Kitchen Aid French Bread Loaf

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

I made this recipe for the first time from a recipe in my Kitchen Aid cookbook of Best Loved Kitchen Aid Recipes. The recipe makes 2 loaves, but I made the second loaf into little mini loaves. I was so proud of my acheivement, it turned out just like the ones in the bakery. It was soft and chewy on the inside, and had a nice crust on the outside. It is not as hard as you might think. I served it warm with a spaghetti & Meat Ball dinner & tossed salad. I know you will be impressed too.


Recipe Rating:
 2 Ratings
Serves:
Makes 2 loaves
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2 pkg
active dry yeast
2 1/2 c
warm water (105 degrees f-115 degrees f.)
1 Tbsp
salt
1 Tbsp
butter, melted
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7 c
all purpose flour
2 Tbsp
corn meal
1 large
egg white
1 Tbsp
cold water
Janet Tharpe

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Directions Step-By-Step

1
Dissolve yeast in warm water in warmed bowl of electric stand mixer with dough hook attachment. Add salt butter and flour. Turn to low and mix until blended about 1 minute. Knead on low about 2 minutes longer. Dough will be sticky.
2
Place dough in greased bowl, turn to grease top. 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 tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with corn meal. Cover & let rise in warm place free from draft, about 1 hour or until doubled in bulk.
4
With a sharp knife make 4 diagonal cuts on top of each loaf. Bake at 450 degrees F. for 25 minutes. Remove from oven. Beat egg white and water together with a fork, brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: French
Hashtags: #Yummy, #moist, #tasty, #crusty