KitchenAid Stand Mixer Instructions And Recipes Manual page 23

2 packages active
dry yeast
2-1/2 cups (590 mL)
warm water
(105°F to 115°F
[40°C to 46°C])
1 tbs (15 mL) salt
1 tbs (15 mL)
butter or margarine,
melted
7 cups (1.75 L)
all-purpose flour
2 tsp (10 mL)
cornmeal
1 egg white
1 tbs (15 mL)
cold water
French Bread
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" (30 x 37.5 cm) 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 (230°C) 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 to 10 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.
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