Monday, December 13, 2010

French Bread (Kitchenaid)


Oh, this was a good loaf of bread. 
  • Chewy outside
  • Soft middle
  • Super-easy to make
  • Awesome with cheese
  • Baby approved
  • Daddy approved
  • Didn't even last a day
Need I say more? Well, one more thing wouldn't hurt. :) The only issue I had with this bread is that I expected a larger loaf, and by larger I mean wider (it was about 3 1/2 inches wide). Not a big deal though. I will be making this again.

Knead.
Let rise.
Make diagonal cuts.
I'm giving you the recipe for 2 loaves, but I only made one and it was gone pretty fast.

French Bread (Kitchenaid) Recipe
Original Recipe: Kitchenaid Mixer Manual
Serving Size = 2 loaves 
  • 2 1/4 teaspoons yeast
  • 2 1/2 cups warm water
  • 1 tablespoon salt
  • 1 tablespoon melted butter
  • 7 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cornmeal
  • 1 egg white
  • 1 tablespoon cold water
  1. Dissolve the yeast in the warm water. Let sit until it foams up a bit (about 2 minutes). Pour into the mixer bowl.
  2. Add the butter, flour, sugar and salt. Attach the spiral dough hook and turn to speed 2. Mix for about a minute or until well blended. Once blended, allow it for knead on the same speed for about 2-3 minutes. The dough will be sticky.
  3. Grease a bowl (I use extra virgin olive oil) and place dough into it, turning to coat. Cover and let rise in a warm place, free from draft, for about an hour or until doubled in size.
  4. Punch the dough down and divide in half. With a rolling pin, roll each half into a 12 x 15 inch rectangle. From the longest side, roll the dough tightly and taper the ends.
  5. Place each loaf onto a greased baking sheet that has been dusted with cornmeal. Cover and let rise in a warm area, free from draft, for an hour or until doubled in size.
  6. With a sharp knife, cut 4 diagonal cuts on the top of each loaf.
  7. Bake at 450F for 25 minutes.
  8. Remove from oven. Beat an egg with 1 tablespoon of cold water and brush the top of each loaf. Place the bread back into the oven and bake for 5 - 10 minutes longer.
  9. Remove from the baking sheets immediately and place on wire racks to cool.
Update: I added some sugar when I was adding the butter and flour to the yeast. I added about 2 tablespoons for the above 2 loaf recipe. I think it improved the bread. Also, do not add all of the flour at once. Stop when one cup remains, and add until the dough comes together, creating a smooth, elastic appearance.

Linking to: Cookbook Sundays

4 comments:

Brenda said...

You know what, I'm sure I've never made anything out of my Kitchenaid manual, and I'm not sure why! I've gotten some fantastic recipes out of my ice cream maker manual but for the most part I don't even think about using manual recipes. Thanks for the reminder! I have them all shoved in a kitchen drawer, I need to get them out and have a look. I would love a piece of your bread warm from the oven with butter. Mmmmm.... Thank you so much for sharing with Cookbook Sundays Elsa!

maria said...

Fresh baked bread... Do you think of anything better?

Alea said...

There is nothing better than fresh baked bread! The manuals that come with products really are wonderful resources!

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