Monday, March 9, 2009

EASY Homemade French Bread

Have you ever needed French Bread for dinner and had a hard time stomaching the $1.50a loaf? I have! It is hard to pay $1.50 when you know the ingredients for the one loaf didn't cost more than .25! Well, my Aunt Cheryl gave me this AWESOME recipe for French Bread that you will love! It is SO easy and you can whip out four large loaves in about an 90 minutes. I always make four loaves; eat two for dinner (we are big eaters!), give one away, and freeze one for a later meal (ex: Chicken & Avocado BLT's, Stroganoff Sandwiches, Pesto Chicken Sandwiches, or with Spaghetti/Lasagna). Have fun baking...

 







French Bread recipe (this amount makes 3 small loaves or 2 large):
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy! Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster. Cut the dough into two equal parts (or three if you are making smaller loaves). --pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg.   Bake and serve warm out of the oven!

Pin It

210 comments:

1 – 200 of 210   Newer›   Newest»
The Burners said...

Oh yummy ! I can't wait to try this recipe out. We eat alot of Argentine meals, which are ALWAYS served with a french loaf type of bread. I am so excited to save big bucks!

cupcakefitz said...

Thanks so much for this recipe. I made it two nights ago for my family of 5. One loaf fed us all. We LOVED it! It is the best french bread--we will never buy one from the store again! We gave a fresh out of the oven loaf to our neighbors and they called the next day asking for the recipe. It is a hit. Thanks so much!!!

Ashlee Simons said...

Yep it's a winner! We love garlic bread I make my own garlic butter slice it open lather it up and frezze it for later!!! This has saved me a few trips to the store! SO AWSOME!!

Bellows said...

This bread is SOOOO GOOD! Made this tonight with spaghetti and it was fantastic. I just kept eating it...and my whole family thought it was great. My little boy even said, "Mommy, you're a chef!" Thanks for the great recipe!

Erect Now said...

Thanks for the recipe, I love the bread, I spend a lot of money in the breakfast I think if I cook this recipe I can save money because the ingredients are so cheap!22dd

Karen S said...

Hi - Just found your French bread recipe. It sounds so yummy - can't wait to try it! I'm curious about the flour for the original recipe as well as all the posters who commented about how great it is. Is everyone using only white flour, or has anyone mixed half and half with wheat flour and had the same yummy results? I've just discovered your blog, and I've already spent way more time than I had to spare tonight perusing through it - I'm having a wondering case of information overload, and I just can't stop reading. What a wonderful blog! ~Karen (St. Louis) :)

Generic Viagra said...

perfect, I was searching for this recipe, because buying all days the same bread is to expensive, if I can prepare my own this bread, I can save a lot of money.

Steven said...

I made your french bread last week. It was delicious and easy. Thanks. Today I made your sticky chicken salad. Everyone loved it. We have 6 children. This is heavenly to have all thumbs up!!

SJ said...

Maybe I'm spoiled- but finding all those ingredients, getting them out spending an hour making the bread and then having to clean it all up? $1.50 seems super cheap to me! I bet it does taste good though, maybe i'll try someday when I have more time. : )

Sarah said...

I found this recipe last night, made it today and can't stop eating it! It's 90 deg in Southern Mississippi and I'm eating yummy hot soup and french bread for dinner!@ (ok, I made it for dinner but was so good that I ate it for lunch too) Thanks for sharing this great recipe!!

D Pulsipher said...

Trying this one right now! We were so excited about your wheat bread recipe and so many other recipes that we've tried on here. My mom also is excited to try the wheat bread recipe as I've introduced her to your website. Maybe I'm just not as great of a cook as I thought I was; a pretty boring one in fact until I spiced up our family menu with some of your recipes! Thanks so much! (We'll be trying the cinnamon roll one this weekend too).

Deb said...

LOVE your wheat bread recipe and am going to try this one for dinner tonight. Thank you!!

Oh My Little Classity Class

Pam said...

Great fast recipe, I have used it a lot now.
Thanks.

Jake and Sheena Halverstadt said...

Just a quick question, if you wanted to make it with flavor on top, like WMrts sun dried tomato and basil, would you put it on before rising or let it rise then put it on before baking. Thanks!

Shandra said...

I would put it on before the bread rises, once you have rolled out the loaf. Good luck ;)

Susan said...

Hi can you tell me if you used active yeast or rapid rise yeast

Shandra said...

I always use SAF instant yeast from Costco ;)

Britta said...

How long does it have to sit until the first mixture gets bubbly?

Shandra said...

5-10 minutes will do the trick. You just want the yeast to start growing and becoming foamy ;)

Cheryl said...

Just checking on some directions before I try to make this luscious looking french bread.
1. Does the White vinegar go in w/the warm water & yeast? Then the salt, flour & oil get mixed together w/the yeast mixture(after it bubbles)?
2. What is SAF yeast? We don't have a Costco in my area.

Thanks for your help. I look forward to hearing from you and trying this recipe.

Shandra said...

Add the vinegar with the warm water mixture, with the yeast. Then add the salt, flour and oil. SAF instant yeast is the most popular brand of instant yeast. Any instant yeast will work just fine ;) Good luck. Hope you love it!!

Anonymous said...

where is the print button?

Anonymous said...

Just wondering if you have frozen the loaves at the point of right after shaping and slicing diagonally, but before the egg wash and 2nd rise? Thinking that I could freeze them and cooking them as needed.

Shandra said...

I think that's a great idea! I have never tried it, but I don't know why it wouldn't work. Let me know how it works for you, I would love to try that in the future. If that doesn't work, this bread freezes for later perfectly once it is cooked. Thanks and good luck! :)

Cheryl said...

I made the this bread today, everything went pretty good until the end product. I think this bread is salty. My loaves were thinner than yours, which is my fault because the recipe said make 3 but the pic showed 4 loaves so I decided on the 4. It rose up good and felt good when I worked it into loaves, just not sure of the salty flavor. Thanks.

Anonymous said...

I found your recipe on Pinterest and decided to try it this evening. Not sure where I went wrong, but the dough never rose. What type of flour is used? I simply used all-purpose white flour. I used Fleischman's Active Dry Yeast. Are you supposed to stir the first 4 ingredients and let sit more than 5 minutes or so before adding the salt, oil and flour? I added a full 6 cups of flour, and it was STILL very wet dough. I'm really not sure what I did wrong. Any suggestions? JEH

Shandra said...

I am wondering if your active dry yeast is different than instant yeast? I am not a yeast expert (I only use Saf Instant Yeast from Costco), but I know the instant yeast you have to mix first in warm water to let it begin to foam and rise. In this recipe I let the warm water, yeast, sugar and vinegar sit in my mixer until it begins to grow. I then add the rest of the ingredients.

A couple things that make bread not grow is using the wrong yeast, using too hot of water (it kills the yeast), or not letting the dough knead for long enough (it doesn't allow air bubbles to get in the bread). Really old yeast will also not grow as well as newer yeast. I keep my yeast in the freezer so it will last longer.

Hope this helps. Give this recipe another try, it is WELL worth the effort ;) Good luck!

Shandra said...

Sorry..I tend to over salt my food :) Feel free to cut that back if you prefer.

I generally always double my recipes, so when I do (like in the photo) it makes four pretty loaves. Hope you give them another try..you will love them! Thanks for your comment.

Amanda said...

Instant yeast is different than active yeast. There are too many yeast options out there!!

I can't wait to try this recipe!

Anonymous said...

Great point

Sue said...

I've always had less than spectacular results baking bread in the past. I've never seen vinegar as one of the ingredients though. Maybe this will be the recipe that turns around my bread baking success.

Caitlin Wilhelm said...

I made this tonight. I did end up adding almost a cup of extra flour because the dough was still very sticky. I didn't have tons of time for rising, but the loaves still turned out very well. I'll definitely have to make this again when I'm not so crunched for time! Thanks for the recipe!

Anonymous said...

I am in the last stages of making it, and having the same problems. I used a full 6 cups flour and had to add quite a bit cuz was still very wet. It rose ok in the bowl, so the yeast should be fine, but then won't raise now that I made the loaves...

Shandra said...

Yes, I sometimes I have to add a little more flour too. It is funny how with bread it can change each time you make it. Just add enough flour to make the dough soft, but still sticky. When you put oil on the counter you should be able to still form the dough into loaves, even if it is a little sticky. Once you get the texture right, this bread will turn out perfectly every time ;)

As far as the comment from 'anonymous', if the dough is not rising, just be patient. As long as your yeast rose the first time, it should continue to rise once the dough is finished. The more flour and more dense your bread is, the longer it will take to rise. Keep it in a draft-free area, that is slightly warm and it should rise just fine. There are usually only two reasons why bread doesn't rise...1st, your yeast is old and no longer usable or it was killed by too hot of temperatures, or 2nd, you added too much flour and the dough is too stiff and there is not enough room for air pockets to grow. Let me know how it turned out. I promise this recipe is worth mastering, once you get it right, it is a great go-to recipe for any type of bread ;) Good luck!

Amy said...

Wonderful recipe! Found it on Pinterest and made it last night to go with some leftover easter ham and bean soup. My boyfriend said the soup was good but the bread was REALLY good! I didn't have any white vinegar on hand, so I used apple cider vinegar, which worked just fine. I also used two packets of active dry yeast, which was perfect. Definitely will be making again! Can't wait to make french toast out of what's leftover!

Shandra said...

Amy,

I am glad you (and your boyfriend) loved it! Thanks for the comment ;)

Anonymous said...

I wish I could say this recipe worked out great for me. I added 8 cups of flour and the dough was still very sticky. I didn't dare add any more so I went ahead with letting the dough rise. I punched it down 4 times then decided to shape the loaves. The dough was still so sticky. The loaves would not stay formed. The dough spread out on my sheet pan. I scooped up the dough and kneaded in more flour and reshaped again. The same thing happened - they wouldn't hold their shape and now at this point they wouldn't raise any more. So it was a total failure. I use rapid rise yeast that I just purchased so the yeast wasn't old or anything. I've made buns hundreds of times and never had a problem so I'm not sure what happened. I do know 6 cups of flour isn't even close to what is needed though.

Shandra said...

I am sorry this recipe didn't work out for you! It is so strange how so many people can make the same recipe and all have different results. I have changed the recipe to say 6-7 c. of flour. I think I usually use about 6 3/4-7 c. I think elevation and a few other factors will change the consistency of your dough. Just keep kneading in enough flour until the dough is soft, but firm enough that you can roll it into dough balls. When you touch the dough you should have very little dough sticking to your fingers.

Hope you try it again soon and have better results ;) Good luck!

Anonymous said...

But making it fresh at home is so rewarding and so much healthier!

Anonymous said...

The ingredients may cost the big companies 25c but when you're buying them yourself it costs more than this - closer to a dollar a loaf, and that's before you count the electricity.

Alex said...

Dumb question... when you say "punch" do you really mean punch it with your fist? I just want to make sure I have all the steps down before I try this! I am really excited to try it! Hopefully tonight! :-)

Anonymous said...

Stupid question, but when you place the dough in the oven with a pot of boiling water, is the oven on? and if so at what temperature? Sorry

Shandra said...

Yes, you just lightly 'punch' down the dough with your fist to get the air bubbles out and then let it rise again. The more times you do this, the softer & lighter your bread will be.

As far as the pot in the oven with the dough, the oven is off. The warm air and moisture from the boiling water pot will help keep the oven warm and help the dough rise more quickly.

Hope that helps. Good luck! ;)

Annie Luhmann said...
This comment has been removed by the author.
Sarah said...

Trying this today. If I don't have corn meal for the bottom of the pan, what do you recommend using? Nothing or some substitute?

Shandra said...

This recipe takes about 60-90 minutes, depending how long you let the dough rise for. The longer you let the dough rise, the lighter and airier your bread will be. On the days I am in a hurry though, it still works great with very little raise time.

Sarah, if you don't have corn meal, that is okay. Just spray your pan with cooking spray and leave that step out. The corn meal just gives the dough a little crunch on the bottom and helps it get nice and brown. Without it though, it works just fine ;)

Good luck!

Stephen and Jessika said...

Made this to go with dinner tonight and my husband and I loved! We did not have enough yeast on hand so we cut the recipe to one loaf. Also we only have active yeast not instant so I just followed the instructions on the pkg then picked up from there on your recipe! I have been teaching myself to cook the past few years (used to think stroganoff only came from a box!) and baking, more specifically bread has mostly been a failure for me but this was really easy and the results were fantastic! Must buy more yeast and stock the freezer! Thanks for sharing!

Shandra said...

I am so glad you enjoyed this recipe! Bread is easy once you find a good recipe and you get the hang of it. Nice job!!

Krista said...

I can't wait to make this (well - have my husband make it - he's in charge of bread). I saw an earlier question, but did not see an answer.

Do you use AP flour or bread flour?

Shandra said...

All purpose or unbleached. I have used both and it works great. I have even used part wheat flour too and it works great :) Good luck!

Peg said...

Stupid question but does the "T" stand for tablespoon? or teaspoon? I am used to seeing either tbl or tsp. Thanks

Dana Stege said...

I just made the bread tonight. I started by knocking over my mixing bowl with the yeast mixture in it. I forgot to plug in my kitchenaid and I keep the cord wrapped around it, so I took the bowl off and unwrapped the cord, knocking over the bowl and spilling out a good portion of the yeast mixture. So, at that point, I figured if I get anything decent out of it, great, but I had doubts. I went ahead with the recipe and just kept adding flour until I got the right consistency. I got through it and baked it and it is so pretty. So golden brown. The taste is kind of bland but that's because I saw the post about it being to salty and cut the salt in half. Next time I won't. Plus, I think I will add my usual minced onion, garlic salt and sesame seeds. I will definitely make this again. Thanks for sharing your recipe! I got 2 large and 1 medium loaf. I didn't exactly divide it evenly though.

Aleshia said...

I have the same question as Peg above. Does your "T" stand for Tablespoon or Teaspoon? I'm so used to seeing Tlb or tsp. Please let me know. I'd love to try this tomorrow for dinner.

Anonymous said...

Made this tonight and it was delicious. Very pleased with how easy it was too for never had making homemade bread before. Only suggestion to those like me, be sure the yeast is not old...mine was (without knowing) and it didn't rise....but the taste of this recipe was still wonderful! Thank you! :)

Anonymous said...

I ended up putting in close to ten cups of flour and the dough is still too soft to hold its shape, never mind trying to slash the top. It's in loaf pans proving now, I hope it turns out ok, so weird how bread-making is always so different.

Anonymous said...

Made the dough and let rise once (as I usually do). Split the dough into 2 large loaves. Shaped them both. Wrapped one in cling wrap and put it in a gallon freezer bag. The other I let do a second rise, washed with egg and baked according to your instructions. I was great as usual!
Pulled out the second loaf from the freezer a few weeks later and set it out on my silpat. I sprayed it with some olive oil and covered it with a LARGE piece of cling wrap to thaw and rise. Before putting it in the oven I washed it with egg. Baked as usual. IT WAS GREAT! This was the old recipe before you adjusted the flour content. I will still use the old recipe because I have had great success with it.

Anonymous said...

Thank you SO much for this recipe!! I have not attempted bread before because the thought has always scared me....but this summer I made a vow to myself that I was going to start making as much bread as I could to cut back on costs (we live in Alaska and things are a lot more expensive!) This is the first recipe I have attempted....it was so easy and the bread is so good! This will now be a staple in our home!!! Thank you again! :) Jessi

Anonymous said...

Great recipe. I find baking bread so relaxing! I used 3 cups of bread flour and 3 cups of all purpose. The bread flour helps with the stickiness and gives it great texture!

Anonymous said...

I had never made bread before and had no idea how the dough should be before I baked it. The dough was still pretty sticky even though I added a little over 7 cups of flour. I let it rise and baked it anyway and it turned out fantastic! The loaves spread out a little bit on the pan making them more flat rather than fluffy, but it tasted great! On one loaf I drizzled honey on the top to add a little more sweetness. Both loaves turned out fantastic! Great recipe!

Anonymous said...

I couldn't really get mine to rise, but it still turned out tasty! I only had active yeast on hand. The bread is dense, but its still very good. Thanks for sharing this recipe. I will be making speghetti to go with it for dinner. Yum!

Anonymous said...

I am new to baking and am constantly trying to be Martha Stewart in the kitchen due to recently moving in with my boyfriend. I am always looking for new, fun, inexpensive recipes to try. When he brought home a container of yeast I figure he was looking for some home made bread. I found this recipe on pintrest and made it immediately IT IS GREAT!


My oven is old and the hinge is broken on the front so it sticks open about an inch, so I tried to compensate by turning the oven up a bit higher. That was dumb, the top of the bread is quite brown.

Next time I will make this exactly to your recipe. Please don't listen to anyone who tells you it isn't perfect because it was so easy to follow and my boyfriend loves it!! I am making more right now and even wrote it down in my favorite recipe book!

Anonymous said...

Well, that was a waste of perfectly good, brand new ingredients. I think you need to be more specific in your directions. I noticed people who have commented had to ask for specifics.......

once upon a lark said...

Thank you for this recipe! I made this bread tonight to pair with lentil soup and it was amazing. I was worried at first that I had done something incorrectly because my dough was still sticky when I placed it in the over to rise but it sorted itself out and I just used a touch of flour on my hands to shape the loaves and voila, 2 gorgeous crisp on the outside fluffy on the inside loaves of bread.

Caiside said...

so like the blonde i am, I'm in the middle of the recipe and i ran out of flour.. shoot.

Jasmine said...

I let my dough rise in the bowl on the counter and all the extra stickiness went away. No recipe is ever exact. You have to see what works for you most of the time and that was an accident that worked for me. I used a 2lb bag of king arthurs unbleached all purposed flour and the recipe was so quick and easy. From start to finish I was able to watch a movie (Body Guard) eat some of it and still have some movie left. And you can't beat the price! $2.68 King Arthurs unbleached all purpose flour 2lb, .20-75¢ extra virgin olive oil ($5 for 8oz or 1c bottle only using 1/3 c or 2.5oz), .75¢ yeast and vinegar is always on hand cause I use it for everything! For $3 I was able to get 4 loaves. That saved me money, time, and gas which is more money!

Amy F. said...

I just made this recipe tonight (and it was my first time to ever make bread period!). It took a whole lot longer than 90 minutes!!! Also, the dough would not form (it looked like a big blob on the counter....even though I had used the 7 cups of flour) so I ended up putting it into three glass bread pans and hoped for the best. Well.....the long process along with patience and perseverence paid off. The bread is wonderful....light, fluffy and delicious!!! Thank you for the recipe! Hopefully, next time I will do better with actually forming a loaf....but, if not, the bread pans are a good alternative!

Shandra said...

Amy,

Keep trying! You will get faster and quickly master this recipe. Sometimes I don't let it rise as long if I am in a hurry and it still seems to work.

Thanks for your comments ;)

Dallas Ortiz said...

hi i am wanting to make this and was wondering if anyone has attempted to make by hand without mixer and dough hook as i dont have a dough hook thanks :D

Shandra said...

Yes I have made this recipe by hand and it works great! Good luck to you :)

Anonymous said...

When you said to put the dough in the oven with a pan of boiling water, I assume the oven is off and the boiling water is to just keep it moist.

Lalael said...

Hi Shandra,
Thanks for the recipe! I love French Bread and I'm really excited to try this out. It'll probably be a few days before I can since it's in the 90s right now, but as soon as it cools down a little I'm jumping all over this. :-)

One quick question that I think I know the answer too but thought I would ask anyway since some others asked: The T. stands Tablespoon, yes? It seems like an awful lot of yeast for that much flour, but then I'm not an expert on yeast either so maybe that's what makes it so fluffy?

Thanks in advance for your answer! :-)

Shandra said...

No problem! The T. is for tablespoon and the t. is for teaspoon ;) Thanks for your comment!

Shandra said...

Yes, the oven is off and the boiling water is just to keep the dough soft & moist. It also helps it rise more quickly. Thanks!

Anonymous said...

Hi Shandra,
I am a newbie at making bread & was wondering how long it should take for the bread to rise in the oven with the pot of hot water?

Anonymous said...

Hi Shandra,

I just took this bread out of the oven and it is FANTASTIC! I'm originally from Louisiana, and I know good french bread! This is GREAT french bread. I can't wait to visit back home and make some for my grandmother. I think she will love it!

I'm new to bread making, and I have tried quite a few recipes. I think this one is my favorite so far! Tomorrow I will be trying Emilie's Whole Wheat Bread recipe.

I followed the recipe to the letter, and I think it came out great. I "punched" the dough twice, each time letting it rise for 30 minutes. Then, I took it out the oven, split it in 3, and baked 2 loaves and froze the third. (it is taking every ounce of will power not to eat a whole loaf!!) I think after letting it rise for the first time, I could have added a touch of flour. The reason is because after I rolled the loaves, they seemed to "spread" a little while rising and didn't rise as high as I would have liked. HOWEVER, just to be clear, it was still VERY VERY DELICOUS! Thank you for the recipe, and by the way, i'm totally addicted to your blog. :)

Sincerely,
A.B.

Chef Amanda said...

Question: I tried to read through all the comments but didn't see an answer for this. Are you using bread flour?

Shandra said...

Just good old, cheap all purpose flour ;)

Shandra said...

Just good old, cheap all purpose flour ;)

Shandra said...

A.B.--I am SO glad you enjoyed this recipe! I agree, it is hard to not eat an entire loaf. White bread is my weakness ;) Thanks for your great comment and taking the time to let me know how it worked out. And..for reading my blog ;)

Anonymous said...

I only had 6.5 cups of all purpose flour and it needed more. Luckily I had some gluten free millet flour in my freezers. I added at least another cup and it was still very sticky but I went with it. My loaves were not as pretty because of how wet the dough was but the flavor is great! The loaves r very delicate when removing from pan to cooling rack. I split one right in half! At least I know it is cooked thru and I know which one is with dinner tonight!

Anonymous said...

this recipe is so general and poorly written out. you shouldn't use capital letters assuming everyone will understand - spell out tablespoon or tbsp and teaspoon tsp. there are guidelines to writing out recipes and you should follow them. for example, since it is crucial to activate/not kill the yeast you should post the temperature of the water. what kind of yeast are you using - instant, active dry, rapid rise? Baking is a pretty exact science and the recipe should reflect that.

Anonymous said...

T for tablespoon and t for teaspoon are standards in recipes and follow the recipe writing guidelines. I have used all kinds of yeast using this recipe and made no changes from the recipe. All of my breads have worked out. The type of yeast doesn't matter.

Anonymous said...

I just tried this recipe..not happy with the turn out, its to sticky, had to add a lot more flour and finally put it in regular bread pans. Guess I'll stick with my crusty artisian bread that is made over night or 12 hours and baked in a dutch oven. No fuss and turns out beautiful every time. Thanks for sharing your recipes. Sorry this didn't work for me.

Anonymous said...

I don't see why this recipe confused some people. I'm 21 and it made perfect sense to me and turned out amazing! Me and my husband have made it two nights in a row, we are addicted!

Cheap Nike Free Run said...

wow your great, i try this for many times, but failed, i guess that i need to try again.

Cheap Nike Free Run said...

hmmm...not bad.

Shandra said...

I am glad you liked it! If it doesn't work for anyone, just add a little more flour (being too sticky seems to be a common issue). Just add enough flour until the dough is soft, but not too sticky to the touch.

Thanks for all of the comments!

Melissa said...

This is wonderful! My oven is out right now so I was able to make this in the toaster oven and it turned out beautifully. I left my dough just a little tacky and was able to braid it and it stayed together very well. Thank you so much for such an easy, simple, inexpensive recipe. I also use this for pizza dough and it's perfect!

Ashley said...

I wanted to let you know that I made this last night and it was awesome! I made a double batch..I also ended up making them in boule form..as I'm horrible making them long and actually make them look right..haha. I gave one to my neighbor and to my in laws and everyone raved! And to the above commenter..a capital T Is commonly known as a tablespoon and a lower case t is a teaspoon. Thanks for the recipe!

Sarah said...

I am trying to bake this now. I love baking but bread has always eluded me. Hopefully that is in the past after today!! I am wondering how long it takes for the bread to rise in the oven with the pot of boiling water?? I can't see through my stove door and I hate to open it and let out the warm air. Thanks!

Anonymous said...

Can someone tell me what T stand for. I always see tsp ot tbsp but not T. I want to make bread now!!!!

Shandra said...

T is for tablespoon and t. is for teaspoon ;)

Anonymous said...

just made your recipe ...it was awesome and easy. I used bread flour and didn't get the major stickiness others spoke of and I used olive oil (personal preference). Also I used my kitchen aid stand mixer with the dough hook. Makes it mucho easy :o) thanks for the recipe!

Anonymous said...

First of all this recipe is GREAT! Very clear and a lot of detail. I have been making it for the last 8 months after finding it on Pinterest. This is the 3rd time I am posting a comment because it still works great. The first time was with the original recipe. The second time was because I tried freezing it and it still comes out wonderful. I am now posting to let you know that I have used bread flour, AP flour, part wheat-part AP, part wheat-part bread flour and all combinations work. Not too much water, not too much salt. The dough can be a little loose at different times of the year (that is normal). I have added flax and bran to it and it all worked GREAT! Baking is not a perfect science. I have used a mixer with hook and just a wooden spoon and my hands at other times. THANK TOU for the recipe. It is our go to for dinner. It is very quick, start to finish a little over an hour!

Shannon Jensen said...

Start to finish just over an hour? I made this for the first time today. I bake bread regularly, along with rolls, pizza dough, etc. I am now on hour 5 of baking this recipe. I can't figure out how you would have done this so quickly. How many times did you punch it down before shaping? Maybe my yeast was bad but I used it yesterday and it was fine. It never did get to the size I wanted. It is in the oven now. No high hopes on this one.

Eschewing Debt said...

I LOVE this recipe- it is so delicious! However, it definitely takes longer than an hour. It takes me 2 1/2 plus hours. But it is worth it, I just need to plan my day around the bread making. Also, I use about 8 cups of flour.

But seriously, I LOVE this recipe! Thank you for sharing!!!

Anonymous said...

It also took me about two and half hours to make this. But I have a question~ You say not to open to oven, just to turn the oven on 375.......so are you supposed to bake the bread with the pan of water in there?

Shandra said...

You don't bake the bread in the oven with the water (although it wouldn't hurt, it just wouldn't get crusty). The water is just in there to help the dough rise and stay moist. You then remove the dough and the water, roll out the loaves and then put back in the oven and bake the bread. You only turn the oven on for a little bit to preheat to help the dough rise. You then turn it off, let the dough rise and then turn it back on once you are ready to bake the bread.

Hope that helps ;)

Shandra said...

Shannon, I am sorry this recipe did not work for you. This recipe CAN be made in an hour if you only punch it down once. However, on those times I want a softer dough, I will let it be punched down 2-3 times. The amount of times you punch it down is just up to you and how much air and lift you want in your dough. The only thing I can think is perhaps you added a little too much flour. If the dough didn't rise and maybe was a little hard, it could be that their was too much flour. You can just choose how much time you have and how long you have for your dough to rise (in the bowl and then after it is put into loaves).

Hope this helps ;)

Amy Bacote said...

This bread was absolutely delicious... It paired up very well with my homemade chicken noodle soup/ salad. I did have to use extra flour and I made the mistake of using active yeast rather than instant but it came out great... Will definitely be using this recipe more often. Better than store bought!!!!!!

Shandra said...

Amy,

I am so glad this recipe worked for you--using the right yeast or not ;) Thanks for your comment!

NDMinotGirl03 said...

What I don't think a lot of people realize is that humidity and weather will greatly affect the amount of flour needed, especially with breads. A recipe could call for 6c. (because that's what worked in the writer's climate) but a different individual will end up using 8c. or 9c. because it's 90 degrees and muggy. I am going to make this tomorrow to go with spaghetti, so wish me luck! :)

Nova L. said...

Like Amy, I used active yeast rather than dry. I didn't think it would make that much of a difference until I put the dough in the oven with the pot of water to rise... it didn't! I was so upset because I had spent the greater part of the morning making beef stew and I wanted this bread to go with it! Well, I just decided to form the dough into loaves and put in the oven at 175. After about 20 minutes, I switched the oven to 375 and just let them sit there, though I doubted it would work. Imagine my surprise when I got up to check and, low and behold, 2 french bread loaves! I was so excited! And they taste delicious!

Thank you so much for this recipe!

Jennifer Smith said...

So I have tried several different recipies and all have been OK.. just OK.. I am going to try this one today to go with pizza casserole.. my question is about the egg wash.. is it a whole egg or just the white?.. I have seen it done both ways.. fingers crossed they come out as good as yours... will report back after I attempt this!! :)

Shandra said...

A whole egg ;)

SweetmamaK said...

I will try this, I NEVER have bread success! But i never stop trying, I beleive it's an art form and when you finally feel how the dough is supposed to feel you will get it. I am disturbed by the few negative comments, this is a lovely blog, I hope you don't take to heart the few mean people. I'm 42, I started baking when I was 5, a T is always a Tablespoon and a t is always a teaspoon, it's common knowledge and if you don't know it a simple google search would tell you, no need to be rude to the nice person sharing her recipe. Also I've lived in high elevation, regular elevation and for 20 years on the gulf coast filled with humididty. I've had to adjust tried and true recipes with every move, again common knowledge, even on a cake box it says to adjust contents for high elevation. Thank you for taking the time for sharing your recipes, I'm not hooked on your blog! I'll let you know my success with the bread.

SweetmamaK said...

I mean to say I'm now hooked on your blog-- curse you sausage fingers!!!

Jennifer Smith said...

I finally got around to making this tonight:).. since I haven't had great success with french bread recipies so far I decided to cut the recipe in half.. just in case!!.. first my yeast didn't get real foamy (used it yesterday and it was fine) so I dumped it thinking maybe I got the water to hot and started the yeast again (was using active dry not instant) and it did it again so though maybe it was the vinager causing it, but went with it anyway.. mixed in the rest of the ingredients and didn't have the problems alot of others did.. 3 cups for half a recipe was perfect! (used bread flour since that's all I had left).. and put it in the oven to rise.. any hour later it had barely risen but I was in this far so kept going;) punch it down and let it rise again and it rose a little better this time.. took it out and shaped it into a loaf, scored and egg washed it.. stuck it back into the oven using the 170 degree till risen (only took about 5 minutes!!!) then baked it... and OMG it came out so pretty!!.. and taste GREAT!!!!.. so to everyone.. have patients!!.. have faith in this recipe even if it doesn't seem to be going right!!.. I have tried lots of french bread recipies this last week or so trying to find the one that's perfect.. My search is over!!!

It is well said...

I love making bread, but hadn't found a good recipe for a truly fluffy, light, french bread. Until now! I followed the directions as they were, except since I had to leave for a few hours I just left the dough on the counter with a damp towel over the bowl instead of doing the oven rise. I kneaded the bread right in the bowl and punched the dough down twice. I got two huge loaves of wonderful, fluffy bread! It went so well with my potato/ham/corn chowder. I will definitely make this again-thanks!

Shandra said...

Thank you ALL for your comments and encouragements to others. I am glad this recipe worked for you! I made it yesterday too and it turned out just as beautiful as ever. Bread does take awhile to figure out, but once you get it down, you can whip out homemade bread in no time and there is nothing better! Especially as the weather gets cooler. Warm bread and butter. Yum!!

Jen said...

For everyone who has had problems with adding more flour - something else to note, along with the variables of humidity/altitude, is that measuring techniques can vary wildly. Depending on how you scoop up the cups of flour, you could be adding anywere from 5-6 cups of flour to 10-12. This is why ingredients are measured by weight in Europe - an ounce will always be an ounce. Generally the flour should be lightly fluffed, then spooned into a measuring cup and smoothed off at the top. My dough is in the oven proofing now. 6 cups seems to be the right amount for me (in Minnesota, cold dry weather).

Jessica said...

Today was the 1st time I have ever made homemade bread.I made 2 batches the 1st one I put in the oven with the boiling water to let it rise 11/2 hour later it didn't rise so I left it in the oven and called mom trying to figure out where I went wrong so I decided to try it again this time I let the yeast mixture sit for 10-15 minutes instead of just 5 then I added the flour and went to put it in the oven my batch from earlier had finally decided to rise. So ended up with 2 batches and boy am I glad I did my kids loved it and so did my husband. Thank you so much for this wonderful recipe I cant wait to use it again!!!!!

annabell@MapleRidgeFarmGirl said...

Shandra, you do such a wonderful job!! Love your blog, been reading for hours!! Made the bread to go with spaghetti and it was FANTASTIC!!! I used 6 1/2 cups flour and rapid rise yeast. YUM!! I can't wait to try the big cheesy sandwich with the pepperoni and all. GREAT BLOG !!! :) ~~Blessings, Annabell

Shandra said...

Thanks Annabell! I am glad you enjoyed the bread! Thank you for your kind comments :)

Marilou said...

Fantastik. Thanks for the recipe.

Anonymous said...

I'm wondering I the oven needs to be on when the pot of boiling water is in the oven? If so what temp? I'm making this for the first time but as part of our meal, I'm going to use it for our spaghetti loaf, I soooo hope it turns out!!

Anonymous said...

Hi Ladies,

Any chance you could provide weight for flour e.g. 500g and measurements for liquids in millilitres next time you make it. I'm in Australia and I think our cup measurements are different - a cup here is 250ml.

Thanks
Lisa

vanessa said...

just made this and it turned out very good, did everything you said except used 7 1/2 cups of flour, and used active dry yeast, and had plenty of time so i let mine set and rise longer. First time for me making bread but i will more often now..it is great! thanks!

Maddie and April Lloyd said...

Wow! Perfect easy recipe! I used active dry yeast, 7 cups flour and punched it down twice. (I'm in Dallas!).

Paulina Zoltowska said...

This recipe was great! My bread could have turned out a little bit more fluffy but I am definitely giving it another try. I don't think I will ever again buy bread unless it's a special occasion.
Here is what I did wrong: recipe called for the yeast to sit for 2-5 minutes or until bubbly and i definitely stirred it for almost 10; I knead the dough for longer than 5 minutes which actually made it more sticky over time so I kept adding more flour; I stopped adding flour after 9 cups and realistically I would have been fine with just 7-8 if I stopped kneading; adding more flour made the bread heavy and it did not want to rise in the oven with the bowl of boiling water but I punched it twice anyway. What saved me was the oven at "warm" or 170 pre-baking. My dough doubled in size but it mostly spread sideways instead of growing up.
Question: The bread tasted really sweet. Can I cut back on the sugar? And if so, by how much? I don't want to alter the recipe without getting your feedback first.

Anonymous said...

Before I bake, my loaves rise flat. What should I do?

Tricia said...

But fresh tastes so much better. And at four loaves of store bought that's six dollars plus tax compared to one dollar for better tasting, fresher food that you know exactly what's in it. Plus the satisfaction of making something so yummy with your own to hands. To me, that is luxurious and spoiled.

Anonymous said...

Doesn't take much after u knead the dough!
And much better then all tge preservatives and chemicals... Even in the store bought onea that say "all natural".
:)

Desarae said...

Made this for dinner tonight!! My house was cold so it had a difficult time rising. My husband finally just took it out of the oven, turned it on and let it rise next to our boiling pot if soup! I had my doubts when I formed the dough and it started spreading a little. But when I cooked it, it turned out fantastic!! It was so light and fluffy, a crispy crust, and fantastic flavor! I may never buy French bread again! Thank you for the wonderful recipe! Found you through pinterest!

Rachael said...

Uh oh! I have dry active yeast....I hope I can make this work anyways. Those pictures are making my mouth water!

Rachael said...

I did it! Everyone in my family liked it. My mom ate three pieces and my dad looked a little disapointed that he only gets two pieces for lunch tomorrow. :D I can't wait to see how it turns out next time! I had a lot of issues throughout the process, but they can all be attributed to inexperience. Sticky dough was the main issue, but now I know to add more flour next time!

carrie said...

I just made this bread...my first attempt at doing the homemade kind by the way...it was delicious! My family loved it, so I will most certainly be making it again! I ended up getting three good-sized loaves out of the single.recipe, plenty for my family of five! Thanks so much for sharing!!!! ;)

MMKAZ said...

This is my first time making bread and I followed the directions for letting the bread rise in the oven with the pot of Boiling water, It did not rise much and I used 7 cups of flour. When it was time to separate into loafs I was un comfortable leaving an egg wash on the bread for 30 min on the counter. So I'm I will apply it before I bake it. Right now though the loafs are not rising and it looks more like focaccia dough, hoping for the best, guess i should have printed out the directions and broken it up into steps 123 with a choice on letting the bread rise

Raihana Mulla said...

Hello
I have a u tube channel it's called Raihanascuisines and would love to demonstrate this recipe can I use this recipe and show the step by step process?

Shandra said...

You are welcome to use this recipe :) Feel free to link it back to us if you can. Thanks! Glad everyone is enjoying this recipe.

Anonymous said...

Don't understand why so many are asking what T stands for. I have even found that in very old cookbooks. Thanks for the recipe, going to try it this weekend!

Jennifer Smith said...

so I wanted to update.. I have made this several times now.. and only used dry active yeast with no problems.. I also stumbled onto a try to use a heating pad under your bowl to make bread rise fast. I am able to punch down the dough several times now since I always seem to not start making it till 2pm or after :)..Also by using the heating pad instead of boiled water in the oven I don't have as much problems with the dough spreading after shaping it!! I also have used anywhere from 6 cups to 9 cups of flour depending on the temp and humidity here in Louisiana!!

Tiffany said...

Made the mistake of grabbing olive oil instead of canola oil and the flavor of the olive oil is way too strong. I'll try this recipe again, but will make sure to use the correct oil. I think I'll cube the bread, add some seasonings and make into croutons.

Levi said...

I think that it's rude of you to post your negative personal opinion on someone's blog. For most people, the recipe is written well. If there's something you didn't understand, the writer has graciously answered all questions. And no, baking is not an exact science. That was a lame comment. Go troll somewhere else.

Shandra said...

Good thinking for the croutons Tiffany! I hope your next batch turns out a little better.

Levi...thanks for sticking up for me ;)

Capt Black Eagle said...

Just finished making this as posted. AWESOME!

Traditional, well maybe not, but good just the same.

Well done.

Toni Baca said...

Hi followed the instructions step by step and it came out perfect. This coming from a girl who can't bake a cake from the box! It was so simple I used the instant yeast as you said and it was a hit with my family and friends at work!! Thanks to you and your aunt for posting this. God bless and your family.

Toni baca said...

Hi made this the other night and the egg wash didn't burn it in fact it came out perfect! Just wanted to let you know. Good luck next time you make it!

Shandra said...

Thank you to everyone for your comments. I am so glad the recipe and bread turned out for you :) Thank you for stopping by and giving our recipes a try!

ksod said...

I am planning to make this tonight! Very encouraged by all of the positive comments! Was just wondering if you used plain all purpose flour or bread flour.. i have both in my cupboard, just wondering what would be better! Thanks!

Jisun Chun said...

Yum. Is this all purpose or bread flour? And if I cut recipe in half will it change the rising time?

Shandra said...

I just use all purpose. You can cut the recipe in half just fine ;)

Anonymous said...

While this bread was good, I would not consider it French for anything other than its shape. It tasted like crusty Wonder Bread. It took MUCH longer than the time stated on the recipe - I was not intending to stay up until midnight babysitting bread, but alas, that is what I did. I would have much rather made a good overnight sourdough - they are much less complicated and much better. Sorry, this recipe gets about 1 star from me.

Shannon said...

So, I'm remaking this for the second time today. The bread has a really nice flavor and a pretty awesome crumb. But, like many other posters, I had issues with the dough being very wet and I think I know why. You're, essentially, trying to absorb all the water by dousing it with flour. I'm a very experienced bread baker and revamped the process a bit with great results and this is what I did:

I subbed out the yeast for instant, which removes the need for proofing. Chucked all the dry ingredients into my mixer and then added the oil and vinegar before gradually adding the water. I only needed 2 1/4 cups of water to get a firm, but supple dough that cleared the sides of my mixer. Then I followed your directions from there on out and got firm dough that held it's shape and baked up gorgeous! Thank you!

Wendy said...

For those of us who are using Rapid rise yeast, add the yeast into the dry ingredients first, warm up all of the liquid ingredients in the microwave for 2 minutes and then gradually add into the flour mixture. Everything else in the recipe works exactly the same and the bread turns out perfectly!

Vanessa Tarasuk said...

I made this tonight and it was the most perfect french bread I've ever made..and I bake often! thank you! I had no issues with the dough being wet at all and used 6 1/2 cups of flour. I used the paddle of the stand mixer until the dough was a sticky mass and then used the dough hook medium speed until it stopped sticking to the bottom of the bowl..5 minutes. the rest was the same. cheers!

Shandra said...

I'm glad you enjoyed this bread. Thank you for leaving your comment ;)

Dottie said...

How many packets of yeast does it take to sub for 2T.yeast? I plan to try this but I will reduce water to 21/4 to combat stickiness. Thanks for the recipe. Very well written.

Lauren Scalmanini said...

I read all of the comments and replies on this blog yesterday blog and started wondering if the amount of flour used has something to with the altitude or elevation where potetial bakers happen to be. (explanation to follow)

We had friends coming for dinner yesterday and my family like many of yours enjoys a good loaf of French bread, so I decided I had to try this recipe. I froze one and baked the other. . . . The result wasa perfectly shaped, beautifully browned and crispy loaf and OMGolfcart was it delcious!

I am trying not to eat any refined sugar this year so I substituted three tablespoons of brown rice syrup for the sugar. I used the exact amount of water suggested and measured seven cups of flour and proceeded to follow the recipe. I only used five and a half cups of flour and my dough was absolutely perfect! Not a bit sticky. So regarding the rude comment I read about baking being a science. . . Not really. This a fabulous recipe I will contine to use and share. Thank you for all of your time and replies.

By the way, I live in Colorado.

Shandra said...

Thank you Lauren. I am so glad it turned out for you. Thank you for your comment.

Dottie, I don't ever buy packets of yeast, but I looked it up online and it looks like 1 packet (1/4 oz.) is the same as 2 1/4 t. of yeast. Good luck :)

Anonymous said...

Holy Yum! I bake bread all the time but this is BY FAR the best bread I have ever made! Thanks!

ogwiz said...

Super recipe! Soft airy crumb with a medium crust. I halved the recipe and it produced two medium loaves.

Anonymous said...

It worked, it really worked! I thought i messed up bc I left the loaves to rise on the counter after I formed them...they rose beautifully and then I realized I had to move the loaves onto the cookie sheets...the loaves fell but I decided to let them rise again. And it still worked! I took quite a bit of time with this recipe tonight, but next time it will be a snap! Im just in awe!

Shandra said...

I am so glad you enjoyed this recipe. Thank you for all of your kind comments :)

Anonymous said...

Your instructions say to "put the dough in the oven with a pot of boiling water." Do you turn the oven on?

Shandra said...

No, the warm/boiling water will keep the oven nice and warm for your dough to rise.

Anonymous said...

Followed the recipe...PERFECT!
Yes, it takes longer if you want softer bread but it's so worth it.
Thank you for this recipe. It was wonderful to have on a cold snowy evening in Chicago. I served it with beef stroganoff, and my family ate one and a half loaves.

Sevie Carmona said...

Wow, this bread was simply amazing. My only problem: the bottom of my loafs were a tiny bit burnt. I had it in the center of the oven. I sometimes have the same problem when baking cookies. Any suggestions?

Lisa said...

This bread is so tasty! Mine did take a little longer to rise but I am usually a little over zealous with the water temperature and kill part of the yeast. Oops! I'm scheduled for a c section on Wednesday and have been baking like crazy. This bread has just fed my nesting mania! Thanks!

Anonymous said...

Baking 101 AND if you ever took home ec is school teaches T is tablespoon and t. is teaspoon. Maybe if you dont know this, ask, or dont make the recipe. If you dont have anything nice to say DONT say anything. If you do have questions, there is a correct, polite way to ask, that is an exact science---Be Nice!!!!!

Bre in KY said...

Just made this recipe for the first time and it turned out Fantastic! I did need only about 6 1/4 C. flour, but it is very cold and dry in my area today. I've been baking from scratch since I was a child, so I'm comfortable adjusting ingredients.
I would like for people to remember that baking from scratch isn't the same as baking from a box, you actually have to put some thought into the how the ingredients interact and how they will be affected by things such as temperature, elevation, and hunidity. Just because a recipe didn't work for you doesn't mean its a bad recipe. It's always possible you erred in following the steps, or didn't adjust to your environment.
Thanks for a great recipe, my family loves it!

Shandra said...

Thank you everyone for your comments. I am so glad you are enjoying this recipe and bread. Thanks for dealing with my sub-par recipe typing skills. I will try harder to be more specific and add the extra Tbls. and tsp. to my recipes to keep it less confusing.

Thanks again and enjoy!

Anonymous said...

I've made this bread several different times and every time it comes out perfect. Depending on what the day is like, dry and moist, really depends on how much flour one is using. Others have mention it before, baking isn't an exact science, so true to that. Thank you again for the staple item in my home that I make with my hands.

Karen said...

Hi- I am currently attempting your recipe. I am always afraid of failing with bread & make quick breads. Got a few loaves in the oven (they didn't rise much or bubble a lot)....made a wonderful beef oxtail soup- hope they turn out!

Anonymous said...

I last posted on Feb. 20, 2013 to share my many successes with this bread. To the many that seem to be having not so much success when it comes to how much flour to use. To share how much I use in WI during winter (cold and dry air). I hand stir in 5 cups flour with a metal fork and knead out the last cup for 5 minutes while kneeing on a stool to be quite a bit higher than my counter top to really get the muscle behind it. If I halve the recipe, I hand stir in 2 cups flour and knead out last cup for 2 minutes.

In the summer in WI (warm and humid air) I hand stir in 6 cups w/fork and knead out last cup for 5 minutes and to halve the recipe, I hand stir in 2 1/2 cups flour and knead out last cup for 2 minutes.

The amount of time you knead your dough is really important because to little, crappy dough, but to much, again crappy dough. Set the timer, no shame in that. Most importantly be patient with yourself. Bread making has a certain finesse to it. But when you get, it's BEAUTIFUL! Good luck to all and many blessings.

Amy Cardinal said...

I just made this bread for the second time and wanted to make it a little healthier, so I decided to use 2 cups of whole wheat flour, 4 cups of all purpose flour, and 1/2 cup of flaxseed. Everything else was the same. I was a little worried because it was a lot stiffer than with just all purpose flour, but it rose just as fluffy and made 3 fantastic loaves. My family loved it!!! Thanks again!!!

Cindy Santos said...

Amy thanks for posting your comment. I use brown rice flour and was wondering if I could use something other than all purpose flour. So glad it worked for you! I am excited to make this!

Shandra said...

Brown rice flour would be great! You could also use some oat flour as well if you want to switch things up and make it healthier. Thanks for all of your comments. I'm glad you enjoy this recipe :)

Jennifer Kuhn said...

I am making this right now and just wanted to let you know that I used Fleischmann's RapidRise Highly Active yeast and its working for me....on a side note I read the back of the yeast container and it says not too dissolve it but add it too your dry ingredients first and then add your liquid products warmed too120-130F :) I hope that helps with anyone's else confusion with the yeast!

Katie Ingram said...

I made this again yesterday and it was by far my greatest bread success! I tried the suggestion above about mixing the dry ingredients first then adding the others. Perfection! I made 3 small loaves and I put one in the freezer before baking. I saw another poster who said she lets it thaw and rise but I was wondering about a time frame for thawing? Thanks!

Shandra said...

That is good to know about the yeast. Thanks! When I have frozen the dough before it usually takes at least an hour in a warm room :)

Denise said...

This is the best bread I have made in 12 years of the making and my husband is the bread police to say this is so!Did not know it could be frozen raw. Even better!!!

Anonymous said...

I am new to making bread just this week and came across this recipe. Made it tonight for dinner and it came out great! I was rushed so I only punched it down once and then let it rise a little in the oven after I formed two loaves. It came out perfect and HUGE!. Next time I will make it in to 3 or even 4 loaves and maybe freeze some of the dough for another time. It was so good that I drove the second loaf over to my parents and they had it for dinner and raved about it. Thanks for a great recipe.

Boiestown Lady said...

I have made this French Bread recipe quite a few time , it is the best recipe ever. Also i have gave the recipe to friends of mine and they also loved it, great results and delicious too. Thanks for the recipe

Hamrsark said...

I just had to thank you for this recipe!!!
I have made it several times and it turns out wonderful every time!!!
I automatically cut the salt in half (if it would have only been 1 1/2 teas to begin with...I would have left it out...that's just ME!) and after the second baking of it...we decided to try cutting the vinegar to 1 1/2 Tbsp instead of 2. We didn't like that bite of vinegar it had...not overwhelming but enough to try cutting back! Could be my vinegar.

We have now dubbed the recipe "Box Worthy"!!!
Frankly, I'm not willing to sit and write a recipe down on a card & put it in my recipe box if we haven't fully approved of it first. I just don't have time to thumb through a lot of recipes I can't remember if we like!!!
I will be sitting down Tuesday to write out the precious few that have made it into The Box...and your bread will be top of the pile!!! (sometimes I only get a chance to DO one, so I want to make sure THIS one is it)
We, also, put sesame seeds on with the egg wash this time...YUM!!!

On a personal note...
Is that a Kitchenaid Professional or a 8 quart Hobart?
I just got a Kitchenaid Professional but I REALLY want a 8 quart Hobart countertop! My mom has a 12 quart Hobart, but my kitchen is just too small for that!!!

Alynn Mortensen said...

Love this recipe! It has officially made it to our "Family Approved" recipe file and I am making it again right now! This is such a simple recipe and makes 3 good size loafs, although last time I made it my daughter and her friends polished off a loaf in an alarming amount of time. Thanks so much for sharing!

Shandra said...

I am so glad you love this recipe. That's awesome it made it to 'the box'. That is a great idea!

I used to use a KitchenAid 8 qt. but now have a Bosche and I LOVE that much more!! I can then make 6 loves of bread with no problem. Thanks for your comments ;)

Elise Porter said...

I make this break often, LOVE it. However, my dough is never as smooth or firm looking as yours. It's always kind of lumpy. And when I lay it out to rise after shaping, it spreads out more than up. I get the height from oven spring, so it's not a problem. I'm just curious as to why it happens. Any tips?

Shandra said...

If you find your bread tends to spread out a little too much, try adding a little more flour. A little stiffer dough will help the bread rise up, instead of out. Don't add to much though or it will be dry ;) Hope that helps.

Melissa said...

This is my first attempt at making bread with yeast and needless to say I know zip on the subject. SO...I used the yeast I bought at the store (which happened to be Active Dry Yeast. Not knowing about the different kinds of yeast and also not knowing that there is some conversions to keep in mind I used all 3 packets since that was as close to 2 tbsp as I could get.
Now, at this moment I am waiting for the dough to rise with the pot of boiling water in the oven. I don't think it really has risen (30 mins later). I went ahead and punched it down anyway and am hoping that will create some air pockets (something I learned reading the comments on this recipe!) Although, I may have just killed the yeast since I added it to the warm water instead of doing what another person said on here...I guess I'll be making a trip to Costco to buy that yeast and more flour!

Shandra said...

I hope it worked out for you Melissa! Yes, I would definitely just go to Costco and get plenty of their SAF instant yeast. It works great and stores in your freezer for up to a year. Flour is also the least expensive there, so stock up on that too so you can make this bread any time you want ;) Good luck!

Melissa said...

Thanks Shandra!
So I have an update. I did wait a long time and reboiled the pot of water to keep it warmer in the oven without turning it on and punched it a couple more times and decided to continue on. I shaped them into 3 loaves and turned the oven on to 170 to let them get bigger. And they did! Well, a little bit :) I bet they were in the oven at 170 for 40 mins or so. They baked well and taste pretty good. It came out more biscuity, I think? But edible and tasty! All 3 kids and hubby liked it. I defintely feel more encouraged to try again with the correct yeast! :)

Pam Sample said...

Made this bread today. I halved the ingredients for 1 large loaf. We live at high altitude so I was pretty much guessing at how much flour and water to use. I used 3cups flour and about 9 oz. water to start with. Added flour but it never did get very stiff. Was mixing in the Kitchenaid mixer. I finally started the rise process but decided against doing it in the oven since it needed to dry out some. Rose it about 4 times and then decided I'd never be able to make a log out of it. So I put it in the bread pan to bake. Baked it for 30 minutes and it came out a beautiful loaf of bread. It is also delicious. Any suggestions on how much would be the proper amounts for 1 loaf? Also have to take in consideration the high altitude factors. I will definitely continue to refine my techniques for this bread. Thank you.

Shandra said...

Pam,

Thank you for your comment. I would start with 3 1/4 cups of flour and then go up in 1/4 cup increments until the dough is still sticky, but manageable. You want the dough to be soft to the touch but not so sticky you can't handle the dough and shape it into balls. Once you make bread enough you will be able to get used to what the right texture feels like and then you won't have to measure any more :) Good luck! Hope your second attempt works out even better.

Heather said...

I have to second the SAF instant yeast! I LOVE IT. They use it in the Harmon's bakeries too. I saw a big shelf of it once lol. I have used other yeast and this is the best. I do have a question for you on this bread-- anytime a recipe calls for making the yeast bubbly/mixing with water first, I do not do it, I just mix it with the flour (that is what it says to do on the package). SO I just want to make sure -- should I do this the way I do other breads, or do I need to do the bubbly foamy thing on this particular bread? I am actually making the white bean buns right now, but one of these days I would love to make this! Thanks!

Anonymous said...

I've always been a quick bread kind of girl (yeast seemed so overwhelming). Well a week ago I decided to give your French bread a try. It was beautiful (although it was flatter and kinda spread out, guess I needed more flour). It was so tasty and my family loved it! I'm making it again today and excited to make sandwiches with it for lunch! Thanks!

Shandra said...

Heather,

Yes, I would definitely do the foam and bubbly method first. It will make for a much softer, fluffy dough.

Anonymous,
I am so glad you enjoyed the bread. It sounds like you need to add just a little more flour and it should rise a little more for you.

Thanks for your comments ;)

Anonymous said...

This may be a tasty bread recipe, however it is NOT French bread.

Brittany Boone said...

Does it have to be white vinegar or can it be apple cider vinegar? I currently only have apple cider vinegar and don't want to run to the store just for one thing.

streamslet said...

Last time I tried to do this I could just never make it turn out right. Might need to give it another go.

Anonymous said...

Has anyone tried this using gluten free all purpose flour. I have had sucess subbing it in my cinnamon roll recipe and wondering if it would work here.

Shandra said...

Brittany, I am sure you could use apple cider vinegar. It might have a little stronger flavor but it should be fine.

If you are not having luck with this recipe, just play with the amount of flour you use. You want the dough slightly sticky to keep the bread airy and light.

I have not tried gluten free flour but if it works, I would love to know for future reference.

Thanks for your comments ;)

Anonymous said...

Thank you for a great recipe, but as a true kitchen novice (which is generous), the formatting of the ingredient list pushed the cups of water to the other side, and I did not realize this until it was too late. Granted this was my fault entirely, but if the water was with the other ingredients it would have been simpler for me, a true simpleton. Not criticizing, as I blame myself, but you may want to look at your formatting to help my fellow doofuses who come across your great recipe.

Anonymous said...

I made this using gluten free flour, and I also added a teaspoon of xanthan gum. Took longer to rise, and was a little harder to shape and had to use more flour, but it still tasted good:) of course it has a bit different texture then regular flour

Anonymous said...

This is the 2nd time I've made this recipe, and I cannot say enough about it! So delicious! I cannot make enough in our home... And it's just my husband and I (and 1 yellow lab that likes to sneak some crumbs)! The part where the dough rises and you punch it down about 5 times is quite time consuming- but it actually works better for me if I use a teapot with boiling water vs a small pot. Also, the first time I made this recipe I had goofed to because of the formatting- didn't add the water... But figured it out in advance to save the loaves! Thanks for this great recipe! It's a keeper.

Anonymous said...

I just wanted to thank you for this fantastic recipe! This is probably my most revisited pin on Pinterest. I use this recipe for Spaghetti Bread (something else I found on Pinterest) and use the extra dough to make a small loaf. Both are always a hit at home!

Lourdes said...

YAY! I made bread! Thank you SO much for the recipe. It was super easy & DELICIOUS! My family loved it! They've already stated we're not eating store-bought anymore, only the ones I make.

basketcase63 said...

I've been using this recipe for a year now and my family LOVES it.. And they are extremely picky! Even my mother in law likes it ;) So,so easy! Thank you for making my life easier :D

Bubb said...

How hot should the oven be when it's in with the water, and your to be slapping it down?

Anonymous said...

IT is crazy blizzarding here right now, and to ward off all the cabin fever I decided to make some bread... settled on this recipe (from pinterest) and love it, thank you for sharing!! Normally I would never bother to comment, but I had a laugh as I read thru the older comments about how the recipe is not "specific" enough and how you don't follow all the standard cooking "rules". I still use the cookbook my grandmother used which has instructions to "maybe add some flour" and check the bread is cooked properly by tapping it with your knuckles to see if it says "thunk". People... cooking is trial and error and learning and that's all. You just can't blame a woman and her recipe if you fail! On that note, I only got 5 cups of flour into this recipe, which is funny cus the general consensus here is sticky dough...No matter, bread was lovely!! Thanks again :)

«Oldest ‹Older   1 – 200 of 210   Newer› Newest»

KSL News Story--Coupons vs. Deal Shopping

Video Courtesy of KSL.com

Studio 5

Deals to Meals KSL TV News Story

Three Easy Steps to Food Storage