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Stand Mixer French Bread

  • Author: Jamerrill Stewart


Enjoy this tasty recipe for homemade Stand Mixer French Bread!


  • 2 packages (4 1/2 teaspoons) active dry yeast
  • 2 teaspoons sugar
  • 2 1/2 cups warm water
  • 1 tablespoon salt
  • 1 tablespoon melted butter
  • 7 cups unbleached all-purpose flour
  • 1 tablespoon cornmeal, for dusting
  • 1 tablespoon olive oil
  • 1 egg white
  • 1 tablespoon cold water


  1. Rinse your mixing bowl in hot water to warm it, dry completely. Dissolve the sugar and yeast in the 2 1/2 cups warm water in the bowl.
  2. Add the salt, butter, and flour. Using the dough hook, mix at low speed for about 3 minutes.
  3. Pour olive oil over the dough, turning once or twice to coat. Cover and allow to rise in a warm place about 1 hour or until doubled in size. Punch dough down and divide in half.
  4. Place half of the dough on a well-floured surface and roll into a rectangle (about 12 inches by 15 inches) and then roll the dough tightly from the longest side as if making a jelly roll. Taper towards the ends. Repeat with other half of dough.
  5. Dust baking sheets with cornmeal and place loaves on baking sheets. Cover and allow to rise again until doubled in size, about 1 hour.
  6. Preheat oven to 450 degrees.
  7. With a serrated knife, make slits diagonally across each loaf. Bake for 25 minutes. Remove from oven.
  8. Mix together the egg white and cold water. Brush over the loaves and then return to oven for 5 minutes longer. Remove from baking sheets and cool on wired racks.