A Bread Machine French Bread Recipe You Can Trust Every Time

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Sneak Preview: Mix and knead this crusty bread machine French bread recipe in a bread maker for superior texture. Bake the dough in your oven for the best crust. This is an excellent recipe for beginners.

sliced french bread made in a bread machine

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Have you ever given somebody a recipe and then, when they turn around and make it for you, you don’t recognize it?

That’s what happened with this Crusty French Bread recipe. I shared it with my young daughter-in-law, Amanda. Later, she baked this bread and brought it to a family party.

Here’s the crazy part.

I asked HER for the recipe thinking it was better than mine. How did that happen? Now she is famous in our family for this Crusty French bread.

This recipe will build your confidence if you are a beginning bread baker.

  • No bread machine? No worries. See alternate directions for using a stand mixer or making by hand in the recipe notes.
  • Do you have a mini bread maker that only makes a 1-lb loaf? Check the recipe notes for a version developed for you.

What you can expect:

This bread has a soft, compact crumb with a crispy crust when first removed from the oven. It is NOT a chewy kind of artisan bread with big holes.

Nope! Nothing too sophisticated. Just a fresher loaf of bread. Slice it for eating out of hand, smear it with garlic butter to go with pasta, or make sandwiches with it (see below).

two uncut loaves of French Bread on a cooling rack

Making bread in a bread maker with the DOUGH cycle:

If you are new to this website, you may be surprised that this beautiful bread comes out of a bread machine. I rarely use my bread machine to bake bread because I don’t like cardboard crusts, dense bread, or ugly bread.

Use the DOUGH cycle to mix and knead bread because it’s the best kneading machine in town with a timer. When the DOUGH cycle ends, and the dough has doubled in size, remove the dough and shape it by hand for a gorgeous texture and incredible crust.

After the second rise on your counter, bake the bread in a conventional oven for homemade bread you’ll be excited to eat and proud to share.

Follow this link for many more tips and secrets about using a bread machine in this unique way. If you don’t have much time, at least read this post about a secret you MUST know to use a bread machine successfully no matter which recipe you use.

Ingredients and substitutions:

  • FLOUR: Bread flour is my preference. It will give you the best rise. My second choice is King Arthur’s Unbleached All-Purpose Flour because of the higher protein content.

    Otherwise, go with any unbleached or bleached white flour you have on hand. It will still make a good loaf. This recipe is not written for whole wheat or specialty flours. Reckless substitutions can be unpredictable. Proceed with caution.
  • WATER: Some people prefer spring water. I use tap water that I let sit on the counter for 24 hours to let the chlorine evaporate. Water straight out of the tap will work for most people. There is no need to warm the water–the friction of the paddles will heat up the dough ingredients quickly.

    My yogurt-making friends may want to try using the whey you drain off yogurt when making Greek yogurt. (This is not the same as protein whey.)
  • BUTTER: If you don’t have butter, use a butter substitute or vegetable oil. Instead of warming butter, chop it finely and the kneading process will quickly cause the butter to melt and combine with the other dough ingredients.
  • YEAST: Dissolving instant or bread machine yeast (same thing) is unnecessary. I use instant yeast in all my bread-machine recipes.

    You can now substitute active dry yeast without dissolving it first. Be aware it may be a little slower on the uptake. Allow more time for rising.
  • SALT: Use table salt or sea salt. If you substitute Kosher salt, add an extra 1/4 teaspoon.

    Please don’t leave out the salt. It makes all the difference in the way your bread behaves and tastes.
Crusty French Bread (directions for a bread machine)

How to shape a loaf of French bread:

Follow me. Start at the left top picture. If you aren’t happy with the shape on the first try, roll the dough in a ball and start over. Nobody will ever know. If you prefer, I have included a video showing this process.

Illustrated tutorial for rolling out French Bread

If you have trouble shaping the dough because the dough is too bouncy, treat it like a child having a tantrum. Walk away and wait for the gluten to relax. After 15-30 minutes, you can talk to the dough and it should listen. (Don’t forget to cover the dough while it’s relaxing.)


FAQ

How can I make the crust even crustier?


1. Spray the inside of your oven with water (don’t spray the light) using a spray bottle when you first put your loaf into the oven.
2. Set a pan of boiling water on the bottom shelf of your oven while the bread is cooking.

How can I keep the bread from sticking to the tray when baking it?

1. Cover your baking sheet with parchment paper or a silicone baking sheet.
2. Spray the sheet with a product like Baker’s Joy that combines flour and oil.
3. Sprinkle cornmeal or semolina flour on your baking sheet to make it non-stick.

Be careful when you’re glazing the loaf not to let it drip onto your baking sheet. It may glue your loaf to the baking sheet if you haven’t covered it as described above.

How can I know for sure that my bread is ready to come out of the oven?

Insert a quick-read thermometer into the middle. The thermometer should read 195-200˚ F. This is my favorite thermometer (paid link) if you don’t have one already. Anybody who cooks much will find many uses for this valuable kitchen tool.

Can I use this recipe in a one-pound mini bread machine?

Here is a 1-pound version of the recipe: 2/3 cup water, 1 teaspoon butter, 1 teaspoon sugar, 1 teaspoon salt, 2 cups bread flour, and 2/3 teaspoon of instant yeast. Follow the directions given in the recipe.

Our favorite sandwich using this bread:

Amanda recently made this bread for my mom’s birthday party. We used it for beef au jus.

My other daughter-in-law, Susie, introduced me to McCormick’s Au Jus Gravy mix. It’s a touch salty, but I forgive.

Beef Au Jus Sandwich on Crusty French bread

Place the browned beef roast in a slow cooker. Pour seasoning mixed with water (according to the package) over the meat. Cook it on high for 5 hours or low for 8-9 hours. The result will be perfectly seasoned broth and fork-tender shreds of beef. Serve with Crusty Bread Machine French Bread.

More Bread-Maker Tips, Tricks, and Recipes

Testimonials

I’ve made this several times since I can’t find much bread in the grocery stores right now. It’s delicious. I’ve got one rising now so that I can make us some french bread pizzas tonight. I’ll be making this instead of buying bread even when the stores are stocked again. It’s so easy to make too. So happy I found this recipe.”

Jen

This has become my go-to french bread recipe. Comes out perfect every time and so simple!

Andrea

“I have made this a few times now and am IN LOVE! I’ve tried to make it whole wheat, and it’s possible, but not nearly as good! I think this is a recipe that simply needs to be left alone. It’s AWESOME exactly as it is.”

Steph

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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A Crusty Bread Machine French Bread

This recipe is for a simple, crusty French bread you can mix up in your bread machine and bake in the oven for the freshest bread ever.
5 from 146 votes
Prep Time 3 hrs
Cook Time 35 mins
Total Time 3 hrs 35 mins
Course Bread
Servings 12 servings

Ingredients

  • 1 cup water - 227 gr
  • 1-1/2 teaspoons sugar - 8 gr
  • 1-1/2 teaspoons salt - 9 gr
  • 1-1/2 teaspoons butter - 8 gr (chopped)
  • 3 cups unbleached bread flour - 360 gr
  • 1 teaspoon instant or bread machine yeast - 3 gr

Glaze:

  • 1 egg white - 35 gr
  • 1 teaspoon water - 5 gr

Instructions
 

Making the dough:

  • Place all of the dough ingredients 1 c water (227 gr), 1½ t. sugar (8 gr), 1½ t. salt, 1½ t. butter (8 gr) 3 c unbleached bread flour (360 gr), 1 t instant yeast (3 gr) into a bread machine pan in the order listed. Select the DOUGH cycle and press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.

Shaping the dough:

  • Remove the dough from the pan onto a lightly-floured surface. Push the dough down with your palms to remove the bubbles. Shape into a loose ball. Cover and allow the dough to rest for 15 minutes.
  • Roll the dough into an oval shape slightly longer than you want your final loaf to be (about 9 x 12 inches is what I do.)
  • Starting from a long side, roll into a cylinder shape. Pinch seam together. Pinch ends together. Pull ends to reach seams and pinch together with the seam making a small rounded shape on each end. (This is difficult to describe. See the picture above or watch the video if you are confused.)
  • Flip the loaf over and carefully place it onto a greased baking sheet or one covered with a silicone baking sheet or parchment paper. Cover with a tea towel and allow to rise in a warm place until almost double.
  • Preheat oven to 425˚F.
  • Whisk 1 egg white and 1 t water together for the glaze. Brush it over loaf.
  • Using a sharp knife, (I use a serrated knife) or a single-edge razor blade, cut diagonal slashes about 2 inches apart and 1/2 inch deep across the top of the loaf.
  • Bake loaf for 20 minutes. Reduce heat to 350˚F and bake another 5-10 minutes until golden brown. Bread should reach 190˚F in the middle when cooked through.
  • Remove to a cooling rack or slice and eat immediately.

Video

Notes

How to adapt this recipe to a one-pound bread maker: 
2/3 cup water (151 gr), 1 teaspoon butter, 1 teaspoon sugar, 1 teaspoon salt, 2 cups bread flour (240 gr), 2/3 teaspoon of instant yeast. Follow the directions given in the recipe.
Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
A Crusty Bread Machine French Bread
Serving Size
 
1 slice
Amount per Serving
Calories
 
120
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
104
mg
5
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: bread machine bread recipes, French bread, French bread recipe, homemade bread, yeast bread
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Recipe Rating




213 Comments

  1. Looks good! I’ll have to try this. I haven’t been happy with any French bread from my bread machine. Great pictures too, as always!

  2. TheKitchenWitch says:

    I fear the yeast, but it looks like your loaves turned out beautifully! Perfect for that delicious-looking sandwich!

  3. I really like this kind of bread! I`m going to try this 🙂

    have a nice time!
    Paula

  4. I wonder if I will ever find this bread on our front porch 😉

  5. It looks PERFECT! There is nothing better than fresh baked bread.

  6. This sounds like a great recipe. We love fresh French bread. I may try it this weekend.

  7. thanks for nice recepts :)))

  8. Ooh, what wonderful loaves! The sandwich is making my mouth water. This looks like a perfect bread for french dip sandwiches.

  9. Blond Duck says:

    Popped in from Pam’s to say hi! Oh, my husband loves beef au jus and crusty bread. He’ll be so pleased!

  10. i agree, the au jus is definitely not for those on a low sodium diet. but is it tasty!

  11. Kathy the Bread Machine User says:

    Wow!! Looks great! All the ingredients are really easy to produce. I really love bred making.!

  12. Wow, your pictures look way better than my bread ever looks! Thanks for the recipe we now pass around!:)

  13. Yum i love good crusty bread! The texture looks delicious!

  14. That bread looks terrific. I wish I made bread more often — there’s nothing better than when it’s homemade!

  15. Jeannette says:

    I think I am finally embracing bread making. I made two loaves of the same bread in two days. Yeast still doesn’t really like me too much but i won’t complain because it was deeelish. I’m thinking of trying this!

  16. I love bread, Paula and this looks perfect! Aren’t bread machines so convenient. Looking forward to trying this recipe.

    I want to make your Greek Yogurt too. I have to pick up a strainer though. Years ago I made regular yogurt frequently for my children just using a yogurt maker. This sounds infinitely better!

  17. Betty @ scrambled hen fruit says:

    I’ll dig out the bread machine for this! It looks so good in that sandwich- yum!

  18. wow..thats awesome..it looks delicious..my mouth goes watery

  19. Natural Weight Loss Suppliments says:

    I also love bread. btw this really looks perfect!

  20. I’ve made this bread three times already within the past month and I can’t get enough of it! Thanks so much for sharing your recipe!

  21. The bread looks fantastic!

  22. i’m just now about to make this recipe for the 1st time (with beef au jus for dinner, of course!)…..is there any way to add a pic or two of the second step? it’s hard for me to follow words & i’m not sure exactly what you are talking about. does the recipe really only call for 1.5 tsp of shortening? that really surprised me. is that correct? guess i’m about to find out.

  23. oh and i’m also trying out the “quick dough” cycle on my bread machine…not enough time for me to allow for the basic dough cycle. i’ll let you know if it turns out…

  24. ok, so here’s the verdict….quick dough cycle seemed to work ok, although probably the basic dough would have allowed for more rise time. but this is a denser, crustier bread so it may not have mattered anyway. my loaves (or should i say loaf) weren’t as pretty as yours, but guess this will just come with experience as i make it more. you may want to mention that this recipe makes only 1 loaf (or at least that’s how mine turned out) of about 8 thinner slices. i used bread flour & bread machine yeast. hope this helps someone else out who may be making the recipe for the 1st time

  25. I’ll dig out the bread machine for this! It looks so good in that sandwich- yum!

  26. Breadmaker Dan says:

    Looks absolutely fantastic.

    I make a lot of bread at home and it never ever ends up looking like that. I’ll give the recipe a shot and pray for the best.

  27. Wow very nice, I tried it, I dont think the yeast likes me too much, but it could be that I made it into two loaves instead of one. It tasted great thou!!

  28. Pat's Bread Maker Reviews says:

    Looks like a great recipe…I’m always looking for ways to get the crust right!
    Thanks for sharing

  29. bread maker reviews says:

    I’ve made this breads 3 times already within the past 30 days and that i can’t get enough! Many thanks so much for sharing your formula,best bread maker!

  30. ZojiBread says:

    Excellent recipe! I mixed the dough in my bread maker & it easily made two loaves. It’s delicious & we’re having it with spinach artichoke dip right now!! Yummy!

  31. Paula, I’ve been making your honey whole wheat bread since January and I finally thought to try this French bread recipe. I LOVE IT! Thank you again for enriching our family with such yummy bread! 🙂

    1. Hi Katie,
      So glad to hear you are enjoying the bread.

  32. Stephanie says:

    Horrible idea to look at recipes at 1am when you want to go to bed of course I’m hungry now. I want to try to make this 1 day,once I perfect the art of making Campbell’s soup I will get on this. I have enough trouble with pancakes,bacon&eggs but I swear I’m going to try to learn how to cook I mean I’ll be 30 soon enough I should know how to cook something.

    1. Hi Stephanie,
      Start cooking and keep trying new things and you’ll be a super good cook in no time.

  33. I just made this and it was GREAT! Love your white bread, too. You are my go to blog for my bread needs! Thank you so much for doing all of your posts. I would have given up on bread making with out you!

    1. Gina,
      Your comment is so encouraging. I love bread and love making it. The French bread is so easy, why not?

  34. I realize this posting was from 2 years ago, but I wanted to stop by and tell you I just found it. I made this bread today and it was wonderful! It looked amazing. It smelled amazing. And it tasted even better. I wont be buying french bread at the store ever again!

  35. Shirley G says:

    I made this tonight, first time I have EVER attempted bread and it was fantastic. So easy and so good. Thank you!

  36. Monique T says:

    Just made this and it looks wonderful . . . . too bad my expensive kitchen aid mixer is collecting dust since I got my bread machine,

    1. Monique,
      Your comment made my day!!

  37. Thank you for sharing this recipe. Since we are employed in KSA French bread isn’t easy to come by.
    Ever since my husband got me the Bread Maker I have been trying your recipe. They are great.

  38. Hi there! I am fairly new to Bread making using a Bread machine. I like the concept of using the machine for the dough, and then baking the bread in the oven. I use your pizza dough recipe as well as the focaccia! Yum. Question: When the dough is finished mixing in the bread machine….do you take it out immediately, or do you let it rise in the machine….and then proceed with your instructions? (for example for the French bread)

    1. Hi Lenora,
      I leave the dough in the bread machine to rise the first time. The first rise is part of the “Dough” cycle. That being said, if I’m cooking for a crowd, I will remove the dough at the end of mixing and start all over with a second batch. Then first batch of dough goes into a bowl to rise in a warm place before it’s ready to form. Hope I haven’t confused you. Write back if you still have a question.

  39. Hi there Paula…

    I am also a really BIG fan of yours! I found your blog a few months ago while I was searching salad-in-a-jar… long story short, I have since bought a used bread machine about a month ago (to see if I really liked it before spending the big bucks, lol… which I do! But still haven’t had to upgrade just yet).

    I have been coming back here pretty regularly to try new things. I have tried your pizza dough, and it is now a Family FAVORITE! That was the first recipe I tried by using the bread machine only for the dough cycle (scary for me as a newbie)… I have had terrible experiences in the past with trying to make my own breads by hand (before the bread machine) and waiting for it to rise, etc. So, it always makes me a little nervous to do a recipe which requires it to cook outside the machine.

    However, recipes like French Bread, and pizza cannot be made in there, so I come look up your recipes, and get inspired every time I do! Thanks a bunch! Love your videos too!!

    This time, I like another commenter had a problem envisioning what you were describing when talking about how to form the dough, so I did a quick search and this is a link that shows pictures of exactly what you were describing… I didn’t even read the text, lol…just needed the pics (visual learner thing, I guess):

    http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html

    Anyway, Thanks again soooo much for your tasty recipes and fun anecdotes!!

    1. I was coming here to get the recipe for French Bread to make for my family today (Thanksgiving), 🙂 and I saw your updated pics… and I thought, “Awesomeness!!!” Thanks for updating the post and adding the pics, they really do help!

  40. By the way, my (ahem, your) French Bread was a HUGE hit with my family the other night (at my in-laws no less, so score!!, lol). It came out beautifully and was so yummy!!

    My only question is that it did taste slightly of yeast (kinda like a yeast roll after taste, which was not bad by any means), but just wondering if that is normal?

  41. Wonderful recipe and instructions. I would never have shaped it properly had you not included those instructions. Thanks so much!

  42. Gonna make this morning …can’t wait for waking family’s reaction…thanks sooo much for sharing!

  43. Hi there,
    Bread looks fantastic. One question, is it necessary to use bread floue or could it all be unbleached flour.
    Thanks

    1. Hi Judith,
      I have not tried it yet but using 100% unbleached flour would probably work. I would expect the texture of the bread to be slightly softer and not quite as chewy because there is less gluten in the unbleached flour. Worth a try. 🙂

  44. came out PERFECT the first time! Great directions! My whole family ate th entire loaf while it was still warm.

  45. How long do you let it rise after rolling it out (step 2 instructions) What did yu use for glaze?

    1. Hi Leslie,
      Let it rise until double. How long it takes depends on the temperature in the room or place you are letting it rise. Normally takes around 30-45 minutes. The glaze is water and egg whites. Amounts and directions are listed in the recipe.

  46. Hi Paula,

    Thank you so much for this recipe. Your bread brought to smile to my face 🙂

  47. This is the first recipe I tried using this method & it turned out fantastic! It was delicious with grilled steaks & roasted vegetables. The leftovers made excellent toast this morning. I can’t wait to try more of Paula’s recipes. I am a new fan of Salad In A Jar! 🙂

  48. Rich Rice says:

    Wonderful recipe- delicious bread. Thanks for posting. This was my first foray into French bread, and it worked beautifully. I actually managed to make it while carving a neck for a bass guitar. 😉 Simple and attractive, not to mention delicious!

  49. Thanks to you and this recipe, I haven’t bought bread in two years. This french bread is our everyday bread and it is so good! I have had great results with adding a 1/4 cup or so of wheat bran or a few tablespoons of flaxmeal to up the fiber.
    I had such trouble making really good homemade bread, it was always tough and dry, but thanks to your wonderful tutorials, I am now a champion bread baker! I have tried many of your recipes and they have all been a success.
    Thank you so much, Paula!

    1. Erin,
      What a day-brightener! You’re most welcome. I have never added anything the the french bread but why not? Can’t wait to try it. paula

  50. This bread is absolutely wonderful! I made it to go with Sweet Potato and Carrot soup. We had some left over and made french toast with in the morning, soooo good! Family is coming down and my mom had me make two more loaves so she could have french toast in the morning with our family.

    Just one question, what do I need to do to keep the bread from glueing itself to the pan? My first loaf took a lot of convincing to get it off the pan. The glaze utterly glued it to the pan. The second time I tried to oil the pan, hoping that would keep it from sticking, but it still stuck, but not nearly as bad. The oil also smoked and there went the fire alarm! Should I try parchment paper, silpat, or something else?

    Thanks, this bread is awesome!

  51. Hi! Just wanted to drop by and say that as a novice bread maker, I have yet to fail at one of your recipes! Thank you so much!

    1. Thanks for writing April. You made my day! Happy bread-making.

  52. Dale Brackett says:

    Thank you so much for creating this website. I had already prepared my French bread dough in my bread machine, and I wanted to bake it in the oven, thanks for the great tips on how to make it look much more presentable than it would’ve been if I baked it in the machine, It turned out beautiful, Thanks so much from SLC, Utah, Dale Brackett.

  53. I made this and it is ssoo good!

    1. Cathy,
      So glad to hear it turned out good for you. paula

  54. Hi, I was wondering if I can not only mix this in my bread machine but also bake it I. The machine? Obviously i know it won’t be a long thin loaf. I’m military and have two small children…don’t have the luxury of the extra few minutes to roll out and roll up the dough. Thank you

    1. Hi Lindsay,
      Of course you can bake this in a bread machine but it will be different and not look much like French Bread. As long as you don’t have the wrong expectations, it should work out ok. Honestly, the first couple times may take longer but you will get really fast with a little experience, and I think you will find it totally worth it.

  55. The post by “Best Bread Machine” (dated OCT 4 2011) has a blog link that goes to a Chinese spammer. You should remove it from your site, please.

  56. I am so making this bread today. I have had a very nice bread machine for 3 years and it sat on the pantry floor. I, like a lot of you, have never really liked the bread out of the oven. My daughter gave me the link to your site and I made the Favorite Dinner Rolls. I have now made that recipe about 4 times in the last month. My daughter insisted that I mail her a batch of them for her Christmas dinner. They were a hit.

    My bread machine now sits on my counter like a proud peacock. I have stocked my pantry with all the ingredients to make any bread product that I wish. I have decided that I am not going to be buying store bought bread for everyday use at all this year. There is no work to making bread this way, and if I hit a day when I really don’t have the time to bake the dough off in my oven, I can always choose to just let the machine take care of it.

    I love this website/blog, love these recipes and am now a convert to bread making.

    1. Welcome to the club, Ann. Happy Bread-eating. Thanks for your kinds words. paula

  57. Oh this is wonderful! My bagget wasn’t pretty but soo good! Thank you. Will definitely be saving and doing this again!

  58. This bread is awesome! I made it a few days ago, and I’m making it again today. My wife and daughters love it!
    Thank you for sharing this great recipe. I’m sure it will be a family favourite of ours too.

  59. I have made this a few times now and am IN LOVE!
    I’ve tried to make it whole wheat, and it’s possible, but not nearly as good!
    I think this is a recipe that simply needs to be left alone. It’s AWESOME exactly as it is.
    This will be a repeat in my house for sure. Awesome for cold Canadian evenings and a hot bowl of soup.
    Can’t wait to try more recipes from your blog!
    -Steph

  60. Hi I made this bread today it came out great everyone loved it. I just bought a new bread machine first thing I tried was this bread in it (Hamilton Beach) on sale $49 for the price it was a great machine I had a Sunbeam but it rocked so much bounced off the counter twice so needed a new one.Thanks for a great recipe

    1. Glad to hear this bread turned out good for you. paula

  61. Just wondering, Can I double this recipe, in my bread machine, 2 make 2 loafs?
    I’ve made 1 loaf of this bread, so far, and it is very good. I just would like to make
    2 loaf at one time. I guess, if I can’t, they will have to be. I’ve tried some of your other recipes, and they all have been keepers. Thanks, Liz

    1. Hi Liz,
      No, I would not recommend making a double batch in your machine. The dough will not be kneaded properly nor will there be enough room for the dough to rise until double. I bought a used bread machine in addition to my favorite machine so I could make two batches at the same time. OR, Make one batch. As soon as the dough finishes mixing and kneading, remove the dough to another bowl to finish proofing and start another batch in your machine.

  62. 4 stars
    Made this for the first time today. Turned out great, except the crust wasn’t…well, “crusty”! I grew up with French bread having a VERY crisp crust (NZ), and cannot find that were I now live (WV). However, this recipe did yield some very scrummy bread, on which I am going to put my home-made chicken liver pate!

    1. Hi Fiona,
      So glad you wrote. I’m glad you liked the bread but sorry you were disappointed with the crust. Wanted to let you know you did nothing wrong. That bread is most crusty when you first bake it. If you want a very crisp crust on your bread, you will have better luck to use a recipe with a “sponge” involved. A sponge is a water/flour/yeast mixture that percolates for several hours before you actually mix up the bread. They will take a bit longer to make. I have some on my blog here, here, and this one for crusty rolls which only requires a special glaze.

  63. Phaedra Wolfe says:

    5 stars
    This is my go-to recipe for everyday french bread. Easy, fast, foolproof, it comes out right every time.

    1. Easy, fast and foolproof. I couldn’t agree more!

  64. 4 stars
    Made this for the first time today. Turned out great, except the crust wasn’t…well, “crusty”! I grew up with French bread having a VERY crisp crust (NZ), and cannot find that were I now live (WV). However, this recipe did yield some very scrummy bread, on which I am going to put my home-made chicken liver pate!

  65. Phaedra Wolfe says:

    5 stars
    This is my go-to recipe for everyday french bread. Easy, fast, foolproof, it comes out right every time.

  66. You talking about glaze but you don’t give the recipe I do not know what this glacé

    1. Glykeria, So sorry. It appears the glaze recipe dropped off when I changed recipe cards. I fixed it now. Glaze = 1 egg white and 1 teaspoon water whisked together. Brush lightly on loaf before putting it in the oven. Thanks so much for letting me know.

  67. Im confused .. Where are the instructions for the glaze??

    1. Hi Carey,
      The glaze instructions apparently got dropped in a recent upgrade. I have fixed the recipe. The glaze is 1 egg white whisked together with 1 teaspoon of water. Hope the bread turns out great for you.

  68. I’ve also made these the same day (Monday) I made the crusty rolls!!! Best french bread ever. Family so excited to see 2 loaves of them again this morning for their breakfast ???

  69. 5 stars
    I eat French bread daily, and have tried several recipes with varied results. This recipes calls for sugar where many do not. Definitely add the sugar! What gives real French bread that chewy crunchy texture is STEAM. When I preheat the oven, I add a pyrex tray with about one inch of water, and leave it for the entire baking process. I also sprinkle kosher salt over the egg wash. I do a second egg wash at 20 minutes when I reduce the oven temperature. Fantastic results! I love this bread!

  70. This is the best bread that we’ve made! We make it every week!

  71. This has become my go-to french bread recipe. Comes out perfect every time and so simple!

  72. Scott Hartsough says:

    Made this tonight, and it may have been the best loaf of bread I ever made, and so easy. I opted for the Kitchen-aid over the bread machine, and I added about a teaspoon each of basil and oregano for an herb style. I did notice that it took quite a bit more water – maybe an extra 1/4 cup. But this recipe is definitely a keeper.

    1. Adding herbs is a good idea!!

  73. Amberly Schimelfenig says:

    Best bread I’ve ever made! Make it every weekend!

  74. Cynthia Scott says:

    This is such an easy and delicious recipe.I placed a pie tin of boiling water on the rack beneath the baking sheet for a chewy crust. I’d made stew and this was perfect to soak up the broth.

    1. I’m sure the boiling water helped the crust. Good tip! Thanks for writing.

  75. About how big do you roll out your rectangle of dough?

    1. Hi Wendi,

      I usually roll mine about 9 x 12 inches. Thanks for asking.

  76. I’ve made this several times since I can’t find much bread in the grocery stores right now. It’s delicious. I’ve got one rising now so that I can make us some french bread pizzas tonight. I’ll be making this instead of buying bread even when the stores are stocked again. It’s so easy to make too. So happy I found this recipe.

  77. Loved your recipe. Thankyou!
    Tried it today, and it came out perfect. I didn’t have bread flour, so, I added gluten to AP flour. That did the trick!
    Also, the Pinterest image on how to shape the loaf helped. This is the first time Ive3been able to bake a goodlooking loaf?

    1. @Dee B,

      How much vital wheat gluten do you add per cup of a. p. flour?

  78. I made this tonight. First thing I made in my new breadmaker. I was so nervous. It came out great! ? Thank you so much for recipe. Are you on Instagram? I wanted to tag you & give credit. @julesbloggin

    1. Thank you for leaving a comment Julie. I’m so happy it turned out good for you. I have an Instagram account, but don’t really use it. Sure appreciate the thought.

  79. I found this recipe when I was looking for ways to use the whey from straining my yogurt. It turned out amazing! I used a stand mixer to mix the dough since my bread maker kicked the bucket a while back. There are no bread machines to be bought right now! I used whey in place of water, and since I didn’t have bread flour I added 4 tsp of vital wheat gluten. Thanks for the visual shaping directions; they were very helpful! This is probably the prettiest loaf of bread I’ve ever made and the flavor is so good! I used the leftover for avocado toast this morning.

    Pictures are on my Instagram. Really,it’s so pretty!
    https://www.instagram.com/p/B_lnQiZlUNr/?utm_source=ig_web_copy_link

    1. Melody,
      Thanks so much for sharing your success. Avocado toast sounds really good right now. Would you believe I made the same recipe yesterday and used yogurt whey for the water? I didn’t add any wheat gluten and it still rose up perfectly. Happy bread-eating.

    2. @Melody, just checked your Instagram shot. Gorgeous loaf! Thanks to Paula for the recipe. I am going to make it now!

  80. I’m looking forward to trying this recipe. A question about the “dough cycle” and when to pull it out to shape. On my breadmaker, it stirs and kneads for 20 minutes, lets it rise for 20, then punches down, and then lets it rise for 50 more minutes. Should I take it out after that first 20 minute rise, or after the second 50 minute rise?

    Thanks so much. I read through the comments, this recipe has a rich history!

    1. That’s a good question, Gabriel. My intuition says you should let the dough cycle complete. 20 minutes is not near long enough for the first rise, so maybe the two together will be perfect. That is what I would try first. Happy Bread-Eating!

  81. Tia P Turner says:

    I made the French loaf just now, and substituted 1 cup of bread flour with spelt flour, it came out perfectly! I absolutely love your website, notes and recipes!

    1. Hi Tia,

      It is so good to know the spelt flour worked in this recipe. Thank you for letting us know.

      p.s. I made the correction and deleted your second comment. 🙂

  82. 5 stars
    I tried many bread recipes in my “new to me” bread machine. Came across this one and this is now my go to recipe. Made it first time using regular flour. The next time and every time since I have used Bobs Red Mill Artisan bread flour. The reviews from my people who are fortunate enough to indulge in the bread are stars all around. I cut the dough in half and then roll out into two loaves and cook for the same amount of time as called for in the recipe and it turns out absolutely delicious every time. Bread rising now as I type. YUM

  83. I made this for the first time a few days ago and followed the recipe exactly, but the French Bread came out rock hard and burnt on top. Thankfully I’d already tried a number of recipes on this website, and found them all excellent, so I doubted this recipe could be so bad that it could really produce a loaf that came out like that. 425 degrees is Gas Mark 7 and in my oven at least seemed pretty hot for cooking bread, so I made it again today and reduced the temperature to Gas Mark 6 for the first 20 minutes and also followed the tip about placing a tray of boiling water on the bottom shelf of the oven. The difference was dramatic and as if I’d followed a completely different recipe, even though I’d basically only changed the above small things. The loaf came out crusty on top and chewy throughout, and had a really great texture even to look at. I just thought I would post this in case anyone else has tried this recipe and had a similar result, which could obviouly be offputting if you haven’t tried other recipes on this site, and might lead to you giving up on this recipe when it does actually produce a great loaf.

    1. Hi Karen,
      Thanks so much for sharing this information. So glad you tried again. Maybe it will help someone else with the same kind of oven.

  84. What an informative site you have put together! Thank you. One question. At the end of step 4 we are to let the shaped loaf rise until doubled in size. I’m a novice bread baker. Approximately how much time should I allocate for the loaf to double?

    1. Hi Amy,

      Thanks for the typo correction. I ALWAYS appreciate those.

      I generally allow about 45 minutes. It could be longer or shorter depending on the ambient temperature where the bread is rising. In the end, you have to judge by looking at the bread to know for sure that it’s ready to bake.

      My email is paula at saladinajar.com if you ever want to write me directly. I don’t mind at all.

  85. Oh, and a little typo to point out (wish I could private message you). Under FAQ’s: 1. “. . . when you first but your loaf in the oven . . . “

    should be “put your loaf” 🙂

  86. I have been looking for a good French bread recipe. This is the best. Only thing I did…put down a little cornmeal before placing on baking pan. Thanks for including the 190 degree temp. Was perfect.

    1. Joann,

      I’m so glad you wrote. I usually sprinkle a little semolina which has the same effect as cornmeal. Been meaning to add that to the recipe which I will do right now. Happy Bread-Eating!

  87. I love this recipe, but I have question. The bread rises beautifully until I make the slashes. Then it collapses completely, no matter how lightly I try to do it. Any suggestions?

    1. Hi Kim,

      Two thoughts: What are you using to make the slashes? A razor sharp edge works best. Be careful not to tear it with a dull knife.

      Secondly, perhaps the bread has risen too long when you slash it. It may fall a little, but it should bounce right back when you put the bread in the oven and it starts to bake. Next time, you might try letting it rise a little less on the second proof. I don’t know if it’s really warm where you live but that would definitely make your bread rise faster than normal.

    2. @Paula,

      Thanks for the suggestions.

  88. This was the first loaf I made from your site and it was a winner! I’m curious as to how flour weights are determined from cups. Your measure is 360g for 3 cups and it works perfectly. I’ve seen recipes in other places that vary from 350g to 375g for the same 3 cups…maybe they’re not measuring right or their scales are off? Also, some recipes say bread and a.p. flour are interchangeable but my understanding is that bread flour is slightly heavier. Can you clarify, please?

    1. Hi Vivian,

      So glad to hear your bread turned out great.

      You are right that flour weights seem to be all over the place. I originally went with the weight King Arthur Flour charts specify. It worked so I stick with it. Different types and brands of flour can weigh different amounts. Most Americans don’t even weigh flour so that leads to all kinds of variations. However, when you see a recipe with a different weight than you are used to, it’s always best to follow the recipe as that is the way it was probably tested.

      As far as bread flour and A.P. flour being interchangeable, the answer is not as simple as it might first appear. I like to use Trader Joe’s AP flour. It contains MORE protein than King Arthur’s bread flour. Actual weight per cup is the same for TJ’s flour and KA’s AP and bread flour. Canada’s A.P. flour has more protein and comes closer to bread flour than Gold Medal or Pillsbury AP flour. Even more important is what kind of product you want to end up with. Bread flour generally produces a chewier product that often rises higher. It’s nice for artisan breads. Recipes for pizza dough are generally good with either kind of flour. I’ve been experimenting with rye bread. When I use AP flour, the end result is more dense than bread flour. But that’s how a lot of people want their rye bread. To answer to your question, it all depends on what kind of bread you are making and the end result you’re going for.

      Happy Bread-Baking!

  89. Best French bread recipe I have used. I have made French bread several times with other recipes off the internet. Paula’s recipe is hands down the best. The detailed information on how to shape the loaf was helpful.

    1. Thanks for coming back to say so, Chelsea.

  90. Charles Kaiser says:

    Hello Paula: Wrote to you previously regarding potato bread. Baked it and it was wonderful, nice and soft and excellent flavor.
    My next question: do you have a recipe for onion cheese bread that you would share? I found a recipe but it has 4 cups of flour and I want to prepare in the bread machine and bake in the oven. I have a 10 inch bread pan but I believe it is to small for 4 cup recipe.
    Thanks for upur help
    Charles Kaiser

    1. Hi Charles,

      I am actually working on an onion bread (or rolls) right now. Maybe I’ll try adding cheese. What kind of cheese were you thinking?

      Unless your 10-inch bread pan is really narrow, I would think it would work for a 4-cup-of-flour recipe. Of course, some recipes rise a lot higher than others, so you just have to experiment.

  91. 5 stars
    I have made this twice already and this is my favorite French bread by far and really simple to bake.

  92. what shelf in the oven is best for baking the french bread and if you use convection baking mode do you change the temp? thanks…

    1. Hi Renee,

      Nice to hear from you. I bake my bread in the lower/middle part of the oven. Ovens vary so you might experiment. When using convection, which I do all the time, I decrease the temperature by 25˚F. Can’t wait to hear how your bread turns out.

    2. thanks…i’ve made this twice and both times i’ve messed it up a bit…i think three times will be the charm…it was still edible:-) it’s cheap, easy and good!!! i am thinking this will be my “go to” bread…thank you!

      1. Oh yes! This is a good “go-to” recipe. I’m also hoping the third time will be a charm. If it isn’t, don’t hesitate to write back and I’ll help you troubleshoot.

  93. Does this make one or two loves?

    1. Hi Michelle, This recipe will make 1 (approximately 1.5 lb) large loaf or two smaller ones.

  94. 5 stars
    Makes great sandwhich bread dividec into two loaves.

  95. 5 stars
    I made this and my husband dubbed it the best so far using the bread machine. It was perfect for us !

  96. This is my go-to french bread recipe! So easy to make and tastes so good! I’ve even given a few loaves away as gifts and they always love it! When I want to make a special treat, I add butter, cinnamon, and sugar to the rolled out dough before rolling it up into a loaf. Little bit more tricky to seal up the loaf, but oh so good in the end. Makes the best french toast with the cinnamon and sugar inside!! (I just learned the hard way not to get your butter too close to the edge, otherwise, when it rises it comes apart! Still tastes amazing, just not as pretty!) Thank you Paula for this AMAZING recipe!!

    1. Hi Sarah,

      Why have I never thought of adding cinnamon and sugar to this bread? What a great idea! I can imagine that french toast or even bread pudding would be awesome with your version of this recipe since the bread is more sturdy and wouldn’t get soggy as quickly as sandwich bread. Can’t wait to try this myself. Thanks so much for taking the time to write and share.

  97. Terri Riddle says:

    I just made my first ever loaf of bread. I had a hard time getting mine to pinch together. Too much flour on my surface maybe. Since it’s my first loaf of any kind… I was unsure how long it takes to rise. I am still waiting, so we will see. Using my bread maker to combine the ingredients into was great. I am excited to learn more about this, not sure this loaf will be my best work. Thank you for sharing.

    1. Hi Terri,
      How did your bread turn out? You’re probably right about the flour. If that happens again, just touch the edges with the tiniest bit of water. You will know your bread is ready to bake when you push your index finger against the side and it leaves a small dent that doesn’t spring back immediately. I hope your bread turned out good enough to inspire you to keep trying. Baking a beautiful and delicious loaf is so satisfying.

  98. 5 stars
    I have had my bread machines for 3 months and recently discovered your website, love it, since I too like the machine to do the heavy lifting, but I like to shape and cook bread in my oven. First try on the French bread and it was perfect! My husband came back for seconds at dinner. If I could give it 10 stars, I would!

  99. Hi again Ms. Paula!
    I love your recipes, and this one is no different. I have a recurring question however that I keep meaning to ask!
    Is there another substitute for the egg wash that might help brown the tops of my loaves and rolls? I know it’s foolish, but I just hate wasting an egg!
    Also, I wonder if I could purchase a small carton of egg whites and add the water rather than using a fresh egg? I make one of your recipes at least a few times a month, so I’d appreciate any insight! Thanks again, and love your blog!!!

    1. Hi Tia,

      So glad you’re enjoying my recipes.

      I know how you feel about wasting an egg. I freeze egg whites all the time but leftover egg yolks are another matter. If I have a frozen egg white I just get it out and use it for a glaze. You can try no glaze. Put an old pan filled with about 2 cups of boiling water in the bottom of your preheated oven. Then spritz the bread 2-3 times with water during the first 5 minutes of baking. This will make a crispy crust–for a little while. It will soften during the next few hours. You could also try a cornstarch wash like I use on my Crusty Rolls. Those are my best ideas for now. Have you priced a carton of egg whites? It’s way cheaper to buy a dozen eggs. 🤔

  100. Ronnie Greco says:

    Hey Paula I made this crusty bread a few months ago. Came out perfect. Just made it again as recipe says. Followed exactly. After the kneading in bread machine, it goes into rise mode. Knew something was going on, hardly rose. Took it out rolled it out, shaped and covered. Checked on it after an hour. Same size,did not rise at all. Used a leftover yeast from last bread making. Expiration date next year. Any suggestions 🤔
    Thanks
    Ronnie

    1. Ronnie Greco says:

      @Ronnie Greco,
      Updating my post. After about 40 mins longer the bread finally rose. Just took longer this time. Bread came out perfect, nice and crusty.

      1. Hi Ronnie,

        I’m wondering if it was a little drafty where your bread machine is located. The other possibility is that not all the ingredients were room temperature when you started making the bread. This will definitely delay the rising. Once everything gets warmed up a bit, the yeasty bodies will feel more like having a party.

      2. Ronnie Greco says:

        @Paula,
        Thanks Paula, I will remember that for future bread making.

  101. Wendy Walker says:

    I’ve made this several times. It’s so simple, and utterly delicious! I just christened my brand new, sparkly convection oven by baking a loaf of this topped with Everything seasoning. OMG… it’s even better! Thanks so much!

    1. “Everything” seasoning is a brilliant idea. Thanks for sharing with all of us. Congratulations on your sparkly new oven.

  102. 5 stars
    I’ve made this a dozen times now and the bread is amazing. I do usually need to add a little bit more water. Thanks so much for the recipe!

  103. Debbie Chandler says:

    5 stars
    I’ve made this crusty bread 3 times now. Simple, easy and delicious.

  104. Can I put this in a 8 1/4X 4 1/4 loaf pan and if so do I change the time.

    1. Hi Teresa,

      I haven’t tried it, but you probably can. One piece of advice. The general rule for pans: the dough should only fill the pan half-way. If you have too much dough for that size pan, use a bigger pan or take out some of the dough and make rolls or a very small loaf.

      The time required to bake that loaf will depend on if all the dough fits in that pan. I suspect your pan may not be quite big enough. I hope you have a quick-read thermometer as it takes all the guess-work out of knowing when your bread is done. I couldn’t live without mine.

  105. 5 stars
    I made this crusty french bread and now I’m singing praises about it to my friends! Thanks, Paula! Love it!

  106. Sophia Andrews says:

    Hi how long does it take to cook if I divide the dough into two baguettes. And what temperature thanks!

    1. Hi Sophia,

      I would use the same temperature as for a larger loaf. Start checking to see if your loaves are done and if they have reached 190˚F about 10 minutes early. Ovens vary, so keep an eye on them the first time.

  107. Aliyyah Ebrahim says:

    thank you very very much for sharing your crusty-french bread recipe
    it came out great
    truly
    Aliyyah Ebrahim Toronto

  108. elizabeth nunley says:

    3 stars
    I just made this French Bread and it turned out perfect!! I will definitely be making this recipe many times over. Thanks so much for sharing, Elizabeth

  109. Phaedra Wolfe says:

    5 stars
    This is my go-to dinner bread. It is a super recipe! Thank you for sharing😊

  110. 5 stars
    So good and so easy. This bread is my kids’ new favorite. I will definitely make this again. Thank you for sharing!

  111. “Dog-Gone Good Bread”! Those are the words of my husband after I Finally made this bread yesterday. Don’t know what took me so long.
    Thanks so much, Paula for this recipe and all the other things you do and post! Hope you had a Marvelous Mother’s Day!!

    1. Hi Cherie,

      This is great news! Glad it turned out good for you. I did indeed have a wonderful Mother’s Day. Hope you did, too

  112. Kathy Wilson says:

    3 stars
    I made this bread twice now and it came out great. This is an awesome recipe. Thank you

  113. Greetings from Vancouver BC,

    Do you think it is possible for me to shape this into a batard and bake it in a Dutch oven? I want to achieve the most crusty crust and I think this may be the method, but I don’t know if the high heat of the Dutch oven might make turn this type of loaf too hard.

    Linda

    1. Hi Linda,

      I haven’t tried it. The sugar and butter do soften the crust over time, but that’s what makes the crumb so moist and tender. I plan to try it myself and I’ll report back. If you try it before I do, let me know.

  114. YES YES YES! Another hit in my house. Thank you.

    1. Yay!!!! Thanks for the testimonial.

  115. I am making this again tonight. Thanks for a wonderful, healthy recipe!! I will never buy this bread from a store again.

    1. Thanks for coming back to say so, Kristina.

  116. Hi Paula, can I get clarification on the amount of butter? It calls for 1 1/2 teaspoons of butter. Thanks!

    1. That is correct. One teaspoon + 1/2 teaspoon of softened butter. Does that help?

  117. 4 stars
    Thank you Paula for sharing your recipe! I made this to have with tonight’s dinner and we loved it! We do large gatherings regularly in the summertime and I usually buy French bread. I think those days are over! I only wonder if it’s safe to double the recipe and if my bread machine would turn out two delicious loaves.

  118. Turned out great! I sprinkled the Everything spice from Trader Joe’s on it before baking and it was wonderful!

    1. Marje,

      Great idea. The Everything spice is so easy and really elevates the bread. This is one of the best things about making your own bread. Keep the inspiration coming.

  119. I made this today for the 1st time and IT. WAS. EPIC. Perfect flavor, SUPER easy (took me like 10 mins of actual hands on time, MAX!) And it was BEAUTIFUL. I would be so proud to serve this to someone. It was also delicious—tasted JUST like fresh bakery bread and now may home smells amazing! I made an extra loaf and I’m going to try to freeze it. If it turns out as good as this loaf, this will be something I will stockpile to always keep available. Thanks so much for this recipe!

    1. You’re welcome, Nichole. So happy you came back to say how much you liked the bread. It will freeze, just don’t try to keep it too long.

  120. Hello Paula, first you thought me to the perfect yogurt recipe and now this WONDERFUL bread recipe for a machine bread. I did make a newbie mistake on my first try, I let it rise in a parchment coated bread pan. What a disaster, I just could not separate the dough from the paper but I could tell that the dough itself was looking good so I baked what I could salvage and the resulting flatbread was actually nice.
    My next try, I realized I had forgotten the butter in my first attempt…Oh well.
    So, no parchment paper on the second try in a 4.5″ X 8.5″ bread pan.
    It turned out fantastic in my toaster oven with only one hour proofing after shaping.
    Thank you so much.
    Now, I will go through your 58 recipes to see if I can find this French bread but in a 1.5lb 9″ X 5″ version and try not to gain weight in the process.
    Happy Holidays

    1. This is a great story. I found that I never need parchment paper with baked yeast loaves as long as I use excellent quality pans. USA pans are the best (and they don’t pay me to say that, unfortunately).

      Good lunch with the last part of your last sentence. That’s why I eat a LOT of salad in a jar.

  121. 5 stars
    Have made this a few times and it comes out perfectly! I love the bake in the oven approach, it just makes so much sense!

    1. Hi Tia,
      Sounds like you’ve come over to my side when it comes to the “bake in the oven” approach. It really does open up a whole new world when using a bread machine. Go glad you enjoy the French Bread recipe. Thanks for writing!

  122. 5 stars
    Stumbled across your 58+ bread machine recipes post yesterday whilst looking for new ideas for my bread machine. The French bread seems to be very popular so gave that a go and it was lovely! I used it for toast for today’s breakfast and toasted sandwiches for lunch (think you would call it a grilled cheese).

    I also appreciated the different measurements you include for the ingredients as I’m in the UK I usually measure all dry items in grams on digital scales and all wet ingredients in millilitres in a jug. I do have some “cups” which have millilitres on them so I wasn’t sure on the amount of water so I stuck to 1 cup and it turned out perfectly 😊

    It’s very cold in the UK at the moment despite having the heating on so I don’t think I let the dough rise enough but it rose very quickly in the oven, I baked it in a loaf tin rather than a baguette/baton as I don’t have a tray quite big enough. Thanks again for all the lovely recipes, I’ll be checking out your other (non bread) recipes too!

    1. Thank you for your kind words, Helen. I’m glad your French bread turned out well enough for you to enjoy. When we have cold days here, I always throw a blanket over the bread machine to help it hold the warmth the machine generates. You can always remove the dough from the bread machine pan after it has been kneaded, place it in a bowl, cover it, and move it to a warmer place. Hope that helps.

    2. @Paula, Another way to help your dough to rise in a warm place is to place your covered bowl on a kitchen towel on top of an every day electric heating pad-lowest setting- This has worked perfectly for me, especially when the winter weather has chilled the kitchen air.

  123. 5 stars
    First one I tried and the one I keep going back to! Thank you for helping making bread so easy!

    1. My pleasure, Ana. Thank you for your kind words. Glad you love it!

  124. Laura Donahue says:

    5 stars
    This bread was AMAZING. When I covered to rise, I placed in oven (not hot) with the light on and it more than doubled very quickly! Only thing, I don’t think I rolled dough up tight enough as it sort of unrolled a little upon baking. Still was amazingly delicious! Can’t wait to try other bread recipes from this site.

    1. Great to hear from you, Laura. Glad your bread was tasty. Did you pinch the seam when you rolled the dough? Then, be sure the seam is on the bottom when you put it on a cookie sheet. Write back if that doesn’t help.

  125. 5 stars
    Turned out absolutely perfect! This will be my go to dinner bread from now on. Thank you for the recipe!

    1. Way to go my friend! High-Five!

  126. 5 stars
    Made this for the first time today. Followed recipe exactly using my breadmaker for the dough. Simply marvelous! I took a recommendation from one of the reviews and placed a pan of hot water while baking. Crust was perfect. Will definitely make again. Thank you for the recipe!

    1. Hi Melissa,

      I’m glad you found it “marvelous!” Good idea about the water to make the crust a little crispier. My readers have lots of good ideas.

  127. 5 stars
    Made this today and it is fantastic! Really great, fluffy, french bread. My husband is a curmudgeon and he loved this. I am so excited that I can make a great loaf of french bread at home. No more store-bought, overcooked, tasteless bread that makes me think I am going to dislocate my jaw. You will LOVE this recipe.

    1. Thank you, Cindy. Great testimony. Sounds like you have earned some brownie points with the husband. Good job!!

  128. Paula can you make Hot Cross buns in the bread maker! Like Blue Jean Chef?Hers not in bread maker???

    1. Hi Pat,
      Yes, you can. I have a recipe for Hot Cross Buns made in a bread machine. I checked and the Blue Jean Chef mixes hers with a stand mixer which makes it a little more involved but probably just as delicious.

  129. Angela Anderson says:

    5 stars
    Best bread recipe ever! Loved it. Very easy and definitely delicious!

    1. Thanks for writing, Angela. Glad you enjoyed it.