French Bread Kitchenaid Recipe 375 Food

FRENCH BREAD - KITCHENAID RECIPE - (3.7/5)

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.

KITCHEN AID FRENCH BREAD LOAF

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.

KITTENCAL'S FRENCH BREAD/BAGUETTE (KITCHEN AID MIXER STAND MIXER

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.

"OLD RELIABLE" FRENCH BREAD (FOR KITCHEN AID MIXERS)

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.

HOME-STYLE FRENCH BREAD

Steps:

• Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
• Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
• Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
• Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
• Preheat the oven to 400 degrees F.
• With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
• Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

EARL'S HOMEMADE BREAD FOR THE KITCHENAID

Steps:

• When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK. This is the most important thing for getting consistency.
• Place flour, salt and yeast in the mixer bowl but don't turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
• Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half-until ingredients are pretty well together and shut it off. Let it rest this way for 10 minutes.
• Turn the mixer to the second speed and let it run 3 minutes. Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out.
• Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans.
• Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
• Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like. If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier. Remove from pans and let cool at least 30 minutes on a wire rack.
• I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
• This bread has a wonderful flavor and keeps very well.

BASIC WHITE BREAD (KITCHENAID)

Steps:

• Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
• Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
• Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
• When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
• Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.

HONEY OATMEAL BREAD FOR YOUR KITCHENAID MIXER

Steps:

• Place 5 cups flour, oats, salt, and yeast in Bowl.
• Attach bowl and dough hook.
• Turn to speed 2 and mix for 30 seconds.
• In saucepan, combine water, honey, and butter.
• Heat to 120°F to 130°F.
• On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
• Add eggs; mix an additional 1 minute.
• Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
• Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, until doubled, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Shape each half into a loaf.
• Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
• Cover; let rise in warm place till doubled, about an hour.
• Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans and cool on wire racks.