Manual KitchenAid KSM7570 (page 23 of 92) (English, French, Spanish)

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French Bread

2 packages active

dry yeast

2-1/2 cups (590 mL)

warm water

(105°F to 115°F

[40°C to 46°C])

1 tbs (15 mL) salt

1 tbs (15 mL)

butter or margarine,

melted

7 cups (1.75 L)

all-purpose flour

2 tsp (10 mL)

cornmeal

1 egg white

1 tbs (15 mL)

cold water

Dissolve yeast in warm water in warmed mixer

bowl. Add salt, butter, and flour. Attach bowl and

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" (30 x 37.5 cm) 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 (230°C) 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.

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KitchenAid KSM7570 Manual

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