92 Reviews of Failproof French Bread (Bread Machine)

From: federico

On Apr 3, 2004

I made this today, and I have to echo the comments from the other reviewers - very tasty and easy to make! I used 1.5 cups of whole wheat flour and 2 cups of bread flour, and added flax seeds. Also, I disolved the yeast in the warm water before adding both to the bread machine. Just FYI - 1 package of yeast is 2.25 teaspoons, if you buy in bulk like I do, and it should be dissolved in 105-degree water (the water should be warmer if don't disolve the yeast prior to combining it with the rest of the dry ingredients). My bread machine's dough cycle take about 1.5 hours, so all together it took about 3 hours from start to finish. Delicious! I'll definately make this again.

From: sugarpea

On Jan 22, 2005

I'm delighted to have found this recipe. I used, 2 cups all-purpose flour and 1 1/2 cups whole wheat flour. The recipe doesn't say to and I suppose most know that it should be done, BUT before putting the loaves in the oven, slash them diagonally every 2 1/2" with a sharp knife or razor blade. Every 5 minutes spray the loaves and the inside of the oven with water in order to crisp them up. I don't have a bread machine so I mixed the dough and "kneaded" it in the food processor with the dough blade, then let it rest, covered in an oiled bowl for 1 hour. Continue as directed from step 3 and on. Makes a great, healthy loaf of bread.

From: Linaj

On May 24, 2008

I can't believe I've never rated this recipe! I've made it so many times. It's my favorite recipe to make by far. Not saying others I tried are bad. But you can't get better then this! The only thing I do different is add a bit of butter to the ingredients. Sure hasn't hurt it! This also makes great stuffed bread! Just roll it out, and add whatever. I've added pepperoni and cheese. (or deli meat and cheese) Add whatever toppings, roll up jelly style; being sure the ends are tucked (turned in like making a burrito.) and edges are sealed. Baking time (for the stuffed) is aprox 25 to 30 minutes. Just check on it. I have the dough working in my machine as I type. Love this recipe and it's so simple!

From: Aurora

On Feb 26, 2004

Last night I thought we had garlic bread to go with our spaghetti pie, but when I went to the freezer, it was empty. So, in desparation I pulled up this recipe, but looked at the ingredients and thought it would be very plain and blah. Boy, was I WRONG! This was DELICIOUS!! I baked both loaves, then sliced one in half lengthwise and buttered it, sprinkled on garlic and parmesan and it was better than any we have ever had before! EVER! Thanks for such a delicious recipe!

From: LorenLou

On Jan 21, 2004

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!

From: Kookaburra

On Nov 24, 2006

I'm reviewing this for the second time. I made these yesterday to go with soup and, again, I was blown away by how professional they looked and how great they tasted. I used French Crusty Bread flour, 2 rounded teaspoons of dried yeast, and added 2 teaspoons of garlic powder along with the salt. My mix required about 1 1/2 cups water. I didn't bother turning the pan during baking. I HIGHLY recommend this recipe!

From: Just Cher

On Feb 14, 2004

I too saw this recipe review on the home page and decided to try it for our valentine dinner. This recipe produce to beautiful golden brown baguettes. Crispy on the outside and soft and chewy inside. I usually just pick up a baguette at the bakery but had no idea how easy it was to prepare at home, not to mention how fresh and tasty it was. Thanks so much for sharing!

From: papergoddess

On Jan 22, 2004

I saw this recipe reviewed on the home page yesterday and decided to make it to go along with a pot of soup. I'm a rookie at breadmaking, so I'm hesitant to try new things. This was SOOOO easy and turned out just great. The crust was nice and crisp, the bread chewy, just like french bread should be. My family ate it all. Great "foolproof" recipe!

From: * Pamela *

On Feb 20, 2004

I used Canadian all purpose flour which I am told is equivilant to bread flour in the States. If it did matter, I still found this recipe to be a winner. Followed the directions exactly with perfect results. I usually run out to the store to buy french bread when I make baked french onion soup, now I can make it at home--thanks!

From: luvmybge

On Nov 20, 2004

Yes.. I too must add my 5-star review. The loaves turned out beautifully golden brown. They looked like professional loaves. The taste was good, too. So easy to make that there is no reason to run to the store for a fresh baguette when you can whip this up in no time at all. Great recipe. I'm making another batch as I type this. The first loaf went to mom and dad and they loved it. I'm working on the second loaf right now. It's good toasted, too!