Comments on Kitchen and Residential Design: Donnez-nous aujourd'hui notre pain de chaque jour

Hurray! Having that recipe made and approved by my...

2010-03-16T13:13:35.754-04:00

Hurray! Having that recipe made and approved by my favorite niece is the ultimate endorsement. Thanks kiddo!

After months of having this recipe I finally tried...

2010-03-16T12:05:49.234-04:00

After months of having this recipe I finally tried it! I make bead a few times a month and this is, by far, the best recipe I've ever used! Thank you, thank you, thank you!

Ahhhh, I thought you wanted it to eat in ragged ch...

2010-01-04T22:47:07.193-05:00

Ahhhh, I thought you wanted it to eat in ragged chunks alongside the soup. If you want it to use as crouton, make it ahead of time. It will set up perfectly in a day. I made my Thanksgiving stuffing with this bread this year and it was perfect. It held up beautifully even when stuffed inside a turkey. I baked it a day ahead of time and then sliced and cubed it as soon as it cooled. I set the cubes in a bowl on the counter for a day and then made my stuffing. If I were you I'd bake it a day in advance and then roll it in a kitchen towel until you're ready to slice it into your soup. It will set up better at room temperature and the towel will keep it from drying out. Now you have me craving onion soup...

I want crouton-like bread to put in the soup, sinc...

2010-01-04T22:37:00.938-05:00

I want crouton-like bread to put in the soup, since I want it to provide a nice texture on top of the broth and under the melted cheese.

Eat that bread the day you make it, it doesn't age...

2010-01-04T22:33:12.881-05:00

Eat that bread the day you make it, it doesn't age well at all. When that bread comes out of the oven it will have a crust on it that's almost the consistency of a saltine cracker and the crumb inside will be like a dense angel food cake. The crust softens within hours and although it still tastes great, I love that recipe for its texture. If it were me I'd start it on Friday night and bake it Saturday afternoon and I'd eat it Saturday night.

I shall be making this french bread for this weeke...

2010-01-04T22:13:29.555-05:00

I shall be making this french bread for this weekend. It will go in a french onion soup (and I will greedily eat all not needed for the soup). I wonder if I should make it a few days in advance so that it dries out a little bit and can stand up to be placed in the soup. Thoughts?

Hurray! Another happy baker, thanks for reporting ...

2009-07-29T20:57:06.471-04:00

Hurray! Another happy baker, thanks for reporting back Mike and i'm glad to hear of your success. I have to report that I used bread flour instead of all-purpose flour the two times I baked this recipe and it makes for a subtle improvement in the texture. Bread flour uses higher protein wheat than all-purpose so I suppose there's a nutritional benefit too.

Welcome to the bread club Mike, there's really no substitute for bread you make yourself the old-fashioned way.

Sucess! So GOOD! plus the whole house smells great...

2009-07-29T20:35:29.085-04:00

Sucess! So GOOD! plus the whole house smells great!

I dared to mix in a 1/2 cup of whole wheat flour - talk about living on the edge!

thanks for the great recipe. i have been wanting to graduate from the Cuisinart bread-maker we got as a wedding present last year, and this was just the push i needed. simple recipe, and totally worth the extra effort.

The secret's in the steam. That recipe makes me lo...

2009-07-05T15:27:59.502-04:00

The secret's in the steam. That recipe makes me look like Julia Child. Play around with it and make it yours. I think that's my favorite part about baking. Recipes ask to be messed with, but the chemistry of it is such that there's only so far you can push something. I think that's my substitute for living on the edge.

I'm fond of saying all I need to live is beer, bre...

2009-07-05T14:35:01.440-04:00

I'm fond of saying all I need to live is beer, bread and cheese. Thanks for the recipe!

Ladies and Gentlemen, what we have here is an unpa...

2009-07-05T10:41:03.219-04:00

Ladies and Gentlemen, what we have here is an unpaid endorsement of my baguette recipe. I think Kelly uses whole wheat flour for hers though. Right?

I can't get enough of the stuff either. Fresh bread, olive oil and salt is all I need to be happy. I swear, I have to have been an Italian in a former life.

Oh, and on a totally different topic -- THANK YOU ...

2009-07-05T10:37:25.980-04:00

Oh, and on a totally different topic -- THANK YOU for taking off the comment moderation and the letter verification thingy :-) SO much easier to leave a comment now :-)

Kelly

Atkins can kiss my carb-loving butt -- I ADORE BRE...

2009-07-05T10:36:23.279-04:00

Atkins can kiss my carb-loving butt -- I ADORE BREAD!!!! Seriously, I'm addicted to bread -- the fresher and softer and warmer, the better!! I generally eat whole grain bread, but I make exceptions now and then. Like for the amazing cheese & onion sour dough bread from the local grocery store. YUM-MY!!!!

And of course, I love baguettes!! I use them to make panini -- the bread comes out so crunchy and good on the outside, and stays soft on the inside. YUM-MY AGAIN!!!

Your baguette recipe is great, Paul :-) It's so easy to make, and tastes so good :-)

Happy baking!!

Kelly