kitchen aid french bread loaf

Name: Kitchen Aid French Bread Loaf
Prep time: 2 h 15 min
Cook time: 25 min
Cuisine: French
Ingredients: 2 package(s) active dry yeast; 2 1/2 cup(s) warm water (105 degrees f-115 degrees f.); 1 tablespoon(s) salt; 1 tablespoon(s) butter, melted; 7 cup(s) all purpose flour; 2 tablespoon(s) corn meal; 1 large egg white; 1 tablespoon(s) cold water

(2 RATINGS)

174 Pinches 7 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Mar 9, 2012

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.

Rate

prep time 2 Hr 15 Min

cook time 25 Min

method Bake

yield Makes 2 loaves

Ingredients

2 packages active dry yeast
2 1/2 cups warm water (105 degrees f-115 degrees f.)
1 tablespoon salt
1 tablespoon butter, melted
7 cups all purpose flour
2 tablespoons corn meal
1 large egg white
1 tablespoon cold water

How To Make kitchen aid french bread loaf

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.

Step 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.
Step 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.
Step 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.
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