French Bread with the Kitchen Aid

French Bread with the Kitchen Aid

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Baking Nana 828

"This is a good basic recipe for french bread. The method of mixing can be used to adapt any bread machine recipe for mixing and kneading in the Kitchen Aid mixer."
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2 1/2 h 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

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  1. In the bowl of your mixer add the warm water, sugar and yeast. Let sit to proof about 5-10 minutes. The yeast will start to grow and get foamy.
  2. Add 2 cups of flour and mix on low until the flour is incorporated.
  3. Add the salt and continue to mix adding another cup of flour.
  4. Add the olive oil and mix on medium speed for 2 - 3 minutes. Measure the last 1/2 cup of flour. Turn the mixer to low and add a little more flour. Return to speed 2. The dough should pull away from the sides of the bowl and cling to the dough hook. If it isn't pulling away from the sides of the bowl add a bit more flour.
  5. Stop mixer scrape dough off hook. Resume mixing at speed 2 for about 6 - 8 minutes. The dough should be smooth and silky but still a bit sticky.
  6. Spray a glass or stainless steel bowl with cooking spray. Turn the dough into the greased bowl. Turn the dough and using your hands shape into a ball. Let rise in a warm, draft free place until doubled in size.
  7. Once double, dump the dough out onto a lightly floured surface and let rest 10 mins.
  8. If making two loaves, cut the dough in half and stretch the dough into a rectangle and roll up like a jelly roll. Tuck the ends under and place on a parchment lined baking sheet. Using a sharp knife and a smooth one stroke cut, score the top of the bread about 1/4 - 1/2" deep.
  9. Pre heat oven to 375.
  10. Cover the loaves with plastic wrap that has been sprayed with cooking spray. Let rise until doubled in size.
  11. Loaves may be brushed with an egg wash if desired.
  12. Once loaves are risen to double place baking sheet in preheated oven and throw a couple of ice cubes in the bottom of the oven to create some steam. This will develop a good crust.


Baking Nana, you've done it again! twice in one week. i was very skeptical about this recipe although it seemed to be easy, my bread making skills are, shall we say, lacking. This recipe was...

Great recipe, Baking Nana! This was simple to follow and resulted in beautiful baguettes! I was making it for a dinner party, so I made this into 5 mini loaves for each guest. I baked one jus...

As Baking Nana says, this recipe can be used to adapt any bread machine recipe for the Kitchen Aid. What a great help this is. Thanks for putting it together, Baking Nana. Today, I did make the ...

I can only imagine how great this will look when I don't mess it up by A) not pinching the edges together and B) not cutting the slit too too deep. The taste is subtle, the texture was perfect....

Absolutely Perfect in Every Way! The whole family loved this bread. Hubby said it is "Outstanding!" Thank you Baking Nana for sharing your wonderful recipe. It will be used often.

Thank you Baking Nana! This was awesome! I made it for dinner last night and there's none left. I made it exactly as written and will definitely be making it again. Yummmmm!

DELICIOUS! Thanks so much Baking Nana!

great recipe and excellent directions for french bread. We cut the whole loaf in half and made a mega sub, sliced off edible sized pieces and wrapped them up for the guys for lunch

thx baking nana for the help with your recipe.It turned out delicious to quote my BF and niece. I made 2 small ones.perfect size for us .I think I could have baked it 5 min longer or so. and th...