French Bread

Adapted from the KitchenAid mixer Recipes and Instructions. It worked pretty well. I am not adept at crusty bread but this worked for my crew. And it was simple.

2 pkgs. active dry yeast
2 1/2 cups warm water (105˚-115˚F)
1 tbsp. salt
1 tbsp. melted butter
7 cups all-purpose flour
cornmeal
1 egg white mixed with 1 tbsp cold water
sesame seeds

Dissolve yeast in water. Add salt, butter & flour, mix well. (On a KitchenAid mixer mix on speed 2 for about 2 minutes). Knead (on mixer speed 2 for another 2 minutes). Dough will be sticky.

Put in oiled bowl & let rise until double, about 1 hour. Punch down and divide in half.

Roll each piece into a 12″ x 15″ rectangle, then roll tightly starting at long side. Place on greased cookie sheet that has been sprinkled with cornmeal.

Cover and let rise until double, about 1 hour.

Bake 450˚F for 25 minutes. Remove from oven and brush with egg wash. Sprinkle with sesame seeds. Return to oven and bake another 5 minutes.

Remove from cookie sheet and cool on wire rack.

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