French Bread; Sour Dough Bread - KitchenAid 4-C Recipes & Instructions

FRENCH BREAD
21
/2
cups warm
water
(105°F. to 115°F.)
2 packages active
dry yeast
1 tablespoon salt
1 tablespoon but-
ter or margarine,
melted
7 cups flour
1/4
cup corn meal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed
Bowl. Add salt, margarine and flour. Attach
Bowl and Dough Hook. Turn to Speed 2 and
mix until well blended, about 2 minutes.
Continue on Speed 2 for 2 minutes longer.
Stop. Dough will be sticky.
Place in greased bowl, turning to grease top.
Let rise in a warm place, free from draft, un-
til doubled in bulk, about 1 hour.
Punch dough down and divide dough into 2
equal parts; roll each into a 12
x
15-inch ob-
long. Roll up tightly beginning at long side,
sealing as you roll. Taper ends if desired.
Place loaves on 2 greased baking sheets,
which have been sprinkled with cornmeal.
Cover; let rise in a warm place, free from
draft, until doubled in bulk, about 1 hour.
With sharp knife, make 4 diagonal cuts on
top of each loaf. Bake at 450°F. for 25 min-
utes. Remove from oven and brush with
slightly beaten egg white and water. Return
to oven and bake 5 minutes longer. Remove
from baking sheets and cool on wire racks.
Yield: 2 loaves
*
SOUR DOUGH STARTER
31/2 cups strong,
1 package active
bread-type flour
dry yeast
1 tablespoon sugar
2
cups warm
water
Combine flour, sugar and undissolved yeast
in a large bowl. Gradually add warm water
to dry ingredients and beat until smooth.
Cover with transparent wrap; let stand in
warm place for 2 days.
To use in recipe: measure out amount called
for in recipe and use as directed.
To replenish starter: Add 11
/2
cups strong,
bread-type flour and 1 cup warm water to
remaining Starter. Beat until smooth. Store
covered in warm place. Stir before using. If
not used in one week, remove 1½ cups starter
and follow directions for replenishing.
SOUR DOUGH BREAD
*11/2 cups Sour
1/4
cup warm water
Dough Starter
(105°F. to 115°F.)
3/4
cup milk
1 package active
2 tablespoons
dry yeast
sugar
5 to 6 cups flour
1
teaspoon salt
2 tablespoons but-
ter or margarine
Sour Dough Starter must be prepared two
days before bread is made.
Scald milk. Stir in sugar, salt and margarine;
cool to lukewarm. Dissolve yeast in warm
water, in warmed Bowl. Add lukewarm milk
mixture, Starter and 5 cups flour.
Attach Bowl and Dough Hook. Turn to
Speed 2 and mix until dough begins to cling
to Hook, about 3 minutes. At Speed 2, add
remaining flour, ½ cup at a time, as needed.
Mix until dough clings to Hook and cleans
sides of Bowl, about 5 minutes. Knead on
Speed 2 for 7 to 10 minutes longer or until
dough is smooth and elastic. Stop.
Place in greased bowl, turning to grease top.
Cover; let rise in a warm place, free from
draft, until doubled in bulk, about 1 hour.
Punch dough down; divide into 3 equal
pieces. Form each piece into a smooth round
ball or a 14-inch tapered roll. Place on
greased baking sheets. With a sharp knife,
make several cuts in crosscross fashion on
tops of round loaves, or make several diago-
nal cifls on tops of long loaves. Cover; let
rise in warm place, free from draft, until
doubled in bulk, about 1 hour.
Bake at 400°F. for 25 minutes, or until done.
Remove from baking sheets and cool on
wire racks.
Yield: 3 loaves
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