Fabulous French Bread

Fabulous French Bread
This recipe has been renewed and updated. To view the new recipe click on the link below.


Post a comment!


  1. 1
    October 25, 2009 at 9:46 pm

    I have thought so many times how nice it would be to have a great French bread recipe. I've been a little nervous to tackle the process though. I'm SO glad you included the photos. I don't think there's any way I can go wrong! THANK YOU!

  2. 2
    December 31, 2009 at 7:26 pm

    Oh my GOSH this looks amazing! I'll have to try it!
    Thanks for stopping by my blog!

  3. 3
    January 22, 2010 at 8:31 pm

    This is an amazing recipe. My hubby and boys downed a whole loaf at dinner. I don't think we'll be buying store bought French bread anymore.

  4. 4
    March 2, 2010 at 12:52 am

    i was making pasta tonight and made this to go with…lets just say there is a half a loaf missing and hubby isnt even home yet!

  5. 5
    March 27, 2010 at 2:27 am

    This bread looks amazing!! The next time I make bread, I'm going to try out this recipe. Thank you so much for sharing this recipe with us.

  6. 6
    March 27, 2010 at 7:37 pm

    I have a couple of questions. Does T mean teaspoon or tablespoon ? And are the quantities you've used here a regular amount or a tripled amount ? Looks delicious, can't wait to make it 🙂

  7. 7
    March 27, 2010 at 8:25 pm

    Also what kind of flour, what kind of yeast and any preference on the shortening ?

  8. 8
    March 27, 2010 at 9:00 pm

    I use all purpose white flour, active dry yeast and Crisco shortening. The T stands for Tablespoon and the recipe listed is just a single batch. It makes 3 medium sized loaves.
    Good luck, I would love to hear how it turns out for you!

  9. 9
    March 27, 2010 at 10:40 pm

    wow thanks I will 🙂

  10. 10
    March 28, 2010 at 6:14 am

    This looks amazing!!

  11. 11
    March 28, 2010 at 5:00 pm

    I have never seen a french bread recipe quite like this. It looks magnificent!

  12. 12
    April 29, 2010 at 9:35 pm

    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.

  13. 13
    April 30, 2010 at 3:46 am

    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!

  14. 14
    May 17, 2010 at 10:57 am

    Could you tell me, please, what means C and T?

  15. 15
    May 17, 2010 at 11:00 am

    Sorry, I've found what it's mean T 🙂 But how about C? Thank you!

  16. 16
    May 17, 2010 at 1:26 pm

    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!

  17. 17
    May 19, 2010 at 10:04 pm

    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.

  18. 18
    May 21, 2010 at 6:53 pm

    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.

    • 19
      February 8, 2014 at 4:15 am

      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!

  19. 20
    May 21, 2010 at 7:47 pm

    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.

  20. 21
    May 31, 2010 at 6:51 pm

    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

  21. 22
    June 1, 2010 at 3:24 am

    I am so glad to hear about your successes! Like I said…I think this is my favorite recipe. It can be made into so many great things. I'm glad you love it too. Thanks for letting me know!

  22. 23
    July 24, 2010 at 10:39 pm

    Jamie, I just made your bread and my picky 11-year-old daughter loves it. She and my son have almost polished off a whole loaf straight from the cooling rack. She said it is the best bread she has ever eaten and that I HAVE to make it again. Thanks for sharing! Kelly

  23. 24
    July 29, 2010 at 7:56 pm

    You had mentioned this freezes well – do you freeze the dough raw, or after it's baked? Any suggestions on freezing the dough generally? Thanks!

  24. 25
    July 30, 2010 at 4:39 am

    I only freeze the bread after it is baked. It tastes really fresh and wonderful. I have tried freezing the dough, but it seems that it takes all day for it to thaw and start to rise. It just seems quicker to make the dough than it does let the frozen dough defrost. Hope this helps. Good Luck!

  25. 26
    August 3, 2010 at 3:49 pm

    Jamie, this is probably the 4th or 5th time I have gotten on your site to email this recipe to a friend. It is so yummy!

  26. 27
    September 17, 2010 at 6:42 pm

    I L.O.V.E. this recipe. I have made about a million times in the last couple months. Our favorites are the sandwich loaf, foccacia bread, and I use it for pizza. In fact, I have yet to make just loaves out of it. The foccacia bread is my fave. I just make have of it cheesy for my kids, and my husband and I eat the rest up. We don't eat much meat, so when I saw that post I knew we would love it and eat it often. I made it one night for dinner, the next night, and then a few nights later had my whole family over and made it for them too! what a hit! thanks, thanks, thanks!

  27. 28
    October 8, 2010 at 2:28 pm

    Any suggestions on how to make it if I don't have a Kitchenaid?

  28. 29
    October 13, 2010 at 12:13 am

    Barbi is the one that gave me the recipe and I love it! I just need to get better at shaping the loaves so I can give it to neighbors. Thanks Jamie!

  29. 30
    October 13, 2010 at 1:15 am

    Thank you so much for this recipe! I just made it today. The bread is absolutely amazing!

  30. 31
    October 20, 2010 at 1:39 pm

    Jamie — thank you so much for this recipe! My whole family loved it, and we blew through the first two loaves (one at dinner, and the other the next day). I did wrap and freeze one loaf that I used the next week. I just let it thaw and warmed in the oven right before dinner. It was just as good as the first time! Also, I used butter instead of shortening since I don't usually buy it, and it turned out perfectly. Thanks again!

  31. 32
    November 2, 2010 at 12:55 pm

    Hi, Jamie, I just came across your blog last week, and the French bread recipe caught my eye. I love to make bread, so I figured I'd give it a try. It is a really great bread, but why do you call it French bread? Just because of the shape? The texture and flavor are like regular white bread. I am not trying to discourage anyone from making it, because it really is a good bread. It just doesn't taste like French bread.

    Thanks for sharing.

  32. 33
    November 2, 2010 at 2:56 pm

    Help…. My dough won't rise!!!! This is my second time I have tried to make this. Please help the girl who seems to be slow!!!!

  33. 34
    November 3, 2010 at 1:20 pm

    My first thought is to check the expiration date on your yeast. Sometimes, if the yeast is old it wont activate and the dough won't rise. Second, be sure that your water is the right temperature. The boiling water listed in the recipe, really does need to be boiling. Hope this helps, Emma! I know it can be so frustrating when things don't turn out. Good luck! Keep trying. You'll get it…Let me know if you have anymore questions.

  34. 35
    November 3, 2010 at 1:21 pm

    This recipe was passed on to me by a fellow church member, title and all. The thing that sets it aside from regular white bread, is the crusty exterior and the shape. Hope you enjoy it! Have a good one!

    • 36
      February 7, 2014 at 11:22 pm

      Anything Polyface does is TOP-NOTCH! My husband loved taikng his Environmental Law students to visit your farm! And today, I interviewed Katie Ganshert for my blog and then I guest blogged at Amanda Dykes’ blogspot. So of course, I overslept and didn’t get the post up when I should have for the link to work! This is how my day’s going hope yours goes more smoothly-grin.

  35. 37
    November 5, 2010 at 1:38 pm

    OK I did it…. success is sweat. Thank you, So yummy and my family now thinks I'm a star… pizza and pizza sauce so yummy.

  36. 38
    November 8, 2010 at 6:00 pm

    Question: How long does a loaf last after you make it? (Considering no one eats it all in one day 🙂 ) I was considering making it for Thanksgiving – but should I make it in advance and freeze it then? I will be traveling and need to keep it at a hotel for a day or so in advance is my concern – thanks.

  37. 39
    November 8, 2010 at 6:00 pm

    Question: How long does a loaf last after you make it? (Considering no one eats it all in one day 🙂 ) I was considering making it for Thanksgiving – but should I make it in advance and freeze it then? I will be traveling and need to keep it at a hotel for a day or so in advance is my concern – thanks.

  38. 40
    November 9, 2010 at 5:39 pm

    I've been contemplating your question. This bread does freeze well. However, it isn't nearly as good if it has been sitting for a couple of days after it's been made, or after taking it out of the freezer. If you have no other option, since you'll be traveling, just before serving I would slice it,wrap it in tin foil and put it in a 400 degree oven for just 10 minutes or so. This should heat it up nicely. Serving the bread warm will help! Good luck!

  39. 41
    November 30, 2010 at 1:54 am

    WOW-I bought your french bread at Lizzie's bake sale- and it was great!! So Today I decided to make some!! WOW WOW WOW–turned out beautiful, very easy to follow your recipe and the pictures! Love it! All of the recipes that I have tried from this blog have turned out wonderful–they are fool-proof!! Please keep up the good work!! I have even done a menu-for 3 months in a row-just like you do it!! Thank You,
    Kristin Thompson

  40. 42
    January 5, 2011 at 12:17 pm

    This looks so yummy! I've printed the recipe and will try to make it today. I love your blog!

  41. 43
    January 6, 2011 at 1:30 am

    Jamie made this tonight and it is great! Just wondering why the 3 loaves? Do you ever just make it into one?? Anyway, we liked it enough that we put it on our blog and linked back to you, hope that is ok http://ourcookingcafe.blogspot.com/2011/01/bakery-french-bread.html

  42. 44
    January 6, 2011 at 4:10 pm

    So glad you loved it. I most often make the recipe into 3 loaves so I can freeze any left over loaves easily. If you make them too big you have to cut the loaf to get it to fit into a gallon sized freezer zip loc. I generally triple or even quadruple the recipe when I make it so I'll have plenty of loaves to give away, or to freeze. The finished loaves freeze really well, I love to have them handy to go with many different meals. Glad your turned out great!
    Have a good one!

  43. 45
    January 8, 2011 at 1:57 pm

    Jamie, How long should i kneed the dough as i dont have a kitchen aid. My first ever attempt was quite stodgy

  44. 46
    January 9, 2011 at 6:01 pm

    I made this bread last night and it was delicious! We had three loaves and all three were gone during dinner. Thank-you for a wonderful recipe.

    • 47
      February 8, 2014 at 1:01 am

      When you think about it, that’s got to be the right answre.

  45. 48
    January 11, 2011 at 12:43 am

    I have never made it without a mixer. I have been told (by those who have tried it by hand) that you need to kneed it for about 10 minutes. Seems like an arm buster! Good luck. Hope it turns out better next time!

    • 49
      February 7, 2014 at 8:10 pm

      Hi Anette,Hope all is well with you and family.I don’t get to read your posts the way Iused to…been busy, and for that I’m Sorry.Lots of love,Gary

  46. 50
    January 30, 2011 at 12:54 am

    How long and what oven temp do you reheat your frozen bread? Do you thaw it first? Thanks for this delicious recipe by the way.

  47. 51
    January 30, 2011 at 10:30 pm

    I've made bread for years and enjoyed trying a new recipe. It's easy and turned out wonderful. I freeze the other two loaves and enjoy it later. I just let it thaw on the counter and slice it when needed. Makes good toast and great french toast. Thanks for the recipe!

  48. 52
    January 31, 2011 at 4:37 am

    You don't have to heat up your oven to use the frozen loaves. I usually put my frozen loaves in the microwave for 1 minute. Then slice and you are ready to eat!

  49. 53
    February 2, 2011 at 7:42 pm

    Jamie! Love your bread. I make it all the time. I am now doing weight watchers and was afraid I wouldn't be able to make this, but at only 2 points a piece if you slice the loaves into 12 pieces, it's not too costly! I even throw in a bit of wheat with it and it is super yummy! Thanks so much for your blog!

  50. 54
    February 8, 2011 at 3:16 am

    I made this today for dinner. Amahahazing! A lot of different steps, but it wasn't difficult to follow. I have been trying to find a good recipe for french bread…I don't have to look any further! Thank you

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>