Kittencal's French Bread/Baguette (Kitchen Aid Mixer Stand Mixer

READY IN: 2hrs
YIELD: 2 loaves


  • 2
    cups warm water, divided (110 degrees F)
  • 1
    tablespoon active dry yeast
  • 12
    teaspoon active dry yeast (or use two .25-ounce packages yeast)
  • 1
    teaspoon sugar
  • 5 12 - 6 12
    cups bread flour (more if needed)
  • 3
    teaspoons salt
  • 3
    teaspoons sugar
  • 5
    tablespoons vegetable oil (or use Canola oil, DO NOT substitute butter or shortening for the oil it will affect the texture)


  • 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.