Comments on: Mom’s Easy French Bread Recipe

By: Melissa Griffiths

Melissa Griffiths — Mon, 30 Mar 2026 13:26:36 +0000

In reply to Nancy. You are right, I do try to get it quite high by really tucking in the sides of the bread when shaping! Or you can always add just a few more tablespoons of flour to stiffen up the dough a little.

By: Nancy

Nancy — Mon, 30 Mar 2026 13:05:48 +0000

Easy to make. Great tasting – soft on the inside and crispy on the outside. While I thought that I formed it properly next time I will shape it higher than I did as it spread on the 2nd rising so after baking and slicing it wasn’t very high. I divided the recipe in half to make only one loaf and it worked out well. Definitely saving this recipe.

By: Melissa

Melissa — Wed, 22 Mar 2023 20:45:30 +0000

In reply to JohnZongus. No not a lot of difference at all just a classic white yeast bread without much by way of enrichment from eggs or oils.

By: JohnZongus

JohnZongus — Wed, 22 Mar 2023 00:35:43 +0000

Hi! I recently used your subway bread and bread bowl recipes and found them to be very similar in terms of ingredients, ratios, and prep. This French bread seems similar too, I was curious if there is a big difference between these breads or just a matter of volume of beginning/end product?

By: Melissa

Melissa — Sun, 05 Mar 2023 03:49:41 +0000

In reply to Audrey Reynolds. Generally when you are working in those conditions breads will take a shorter amount of time to rise, the yeast reacts more quickly with the warm air so learning how to judge if it's ready to bake or not based on looks is really helpful instead of doing it by times.

By: Audrey Reynolds

Audrey Reynolds — Fri, 03 Mar 2023 14:51:20 +0000

This french bread recipe is great – hats off to your Mom!
We have moved to central America and I am having trouble with the no knead breads I always used to make ….. because of the heat.
This morning I started making this bread at 5am – and it turned out perfectly – and it is gorgeous. I think more flour and the kneading makes a beautiful loaf.
Any thoughts on bread baking in a hot and humid climate?
Thankyou to you and your Mom.

By: Marilyn

Marilyn — Tue, 02 Feb 2021 21:27:24 +0000

Won’even a light towel, stick to the unbaked dough ?

By: Melissa

Melissa — Fri, 02 Oct 2020 21:46:48 +0000

In reply to Megheritage@gmail.com. I bet it's just shaping. Sometimes after I make my log, I'll use my hands to tuck the sides in even tighter so that the bread starting it's rise is pretty tight and tall.

By: Megheritage@gmail.com

Megheritage@gmail.com — Thu, 01 Oct 2020 23:16:42 +0000

So mine always look a little flatter than yours and this last time came really flat after I did the egg wash which I ws careful to apply gently and not too much but it seems it deflated it for lack of better word. I am using King Arthur flour. What could be weighing it down, too much rising time (I left longer for work reasons), or too much/too little flour or oil or ?? It is light and fluffy texture just the shape isnt high and round but more flat and rectangular. Any ideas on issue?

By: Melissa

Melissa — Tue, 12 May 2020 22:24:39 +0000

In reply to Megheritage@gmail.com. Just dust the counter just a bit to shape the loaves, yes on the something - greased/parchment/baking mat (I'll update that in the recipe, thank you!), and I just cover it with a light towel, no flour for the rising!