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Thank you. It is finally fall here in S. California (a high of 68 degrees today - bliss!) and this sounds like a perfect way to warm up the house. It would probably be good with some sort of cream cheese spread methinks.

We have a very good culinary academy nearby which offers weekend classes for what they call the "home chef". I took a class on how to make the perfect French baguette awhile back and it was life changing. We have fresh baguettes every week now. It's awesome.

Can't I just have you come over and bake for me? I don't even HAVE a bread/loaf pan. :( OF course, I'm lying... I'm southern, a loaf pan actually comes with every house. I just can't cook. :(

I'm living vicariously by visiting your yummy blog. Ha!

I would love to have the time to make this. I LOVE to bake. Unfortunately I work outside the home and my weekends are too packed full of activities to bake, especially bread.

now this... this would make excellent french toast... for a very special treat.

You have a lucky family!
This recipe looks delicious.

do you freeze this or eat it all at once? Looks absolutely delicious!

Yum. I wish I could bake this tonight instead of painting. I want to master bread too. Not specifically French bread, just any type of bread. Considering I don't own a loaf pan, I clearly have some ground to make up.

For the record I am pretty sure I used to own a loaf pan but when I went to make this for the first time I had to borrow one from Noelle. It was very pretty - white with blue chickens on it.

thanks!! can't wait to try it

If you master French bread, can you post how? Two tries, two fails, one very supportive husband who says that as long as it tastes good, who cares. But when you could murder Colonel Mustard in the Conservatory with what I pull out of the oven, *I* care. Unless, of course, "crusty" is actually supposed to apply to the inside of the loaf as well?

Question: Could you make frozen French toast out of cinnamon swirl bread? And would it be the best thing ever if you could (2nd question, rhetorical)?

I don't bake myself but I'm thinking about making my husband try this! Thanks....just thinking about the smell of it feels good....

The Breadmakers Apprentice. It's fabulous.


fabulous. Made it tonight with my 4 yr old. question: if I want to double it, do you think keep it one loaf thru first rise, then do the punch down/split/roll out to come up with two loaves?

and why on its side for the cool down?

Do you guys think I could make the dough in a bread machine because the kneading and the rising is far too much for me? But I could take dough out of the machine and make it into a swirly loaf and then let it rise and bake.

Oh yeah, use the bread machine. No problem.

And yes I think you could double it after the first rise.

Like jb, I made this with my four year old today, the first day that really felt like fall to me. It wound up being roughly six hours start to finish but worth it in the end -- this bread is delicious. Thank you!

p.s. adorable pictures of a four year old kneading dough at my photo site.

This sounds heavenly!

Easy peasy and yet absolutely delicious bread without all the tedious kneading and rising results from this book 'Artisan Bread in Five Minutes a Day' by Jeff Hertzberg and Zoe Francois. And if one of the authors is French then you know it must be good. Just pulled a loaf out of the oven and now must wait patiently til dinner time. It's doubtful I'll make it.

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