More from The Frustrated Foodie...

Being on a fixed income has its disadvantages, like having to shop for food once a month and miscalculating on things.  I didn't get enough bread to last.  The good news is, I love to bake.  Cookies, pies, biscuits, cakes, you name it.  The smell of Freshly Baked Bread brings back memories of my misspent youth when my Granny would bake bread.

Have you ever walked by a Bakery and begun drooling from the aroma of bread wafting from  the confines of the big non-descript building in your neighborhood? That smell is second only to warm Pumpkin Pie or freshly baked cookies and cinnamon rolls.  When I was in the Navy, my Berthing Space was directly below the  Ships Bakery and every time they baked bread, we would go up and scam a couple of loaves with a big chunk of butter and we'd blissfully pig out on the still warm bread. It was like eating a piece of home...

I usually  make a French Bread since it's easy  and doesn't need a bread pan, just a couple of baking sheets.  for the last few years I've been using the recipe that came with  my KitchenAid stand mixer and I'd like to share it with you all.

French Bread (for Kitchen Aid Mixers) Recipe #52289

This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time.

by Lizzie-Babette

3 hours | 2½ hours prep

SERVES 30 , 15 slices per loaf

·         2 packages active dry yeast

·         2 1/2 cups water (105F to 115 F)

·         1 tablespoon salt

·         1 tablespoon melted margarine or butter

·         7 cups all-purpose flour

·         2 tablespoons cornmeal

·         1 egg white

·         1 tablespoon cold water

1. Dissolve yeast in warm water in warmed mixer bowl.
2. Add salt, butter, and flour.
3. Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4. Knead on Speed 2 about 2 minutes longer.
5. Dough will be sticky.
6. Put dough in large greased bowl, turning to coat.
7. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
8. Punch dough down and divide in half.
9. Roll each half into 12" x 15" rectangle.
10. Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11. Put loaves on greased baking sheets that have been dusted with cornmeal.
12. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
13. With sharp knife, make 4 diagonal cuts on top of each loaf.
14. Bake at 450F for 25 minutes, then remove from oven.
15. Beat egg white and water together and brush each loaf with this mix.
16. Return to the oven and bake 5 minutes longer.
17. Immediately remove from baking sheets and cool on wire racks.
18. Serve with your favorite spread such as herbed butter, garlic bread topping, etc.

 Maybe next time I post about my Sour Dough rounds, dense, crusty and tangy!