144 Reviews of Basic Machine French Bread

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

From: Karen=^..^=

On Nov 21, 2005

This is incredible bread! Not only is this the best French bread I ever baked, it's also the best French bread I ever ate! I used the dough cycle on my machine and took it out after rising. I then shaped into two loaves and sliced slits in the tops. I let it rise until doubled and then baked in the oven at 425* for 20 minutes. I placed a pan of hot water on the bottom rack of the oven to get that classic French bread crispy crust. Thanks for sharing this wonderful recipe!

From: luvmybge

On Jan 16, 2005

They say that bread making is a science... and I can tell you now that just THAT little bit of flour or salt... or NO oil.. makes a huge difference. I've been experimenting for a while now with different bread recipes and you'd think that just a 1/4 cup of this or a 1/4 tsp. of that wouldn't change it much... well... let me tell you.. it is a difference of great proportions in taste. This is THE recipe ........ I made 3 different recipes today (for the football playoff game) (each has been reviewed here previously) and hands down.. this is the winner. I didn't bake this in the machine.. I split it into two long loaves and baked at 400° for about 25 minutes (I sprayed the oven with a spritz of water when I put them in).. Thanks for a taste that we've been searching for. I think I need to bake it a bit longer for a crispier crust. YUM..

From: danlynclark

On Jan 16, 2004

I make this all the time following Diggy's recipe. It comes out nice and crispy. Well, yesterday I ran out of eggs, so I used half and half as the prebake wash. I baked it for 20-25 minutes, and when I took it out of the oven, I melted butter on top of it. Then I returned it to the oven, placing it directly on the oven rack, and left it for 3-5 more minutes. This is the softest bread ever! So if you want a soft bread, I would suggest the cream wash, if you want a crispy crust, go with the egg wash. They are both great.

From: Reality

On Apr 1, 2006

Made this bread in bread machine, cut the square loaf in 1/2, dug out the middle and used each 1/2 as a bread bowl for clam chowder Mom's Clam Chowder. These are each 5 star recipes on their own...This bread tasted even better than than the fresh french at the bakery! And with the chowder it was HEAVEN!!

From: Ben's Mom

On Apr 14, 2007

FABULOUS!!! I rolled it out after the dough cycle like Diggy's review. Then I decided to make a spread of butter, garlic, and grated parmesan which I spread over the rectangle. Then sprinkled freshly grated parmesan cheese over that. I then rolled it up, and baked it on a pan brushed with olive oil for 30 minutes at 350. We only ate 1/3 of the loaf so sliced the rest and put it in the freezer. I will repost as to how it was warmed over. Thanks for a great recipe rickv. This will be a family favorite. Note: We ate 1/4 of the loaf and I sliced the rest and froze it. Then put it in the oven to reheat later. It was equally as good. Thanks again for a great recipe.

From: cookinpotter

On Aug 25, 2008

not like you need another review, but i've made this more times than i can count. excellent recipe exactly as written. i've cooked in the machine, and also in the oven for a more traditional loaf and it's always been fantastic. recently i used it to make calzones and pizza crust and it was delish. i've even flattened it out and grilled it on the grill for mini pizza lunchables for my DDs lunchbox. i just love this stuff! thanks for a great recipe!

From: Liara

On Feb 7, 2005

I agree with everyone, this is an excellent that is so simple to make. I followed diggy's suggestion and baked it in the oven. I also subbed one cup of whole wheat flour. Thanks so much.

From: Horshem

On Oct 31, 2006

Really great bread. I always use my bread maker to make dough and then bake it in my oven. This recipe made three baguettes which I baked in my baguette pan (a specialty pan with holes throughout to make nice crusty bread). The dough was really nice and firm and very easy to work with. For the baguettes, I rolled 1/3 of the dough into a 15x4 inch rectangle and rolled on the diagonal. Then I just rolled it by hand to an even roll with tapered ends. I also made the characteristic slices on the diagonal of the bread. I baked at 350 degrees for about 25 minutes. Thanks for a great recipe.