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

My KitchenAid's Secret Weapon: The "Old Reliable" French Bread Recipe

As a busy homemaker, time in the kitchen is precious. I'm always looking for recipes that are both delicious and efficient, and my trusty KitchenAid mixer has become my secret weapon in achieving just that. This "Old Reliable" French bread recipe, which came with my mixer, is a perfect example. It consistently delivers two stunning loaves of crusty, airy perfection, and the entire process, from start to finish, feels surprisingly manageable even on a busy weekday.

I remember when I first got my KitchenAid mixer, this recipe was tucked away in the instruction manual, practically a hidden gem. I baked it several times, each loaf better than the last, and it quickly became a family favorite. Then, I somehow misplaced the entire instruction manual! It was a panic-inducing moment, but thankfully, a recent thorough clean-up of my kitchen resulted in its reappearance. You bet I'm sharing it now! I’ve even added it to an online recipe database to ensure I never lose it again. This bread is incredibly versatile. We enjoy it simply with a little butter, perfectly crisp on the outside and soft and fluffy on the inside. My kids love dipping it into leftover soups and stews, soaking up every last bit of flavorful broth. It also pairs amazingly well with various cheeses and toppings – think creamy goat cheese, spicy salami, or even a simple spread of herbed butter.

The beauty of this recipe lies in its simplicity and reliability. The instructions are straightforward, and even a beginner baker can achieve beautiful results. The KitchenAid mixer does most of the heavy lifting, effortlessly kneading the dough to perfection. The only crucial thing to remember is to use a very sharp knife for those characteristic diagonal slashes on top – it’s a small detail that makes a big difference in the final product’s appearance and texture.

The rising times are crucial, allowing the bread to develop its full flavor and texture. While it takes some time, it's mostly hands-off time. The aroma wafting through the house as the loaves rise is heavenly, promising the warm, comforting reward that awaits. For me, the act of making bread is more than just cooking – it's a mindful process, a connection to something traditional and wholesome. The simple ingredients transform into something far greater than the sum of their parts, a testament to the magic that happens when we combine love and care with a dash of yeast and flour. The satisfaction of slicing into a freshly baked loaf, the sight of those golden-brown crusts, and the taste of that perfect balance of crisp and chewy texture... it makes all the waiting worthwhile. This recipe is far more than just a list of ingredients and steps; it's a tradition, a comfort, and a delicious reminder of the simple joys of home baking. It's a recipe I’ll cherish and pass down, ensuring that the "Old Reliable" French bread continues to grace our table for many years to come.

Beyond the Basics: Experimenting with Flavor

While this recipe is a classic for a reason, don't be afraid to experiment and make it your own! Adding herbs like rosemary or thyme to the dough infuses it with a delightful earthy fragrance. A touch of sweetness, such as a tablespoon of honey, balances out the richness of the crust, while incorporating different types of flour, such as whole wheat or rye, adds complexity to the texture and flavor. The possibilities are limitless, making this recipe an ideal starting point for those wanting to explore their culinary creativity. Try incorporating sun-dried tomatoes, olives, or even some cheese into the dough for added pizzazz. The only limit is your imagination! This is a recipe that will grow with you, adapting to your preferences and evolving with your culinary journey. Let me know in the comments how you adapted it!

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 large greased bowl, turning to coat.
• Cover and 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 12" x 15" rectangle.
• Roll dough tightly, from longest side, tapering ends, if needed/wanted.
• Put loaves on greased baking sheets that have been dusted with cornmeal.
• Cover and 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 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.