Kitchen aid french bread recipe - Yeast breads

Author: Carolyn Johnson  

--- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast With Julia Child’s Homemade French Bread recipe adapted from techniques she learned in France, you can make great French bread at home. The original recipe makes 2 loaves but there is only 2 of us so one loaf is enough This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread!

"Old Reliable" French Bread (for Kitchen Aid Mixers)

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.
Provided by: Lizzie-Babette
Total time: 170 minutes
Cook time: 30 minutes
Prep time: 140 minutes
Yields: 15 servings
Number of ingredients: 8

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

Nutrition:

• Calories: 113.5 calories
• Fat: 0.7 grams
• Saturated Fat: 0.1 grams
• Cholesterol: 0 milligrams
• Sodium: 240.4 milligrams
• Carbohydrate: 22.9 grams
• Fiber: 0.9 grams
• Sugar: 0.1 grams
• Protein: 3.4 grams

How to cook:

1. Dissolve yeast in warm water in warmed mixer bowl.
2. Add salt, butter, and flour.
3. Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4. Knead on Speed 2 about 2 minutes longer.
5. Dough will be sticky.
6. Put dough in large greased bowl, turning to coat.
7. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
8. Punch dough down and divide in half.
9. Roll each half into 12" x 15" rectangle.
10. Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11. Put loaves on greased baking sheets that have been dusted with cornmeal.
12. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
13. With sharp knife, make 4 diagonal cuts on top of each loaf.
14. Bake at 450F for 25 minutes, then remove from oven.
15. Beat egg white and water together and brush each loaf with this mix.
16. Return to the oven and bake 5 minutes longer.
17. Immediately remove from baking sheets and cool on wire racks.
18. Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

Notes: Fabulous French Bread (Renewed), 1 egg. 1. Preheat your oven to 170 degrees. 2. Fill a glass measuring cup with 1 cup of water. Pop it into the microwave and heat it for 3 minutes, or …

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Recipe Old Reliable French Bread (for Kitchen Aid Mixers)

Recipe - Old Reliable French Bread (for Kitchen Aid Mixers)INGREDIENTS:-2 packages active dry yeast 2 1/2 cups water (105F to 115 F) 1 tablespoon salt 1 tabl

Single Loaf Bread Recipe Kitchenaid Stand Mixer

Single loaf white bread recipe for my daughter to use with her kitchenaid mixer I bought for her.My accent is sounding pretty thick in this video. Ingredient

French Bread - Kitchenaid Recipe

The original recipe makes 2 loaves but there is only 2 of us so one loaf is enough
Provided by: BlueSchmoo
Yields: 0 servings
Number of ingredients: 9

Ingredients:

• For the crust:
• 1 packages active dry yeast (1 1/4 tsp)
• 1 1/4 cups water (110F to 120 F)
• 1 1/2 tsp salt
• 1 1/2 tsp melted butter
• 3 1/2 cups all-purpose flour (can substitute 1/2 cup powdered milk)
• 1 Tbsp cornmeal
• 1 egg white
• 1 tablespoon cold water

How to cook:

1. 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.
2. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450F for 25 minutes, then remove from oven.
3. Beat egg white and water together and brush loaf with this mix. Return to the oven and bake 5 minutes longer.
4. Immediately remove from baking sheets and cool on wire rack. Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

Notes: Homemade white bread | Recipes, Step 8. Kneed again for 5 minutes by hand and form a perfect ball. If the dough is too wet, simple add a little bit of flour. Let rise for 45 minutes to 1 hour until it …

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

This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast
Provided by: Kittencalrecipezazz
Total time: 120 minutes
Cook time: 30 minutes
Prep time: 90 minutes
Yields: 2 servings
Number of ingredients: 8

Ingredients:

• 2 cups warm water, divided (110 degrees F)
• 1 tablespoon active dry yeast
• 1/2 teaspoon active dry yeast (or use two .25-ounce packages yeast)
• 1 teaspoon sugar
• 5 1/2-6 1/2 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)

Nutrition:

• Calories: 1607.1 calories
• Fat: 37.9 grams
• Saturated Fat: 5 grams
• Cholesterol: 0 milligrams
• Sodium: 3505.9 milligrams
• Carbohydrate: 273.6 grams
• Fiber: 11.2 grams
• Sugar: 9.3 grams
• Protein: 38.3 grams

How to cook:

1. Attach the dough hook to heavy duty stand mixer.
2. In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
3. Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
4. Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
5. Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
6. After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
7. 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).
8. 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).
9. Oil a large deep bowl.
10. Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
11. Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
12. Punch down the dough and remove to a lightly floured surface.
13. Divide the dough evenly in half.
14. Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
15. Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
16. Seal edges and seam of each loaf.
17. Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
18. Place the two long shaped loaves onto the pan seam-side down spacing apart.
19. Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
20. In a small cup whisk an egg white then brush over each loaf.
21. Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
22. Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
23. Preheat oven to 375 degrees F.
24. Bake for about 30-35 minutes or until golden brown.

Notes: Kitchenaid French Bread Recipe, 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 …

Julia Child’s French Bread

With Julia Child’s Homemade French Bread recipe adapted from techniques she learned in France, you can make great French bread at home.
Provided by: Barbara Schieving
Total time: 505 minutes
Cook time: 25 minutes
Yields: 3 servings
Number of ingredients: 5

Ingredients:

• 2 1/4 teaspoons 1 packet instant or active dry yeast
• 3 1/2 cups all-purpose flour*
• 2 1/4 teaspoons salt
• 1 1/2 cups warm water (120º - 130º)
• Cornmeal (for pizza peel optional)

Nutrition:

• Serving Size: 1 g
• Calories: 134 kcal
• Carbohydrate: 28 g
• Protein: 4 g
• Sodium: 399 mg
• Fiber: 1 g

How to cook:

1. In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
2. With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
3. Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl and spray it with non-stick spray.
4. Return the dough to the mixing bowl and let it rise, covered, at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
5. Gently deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
6. Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. (You can use parchment paper.)
7. Divide the dough into 3 pieces. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
8. Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
9. Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
10. Transfer the risen loaves onto a peel sprinkled with cornmeal.
11. Slash the loaves.
12. Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.
13. Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.
14. Cool for 2 - 3 hours before cutting.

Notes: 20+ Kitchenaid Mixer Bread Recipes, If using active dry yeast dissolve yeast in warm water in a warmed mixer bowl and let stand for 10 minutes. Cool to lukewarm less than 110 degrees …