I add roasted garlic and cheese to both the french baguette recipe that I use and Italian bread.

was made using french bread dough. The were added when the loaf was being shaped for its last rise.

You can use either of these recipes in a kitcheaid, but the Italian bread is a very wet dough and you have to watch the machine closely as the dough rises up the hook. You can cut the recipe in half.

Here are a few current threads that you might find useful.

Italian Bread Pictorial

FAQ

Home Cookin Chapter: Recipes From Thibeault's Table

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1 package dry active yeast (2 1/2 teaspoons)
3 1/2 cups unbleached flour (bread flour)
2 1/4 tsp salt
1 1/3 cups cold water plus 1/3 or so additional water

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume.

Deflating:

Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,

Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes.

Making Dough in a Mixer or by Hand

When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifing it up with a sraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead.

Home Cookin Chapter: Recipes From Thibeault's Table

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This recipe is also perfect for both Focaccia and Pizza.

Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook.

8 Cups Bread flour
1 Tablespoon Yeast
1 1/2 Tablespoons Salt
about 4 cups of water
2 Tablespoons olive oil. (optional)
. Mix flour yeast water and oil( Optional) (not salt) together for a
minute and leave for 20 minutes for the water to be partially absorbed.
Add salt and mix for about 30 minutes until the dough comes together
enough to be worked by hand. Continue kneading until smooth. Place in
an large oiled bowl and rub olive oil on top, cover and let rise until
more than doubled. Pour out on to surface and divide into the number of
loafs you require. Do not punch out the air. Shape into loafs, sprinkle
tops with flour and leave to rise on a flour/cornmeal dusted surface.
Heat tile/stones in oven to 500 degrees while bread is rising. Slide
loafs on to hot stone and spray with cold water, three times, three
minutes apart. Lower heat to 450° and bake for about 30 minutes. (I can
do two loafs at a time in the oven on a large stone).

Focaccia:

To make Focaccia use some of the dough and place in a oil rubbed pan
(I use a rectangle shaped cake pan) Cover with plastic wrap and let
rise. Using you fingers indend the focaccia and drizzle with olive oil.
Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or
thinly sliced onions, black olives, etc....

Focaccia can be baked directly on heated pizza stone as well.

I also use this recipe to make a number of large pizzas. .

Thanks for responding Ann. I'm going to make the French Baguette. I know my Kitchen Aid can handle that much flour.
Teri

You are very welcome Teri.

Ann