FRENCH BREAD - KITCHENAID RECIPE - (3.7/5)
Provided by BlueSchmoo
Number Of Ingredients 9
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.
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.
"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
Categories Yeast Breads
Time 2h50m
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, Fat 0.7, SaturatedFat 0.1, Sodium 240.4, Carbohydrate 22.9, Fiber 0.9, Sugar 0.1, Protein 3.4
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
Categories Yeast Breads
Time 2h
Yield 2 loaves
Number Of Ingredients 8
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.
CUBAN BREAD KITCHENAID
Make and share this Cuban Bread Kitchenaid recipe from Food.com.
Provided by petlover
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. In mixer bowl dissolve yeast and sugar into warm water. Let the yeast proof until bubbly ( 5 plus minutes).
- 2.) Add 1 cup of flour and salt to bowl and mix with dough hook.
- 3.) While hook is going, keep adding flour a few Tb's at a time until a soft elastic dough is formed. You may use and the 3 cups of flour or more or less. After a soft dough ball has formed, let the machine knead for an additional 7 minutes.
- 4.) Stop mixer and let dough sit in bowl for 3 minutes.
- 5.) Form dough into ball and place in very lightly oiled bowl . Roll the ball around just so the oil is on the top of the bread. Cover with saran wrap and let rise , in a warm place, until doubled.
- 6.) Punch down dough and roll into a loaf approx 12 " long. Place loaf onto french loaf pan ( which has been sprayed with non-stick spray).
- 7.) Slash the top 3x and cover the loaf with saran wrap. Let rise for 10 minutes .
- 8.) Preheat oven ( by now i have already done this) to 400°F Place a bowl of boiling water on the bottom of the oven ( or on a lower shelf).
- 9.) Bake 25 - 35 minutes until loaves are golden brown.
- 10.) Invert and cool on rack.
Nutrition Facts : Calories 352.2, Fat 1, SaturatedFat 0.2, Sodium 440.5, Carbohydrate 73.7, Fiber 2.9, Sugar 1.8, Protein 10.3
FRENCH BREAD
I orginally got this from Taste of Home and changed a couple of things to suit our tastes. I have been using this recipe for many years now. We make this bread anytime we have spaghetti or other pasta dish or soups. I use my bosch mixer for all my bread making - but will post directions for those making this by hand. This bread also makes excellent buns for sandwiches. They freeze well and it's just the right size for lunch boxes!
Provided by Chef on the coast
Categories Breads
Time 2h30m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, dissolve yeast in 1/2 cup water.
- Add sugar, salt, oil and remaining water; stir until dissolved.
- Add flour and stir until smooth. You may need a little extra flour to make a soft but non-sticky dough. Place in a greased bowl.
- Cover and let rise in a warm place for 1 hour or until doubled. Turn to lightly floured surface.
- Divide dough in half. Let rest for 10 minutes.
- Roll each half into a 15 inch chain. (like you would roll playdough for making a snake.).
- Place both rolls on one greased cookie sheet.
- Cover and let rise until doubled, about 45 minutes - 1 hour.
- With very sharp knife, make 3 diagonal cuts across the top of each loaf.
- Bake at 400 degrees for 30 minutes. Cool on wire racks.
Nutrition Facts : Calories 101.2, Fat 0.9, SaturatedFat 0.1, Sodium 233.7, Carbohydrate 19.9, Fiber 0.8, Sugar 0.7, Protein 2.8
YOUR OWN CRUSTY FRENCH BREAD
My father got this recipe some 40+ years ago at TWA. Crusty yet chewy outside - melt in your mouth inside. Smear with garlic butter and watch it disappear! I've taken a photo showing the bread in the hand formed foil baking pans, this is the 2nd rise. Final picture is fresh out of the oven.
Provided by CindiJ
Categories Yeast Breads
Time 2h45m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- Dissolve yeast in very warm water.
- Stir well.
- Let proof for 10 minutes.
- Stir in 2 cups of the flour, sugar and salt until mixture is smooth; gradually beat in enough of the remaining 5 cups flour to make stiff dough.
- (Kitchen Aid is perfect for this).
- Turn out onto lightly floured pastry cloth or board and knead 5 minutes or until smooth and elastic, adding only enough more flour to keep dough from sticking.
- Return to bowl; brush top with soft shortening or oil and cover with clean towel or plastic wrap.
- Let rise till double in bulk in warm place away drafts (approximately 45-60 minutes).
- Punch dough down; cover; let rise again for 30 minutes (again in warm place away from drafts) or until double in bulk.
- While dough rises, make boat shaped baking pans as follows:.
- Tear off 3 twenty-inch-long sheets of heavy aluminum foil.
- Fold in sides of foil approximately 1"-1 1/2" on all 4 sides to form baking pan, this will allow the bread to rise up and not spread out into a flat shaped loaf by folding the short ends together to seal, pressing thumb inside to round slightly (shape into boat)with shortest ends slightly rounded.
- Spray with PAM and sprinkle lightly with corn meal.
- Punch dough down, knead 1 minute on lightly floured pastry cloth or board.
- Divide dough into thirds.
- Roll out with the palm of your hands to a rope approximately 18 inches long; place in prepared foil pan.
- Repeat with remaining two-thirds dough.
- Make 3-4 evenly spaced shallow cuts diagonally in the top of each loaf; brush with warm water and sprinkle with sesame seeds.
- Cover with clean towel and let rise in warm place away from drafts till double in bulk (approx. 30 min).
- Preheat oven to 450º.
- Place dish (I use an old aluminum pie plate) on lower shelf of oven and fill half way with hot tap water.
- Slide loaves on shelf above water.
- Bake for 15 minutes in 450º oven; reduce heat to 350º and bake 30 minutes longer.
- Bread is done when tapped and gives a hollow sound.
- Remove immediately from pans and let cool on cooling racks.
- Slice bread- spread each side with garlic butter- reassemble bread loaf and return to foil pans.
- Unfold edges to cover and warm in low oven (325º) till butter melts into bread.
- Serve warm.
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- Add the remaining flour and mix with the dough hook attachment for 10 minutes on speed 1. If it’s a little sticky, you can add a small amount of flour by hand, but no more than 1/4 cup.
HOMEMADE BREAD USING A KITCHENAID : 11 STEPS - …
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- Proofing Yeast. The first thing we want to do is proof our yeast. We will need 2 cups of warm water, 1 and 1/2 tablespoons of yeast, and 2/3 cup of sugar.
- The Ingredients. Now we will place the proofed yeast into the KitchenAid. We are going to add 1 teaspoon of salt, 1/4 cup of olive oil, and 5-5 1/2 cups of flour.
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- If HAND-KNEADING, use 4-quart mixing bowl. If using STAND MIXER, secure the mixer bowl with the dough hook attachment.
- ACTIVE DRY YEAST (activation required):Combine WARM WATER (100°-110°F) and ACTIVE DRY YEAST in your mixing bowl. Allow to rest until yeast appears foamy on the surface (about 5 min). Go to step 2.RAPID RISE INSTANT YEAST PACKET (no activation required): Combine WARM WATER (120°F-130°F) and INSTANT YEAST in your mixing bowl. No activation needed. Go to step 2.
- Add FLOUR and SALT (the separate 1/3 cup of flour may or may not be needed during mixing). Go to Step 3.
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- While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
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- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour (I like to put mine in the oven with the light on).
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