KitchenAid KP26M1XDP Use & Care Guide - Page 61

French Bread

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French Bread 2 packages active dry yeast 21⁄2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and PowerKnead™ Spiral 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. Place dough in greased bowl, turning to grease top. Cover. 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. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. 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 450°F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks. Yield: 30 servings (15 slices per loaf). Per serving: About 114 cal, 3 g protein, 23 g carb, 1 g fat, 0 mg chol, 221 mg sodium. 61

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61
French Bread
2
packages active dry
yeast
2
1
⁄
2
cups warm water
(105°F to 115°F)
1
tablespoon salt
1
tablespoon butter
or margarine,
melted
7
cups all-purpose
flour
2 tablespoons
cornmeal
1
egg white
1
tablespoon cold
water
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, butter, and flour. Attach bowl
and PowerKnead™ Spiral 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.
Place dough in greased bowl, turning to grease
top. Cover. 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. Place
loaves on greased baking sheets that have been
dusted with cornmeal. Cover. 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 450°F for 25 minutes. Remove
from oven. Beat egg white and water together
with a fork. Brush each loaf with egg mixture.
Return to oven and bake 5 to 10 minutes longer.
Remove from baking sheets immediately and
cool on wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 114 cal, 3 g protein, 23 g
carb, 1 g fat, 0 mg chol, 221 mg sodium.