"Old Reliable" French Bread (for Kitchen Aid Mixers)

From: queenvalerie

On Apr 28, 2009

I just inherited my Mom's Kitchen Aid (it's older than me!) and this was the first bread I made with it. The crust is thick and crispy, the inside tender and lovely. I also broke it down into 10 rolls for French Dip sandwiches and worked well that way also. My secret to crispy crusts - a few ice cubes in the bottom of the oven. Works every time!! Thanks so much for sharing.

From: LB in Middle Georgia

On Apr 16, 2009

This was my 16 sons first bread that he made all by himself. Fabulous bread thanks for sharing.

From: S Elan

On Oct 4, 2003

I have my KitchenAid Mixer and manual that I inherited from my grandmother. Yes, this recipe turns out well if the rising room is 80F or so. Last time I made it I substitued half of the water for whole milk. It made the crumb softer and added valuable nutrients. If you want a tender crust, I learned this trick from another book somewhere, don't egg white the loaf in the end. Then before leaving it to cool, right out of the oven, brush on butter. Then completely cover the loaf with a cotton dish towel and don't touch it till it's cool. HTH

From: sunny_day

On Mar 26, 2003

The end result was finally tasty, though I came across a couple small problems that can easily be remedied next time I make this (which indeed I will!!). My first problem was the cornmeal that wasn't under the bread started to smoke in the oven. I am not sure if it was because of the greased pan. Secondly, the the temperature must have been a tad to much because my crust was extra strong. But MMMH, the inside was lovely. Do try!