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I have never seen a french bread recipe quite like this. It looks magnificent!
This is a killer recipe…I have made everything with the dough (smooth as silk) from regular loaves to sub buns to hamburger buns with it.
My family and friends think I'm wonderful…and it's very easy with your great directions Jaime. I highly suggest doubling the recipe…one day I made the dough twice.
Hurray!!! I can't tell you how happy this dough makes me.
Edie,
I'm so glad you love this recipe as much as I do. I couldn't get by with out it! Thanks for letting me know….made my day.
Have a great night!
~Jamie
Could you tell me, please, what means C and T?
Sorry, I've found what it's mean T 🙂 But how about C? Thank you!
Rima,
T stands for Tablespoon, C stands for Cup, and the small t stands for teaspoon. Good luck with the bread. I hope it turns out well for you!
~Jamie
I made this today. It was great and super easy to make by hand. Already starting a second batch for burgers tonight. Thanks so much for sharing your great recipes.
just a question on the cooking time. Do you start timing it when you turn up your oven to 400 or once the oven has reached that temperature? Thanks.
Cindy- thx for adding me to your gogloe+ cuz it brought me here and this place in amazing! Following now and can’t wait to try some of your noms!
Marla,
You do start timing when right when you turn the oven up to 400. However it's more important to pay attention to the color of the crust than the time. Watch for it to get nice and golden all over, then turn the oven down to 350. Good luck! Hope they turn out well.
~Jamie
Holy Crap!!! I have finally found the most awesome bread recipe (let alone it being French bread!!)!!! I have never been able to get a loaf to come out any good right from the get go. Have never been able to get the correct amount of flour added – either the dough was too soft or too firm – and don't talk to me about developing gluten, never would happen. But this, OMG, I knew from the minute I took it out of the mixing bowl that I had something going on here. While I couldn't ever get it to the right formula, I KNEW what the dough should look and act like once I got it there from working in a bakery years ago, so once I touched and maneuvered this dough I was certain something different was about to happen in my bread making life!! I can make anything now using just this recipe! You rock, Jamie!!!!!!
Lorraine Cook