"Old Reliable" French Bread (for Kitchen Aid Mixers)

My KitchenAid's Gift: The Best French Bread Recipe

For years, my trusty KitchenAid mixer has been more than just an appliance; it's been my culinary confidante, a silent partner in countless baking adventures. It came with a recipe book, a treasure trove of culinary inspiration, which sadly, I misplaced for a while. Imagine my joy when I rediscovered it recently – tucked away in a seldom-used kitchen drawer, like a forgotten friend. Among its pages, nestled between intricate cake recipes and delicate cookie creations, was a recipe that has since become a kitchen staple: “Old Reliable” French Bread.

This isn't just any French bread recipe; it's a testament to simplicity and deliciousness. The instructions are straightforward, the ingredients readily available, and the result? Two magnificent loaves of crusty, airy perfection. The bread's versatility is astounding. It's equally delightful on its own, slightly warmed and slathered with butter, as it is accompanying hearty soups, providing a perfect vehicle to soak up every last drop of flavorful broth. Imagine it alongside a rich tomato bisque, its chewy texture offering a satisfying contrast to the smooth, velvety soup. Or picture it perfectly paired with a robust cheese board, the bread's subtle flavor allowing the bold cheeses to truly shine.

The process itself is incredibly satisfying. The kneading, the rising, the anticipation as the loaves puff up in the oven – it’s a meditative experience, a welcome escape from the daily grind. The aroma that fills the kitchen during baking is intoxicating, a promise of warmth and comfort that's difficult to resist. Even the simple act of scoring the loaves with a sharp knife feels strangely ritualistic; each precise cut a small act of creation.

Beyond its taste and ease of preparation, what truly sets this recipe apart is its reliability. Time and again, it delivers flawlessly, producing loaves that are consistently beautiful and delicious. It’s a recipe I can rely on, a comforting constant in a world of ever-changing routines. Whether I’m entertaining guests or simply enjoying a quiet evening at home, “Old Reliable” is always there to provide comfort, flavor, and a touch of homemade magic. I've baked it countless times, and each time, I find myself marveling at its simplicity and its ability to transform a handful of everyday ingredients into something truly extraordinary. The recipe has brought countless moments of joy and satisfaction, from informal gatherings with friends to quiet, self-care moments spent in my own company. And that, I think, is the true measure of a truly great recipe.

The key, I've discovered, lies in the details. Using a very sharp knife to make the diagonal slashes is crucial for achieving that signature rustic look and ensuring even baking. And allowing the dough ample time to rise is essential for achieving that light, airy texture that's the hallmark of a truly great French bread. The recipe also accommodates different preferences – it can be adapted to use either margarine or butter, catering to individual dietary needs and tastes. This adaptability is a testament to its strength, highlighting its ability to be easily personalized, allowing for customization without compromising the core quality of the recipe.

But more than just a recipe, “Old Reliable” is a symbol of consistency and predictability in a world that's often unpredictable. It's a source of comfort, a reminder that some things in life are steadfast and dependable, just like this simple yet exceptional French bread. The recipe has become an integral part of my kitchen routines, a familiar friend that helps me create delicious memories, one loaf at a time. It's more than just bread; it's a testament to the power of simple ingredients and the magic of baking. It’s a reminder of the comfort and joy that can be found in the simplest of things, and it’s a testament to the enduring satisfaction of creating something delicious with your own hands.

Step-by-step

• Dissolve yeast in warm water in warmed mixer bowl.
• Add salt, butter, and flour.
• Attach bowl & 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.
• Put dough in a large greased bowl, turning to coat.
• Cover and let rise in a warm place free from drafts about 1 hour or until doubled in bulk.
• Punch dough down and divide in half.
• Roll each half into a 12 x 15 rectangle.
• Roll dough tightly from the longest side, tapering ends if needed/wanted.
• Put loaves on greased baking sheets dusted with cornmeal.
• Cover and let rise in a warm place free from drafts about 1 hour or until doubled in bulk.
• With a sharp knife, make 4 diagonal cuts on top of each loaf.
• Bake at 450F for 25 minutes, then remove from oven.
• Beat egg white and water together and brush each loaf with this mix.
• Return to the oven and bake 5 minutes longer.
• Immediately remove from baking sheets and cool on wire racks.
• Serve with your favorite spread such as herbed butter, garlic bread topping, etc.