Rustic. That's the one word I use to describe these loaves. I have yet to master loaf-iness of this recipe, but if you close your eyes, they beautifully delicious. This Christmas my parents gave me a KitchenAid mixer (from whence I so creatively derived the name for this blog). Since the mixer comes with dough hook, I attempted to make French bread over the holiday. I don't consider myself lazy, but if there is an easier way to make bread, I'm willing try it...again. I once attempted to use a bread machine, but it was an epic failure. The loaf was so dense that I could use it as a doorstop. And worst of all, it wouldn't even absorb butter! That was the real tragedy. So while I was hesitant to make bread this time, I decided it was worth the try. My first attempt at the French loaf was (fairly) successful--the crust was crunchy and the interior was soft and chewy. This time I tweaked it a bit to make a honey wheat version. Recipes for both white and honey wheat are below.
4 cups bread flour (or 2.5 cups bread flour + 1.5 cups wheat flour)
1 packet quick-rising yeast
2 teaspoons salt
1 1/2 cups warm water (1/4 cup honey + 1 1/4 cups water)
Put the flour in the mixer, and add the yeast to one side of the bowl and salt to the other. If you are making honey wheat, add the honey at this time. Pour in the water and mix just until incorporated. Switch to the dough hook, and mix on speed two for two minutes. After resting for five minutes, knead it on speed two for two more minutes. 
Turn the dough out onto a lightly floured surface and knead it until it forms a ball. I never get this part perfect, but just try not to leave any seams. Place the dough in a lightly greased bowl; spray the top with oil as well. Cover with plastic wrap and place in a warm, dark place for an hour and a half.
At this time, go for a run, put in a Disney movie, or take a nap. After it has risen, preheat the oven to 400 and place a pizza stone (take the size into account when forming your loaves) or an upside-down cookie sheet into the oven to preheat. Split the dough in half.
Form one half into a long rectangle (a French loaf shape, duh) working out any seams, but careful not to work it too much and kill the 1.5 hours of rise time. Place the loaf on a lightly floured cutting board, and cover with damp paper towels. Repeat with the other half of the dough. Let both loaves rest for 30 minutes. At this point, take a sharp knife and make four shallow cuts along the top of the loaf to help release the steam. After 30 minutes, place the loaves in the oven, along with 1/2 cup water in a small oven-safe (Pyrex) dish. The water will evaporate and help in forming the crispy crust for which French loaves are known.
The loaves only need 20 minutes to bake, and at this time, you can feel really guilty that your gluten roommate is being teased by the delightful smell of bread lofting throughout the house. As soon as it comes out of the oven, slather on some butter (see note 3) and preserves or honey, and tell your roommate that it is 'just okay' because you don't want her to really know what she's missing.
To store the bread, I keep it in a giant plastic bag in the refrigerator. When ready to reheat, wrap however much you want to serve in foil, and heat on 375 for five minutes. Unwrap immediately; otherwise it will sweat and your crust-ing efforts will be in vain.
If you make the regular loaf, you can make crostini by making 1/4' slices. Drizzle with olive oil and bake on a sheet for five minutes or so. When they come out of the oven, rub one side with a clove of garlic. Use these as the base of bruschetta, for dips, for guacamole. The honey wheat ones can be brushed very lightly with melted butter and baked for use with baked brie.
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