Last week, I wanted to make some bread to go along with a new pasta dish we were having. I bake alot, but usually my baking involves desserts, not bread. However, I wanted to give it a try and see if I could find a new recipe. When I found a recipe that called for a Kitchenaid Mixer
- I knew I had to go for it. I love my Kitchenaid Mixer...love, love, love it! The mixer didn't play a huge role in this recipe, but I got to use that nifty dough hook that I don't use otherwise, so it was fun! Here's the bread I ended up with!Note: for those of you who skim recipes (like me)...be sure to read all the way through before starting. I somehow missed the "let rise for another hour" and we ended up having bread after supper because it wasn't done in time to eat with supper! I should have listened to a friend who told me so! Oh well...it was delicious when we finally got to eat it!
Homemade French Bread
• 2 packages active dry yeast
• 2 1/2 cups water (105°F to 115°F)
• 1 tablespoon salt
• 1 tablespoon melted butter
• 7 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 egg white
• 1 tablespoon cold water
This recipe is best when you can use a Kitchenaid Stand Mixer
(or similar mixer). Dissolve the yeast in warm water in a mixing bowl. Next, add salt, butter, and flour. Attach bowl to mixer and use the dough hook to mix and knead for about 3 minute on Speed 2. The dough will be sticky, but that's okay!Transfer the dough to another greased bowl and turn it to coat with oil. Cover and let it rise in a warm, draft-free place for about an hour (or until doubled). Punch dough down and divide in half. Roll each ball on a floured surface into a 12" x 15" square. Roll each rectangle up tightly (from the longest side), tapering ends if desired.
Grease baking sheets and dust with corn meal. Cover and let rise for another hour (or until doubled) in a warm, draft-free environment. Cut diagonal slices in the top of each loaf with a sharp knife. Bake at 450°F for 25 minutes, then remove from oven. Beat egg white and water together; brush each loaf with the mixture. Bake another 5 minutes. Allow to cool and serve with butter, garlic, cheese, etc.
P.S. Because I'm a dork and don't know the difference between long and short...I rolled form the short ends of the rectangles and ended up with short fat loaves vs. long elegant ones. I wondered why they didn't quite seem right...but by the time I figured it out, they were all rolled up and rising again! It still tasted good, but I recommend being smarter than me!
Let me know if you try this and check out other recipes I've posted here!
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