Kitchen Aid Mixer French Bread-as told by Paulette Motzko

So I was going through my cookbooks and packing them bit by bit, which is no small job when you have as many as I do, that opened up the box that had the original recipe book to my Kitchenaid mixer that I got over 29 years ago! My husband, now ex, bought my beautiful cobalt blue KSM90 KitchenAid mixer for my birthday present on August 29th, 1990 at Fred Meyer in Jordan, Utah…and I love it! I’ve been using it ever since!

It was 100% worth the $212.49 he paid for it. Mark was a real rocket scientist and he was organized so he stapled the receipt in the recipe book!



For 25 great years my Kitchenaid mixer and I have been the best of friends making everything from cookies at Christmas, yeast breads, muffins, meatballs, meatloaf, pan cakes, angel food cakes-it whips egg whites to stiff peaks like magic! Souffles and meringue is a snap too.


Who doesn’t love homemade French bread with real butter? I think everybody does it there something wrong with him!

All you need are active dry yeast, some warm water salt butter all purpose flour, some cornmeal the dust the bottoms of the loaves with and an egg white to brush the top of the loaves with mixed with some cold water.
7 ingredients will make two beautiful loaves you can whip up while you’re at home doing something else.

The Kitchenaid mixer does most the work for you. When you use the paddle attachment and then the dough hook it basically makes the bread for you! Make sure you have a nice big work area so that you can make the bread shape it have plenty of arm room, and nice draft free kitchen and activities that is not expired make sure the active dry yeast  is fresh. More breads fail because of old yeast than I want to think about. Also make sure your water is hot enough 115 degrees. I’ve been baking bread for a long time so I know what it feels like. But, if you need to just use a thermometer or a probe in a microwave.

2 packages active dry yeast
2-1/2 cups warm water at about 105 degrees to 115 degrees.
1 tablespoon salt
1 tablespoon butter or margarine, melted
7 cups all-purpose flour
1/4 cup corn meal
1 egg white
1 tablespoon cold water

1. Dissolve nice in warm water and warm bowl. Add salt, butter and flour. Attach bowl and the hook. Turn to speed 2 and mix until well blended come about 2 minutes. KNEAD on speed 2 for 2 minutes. Dough will be sticky.

2. Place in greased bowl, turning to grease top. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

3. Punch dough down and divided into two equal parts. These will be your loaves. Roll each into a 12 x 15 inch oblong. Roll up dough tightly beginning at long side, tapering in the desired.

Where is Lowes ungreased baking sheets would have been dusted with cornmeal. Cover, and let rise and warm place, free from draft, until doubled in bulk, about 1 hour.

4. With sharp knife, make 4 diagonal cuts on top of each loaf.

5. Bake at 450 degrees for 25 minutes.


Stay tuned for the photos folks! I have to relocate some appliances on my counter so I have a nice clear food prep and baking area in my kitchen.

Stay tuned!

You can enjoy baking and tasting a loaf of delicious French bread and another to give away to your family or a good friend. They will become a good friend after you give a loaf of your home made bread to them!

Images taken by Paulette Motzko with her 2560 P Galaxy Note 4 phablet.

Paulette L Motzko
October 19th, 2015
4:13 p.m.

6. Remove from oven and brush with slightly beaten egg white and water.

7. Return the oven and bake 5 minutes longer. Remove from baking sheets and cool and wire racks.

Photos coming soon!

Text adapted and written by Paulette L Motzko from the Kitchen Aid Mixers and Attachments Recipes and Instructions user book.

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