KITCHENAID 9706634D - Manual (Page 52)

52
French Bread
2 packages active dry
yeast
2 1 ⁄
2
cups warm water
(105°F to 115°F)
1 tablespoon salt
1 tablespoon butter
or margarine,
melted
7 cups all-purpose
flour
2 tablespoons
cornmeal
1 egg white
1 tablespoon 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" 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 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 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.