A homemade French loaf that is soft and moist on the inside with a golden brown crispy crust. Enjoy buttered or serve with soups and stews. Makes 2 loaves.
Something else. The editor changed the original recipe a bit. I do it this way: after mixing all ingredients together, let rest 10 minutes (leaving spoon in batter). Stir vigorously, let rest another 10 minutes. Do this a total on 5 times instead of the traditional rising. After the 5th rest, turn onto a floured board and knead lightly (I barely knead at all). I then shape the loaves and continue as in the posted version of the recipe. When shaping the loaves, I will sometimes put a mixture of basil, oregano, garlic, butter/olive oil and onion on it cinnamon roll style before rolling it for special, pretty garlic loaves. - 29 Sep 2008
Delicious, great for bread & butter, or for dips! However, as I was reading the reviews, I noticed that Liz, who submitted the recipe, gave the proper direction as to how she prepares this recipe. I'm confused Liz, as to why you would go through all of the trouble killing your arm, not to mention taking over an hour of stirring vigorously when you could simply knead it for the 8 minutes, let it rise for the hour & be done! I prepared this recipe as directed on the site & it came out beautifully! By the way, I added the 450ml of water in step 1. Thanks Liz , & thanks allrecipes for the modification!! - 29 Sep 2008
wonderful, it's better then shop bought. I highly recommend it. - 29 Sep 2008