KITCHENAID KSMc50 - Manual (Page 55)

53
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 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
hour, or until doubled in bulk.
Punch dough down and divide in half. Roll each half into
2x5-inch 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
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 (5 slices per loaf).
Per serving: About 4 cal, 3 g pro, 23 g carb,
g fat, 0 mg chol, 22 mg sod.
* Dough Hook sold separately for model K4SS.