French bread, also known as Vienna bread, is characterized by a crisp, golden crust and a softer interior rife with large holes. A fresh-baked loaf is always preferred, according to "The Economist" magazine, because the flavor and texture can deteriorate in the space of a few hours. As most Americans have neither the time nor the skill to create French bread from scratch, food manufacturers came up with the frozen French loaf which produces fresh-tasting bread in less than 30 minutes.
Remove the French bread from the freezer.
Preheat the oven to 400 degrees Fahrenheit.
Leave the bread at room temperature for 15 minutes.
Place the loaf directly on the center rack of the oven. Placing it on the lower rack may brown the bottom too quickly, while positioning it on an upper rack may cause the top to become too crisp.
Bake the loaf for about 10 minutes or until it is golden brown in color.
Remove the bread and allow it to cool for up to five minutes before serving.
Hot bread is tempting but may burn skin, tongue and mouth. Allowing the bread to cool for a few minutes is important.
D. Laverne O'Neal, an Ivy League graduate, published her first article in 1997. A former theater, dance and music critic for such publications as the "Oakland Tribune" and Gannett Newspapers, she started her Web-writing career during the dot-com heyday. O'Neal also translates and edits French and Spanish. Her strongest interests are the performing arts, design, food, health, personal finance and personal growth.