews! Easy to make and bakes up so wonderful and yummy. I followed the suggestion to add a tablespoon of olive oil and the bread was still so soft and moist the next day. I also followed the suggestion to toss ice-cubes in the oven when baking the bread (only I put the ice-cubes into a shallow pan on the bottom rack of my oven). This is going to be a regular in our household! UPDATE: I make this every week! We stopped buying bread. I don't split the dough, I just bake it as one huge loaf. Makes great sandwich bread as well as french toast. I cannot get over this wonderful bread!
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.
This was my first French bread and I must say, I am pleased. Mine is not pretty like everyone else's, but boy does it taste good! For reference: I did not use a bread machine & I used all-purpose flour instead of bread flour. Mine did rise a bit (it is a cold day) but it is still more dense, I think, than it would've been with bread flour--but all purpose is what I had and is probably what I'll use when I make this bread again!
I made this bread with my kitchenaid stand mixer. It was the first time i had issue with dough. I had to add a bit of oil and a dab of flour to get the dough ok. Once that issue resolve everything went well. Nice crispy crust and nice light inside. I put a bowl of water under the bread in the oven.
EXCELLENT! I only made one loaf because that's what would fit in my bread machine. My only substitution was to use all-purpose flour and add vital wheat gluten. (1 T per cup of flour) This went perfect with tonight's soup. Thank you Janet Vink for sharing such an EXCELLENT recipe!
This is one of the easiest 5 star ratings I have ever given. There is no debate on this one. The recipe turned out perfectly. My wife and I ate the first loaf in a matter of minutes, saving the second one only so our waist lines didn't expand too quickly. Adding the TBSP of oil really helped preserve the bread and it was still great two day after it was made (Could have been for longer I am sure but it was all gone. Would have been after one but we were not at home all day).
This is an incredible recipe. This review is coming from someone whos obsessed with french bread. Dont be fooled by the simple list of ingredients. Before I was a bread-maker, i always assumed that the yummier recipies were more complicated... which isnt the case. This tastes just like french bread should, and is much better than any storebought brand ive bought. I dont use the cornmeal, and i throw a handful of ice in the oven twice for a medium crispy crust. AMAZING. the biggest key is to make sure it rises till at least double in size, twice. it makes the texture perfect.
O.M.G. Best bread I've ever baked. Easy directions, perfectly portioned ingredients. To give it an extra flaky, crisp crust: before preheating oven, place a shallow pan on the bottom rack of the oven. When oven is preheated, fill pan with boiling water and bake bread as directed. Thank you so much for sharing this recipe!
Great Recipe! I am going to be making this a lot now. We had it fresh out of the oven with a bowl of soup and it was wonderful.
This is out standing , I also use this recipe for home made pizza with great results !
Excellent bread especially since I have never made French bread. Super Easy recipe..I did not use the bread maker...Used my KA mixer instead and it worked perfectly. I have my 2nd batch of the day in the oven now! I also used ice in the oven while baking! Highly recommend this recipe!
NO MACHINE NEEDED; So I am one of the ones without a bread machine but once you make bread it is pretty much the same technique .I made these for some Cheese steaks and WOW. When you get them out its "a little bit crunchy......little bit chew" (singing to the tune of that country song A Little bit Country....-smiling-) The family LOVED these they are a NEW favorite. If you have a family of 4 like mine (I think teen age boys should make it 5) you should double the recipe for 4 small loaves or 2 BIG loaves for sandwiches. Hope every enjoys! WE DID! Gotta go make some NOW!
Awesome bread!! I made two different French bread recipes today, this one is by far the BEST recipe, I have ever made! Wish I could give it 6 stars! Will be making this for Thanksgiving! thank you for sharing such a wonderful recipe!
So EASY and SOOOOO good!!!! did the ice cubes in the oven, got super crunchy on the outside and so soft and heavenly on the inside.
This bread is amazing i did the Knead part in my bread maker and finished it in the oven one loaf i put salami swiss and parmesan cheese and rolled it up it was wonderful my husband and kids and grand kids loved it to the white part of the egg on top of loaf and bake it makes it so crispy this is to die for thankyou for this bread
Followed recipe exactly and this is the BEST french bread!! Thanks to the reviewer who suggested ice cubes in the oven...GREAT idea!! These loaves came out golden brown with a beautiful somewhat chewy crust. Better than a bakery & takes very little time!
Delicious! Next time I'll also try to add some oil like one of the reviewers suggested.
If I could make this every day, I would. It's the best bread for anything. Grilled garlic toast, paninis or just by itself with butter!
Fabulous. The dough is a dream to work with. The bread came out nice and crusty with soft and tender crumb. I baked it at 375 for 22 minutes. Thanks for posting the recipe.
awesome. but take the advice of others and add the Tbsp of oil and the extra bit of water. tried it both ways and without that e xtra liquid my dough was hard and didn't rise nicely. with the extra it turns aout amazing everytime!
when it says "ready in" it does NOT take into consideration that the bread machine takes an hour and a half to mix dough alone...and I also feel that should be included in "prep time" considering that is part of the preparation included in making bread. I haven't eaten the bread yet, but I am very disappointed that I didn't pay more attention to this before starting supper.
I always thought French Bread was really hard to make. This recipe just proved me wrong. True it is kind of cheating... but when it tastes great and is that easy who really cares and no one could tell the difference anyway. I didn't have bread flour so I used 3 cups all purpose flour and 1/2 cup whole wheat and sprinkled in some wheat germ, it worked great. I will definately make this again if I need French Bread.
This was my first attempt at French Bread and it turned out amazing. What a great and easy recipe. Thanks for all the tips. I did the egg wash on top and sprinkled with garlic salt. My family loved it!!
I like to add shredded cheese garlic and salami before I roll up this bread, but it is amazing on its own! I always add some olive oil to the mix as it makes it last longer...
Very nice bread, it had a nice flavor and texture. I sliced one loaf and used it for french onion soup toppers. The other loaf makes nice hoagies. A keeper for sure.
I LOVE this bread! I used King Arthur bread flour, which made it even smoother. I also added 2 tsp. of vital wheat gluten as the last ingredient. I did not bother with the corn meal or egg wash, and it is just amazing. The ice thing really works, and adds a nice contrast in texture. Love it!
This is my new favorite french bread recipe from this site. The only thing I did different was to use parchment paper instead of cornmeal on the baking sheet. I also used melted butter instead of egg brushed on the loaves prior to baking only because I was running low on eggs. I liked this bread so much that I did a couple of loaves stuffed with mozzarella cheese and pepperoni. They turned out wonderful! I will say that it is best right out of the oven but reheated isn't too bad either! Definitely a keeper!
An easy to make and good to taste recipe. I skipped the sesame seeds. As recommended by another reviewer I did use 1 tbs. olive oil but stuck to the rest as stated on the recipe.
I really liked the flavor of the sesame seeds, but my bread completely stuck to the bottom of the sheet despite coating it with cornmeal. Next time I will use parchment paper instead of cornmeal.
Bread even a novice can make! Crusty on the outside, soft and tender on the inside. Delicious!
The best. Pretty easy to make, takes some time but not difficult with the bread machine. I will never buy french bread from the store again!! I sliced and topped with garlic butter (recipe on this site) and served with spaghetti.
THIS IS AMAZING!!! I just made this by hand since we don't have a bread machine, and it's great! I added garlic powder to the recipe, and instead of sprinkling the sesame seeds on top, I mixed garlic powder and Italian seasonings together and sprinkled that. YUMMY! I will make this over and over! :)
This bread has been a huge hit at my house. So glad it's for 2 loaves, because by the time I'm ready to put it on the table with dinner, a whole loaf has disappeared! And whoever came up with the tip to add ice to the oven: brilliant. It makes a great crunchy crust, with soft moist bread on the inside. I don't use the sesame seeds (just don't have them) and I generally sub a half cup to a cup of whole wheat to enhance the flavor and make it a little heartier. Really great recipe.
This recipes makes an excellent, chewy bread. I made half into a loaf as described, and the other half into 6 rolls that I placed in a greased, corn-meal dusted round cake pan and baked along with the loaf. Delicious! The toasted sesame seeds are a great addition.
I have never really mastered the art of bread making but this came out perfectly. The recipe was quick and easy. My BF actually ate an entire loaf of this with my broccoli cheese soup. I took the recommendation of another reviewer and added 1 Tbsp. of oil. Try this it is amazing.
I use this recipe about once a week. My husband tells me I can make it everyday and he wouldn't get tired of it. I've tried a few other recipes, but I like this one because I can make the dough in the bread maker. I use the recipe as written except I leave out the sesame seeds, and sometimes I don't even use the glaze. It still turns out wonderful. Thank you so much for this recipe. It will be a staple in our family for years.
I follow this recipe exactly every time and get wonderful bread every time! Love it!
In general, finding this website has been the best thing to happen to my baking and cooking! Every recipe that I tried so far has yielded results beyond my expectations! The reviews of other cooks has also helped with my new found success! This recipe was no exception. Try it! You'll have no regrets.Thanks for sharing...
Very good, and pretty easy! I didn't have any egg for the crust, so I just brushed lightly with olive oil. It came out nicely. Thanks for the recipe!
I've been making this bread for two years now and it's always better than store-bought!
This was my first adventure into yeasted bread and I'm so glad I picked this recipe! I don't have a bread machine so I made it by hand and popped it into the oven. Even though I kind of popped them after the second rise the loaves still came out good. Next time I'll just be careful next time when I put the scores across the top.
Not very traditional as far as french bread goes, but very very good for a quick white bread.
I've been searching for a good french bread recipe for a while, and this one is easy and tastes great. When it was time to make the baguettes, I pinched the baguettes into eight mini-baguettes. They were the perfect size for a sandwich. I also let them "over-raise." Instead of 20 minutes, they were left to raise for about 30-35 minutes--it gives the bread great texture. When the oven was pre-heating, I added an ovenproof dish of water at the bottom of the oven, to give the bread a chewier crust. When the baguettes were set up and starting to get brown, I slid them off the baking sheet, and let them finish baking on the rack. The bottom gets a great, chewy crust, too. I also turned off the oven, and just opened the door a couple of inches. This helps keeps the baguettes crusty even after they cool.
I make this all the time. It works for one loaf too. And I've added a teaspoon or two of olive oil and it tastes better if I happen to have leftovers.
All I can say...is awesome! I had to add a tablespoon of flour (thank you for the reviews) and I will NEVER buy any French bread again!
I don't have a bread machine or a K'aid so I used my processor. I was concerned about the lack of kneading time and the dough was sticky for me but it handled fine after the first rise and baked nicely. The problem I had was the bottom did not brown well but that was due to my learning how to bake with a convection oven.
This a great recipe and it's easy! I followed the recipe exactly and it was perfect! Crust was crispy and was soft and lofty inside. I have saved this as one of my favorite bread recipes. Yum!
This bread is perfect and easy! Everyone loves this. Thanks for a great and easy recipe.
Followed directions, except for adding 2 tbsp grape seed oil to soften the dough, and I didn't use any sesame seeds. This is the best french bread recipe I have ever used. Bread machine or scratch. It was absolutely perfect, crusty outside and soft inside YUM!!!!. I already started the next one and we haven't finished the first batch. Thanks for sharing!!!!
This is a fool-proof recipe! Gorgeous, delicious, crusty French bread. I put the ingredients into the bread maker, turned on the dough cycle (which says it lasts for 1 hour 30 mins), but took the dough out after 30 minutes, it looked sufficiently kneaded to me. Split it into two loaves, then let it rise for about 20-25 minutes. Baked it for 25 mins and voila! Gorgeous, fresh bread! I served it with ham & potato soup - it was a real hit! By the way, I didn't have cornmeal so I skipped that, and didn't choose to add sesame seed. It's all fine without it... Enjoy this delicious bread! I've now made it three times - six loaves... it's fantastic!
Made this today and it was excellent. I just mixed the dough and kneaded it by hand before following the rest of the directions rather than using a bread machine. The ice cubes in the oven really worked. I was impressed.
This recipes is just so simple it's perfect. I left out the sesame seeds as I didn't have any. I made with my Kitchen Aid and took the advice of the ice cubes in the oven. Great w/butter while hot! So many possibilities!
