33 Reviews of "Old Reliable" French Bread (for Kitchen Aid Mixers)

From: S Elan

On Oct 4, 2003

I have my KitchenAid Mixer and manual that I inherited from my grandmother. Yes, this recipe turns out well if the rising room is 80F or so. Last time I made it I substitued half of the water for whole milk. It made the crumb softer and added valuable nutrients. If you want a tender crust, I learned this trick from another book somewhere, don't egg white the loaf in the end. Then before leaving it to cool, right out of the oven, brush on butter. Then completely cover the loaf with a cotton dish towel and don't touch it till it's cool. HTH

From: sunny_day

On Mar 26, 2003

The end result was finally tasty, though I came across a couple small problems that can easily be remedied next time I make this (which indeed I will!!). My first problem was the cornmeal that wasn't under the bread started to smoke in the oven. I am not sure if it was because of the greased pan. Secondly, the the temperature must have been a tad to much because my crust was extra strong. But MMMH, the inside was lovely. Do try!

From: Kikimony

On Mar 24, 2003

Wow! Very good! I had never made homemade French Bread before and will definitely do again! Thank you!

From: Cookiegirlandi

On Mar 9, 2006

This is our all time favorite bread recipe. Have made often. Makes 2 generous loaves. I have added 2 tbs honey to the liquid before adding the flour. Great recipe! Thanks!

From: queenvalerie

On Apr 28, 2009

I just inherited my Mom's Kitchen Aid (it's older than me!) and this was the first bread I made with it. The crust is thick and crispy, the inside tender and lovely. I also broke it down into 10 rolls for French Dip sandwiches and worked well that way also. My secret to crispy crusts - a few ice cubes in the bottom of the oven. Works every time!! Thanks so much for sharing.

From: EllaP

On May 28, 2007

So easy! I used 5 cups whole wheat flour and 2 cups bread flour. Turned out really nice!

From: Chef #1403137

On Oct 3, 2009

perfect! this was the first loaves of bread I have EVER made from scratch and they were so wonderful. I didn't do the egg wash, but I brushed with butter after taking the out of the oven. Also, I put 3 cubes of ice on the oven floor 3 times, every 10 minutes and the crust was soft as can be.

From: Vino Girl

On Mar 11, 2008

This is a great bread recipe! I did not use the egg wash and I substituted about 2 cups of whole wheat flour for 2 cups of all-purpose. The bread was softer than expected (not a bad thing at all) and easy to make. Since there's just the 2 of us I divided the dough into 4 parts to make smaller loaves, and reduced the baking time by about 5 minutes. We ate one and I froze the rest. Thank you!

From: Laudee

On Mar 18, 2004

Two words for this recipe: Wonderful and Easy!! Followed your easy directions, and got 2 of the most beautiful loaves of bread in the world! The texture is super-smooth (no holes anywhere), the crust is just the right amount of "crisp", and the taste is divine! I wouldn't change a thing. Made your great little recipe in honor of your reign as Chef of the Day! Sure am glad I did! Thanks, Beth, it's definitely a 5* Winner!! Laudee

From: troseOR

On Jan 21, 2008

My loaves came out perfect. Easy recipe, clear directions. I didn't use the egg wash as a personal preference. Thanks for posting!