French Bread (Kitchenaid)

Oh, this was a good loaf of bread. 

• Chewy outside
• Soft middle
• Super-easy to make
• Awesome with cheese
• Baby approved
• Daddy approved
• Didn't even last a day

Need I say more? Well, one more thing wouldn't hurt. :) The only issue I had with this bread is that I expected a larger loaf, and by larger I mean wider (it was about 3 1/2 inches wide). Not a big deal though. I will be making this again.

Knead.

Let rise.

Make diagonal cuts.

I'm giving you the recipe for 2 loaves, but I only made one and it was gone pretty fast.

French Bread (Kitchenaid) Recipe

Original Recipe: Kitchenaid Mixer Manual

Serving Size = 2 loaves 

• 2 1/4 teaspoons yeast
• 2 1/2 cups warm water
• 1 tablespoon salt
• 1 tablespoon melted butter
• 7 cups all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cornmeal
• 1 egg white
• 1 tablespoon cold water

1. Dissolve the yeast in the warm water. Let sit until it foams up a bit (about 2 minutes). Pour into the mixer bowl.
2. Add the butter, flour, sugar and salt. Attach the spiral dough hook and turn to speed 2. Mix for about a minute or until well blended. Once blended, allow it for knead on the same speed for about 2-3 minutes. The dough will be sticky.
3. Grease a bowl (I use extra virgin olive oil) and place dough into it, turning to coat. Cover and let rise in a warm place, free from draft, for about an hour or until doubled in size.
4. Punch the dough down and divide in half. With a rolling pin, roll each half into a 12 x 15 inch rectangle. From the longest side, roll the dough tightly and taper the ends.
5. Place each loaf onto a greased baking sheet that has been dusted with cornmeal. Cover and let rise in a warm area, free from draft, for an hour or until doubled in size.
6. With a sharp knife, cut 4 diagonal cuts on the top of each loaf.
7. Bake at 450F for 25 minutes.
8. Remove from oven. Beat an egg with 1 tablespoon of cold water and brush the top of each loaf. Place the bread back into the oven and bake for 5 - 10 minutes longer.
9. Remove from the baking sheets immediately and place on wire racks to cool.

Update: I added some sugar when I was adding the butter and flour to the yeast. I added about 2 tablespoons for the above 2 loaf recipe. I think it improved the bread. Also, do not add all of the flour at once. Stop when one cup remains, and add until the dough comes together, creating a smooth, elastic appearance.

Linking to: Cookbook Sundays