Old Reliable French Bread for Kitchen Aid Mixers

Discover the foolproof charm of homemade bread with our "Old Reliable French Bread for Kitchen Aid Mixers" recipe! Perfect for both beginners and seasoned bakers, this recipe uses your trusty stand mixer to craft two beautifully crusty, golden loaves with ease. Combining simple pantry staples like all-purpose flour, active dry yeast, and olive oil, this bread achieves a delightfully soft interior cloaked in a crackling crust, thanks to an egg wash and steam-baking technique. The hands-on prep is minimal, with only 20 minutes of active work, while the dough hook takes care of the heavy kneading. Perfect for everything from warm, buttered slices to gourmet sandwiches, this easy French bread is destined to become a staple in your baking repertoire.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1.5 cups Warm water (110°F/45°C)
• 2.25 teaspoons Active dry yeast
• 1 tablespoon Granulated sugar
• 4 cups All-purpose flour
• 1.5 teaspoons Salt
• 1 tablespoon Olive oil
• 1 tablespoon Cornmeal (for dusting)
• 1 unit Egg white
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In the bowl of your Kitchen Aid mixer, combine the warm water, active dry yeast, and sugar. Stir gently, then let the mixture sit for 5-10 minutes until it becomes frothy.

Step 2

Add 2 cups of all-purpose flour, salt, and olive oil to the yeast mixture. Attach the dough hook to your mixer and mix on low speed until a shaggy dough forms.

Step 3

Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing on medium speed. Knead the dough with the mixer for 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add more flour, 1 tablespoon at a time.

Step 4

Lightly grease a large bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn it to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, or until it doubles in size.

Step 5

Punch down the dough and transfer it to a lightly floured surface. Divide the dough into two equal portions if you'd like to make two loaves. Shape the dough into baguettes or rounds, as desired.

Step 6

Place the shaped loaves on a baking sheet lined with parchment paper and lightly dusted with cornmeal. Cover loosely with a kitchen towel and let the dough rise again for 30-40 minutes, or until puffy.

Step 7

Preheat your oven to 400°F (200°C). Place a shallow pan of water on the bottom rack of the oven to create steam, which helps develop a crusty exterior.

Step 8

Using a sharp knife or bread lame, make 3-4 diagonal slashes on the tops of the loaves to allow for expansion during baking.

Step 9

In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Brush this mixture over the tops of the loaves for a shiny, golden crust.

Step 10

Bake the bread in the preheated oven for 20-25 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.

Step 11

Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.

Nutrition Facts

Serving size	(938.6g)

Amount per serving	% Daily Value*
Calories	1988.0

Total Fat 19.4g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3606.8mg	0%
Total Carbohydrate 388.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 13.8g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 70.6mg	0%
Iron 22.8mg	0%
Potassium 727.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.9%

Protein: 11.6%

Carbs: 79.5%