130 Reviews

This bread is the BEST! The flavor is perfectly balanced, just the right amount of salt, and the crust especially is amazing- slightly crisp, but not in the least bit heavy... I made the bread as instructed. Some people might find it helpful to know that 1/4 ounce package is equal to 2 1/4 teaspoons of active dry yeast (I buy my bread machine yeast in bulk). Thanks so much for a great recipe ; )

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Lieutenant Ducky October 24, 2008

I have made this twice in the last week. The first time the bread tasted great, but it was not like "french" bread. It was good but not crunchy enough. I read in a cooking magazine that you need to spray the bread with hot water just prior to putting it the oven. Then spray 10 sprays all around the oven walls (not the lightbulb!) close the oven wait 30 seconds and repeat. Now that made some seriously crunchy bread! Thanks for the recipe!

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Dad the cook January 08, 2009

Amazing crispy crust just as french bread should be! I made two batches of french bread (two different recipes). The first was good, but when everyone got a piece of THIS it was like they were experiencing bread for the first time. Thanks for making grandma look good at the dinner table. All three grandkids quickly ate their spaghetti so they could have more bread. This was a winner and a keeper!

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The Domestic Diva December 05, 2013

No lie, wonderful flavor and easy to make! We loved it. Funny, my bread-machine cookbook had a whole list of ingredients, and this wonderful bread basically had just 3! Go with this recipe, for sure!

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LorenLou January 21, 2004

This bread is so good. My husband loved it. Thanks for the great recipe. It is so simple to put everything into the bread machine and just finish it in the oven. I didn't have bread flour so I used the all purpose flour and it came out delicious.

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lisa_hodge December 08, 2010

Easy, tasty, and inexpensive. I use bread flour and yeast from Sams Club, so these only cost a few cents per loaf. (Keep the yeast in the freezer and it lasts for a year). Now I'm trying to find the best way to freeze the loaves to make for quick thaw/cook.
I have found the crusts are even better if baked on a preheated pizza stone, though it can be tricky to transfer them after they have risen. Just use cornmeal on the sheet they are rising on, then let them roll onto the stone so you don't have to push on them.

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kimdvm November 15, 2010

Oh my, just pulled this bread out of the oven and it's perfect. Light, moist and airy inside with a crispy crust. Thank you Marie for posting this recipe.

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katrink October 23, 2010

I have nothing more to add than the other reviews have already said. Just make sure you slit the bread before you let it rise. I put some butter and garlic salt on the bread for the last 5 min of cooking. Yummy!!

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Isabelle's Mom October 01, 2010

I as well had a problem with the bread getting crusty during the second rise. But most likely is was something had done, I am not very proficient at bread making. I also didnt know to make slices in the dough right away and when I finally did make the slices the bread was already crusty. Despite these problems the bread did come out of the oven tasting wonderful, so what if it wasnt the most visually appealing. You live and learn!

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houndin'recipes September 27, 2010
Failproof French Bread (Bread Machine)