Yesterday I promised to post the recipe I use for French bread, and here it is! Taken directly from my KitchenAid cookbook, this recipe is not only incredibly easy, but it is soooo tasty. Take a peek at how beautifully these loaves bake up:
Yes, I know my loaves are a bit odd in size and shape, but I was in a hurry and didn’t allow my perfectionist self to tweak them until they were perfect. *grins* Regardless of their looks though, they were glossy, crispy and crunchy on the outside, and soft and tender on the inside. Mmmmm. One thing I love is that you can change up this basic recipe by adding different herbs and/or garlic. Any way you make it, it is truly delicious. :)
Now, for the recipe ….
French Bread
Ingredients:
2 packages active dry yeast (4 ½ tsp)
2 1/2 cups warm water (110F to 120 F)
1 tablespoon salt
1 tablespoon melted butter
7 cups all-purpose flour
2 tablespoons cornmealFor the crust:
1 egg white
1 tablespoon cold water
Directions:
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 and divide in half. Roll each half into 12″ x 15″ rectangle.
Roll dough tightly, from longest side, tapering ends, if desired.
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.
Make sure to leave me a comment if you decide to try it out, and let me know what you think!
Happy baking,
