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.
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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.
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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.
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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.
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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.
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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 mgHomemade bread is the best, and it’s cheap – about 30 cents a loaf with the big bag of flour I picked up. Even better, with a stand mixer to do most of the work, it’s easy. Your biggest investment (after the stand mixer) is time. I usually figure about 5 hours from zero to eating the first slice. If you’re like me, that time is extremely available right now. Let’s use it wisely.
In my regular life, I work at a high school. Thanks to COVID-19, we’re shut down and I’ve got a lot of time on my hands. Stuff that used to be a weekend project can now be an everyday thing. I also notice the store shelves are pretty thin. There was basically no bread on the shelves when I went out last week. What does that add up to? Bread making!
The great thing about using a stand mixer is that you have full control over the process, and can make any kind of bread you want, plus, the crust is unparalleled. Here’s my easy to make white bread recipe.
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This recipe makes two loaves of bread. You can cut it in half, but it’s the same amount of work either way. A 6-quart stand mixer can handle three loaves, but my 5-quart KitchenAid can’t.
All-purpose flour will work fine, but you’ll lose a little bit of chewiness. If your yeast comes in packets, use one packet. Add 19¼ ounces (2⅜ cups) water at about body temperature and stir with a wooden spoon until all the water is incorporated.
Cover the bowl with a tea towel or some sort of cloth and let rest 30 minutes. This rest is called an autolyse, and while it’s not necessary, it helps develop the structure of the bread and makes it easier to work.
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While the dough rests, now is the moment to clean the spoon you used to stir the dough. It’s easy now, but will get really difficult in an hour. If you miss this window, let it sit for three days or so to fully harden, and it will crack right off.
Add 2 tablespoons kosher salt (or 1½ tablespoons table salt). Mount the dough hook on your mixer and knead on speed 2 for about 12 minutes. The dough will turn from a shaggy mess into a tight, cohesive mass.
Turn off the mixer and remove the dough to the counter. Next, you’re going to knead it a couple of turns by hand to bring it into shape. Flatten the dough with the heels of your hands into a rough rectangle about an inch thick.
Your Daily Homemade Bread: Easy Stand Mixer Bread Recipes: Best Basics: Ward, Mary Ellen: 9781499634723: Amazon.com: Books
After a couple of turns, take the folded dough and roll it up perpendicular to the previous folds. Pick up the dough and roll it into a tight ball.
While the dough rests, take this opportunity to clean the dough hook and any bits of the mixer that got some dough on them. Use a bench scraper on the countertop to pick up any bits of dough and flour before cleaning it with a dishcloth.
At this point, the yeast has put a lot of air into the dough. You want to press out any huge bubbles, but otherwise be gentle. Too much force will undo the work of your rise.
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Remove the dough from the bowl and place on the counter. Spread into a rectangle 2 feet wide and 1 foot long. Roll the dough to form a 2-foot long log, and pinch the bottom seam shut.
Cut the loaf in half with a bench scraper and tuck in the ends towards the seam sides. Roll the loaves seam-side down and even up the shapes as best as possible.
If you’ve got a baking stone and peel, sprinkle the peel liberally with cornmeal and place the bread on the peel. If you don’t, place the bread on a baking sheet. In either case, leave plenty of room for the bread to expand.
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The point of the cornmeal, by the way, is to lubricate the peel so the bread can slide off onto the baking stone. If you’re using the baking sheet, then any event where the bread slides off is bad, so you don’t need it.
As for shaping the loaves, you could divide the dough first, then shape, but I find it tough to divide the dough evenly before rolling it up.
Cover the bread with your tea towel and let rest 1 hour. About 30 minutes into the rest (or as needed for your oven), place the rack (and baking stone, if you’re using it) in the lowest position and preheat to 450 degrees.
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My oven usually says it’s ready in about 20 minutes, but I find the extra time helps to get the temperature back up fast after opening the door.
I like a little oil for extra browning and salt for taste. Pour ½ tablespoon olive oil over each loaf and rub it in gently by hand. Sprinkle the tops generously with kosher salt.
Take a paring knife and slash the tops of the loaves diagonally three or four times. Your slashes should go the width of the bread, about ½” deep. Better a little too deep than a little too shallow.
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If you’re using a baking stone, slide the loaves
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