Crusty French Bread Recipe Kitchenaid

"Old Reliable" French Bread (for Kitchen Aid Mixers)

WebJan 27, 2011 · directions. Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl& dough hook to mixer, turn …

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1. Dissolve yeast in warm water in warmed mixer bowl.
2. Add salt, butter, and flour.
3. Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4. Knead on Speed 2 about 2 minutes longer.

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Crusty French Bread Natasha's Kitchen

WebMar 5, 2016 · How to Make Crusty French Bread: 1. In the bowl of a mixer (or by hand), Whisk together 1 3/4 cups warm water and 1/2 tsp …

1. In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
2. In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
3. Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
4. After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.

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French Bread with a KitchenAid Mixer Rose Bakes

WebOct 30, 2019 · Bake at 450°F for 25 minutes, then remove from oven. Beat egg white and water together; brush each loaf with the mixture. Bake …

1. 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!
2. 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.
3. 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.

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