'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.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
GLAZE:

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

53 calories; protein 1.9g; carbohydrates 10.1g; fat 0.5g; cholesterol 5.8mg; sodium 63.7mg. Full Nutrition
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Reviews (477)

Most helpful positive review

Rating: 5 stars
04/06/2009
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 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! Read More
(226)

Most helpful critical review

Rating: 2 stars
08/10/2010
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. Read More
(3)
Rating: 5 stars
04/06/2009
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 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! Read More
(226)
Rating: 5 stars
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! Read More
(222)
Rating: 5 stars
03/15/2008
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 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! Read More
(110)
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Rating: 5 stars
10/06/2008
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 using it in a French toast casserole too. Read More
(89)
Rating: 5 stars
12/04/2009
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 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. Read More
(87)
Rating: 5 stars
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 the white. I loved the suggestions about the ice cubes in the oven.....worked great! The bread was gobbled up by my family. Thanks! Read More
(69)
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Rating: 5 stars
01/17/2007
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 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. Read More
(44)
Rating: 5 stars
09/07/2007
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 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. Read More
(37)
Rating: 5 stars
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 guess I'll have to make another loaf as it's disappearing quickly. Read More
(30)
Rating: 2 stars
08/10/2010
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. Read More
(3)