Kittencals French Breadbaguette Kitchen Aid Mixer Stand Mixer Recipes

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KITTENCAL'S FRENCH BREAD/BAGUETTE (KITCHEN AID MIXER STAND MIXER



Kittencal's French Bread/Baguette (Kitchen Aid Mixer Stand Mixer image

This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h

Yield 2 loaves

Number Of Ingredients 8

2 cups warm water, divided (110 degrees F)
1 tablespoon active dry yeast
1/2 teaspoon active dry yeast (or use two .25-ounce packages yeast)
1 teaspoon sugar
5 1/2-6 1/2 cups bread flour (more if needed)
3 teaspoons salt
3 teaspoons sugar
5 tablespoons vegetable oil (or use Canola oil, DO NOT substitute butter or shortening for the oil it will affect the texture)

Steps:

  • Attach the dough hook to heavy duty stand mixer.
  • In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
  • Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
  • Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
  • Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
  • After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
  • Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
  • Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
  • Oil a large deep bowl.
  • Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
  • Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
  • Punch down the dough and remove to a lightly floured surface.
  • Divide the dough evenly in half.
  • Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
  • Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
  • Seal edges and seam of each loaf.
  • Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
  • Place the two long shaped loaves onto the pan seam-side down spacing apart.
  • Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
  • In a small cup whisk an egg white then brush over each loaf.
  • Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
  • Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for about 30-35 minutes or until golden brown.

FRENCH BREAD/BAGUETTE



French Bread/Baguette image

I got this recipe from Gourmet years ago. The directions are for the traditional way, but with a little help, this baguette could be made in the bread machine with the dough cycle then baked in the oven. You can make one large french bread or 2 smaller baguettes. The relatively large amount of salt in this bread is the secret to a full-flavored baguette.

Provided by Abby Girl

Categories     Breads

Time 2h30m

Yield 1 - 2 loaves

Number Of Ingredients 5

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
4 -4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt

Steps:

  • In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 400°F
  • Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)
  • Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

BEST-EVER HOMEMADE EGG NOODLES



Best-Ever Homemade Egg Noodles image

Yes you *can* make homemade noodles, it is that easy! I make mine on my Kitchen Aid stand mixer, the kneading time takes only about 3 minutes, but these are still wonderful made by hand --- the prepared noodles need about 25-30 drying time before using --- these make the *best* chicken soup! :)

Provided by Kittencalrecipezazz

Categories     Healthy

Time 1h3m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup milk (almost room temperature)
1 tablespoon soft butter

Steps:

  • In a large bowl combine the flour with salt.
  • Add in eggs, milk and soft butter; mix to combine, then knead until smooth (this should take you about 5-6 minutes).
  • Cover with a clean tea towel and allow to rest for 10 minutes in the bowl.
  • Flour your work surface.
  • Place the dough on the surface.
  • Using a lightly-floured rolling pin roll out to about 1/8-inch thickness or as thin as possible.
  • Using a pizza cutter slice the dough into desired size strips (I do mine about 1/2-inch).
  • Allow the strands to air-dry on the counter uncovered before cooking (this should take about 30 minutes or until no longer moist and sticky).
  • If not using the noodles right away, toss with a small amount of flour and store covered in refrigerator until ready to use.
  • The cooking time for fresh noodles takes much lesss time than dry.

"OLD RELIABLE" FRENCH BREAD (FOR KITCHEN AID MIXERS)



This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time.

Provided by Lizzie-Babette

Categories     Yeast Breads

Time 2h50m

Yield 15 slices per loaf, 30 serving(s)

Number Of Ingredients 8

2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or 1 tablespoon butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water

Steps:

  • 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.

Nutrition Facts : Calories 113.5, Fat 0.7, SaturatedFat 0.1, Sodium 240.4, Carbohydrate 22.9, Fiber 0.9, Sugar 0.1, Protein 3.4

HARD ROLLS (USING A STAND MIXER)



Hard Rolls (Using a Stand Mixer) image

Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.

Provided by 2Bleu

Categories     Yeast Breads

Time 45m

Yield 4 rolls, 4 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1 1/4 cups warm water (110F.)
2 teaspoons sugar
3 cups unbleached all-purpose flour (or bread flour)
1 teaspoon kosher salt
cornmeal (for dusting)
1 egg yolk (beaten with 1 Tbsp water for eggwash)
1 tablespoon poppy seed

Steps:

  • In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
  • Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
  • ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
  • NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.

Nutrition Facts : Calories 379, Fat 3, SaturatedFat 0.6, Cholesterol 41.5, Sodium 443.5, Carbohydrate 75.1, Fiber 3.4, Sugar 2.4, Protein 11.4

MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD



Marianne Baguette - Traditional Rustic French Bread image

A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!

Provided by French Tart

Categories     Yeast Breads

Time 1h30m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons dried yeast
500 g organic strong white bread flour
1 1/2 teaspoons natural sea salt
1 tablespoon honey
25 g organic butter
350 ml milk

Steps:

  • Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
  • Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
  • Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
  • Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
  • Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
  • Transfer to wire rack to cool.
  • Eat immediately.

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