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
Soooo good! Even family members who are not bread lovers loved this!!! I will definitely make it again! - 29 Sep 2008
wonderful, it's better then shop bought. I highly recommend it. - 29 Sep 2008