KitchenAid KP26M1XCE5 Instructions And Recipes Manual page 146

French Bread
2 packages active dry
yeast
27_ cups warm water
(105°F to 115°F)
7 tablespoon salt
7 tablespoon butter or
margarine, melted
7 cups afl-purTpose
flour
2 tablespoons
cornmeal
7 egg white
7 tablespoon cold
wateF
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, butter, and flour. Attach bowl and
PowerKnead
TM
Spiral 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 12xl 5dnch 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 to 1 0 minutes longer. Remove
from baking sheets immediately and cool on
wire racks.
Yield: 30 servings (15 slices per loaf).
Per serving: About 11 4 cal, 3 g pro, 23 g carb,
1 g fat, 0 mg chol, 221 mg sod.
59