Art's French Bread (NOT bread machine)

From: Buster's friend

On Mar 29, 2007

OK, color me perverse - couldn't help it - I (hmmm, huh, err) used the DREADED bread machine to mix the dough! Turned out great! Had to dribble in a bit buttermilk when "ole reliable" sounded like she was straining a bit. Dough had to be dumped out after first mixing & second knead by hand as it was billowing out of the machine an hour into the dough cycle! This recipe turned out a fantastic chewy slightly sour loaf with a slightly crispy crust. One whole loaf (of the 2 made) was devoured at dinner - leftovers are soaking for overnight French Toast. Second loaf is gonna make awesome sandwiches. Will be using this recipe many times - using the...well you know! LOL! Thanks for the great recipe, echo echo!

From: Jud!th

On Nov 5, 2006

At last... a french style bread recipe that packs some real flavor. I love the softer texture — is that from the yogourt? — especially as I like to use whole wheat flour in my bread. I will definitely be making this again, especially as soup season is beginning.

From: ~Nimz~

On Dec 29, 2005

Excellent French Bread. Crisp on the outside and chewy on the inside. I used unbleached all-purpose flour and the full 7 cups of flour and the low fat yogurt. I made a fantastic loaf of french bread and about 10 french bread dinner rolls. I baked the loaf for about 40 minutes, let the rolls rise a third time (about an hour) and baked them for about 25-30 minutes. Thanks so much for a great recipe.

From: DomesticDionysian

On Sep 25, 2005

Love this recipe. I use fat-free yogurt for the extra sour. I've made it three times and it is getting better every time (I'm a novice with bread making). I have found that cutting it into loaves BEFORE the last rise makes mine fluffier. Thanks! I'm always looking for recipes that are NOT for a bread machine!!!