Homemade French Bread Recipe made in a stand mixer.
Homemade French Bread
Homemade French Bread or Bague
Ingredients
- 2 packets of Fleischmann’s ActiveDry Yeast
- 2 cups of water warmed to 110 – 115 degrees
- 2 tsp. salt
- 1 1/2 tsp sugar
- 4 1/2 cup flour
- 1 tsp cornmeal for sprinkling.
Instructions
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In your stand mixer’s bowl dissolve yeast in the warmed water.
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Add salt and sugar and mix on the lowest speed for a few seconds. Just until well mixed.
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Continue mixing on the lowest speed and slowly mix in the flour a little bit at a time.
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Stop the mixer. With a spatula scrape down the sides of the bowl and scrape the dough of the mixing paddle.
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Resume mixing on the lowest speed for 5 minutes. This process is taking the place of hand kneading the dough.
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Grease a large mixing bowl.
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Scrape down the bowl and paddle and pour (more like plop) the dough into the greased mixing bowl.
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Turn the dough over once in the bowl to grease the top and bottom of the dough.
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Cover with plastic wrap until dough rises. (About an hour)
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Grease baking sheets. ( I recommend to use one baking sheet per loaf of bread)
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Punch down the dough.
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Place dough on a floured surface and divide and shape into three loaves. (Or two if you want to make extra long loaves)
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Place loaves on the greased baking sheets and sprinkle the tops with cornmeal.
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Let dough rise. (about 30 minutes)
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Heat oven to 450 degrees.
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Bake for 15 minutes or until golden brown.