Kittencal's French Bread/Baguette (Stand Mixer Method)
Recipe: #22870
February 13, 2016
Categories: Breads, Christmas, Easter, Sunday Dinner, Thanksgiving, Oven Bake, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegetarian, Yeast Bread, Flour, more
"I have this recipe posted on another site with many 5 star reviews. This recipe will make two loaves of really great French bread, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds, make certain to have the two separated cups of water at the right temperature or your bread will not turn out! I made the bread in my photo using Robin Hood Multigrain bread flour, I love that flour because it has a mix of different seeds. I also omitted adding the sesame seeds on the top before baking. Makes 2 loaves"
Original is 32 servings
Ingredients
Nutritional
- Serving Size: 1 (39.1 g)
- Calories 92.3
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 219.3 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 2.3 g
- Sugars - 0.6 g
- Protein - 2.9 g
- Calcium - 7.8 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Attach the dough hook to heavy duty stand mixer.
Step 2
In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
Step 3
Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
Step 4
Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
Step 5
Place 5 1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
Step 6
After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
Step 7
Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
Step 8
Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
Step 9
Oil a large deep bowl.
Step 10
Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
Step 11
Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
Step 12
Punch down the dough and remove to a lightly floured surface.
Step 13
Divide the dough evenly in half.
Step 14
Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
Step 15
Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
Step 16
Seal edges and seam of each loaf.
Step 17
Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
Step 18
Place the two long shaped loaves onto the pan seam-side down spacing apart.
Step 19
Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
Step 20
In a small cup whisk an egg white then brush over each loaf.
Step 21
Sprinkle the tops with about 2 teaspoons sesasme seeds for each loaf.
Step 22
Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
Step 23
Preheat oven to 375 degrees F.
Step 24
Bake for about 30-35 minutes or until golden brown.
Tips
No special items needed.
0 Reviews
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