Best 4 Kittencals French Breadbaguette Kitchen Aid Mixer Stand Mixer Recipes
Craving a freshly baked, crusty French bread or baguette with a soft and airy interior? Look no further! In this article, we will guide you through the process of creating delicious homemade bread using a Kitchen Aid mixer or stand mixer. Whether you're a seasoned baker or just starting out, we'll provide step-by-step instructions, tips, and tricks to ensure success. Get ready to tantalize your taste buds with the perfect French bread or baguette made in the comfort of your own kitchen!
Let's cook with our recipes!
KITTENCAL'S FRENCH BREAD/BAGUETTE (KITCHEN AID MIXER STAND MIXER
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
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.
"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
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
KITTENCAL'S PIZZA DOUGH
This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my recipe#65641 *or* recipe#232188
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h55m
Yield 1 large pizza
Number Of Ingredients 9
Steps:
- Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
- Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
- When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
- With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
- Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
- Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
- Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
- Place the dough into a well-oiled bowl (I just use the same bowl).
- Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
- At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
- Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
- Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
- Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
- Trim the dough that is hanging around the edges (I use a pizza cutter for this).
- Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
- Bake as desired.
Nutrition Facts : Calories 2280.2, Fat 48.7, SaturatedFat 8.2, Cholesterol 8.8, Sodium 4826.3, Carbohydrate 393.8, Fiber 15.4, Sugar 9.8, Protein 58.9
KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING
For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use *only* a good-quality vinegar for this as it will make a difference to the taste of you pickles--- *enjoy* and happy canning! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P14D
Yield 22 pounds pickles
Number Of Ingredients 8
Steps:
- Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
- I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
- Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
- Wash and scrub the cucumbers well under cold water.
- Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
- For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
- To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
- Ladle the HOT brine into each jar up to 1/2-inch from the top.
- Immediately place the lids on but DO NOT tighten completely.
- TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
- Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
- Remove the jars; set aside.
- As they cool you should hear the lids popping and they should have a small "dip" in the middle.
- The lids may NOW be tightened securely.
- Store in a cool dry place.
- Allow at least 2 weeks before opening.
Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7
Tips:
- Use high-quality, fresh ingredients for the best flavor and texture in your bread.
- Make sure your yeast is active and bubbly before adding it to the dough. If it's not, your bread won't rise properly.
- Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give your bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to work its magic and create air bubbles in the dough.
- Bake the bread in a preheated oven. This will help create a crispy crust and a fluffy interior.
- Let the bread cool slightly before slicing and serving. This will help prevent the bread from tearing.
Conclusion:
Making French bread at home is a rewarding experience. With a little practice, you can create a delicious and authentic loaf of bread that your family and friends will love. So next time you're feeling adventurous in the kitchen, give this recipe a try. You won't be disappointed!
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