Kittencal's French Bread/Baguette (Stand Mixer Method)
Created by KittenCal on February 13, 2016
- Servings: 32
- Prep Time: 2h
- Cook Time: 30-35m
- Recipe #22870
Ingredients
- 2 cups water (warm water, divided, 110 degrees F)
- 2 packages (.25-ounce) active dry yeast
- 1 teaspoon granulated sugar
- 5 1/2 to 6 1/2 cups white bread flour (more if needed or can use multigrain bread flour)
- 3 teaspoons salt
- 3 teaspoons granulated sugar
- 5 tablespoons oil (vegetable oil or use Canola oil, DO NOT substitute butter or shortening for the oil it will effect the texture)
How to Make
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Step 1: Attach the dough hook to heavy duty stand mixer.
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Step 2: In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
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Step 3: Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
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Step 4: Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
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Step 5: Place 5 1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
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Step 6: After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
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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).
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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).
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Step 9: Oil a large deep bowl.
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Step 10: Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
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Step 11: Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
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Step 12: Punch down the dough and remove to a lightly floured surface.
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Step 13: Divide the dough evenly in half.
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Step 14: Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
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Step 15: Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
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Step 16: Seal edges and seam of each loaf.
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Step 17: Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
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Step 18: Place the two long shaped loaves onto the pan seam-side down spacing apart.
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Step 19: Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
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Step 20: In a small cup whisk an egg white then brush over each loaf.
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Step 21: Sprinkle the tops with about 2 teaspoons sesasme seeds for each loaf.
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Step 22: Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
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Step 23: Preheat oven to 375 degrees F.
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Step 24: Bake for about 30-35 minutes or until golden brown.
Nutritional Facts
- 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