OLD RELIABLE FRENCH BREAD (FOR KITCHEN AID MIXERS) RECIPE ...
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.
Total Time 2 hours 50 minutes
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Yield 15 slices per loaf, 30 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 113.5, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 240.4, CarbohydrateContent 22.9, FiberContent 0.9, SugarContent 0.1, ProteinContent 3.4
MAKE WHITE BREAD WITH KITCHENAID MIXER |COOKING WITH EMILY
How to make white bread with Kitchenaid Mixer, an easy store cupboard recipe on how to make bread at home. Many wonder how to make bread dough, and ask if they can make bread dough with a dough hook successfully? So if you have ever needed how to make bread with a KitchenAid, then this video will show you how.
Provided by Emily Roberts
Total Time 2 hours 30 minutes
Prep Time 2 hours
Cook Time 30 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Add flour and sugar to a large bowl, place the salt one side of the bowl and the yeast the other side of the bowl. The reason I do this, is that salt can kill yeast, so to place it away from each other initially helps. Add enough water and mix to form a soft dough.
- Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic. If using my mixer with dough hook, I also knead for ten minutes.
- Place the dough in a bowl which has been greased lightly with olive oil inside. Place the dough inside and then cover it with cling film tightly. This stops a skin developing on the dough. Leave in a warm place to rise until it has doubled in size which may take around an hour. If your house is cold it can take up to three hours! Remove the dough onto a floured surface and knock back the air. Place in a 900 g loaf tin, cover with a big loose bag and let it prove a little longer for half an hour sometimes longer depending on the heat of your home. Don’t put in a deliberately hot place though, as that can affect the dough. Preheat the oven to 230 degrees centigrade.
- When ready to bake, slash the top of the dough and dust with a little extra flour. Place into the oven for around 15 minutes. Reduce the oven temperature to 200 degrees centigrade and cook for a further 20 minutes. Check that it is cooked by tipping the loaf out of the tin and tapping the bottom, it should sound hollow.
- Place the bread on a wire rack, and let it cool completely before storing in an airtight container.
Nutrition Facts : ServingSize 1 Slice, Calories 165, SugarContent 0.5g, SodiumContent 224.5mg, FatContent 1.6g, SaturatedFatContent 0.2g, UnsaturatedFatContent 0.3g, TransFatContent 0g, CarbohydrateContent 32.4g, FiberContent 1.3g, ProteinContent 4.5g, CholesterolContent 0mg
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