Basic Machine French Bread

From: Chef #740120

On Apr 18, 2008

Yum... very good recipe and only 4 ingredients! I will make this regularly. Thanks.

From: SueB-SueB

On Apr 13, 2008

I followed the recipe exactly. I did the whole loaf in the bread machine. Worked out perfectly! I will use this recipe lots! I cut it while it was hot (couldnt wait) and spread with some herb butter! I did use regular table salt. Wonderful bread, nice golden color. Would be perfect with a spagetti. Thanks for posting! ;0)

From: ~*Miss Diggy*~

On Dec 8, 2002

This is one AWESOME bread! I made it on the dough cycle, and then took it out, rolled it out into a 15x8 rectangle and then rolled it up on the 15 inch sides. Then I pinched the edges together to be "seamless" and then rolled it back and forth, gently, to taper the ends (bring to almost a point) and then put it on a greased baking sheet with a little cornmeal. I put a few slits in the top about 1/4 inch deep and brushed on a little bit of cold water all over the top of the loaf. Let it rise for another hour and then used 1 egg white to brush over the top of it, and then baked it at 350 for 25-35 minutes (when it was a golden brown and sounded hollow when I thunked it). This turned out to be one of the best tasting loafs I have ever had! I will make this again and again....no more buying french bread for me!!!

From: rickv

On Apr 9, 2003

This is Tammiev, not sure why I was logged in as DH - This bread is great.. I love it hot out of the bread maker.. when I can get away with it. It is wonderful for sandwiches too. I am not kidding,the wonderful yeasty taste and dense structure takes sandwiches to another level. Try cutting it with a bow knife. It makes cutting perfect slices either thick or thin effortless