Name: "Old Reliable" French Bread (for Kitchen Aid Mixers)
Prep time: 2 h 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 15 slices per loaf, 30 serving(s)
Ingredients: 2 packages active dry yeast; 2 1/2 cups water (105F to 115 F); 1 tablespoon salt; 1 tablespoon melted margarine or 1 tablespoon butter; 7 cups all-purpose flour; 2 tablespoons cornmeal; 1 egg white; 1 tablespoon cold water

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Recipe by Lizzie-Babette

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"Old Reliable" French Bread (for Kitchen Aid Mixers) created by Gina C.

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This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time.

Ready In:: 2hrs 50mins
Serves:
Yields:
Units:

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ingredients

2 packages active dry yeast
2 ¹⁄₂ cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or 1 tablespoon butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water

directions

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.

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RECIPE MADE WITH LOVE BY

@Lizzie-Babette

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@Lizzie-Babette

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"This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time."

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review by annomo1

9/3/2021

I think I will just give up! Once again my bread was dense and heavy. I did a search and found out yeast and salt should not be mixed together. Also the bread should be kneaded for 10 min with the dough hook. Both of these errors prevented the gluten from doing its thing. I’m so sad and wasted 7 cups of flour!

Replies 1
photo by Gina C.

1/4/2021

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photo by Hollis A.

4/3/2020

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photo by Hollis A.

4/3/2020

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review by Daves W.

1/21/2020

We gifted ourselves a Kitchenaid stand mixer for Christmas this past year, and wanted to make nice light fluffy breads. Hey French Bread is supposed to be soft and fulffy with a nice crunch to the crust. I followed the directions in this recipe verbatim, what I ended up with was far more like a giant biscuit than french bread. It wasn't bad per se, but it certainly was dense, and heavy, not having the nice light consistency I expect from french bread. On to try another recipe!

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