Gold Medal® Classic French Bread
LOVE IT!!! I've made this recipe at least 5 times, sometimes doubling it to make 4 loaves, and it has come out perfectly every time. The bread is crispy on the outside and delightfully light and soft on the inside. The temp of the water as per the recipe is crucial to allowing the yeast to activate. Also, make sure you LIGHTLY grease the bowl. I've found that too much oil/butter etc hinders the rising of the dough in the bowl. I've frozen the baked loaves and taken them out when I needed them to go with a meal. Normally, I let the loaf thaw to room temp, wrap it in foil and heat it in the oven. For easy Italian loaves, I throw in a couple TBS of dry Italian seasoning with the dry ingredients. The baked loaf smells and tastes wonderful. I use olive oil in place of vegetable oil -- but the bread does not pick up the olive oil taste.