So imagine my surprise when about a year ago, in my kitchen in Minnesota, my mother-in-law looks at that same card and asks, “Where did you get this recipe? This isn’t my french bread recipe.” I would never accuse my wonderful mother-in-law of anything sinister but can anyone say…. sabotage?
This bread is amazing and it is what I deliver to all our friends every year for Christmas. I have made a few slight changes over the years to yield a chewier interior and a better crust. Anyone who has a history of bread-making knows that experience is what will give you a great loaf. After making many batches, you learn what your dough should feel like and how to work with it, so keep at it and you will get better with each batch! If you don’t have french bread pans, you can form them on cookie sheets, but the result isn’t quite the same. There are many pans on the market that make a wider loaf that remind me more of an italian loaf, but I suggest the thinner baguette size for a true french bread.