French Bread with a KitchenAid Mixer

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This Kitchenaid bread recipe is easy to follow and makes the best French bread we've ever had! It's crusty on the outside and soft on the inside - perfect with soups, salads, casseroles, and more!

Originally posted January 2011, updated June 2024

slices of Kitchenaid French Bread made with Kitchenaid Mixer on a cutting board — Fresh Homemade Sliced French Baguette Bread On Wooden Bread Board Top View

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Kitchenaid Bread Recipe
Kitchenaid French Bread Recipe
Tools Needed
Ingredients
How to Make Kitchenaid French Bread
Pro Tips
Serving Suggestions
Storage Directions
FAQ
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Recipe

Kitchenaid Bread Recipe

Last week, I wanted to make some bread to go along with a pasta dish I was making. I bake a lot, but usually, my baking involves desserts, not bread.

However, I wanted to give it a try and see if I could find a new recipe and that's when I found the Kitchenaid French Bread Recipe in the book that came with my mixer.. It's not nearly as complicated as other bread recipes I've tried and this bread was a success from the first time I made it!

This amazing bread would also go well with so many recipes - my favorite being this potato soup with cream cheese. It's currently one of my favorite recipes!

Kitchenaid French Bread Recipe

Please keep in mind - this is not a recipe for typical white bread or basic sandwich bread. This is a Kitchenaid French Bread recipe - somewhat like a baguette.

I don't use my Kitchenaid Mixer much these days and the mixer didn't play a huge role in this recipe, but I got to use that nifty dough hook that I don't use otherwise, so it was fun!

Note: for those of you who skim recipes (like me)...be sure to read all the way through before starting. I somehow missed the "let rise for another hour" and we ended up having bread after supper because it wasn't done in time to eat with supper! I should have listened to a friend who told me so! Oh well...it was delicious when we finally got to eat it but it took much longer than I planned for.

Tools Needed

Other than the Kitchenaid brand mixer, you don't need any other special tools -not even a loaf pan!

Kitchenaid Mixer + Stand Mixer Bowl (obviously), with Dough Hook - I do not recommend a hand mixer for this recipe!
Thermometer - having a small thermometer in your kitchen is so important! Thermoworks is my favorite brand!
Large Bowl
Kitchen Towel
Rolling Pin
Sharp Knife
Baking Sheet

Ingredients

It's amazing to me how you can put together common ingredients and come up with delicious homemade bread that is crispy and brown on the outside with a super soft interior. This is a simple dough; flour and cornmeal are the only dry ingredients.

Active dry yeast
Warm water (105°F to 115°F)
Salt
Butter, melted
All-purpose flour - bread flour is not needed for this recipe
Cornmeal
Egg White
Cold water

loaves of French Bread made with Kitchenaid Mixer on a cookie sheet on a table

How to Make Kitchenaid French Bread

This basic recipe takes some time but it is so worth it in the end. You will never want to buy French Bread at the store again! Make sure you follow each step of the recipe instructions

Note: This recipe is best when you can use a Kitchenaid Stand Mixer (or similar mixer).

Making Bread Dough and First Rise

Dissolve the yeast in warm water in a mixing bowl. You don't want hot water - if you have a thermometer (this is my go-to!), it's best to make sure it's between 105°F to 115°F. Allow it to rest for 5-10 minutes. It should begin to bubble and get foamy; then it's ready to use.
Next, add salt, butter, and flour to the yeast mixture. Attach Kitchenaid bowl to mixer and use the dough hook to mix and knead for about 3 minute on Speed 2. The dough will be sticky, but that's okay! If the dough clings to the sides of the bowl, that's normal.
Transfer the dough to another greased bowl and turn it to coat with oil.
Cover and let the dough rise in a warm place for about an hour (or until doubled). I like to cover with a clean kitchen towel.
Punch the bread dough down and divide in half. Roll each ball on a floured surface into a 12" x 15" square. Roll each rectangle up tightly (from the longest side), tapering ends if desired.
For the best results and that unique texture on the bottom, grease baking sheets and dust with corn meal. I like to pour a bit of oil on a paper towel and rub the sheets down or spray them with non-stick cooking spray. You an also bake the bread on parchment paper if you like, but I really love the cornmeal on the bottom for authenticity.

Second Rise & Bake

Cover for a second rise. Let it rise for another hour (or until doubled) in a warm, draft-free environment.
Cut shallow diagonal slices in the top of each loaf with a very sharp knife. Don't cut too deeply or straight down - you risk deflating the bread.
Bake at 450°F for 25 minutes, then remove from oven. Beat egg white and water together; brush the top of the dough with the mixture.
Now you're in the final stretch! The bread bakes one more time for another 5 minutes for that amazing crispy crust.
Eat this delicious bread warm or allow it to cool to room temperature and serve with butter, garlic, cheese, etc.

P.S. Because I'm a dork and apparently don't know the difference between long and short...I rolled from the short ends of the rectangles and ended up with short fat loaves vs. long elegant ones.

I wondered why they didn't quite seem right...but by the time I figured it out, they were all rolled up and rising again! It still tasted good, but I recommend being smarter than me! Let me know if you try this and check out other recipes I've posted here!

Pro Tips

Crust too hard? If you're used to eating French Bread from a grocery store bakery, you may find the crust is too hard for you (we like ours traditionally crusty). If this is the case, next time allow it to cool with a clean towel draped over it. That will trap some moisture as the bread cools and soften it a bit.

Tip #2 for softer crust! Another tip for a softer crust is to place a pan of water in the oven while baking. My best friend lives in Italy and they often do this when baking bread at home! This makes for a steamy and most environment in the oven that prevents it from drying out and getting too crusty or hard.

Proof the yeast! Be sure to not skip the proofing of the yeast in step #1. If your yeast does not start to foam or bubble, it may dead or your water may have been too warm and killed it. If your yeast doesn't "come alive", don't bother with the rest of the steps; the bread will not rise.

Serving Suggestions

There are so many amazing things that could use a side of bread - or you can serve with the bread. Here are some great meals and ideas:

Storage Directions

Keep any leftover bread in an airtight container or wrapped up with a couple of layers of plastic wrap.

FAQ

Can I use RapidRise Yeast?

Bread yeast or instant yeast is preferable because RapidRise yeast supports only one rise, which is not a good plan for this recipe. For this recipe use two packages OR if using yeast from jars, use a total of 3 teaspoons.

Where should I let my bread rise?

You might wonder about finding a warm, draft-free place to let your bread rise. You can try different things but my best results have been when I let my bread rise in my oven.

Here's what I do: turn my oven on for 2-3 minutes (maybe set it to preheat to 350°F), then turn it off (not waiting for it to complete preheating). Then turn the inside light on in the oven to keep it slightly warm. I close the oven door so it's draft-free. Mine never quite doubles but it does rise significantly. Just keep a close eye on it so as not to over-proof it.

Can this recipe be halved?

Yes! For only one loaf of bread, all ingredients can be cut in half except for maybe the egg white if you're using fresh eggs. All other instructions can stay the same!

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