A homemade French bread that will make 2 loaves. Any leftovers make great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!
Délicieux, tout simplement parfait. This has to be the best bread I have baked to date. I followed the recipe exactly, no need to change anything at all. I will certainly be baking this again. Thank you for this excellent recipe. - 07 Feb 2010
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. - 15 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!! - 15 Sep 2008