Make a single loaf of bread in a stand mixer for just the right size batch with minimal effort. Tender and flavorful, this classic white bread can be made with a little bit of whole wheat flour or flavored with herbs and cheese. It’s a classic!
As a beginner the Dabbler team always recommends starting with recipes that you can get your hands in first. That way you can learn how dough should feel and look before you let a stand mixer take the lead.
Mixers are good at overworking dough quickly. Make sure to pay attention to what’s happening in your bowl and check your single loaf often during mixing to look for proper gluten development.
Making Bread With My Kitchenaid Stand Mixer
You can substitute half the white flour for whole wheat, but not all of it. You’d need a recipe written exclusively for whole wheat to do that.
Yes you can. I always recommend that beginners activate their yeast just like active dry. Instant yeast can be added directly to the flour, but most beginners fail to warm the flour and other liquid ingredients and this results in a failed loaf. Instead, just add it to water and move on once it foams.
Eggs provide rise and moisture in breads. There have been some readers who have left the egg out and had good results. You are welcome to give it a try, though I encourage you to use it if you can.
How To Make White Bread With Kitchenaid Mixer
If you are craving a super yeasty flavor, feel free to do your rises in the fridge. The longer a dough can sit, the more yeast flavor it will have. Place your mixer bowl in the refrigerator until the dough doubles–maybe 4 to 6 hours.
I don’t recommend leaving it overnight because commercial yeast can actually digest the gluten and leave you with a big soupy mess.
This dough is versatile! Shape it in to rolls and tuck them in a round cake pan to rise or make cloverleaf or other shapes. Check out these 9 Ways to Shape Dinner Rolls.
Kitchen Aid Mixer Bread
When pressing the dough into a rectangle for the loaf pan, spread the dough with a bit of butter and sprinkle on a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Raisins could also be added here. Then roll up and rise as usual.
Spread the dough with butter and cinnamon sugar as listed above, adding in two tablespoons brown sugar. Roll the dough and cut slices 1-2 inches thick. Lay flat in a greased baking dish and let rise; bake as instructed cutting the bake time to about 20 minutes.
Knead in raisins or nuts in after you reach window pane. Add 3/4 cup to 1 cup depending on preference and mix a few seconds to distribute them.
Basic Stand Mixer Bread Dough Recipe
Work these in to the dough for a few seconds after reaching window pane. A blend of 3/4 cup parmesan or white cheddar, and roasted garlic would be delicious!
Remember that adding other ingredients to your dough also adds weight. That means your dough will need more time to “lift” those ingredients as it rises so plan for rise times to take longer.
Note 1: Window pane is the ability to stretch a small portion of the dough between your fingers and have it stretch thin enough to see light through but not break. All purpose flour takes longer to reach window pane and will require more mixing in the bowl than bread flour.
Garlic Pull Apart Bread With Rosemary
Serving: 1 slice | Calories: 235 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 18 mg | Sodium: 205 mg | Potassium: 84 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 27 IU | Vitamin C: 1 mg | Calcium: 12 mg | Iron: 1 mgOur house bread recipe, My Easy Everyday Bread Recipe, now adapted here for the stand mixer. The bread is made with a good measure of whole wheat flour and studded with oatmeal, sunflower seeds, sesame seeds, whatever you've got. The crust is soft and easy to cut through while the bread itself has that even crumb that makes it work so well for sandwiches, toast and you know, a heel at a time ... still warm from the oven, with a smidgen of butter. Ready to bake bread now? I thought so.
Me, I hope the bread-baking sticks. The simple act of mixing flour and yeast; the anticipation when warm bread emerges from the oven; a loaf waiting in the bread drawer for morning toast and peanut butter ... some how, each is grounding.
So today I'm sharing the stand-mixer version of the bread I baked for the first time exactly four years ago today. How do I know the inaugural date? Well, it was my mom's birthday and it's my tradition to bake bread on her birthday in tribute to one of the world's greatest bread bakers. And yes, bread is rising on the counter as you read this ...
Food Processor French Style Bread Recipe
Many, many loaves after that first loaf, I shared the recipe, what had become (and remains) our daily bread, My Easy Everyday Bread Recipe, the easy, European-style bread, so flexible that it takes nearly any adaption thrown its way, like Homemade Herb Bread, Mexican Salsa Bread and the holiday-special Cranberry Walnut Bread.
... after kneading My Easy Everyday Bread Recipe by hand for over two years, yep, I switched to kneading bread dough in the stand mixer.
I'm not sure. The dough is more supple but the loaves themselves seem little different. But it does save a couple of bowls and I love being able to measure the ingredients right into the mixer bowl, thanks to using a kitchen scale (affiliate link) for measuring.
Best Bread Recipes
If you're intrigued by the idea of mixing bread with a dough hook, you'll want to check out Is a Stand Mixer Better for Kneading Bread Dough?, it also shows how to convert your own recipes over to a stand mixer.
St. Louis grocers know to prepare for what they call a French toast forecast, an impending snowstorm that causes a rush on bread, milk and eggs.
To avoid unnecessary trips to the store, it pays to stay stocked up on flour and yeast. Think about it: it's lots easier to store flour and yeast than a bunch of loaves of bread!
Easy Brioche Recipe Kneaded With Stand Mixer
Bookmark! PIN! Share! How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If the idea of using a stand mixer for bread moves you to dig out yeast and flour, go ahead, save and share! I'd be honored ...
Attach the dough hook to a stand mixer. If you're using a separate bowl to hold the dough for the first rise, add a tablespoon of oil to the bottom of the bowl. I usually use the same bowl for both mixing and the first rise, after wiping it out a bit.
DRY INGREDIENTS For now, leave the mixing bowl off the stand. Measure the flours, sugar, stuff, salt and yeast directly into the bowl, no need for a measuring cup when measuring with a kitchen scale. With a spatula, hand-stir together the dry ingredients just a bit, distributing the yeast and salt especially, throughout.
Best Bread In A Stand Mixer: Step By Step Recipe
WET INGREDIENTS Add the milk and water. With a spatula, stir the liquids into the dry ingredients just enough to get everything wet.
KNEAD ON LOW FOR 2 MINUTES, THEN ANOTHER FIVE MINUTES Lock the mixing bowl in place, then turn on the mixer on low. Watch the mixer for the first two minutes, if the dough does not come together (separating from the sides and becoming a cohesive dough) by the end of the first two minutes, carefully add a tablespoon flour at a time to the bottom of the bowl while the mixer runs until the dough pulls away from the sides; even on humid days, I've never had to add more than 2 tablespoons extra flour. Once the dough separates, let the mixer continue to run for another 5 minutes for a total of seven minutes.
FIRST RISE The dough may be a little sticky, you may need to use a knife to scrape it off the dough hook but with either wet or floured hands, knead the dough by hand for a minute or two, then form the dough into a round and place it in the bowl to rise, swirling the dough to cover the whole exterior with a thin film of oil. Cover the bowl loosely with a light clean towel and place in a warm spot to rise. Dough mixed in the stand mixer takes longer to rise, probably because the ingredients don't warm up with the heat of your hands during kneading. Allow up to four hours or some times longer for the first rise, the dough should increase in size by half or more.
Basic White Bread (kitchenaid) Recipe
SECOND RISE With the fist of one hand, gently depress the dough to deflate the air,
0 Komentar