Skip to Content

Stand Mixer French Bread

Nothing is better than a loaf of homemade bread. Stand Mixer French Bread is easy to make and so delicious.

  Stand Mixer French Bread

This bread is a perfect side for this Instant Pot Soup and used in this Easy Pineapple Casserole with one of the 5 ingredients being French Bread. It only takes a little over an hour to make a delicious loaf.

 

Please remember to SHARE on FACEBOOK 

and PIN IT!

 

Follow me on Pinterest Here!

Check out my YOUTUBE video for easy to follow instructions. Follow me on YOUTUBE.

FREE EMAIL SUBSCRIPTION

Can this bread be frozen?

Make sure to allow it to cool before freezing to avoid soggy bread or mold. Wrap the French Bread using two clear plastic bags. Then, seal it using masking tape and place it in the freezer.

How long can frozen French Bread last?

Freeze French Bread up to 1 month. Thaw French Bread at room temperature. Slice the bread into slices and place them in freezer bags; then, when you need just a slice or two, take them out of the freezer and thaw. 

How long does a loaf of bread last?

French bread will last for about 2 to 3 days at normal room temperature. To maximize the shelf life of French bread, let it cool thoroughly before storing and place in plastic storage bag or breadbox, or wrap in foil and store at room temperature. 

Follow these steps to make the best French Bread:

Rinse your mixing bowl in hot water and dry completely to warm it. Dissolve the sugar and yeast in the 2 1/2 cups warm water in the bowl.

Add the salt, butter, and flour. Using the dough hook, mix at low speed for about 3 minutes.

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.

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.

Dust baking sheets with cornmeal and place loaves on baking sheets. Cover and allow to rise again until doubled in size, about 1 hour.

Preheat oven to 450 degrees.

With a serrated knife, make slits diagonally across each loaf. Bake for 25 minutes. Remove from the oven.

Mix together the egg white and cold water. Brush over the loaves and then return to the oven for 5 minutes longer. Remove from baking sheets and cool on wired racks.

More Bread Recipes:

Country Bread

Easy Cheddar Cheese Flatbread

EASY AS 1-2-3 BREAD

HONEY CORNBREAD MUFFINS

English Muffin Bread

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! 

She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER| PINTEREST | BLOGLOVIN |INSTAGRAM

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

 

 

Best French Bread
Yield: Makes 2 Loaves of Bread

Best French Bread

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes

This soft and fluffy french bread is better than store-bought and so easy to make!

Ingredients

  • 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

Instructions

  1. Rinse your mixing bowl in hot water and dry completely to warm it. 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.
  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 the oven.
  8. Mix together the egg white and cold water. Brush over the loaves and then return to the oven for 5 minutes longer. Remove from baking sheets and cool on wired racks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

16 slices

Serving Size

1

Amount Per Serving Calories 219Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 409mgCarbohydrates 43gFiber 2gSugar 1gProtein 6g

Makes 16 slices

How much did you LOVE this recipe?

Follow me on Pinterest for more, and use the little pin button at the top of the card to save your favorite recipe!

 
Stand Mixer French Bread is easy to make and so delicious. #bread dough #bread recipe #french bread #standmixerfrenchbread #mooreorlesscooking via @Mooreorlesscook

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Raymond

Monday 16th of May 2022

Thank you for the recipe. I lovr french bread.

Nettie

Monday 16th of May 2022

Thank you, Raymond,

I hope you get a chance to make some french bread.

Nettie

Paul Ribarich

Thursday 5th of May 2022

Yesterday I tried the Stand mixer french bread recipe. The mix went well. The dough was very firm at the end of the mix. The first rise was great more than doubled. I rolled the dough as instructed and set them aside for the second rise. when the over was ready after an hour I cut the dough with a serrated knife and the dough deflated. I placed them in the 450 oven and they did not re-form. They were done in 13 mins not 25 as listed in the instructions.

I would very much like your observation/opinion of what I did wrong.

thank you, Paul Ribarich [email protected]

Nettie

Thursday 5th of May 2022

If your bread collapses after it has been scored, that's because it has been over-proofed. Overproofing the dough is the most common mistake that new bakers make. As you know, proofing is the final rise of the dough. When you proof the dough, the yeast starts to ferment. The good news is that there is an easy way to rescue over-proofed dough. Just punch it down gently, reshape it, and let it proof again for the recommended amount of time. I have found that the bread results in a delicious texture and flavor.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe