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!

French Bread with a KitchenAid Mixer

Description

French Bread with Kitchenaid Mixer - perfectly soft and easy bread, perfect with any meal! #frenchbread #freshbread #bread #kitchenaid #french

Ingredients

Units Scale

2 packages active dry yeast
2 1/2 cups water (105°F to 115°F)
1 tablespoon salt
1 tablespoon melted butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water

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Instructions

This recipe is best when you can use a Kitchenaid Stand Mixer (or similar mixer). Dissolve the yeast in warm water in a mixing bowl.
Next, add salt, butter, and flour. Attach 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!
Transfer the dough to another greased bowl and turn it to coat with oil.
Cover and let it rise in a warm, draft-free place for about an hour (or until doubled).
Punch 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.
Grease baking sheets and dust with corn meal.
Cover and let rise for another hour (or until doubled) in a warm, draft-free environment.
Cut diagonal slices in the top of each loaf with a sharp knife.
Bake at 450°F for 25 minutes, then remove from oven. Beat egg white and water together; brush each loaf with the mixture.
Bake another 5 minutes.
Allow to cool and serve with butter, garlic, cheese, etc.

Prep Time: 2 hours 15 minutes
Cook Time: 25
Category: Bread
Method: Baking
Cuisine: American