kitchen aid french bread loaf

★★★★★ 2
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

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.

★★★★★ 2
serves Makes 2 loaves
prep time 2 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For kitchen aid french bread loaf

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

How To Make kitchen aid french bread loaf

  • 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.
  • Here is one of my french loaves at the beginning of rising.
    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.
  • Here is one of my french loaves at the beginning of rising.
    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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