French Bread


This is the recipe from the booklet that came with my Kitchen Aid stand mixer. I figured it was as good of a place as any to start with my first attempts at bread baking. While we’re on the subject of the Kitchen Aid stand mixer, I would like to point out that I am in love with mine. I’ve wanted one ever since I was a little girl and used my Great Aunt’s for making whipped cream for pies at the holidays. I often joked that registering for my Kitchen Aid mixer was one of the reasons for getting married. I am only kidding . . . half kidding. No, seriously, I’m kidding.

Moving on, this was a fairly easy recipe and was successful enough that I am looking forward to trying my hand at perfecting this, it was a little dense and over done, and trying other bread recipes. In the meantime, it makes a mean baked garlic bread the second day.
 


 

Ingredients

  • 2 packages active dry yeast (4 ½ tsp)
  • 2 1/2 cups water (110F to 120 F)
  • 1 tablespoon salt
  • 1 tablespoon melted butter
  • 7 cups all-purpose flour (can substitute 1 cup powdered milk)
  • 2 tablespoons cornmeal
  • For the crust:
  • 1 egg white
  • 1 tablespoon cold water

 

Directions

  1. Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. Knead on Speed 2 about another 2 minutes longer. Dough will be sticky.
  2. Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
  3. Punch dough down and divide in half. Roll each half into 12″ x 15″ rectangle. Roll dough tightly, from longest side, tapering ends, if needed/wanted. Put loaves on greased baking sheets that have been dusted with cornmeal. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
  4. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450F for 25 minutes, then remove from oven.
  5. Beat egg white and water together and brush each loaf with this mix. Return to the oven and bake 5 minutes longer.
  6. Immediately remove from baking sheets and cool on wire racks.
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3 thoughts on “French Bread

    • jaimeleben says:

      Yes, it was so good. It was a great recipe for me to start breads with, as it gave me the confidence to try more. Yeast is a bit scary at first.

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