Ingredients
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2
-
1
-
1/2
-
1
-
5 1/2 - 6 1/2
-
3
-
3
-
5
-
-
-
-
-
-
-
Directions
Kittencal’s French Bread/Baguette (Kitchen Aid Mixer Stand Mixer, This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! — you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds — make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two 25-ounce packages of yeast will be fine for this recipe — NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast, This recipe did not turn out to be a french baguette dough The dough was dry–baguette dough should be wetter than your average dough I’ve seen other recipes that don’t require kneading Instead, the wet dough should have multiple resting periods of about 45 min each, folding the dough a few times in between the resting times That is what gives the baguette its good flavor This recipe turned out more like a common white bread loaf that has a very close texture and bland flavor I baked it at 400 F for 20 minutes with steam added to try to get a nice crust Since it was so dense and dry, there wasn’t much of a crust The result was just a plain, dense, chewy mess Also, sesame seeds don’t go on french baguettes Refer to this website for basic baguette info: bbcgoodfood com/howto/guide/how-buy-bread-french-way, GREAT Recipe but perhaps you should Correct the amount of Yeast to Total 4 1/2 tsp (the correct amount for 2 Packages of the Dry Yeast @ 2 1/4 tsp each), rather than the 1 Tbsp and 1/2 tsp (3 1/2 tsp) shown? I saw the error right away & corrected it but a novice to baking might not; it can really deflate one’s confidence to have a recipe, correctly followed, not present well but not knowing it is the fault of a misprint Anyway, this Bread has a Great Taste & Texture Thank You
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Steps
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1
Done
|
Attach the Dough Hook to Heavy Duty Stand Mixer. |
|
2
Done
|
in a Small Cup or Bowl Mix 1 Teaspoon Sugar Into 1 Cup Warm Water Until Combined. |
|
3
Done
|
Stir in 1 Tablespoon Plus 1/2 Teaspoon Active Dry Yeast and Mix Gently. |
|
4
Done
|
Cover the Cup and Allow to Proof Until Foamy (about 8 Minutes, If the Yeast Does not Foam Discard and Make Again). |
|
5
Done
|
Place 5-1/2 Cups Flour in the Stainless Steel Mixing Bowl Along With the Salt, Sugar and 5 Tablespoons Oil. |
|
6
Done
|
After the Yeast Has Proofed Add to the Bowl Along With Remaining 1 Cup Warm Water. |
|
7
Done
|
Start Kneading Process Adding in More Flour a Tablespoon at a Time as Needed to Create a Soft Smooth Semi-Sticky Dough (kneading Should Take About 8 Minutes). |
|
8
Done
|
Place the Dough Onto a Lightly Floured Surface; Cover With a Clean Tea Towel and Let Rest For 3 Minutes (this Is Important, Allow to Sit For 3 Minutes). |
|
9
Done
|
Oil a Large Deep Bowl. |
|
10
Done
|
Gather Up the Dough and Gently Knead Into a Ball (the Dough Will Come Together Easily After Resting). |
|
11
Done
|
Place the Dough Into the Bowl, Then Cover With Plastic Wrap and Allow to Rise For About 1 Hour or Until Doubled. |
|
12
Done
|
Punch Down the Dough and Remove to a Lightly Floured Surface. |
|
13
Done
|
Divide the Dough Evenly in Half. |
|
14
Done
|
Cover Both Pieces of Dough and Allow to Rest For 5 Minutes (this Will Make Shaping the Dough Easier). |
|
15
Done
|
Roll Each Dough Into About a 9 X 12-Inch Rectangle, Then Roll Up Jelly-Roll Fashion Starting at Long Edge. |
