Gold Medal® Classic French Bread Reviews

Reviews & Comments

(8 Ratings)

8 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Gold Medal® Classic French Bread

Here's the best for tested and trusted French bread you can make easily at home.

Prep: 25 MinTotal: 3 Hr 30 Min

1 - 4 of 4 Reviews

Posted 4/24/2012 9:19:42 PM REPORT ABUSE TalyaT said:

Rating:

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.

This reply was: Helpful Inspiring

Posted 11/23/2010 11:28:43 AM REPORT ABUSE CateC_BettyCrocker_MOD said:

Rating:

Hi TesseSweet: Temperature is super important when working with yeast. Be sure that your water is very warm (120-130°F) when you begin your recipe. Or maybe it’s cold in your kitchen… A few degrees below ‘room temperature’ (around 72°F) will prevent the loaf from rising properly. You can turn the oven on for a minute or two just to get it warmed up then turn it off and pop your loaf in the oven to keep it at the right temp. Letting it rise in the oven will also keep cool drafts from causing your loaf to deflate.

This reply was: Helpful Inspiring