Old Reliable French Bread For Kitchen Aid Mixers Recipes

Steps:

• 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 2 minutes longer.
• Dough will be sticky.
• 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.
• 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.
• With sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450F for 25 minutes, then remove from oven.
• Beat egg white and water together and brush each loaf with this mix.
• Return to the oven and bake 5 minutes longer.
• Immediately remove from baking sheets and cool on wire racks.
• Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

Steps:

• 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. 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. Punch dough down Roll into 12" x 15" rectangle. Roll dough tightly, from longest side, tapering ends, if needed/wanted. Put loaf on greased baking sheet that has been dusted with cornmeal. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk, About 45 minutes into rise Preheat oven to 450F. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450F for 25 minutes, then remove from oven. Beat egg white and water together and brush loaf with this mix. Return to the oven and bake 5 minutes longer. Immediately remove from baking sheets and cool on wire rack. Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

Steps:

• 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.

Steps:

• Attach the dough hook to heavy duty stand mixer.
• In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
• Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
• Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
• Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
• After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
• Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
• Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
• Oil a large deep bowl.
• Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
• Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
• Punch down the dough and remove to a lightly floured surface.
• Divide the dough evenly in half.
• Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
• Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
• Seal edges and seam of each loaf.
• Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
• Place the two long shaped loaves onto the pan seam-side down spacing apart.
• Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
• In a small cup whisk an egg white then brush over each loaf.
• Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
• Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
• Preheat oven to 375 degrees F.
• Bake for about 30-35 minutes or until golden brown.