Looking for great KITCHENAID BREAD RECIPES? Download this book in seconds for all the best basics! Your Daily Homemade Bread Easy Stand Mixer Bread Recipes: Best Basics
I don’t buy bread anymore. I make all the bread we eat here. There are six of us, so that means I make homemade bread just about every day. That may sound like a lot but we really like good bread around here. I also think we tend to go through quite a bit just because it’s homemade, and it’s so good! (Please allow me to say so myself–I’m not trying to brag, but it’s homemade bread, and it’s hard for that
I’ve been making all of our bread for a number of years now…probably at least three. I don’t really remember the last time I bought bread. Up until about six months ago I relied heavily on my bread machine. I hardly ever actually
Artisan Bread: The Easy Way
The bread in the machine. We all liked it so much more if it was baked in the oven and had that more traditional flavor. Most often I would use the “dough” setting on the machine, then take it out and let it rise, then bake it in the oven. It was pretty darn good stuff, but not exactly like Grandma made. That process did take quite a bit of time, too, and only made one loaf at a time. Most days I was doing it twice to have enough bread to feed the family. Still, it was so much better than bread from the store shelves, and I always knew its exact age and exactly what I did and
Then one day towards the end of the summer, right before school started and my busiest bread-baking time of the year commenced, my bread maker gave up on me. I had put it through its paces but still I had only had it a couple of years, so I was kind of on the fence about investing in a new one. Bread machines are quite handy, but expensive. I already owned a Kitchenaid mixer (a hand-me-down from my mother-in-law, bless her, which had lasted through years of her ownership, professional cake-making, and at least 10 years with me…I don’t even know how old it is!). I had made bread with it before, but never seemed to quite get the knack enough to make it a simplified, everyday process. My sister told me to forget the bread maker and just use the Kitchenaid like she did, but I didn’t want to give up the “set it and forget it” routine I’d developed with my bread machine and the dough cycle.
I figured what I really needed was a reliable stand mixer bread recipe that didn’t have too many steps and that could still be done in a relatively short amount of time, without a lot of floury kneading. Like I said, I was (am) making bread just about every day of the week, and I didn’t have time or patience for dealing with or cleaning a flour-dusted surface every day, for multiple kneading and rising steps, or for remembering far enough ahead of time to begin such a process.
How To Make Homemade Bread With A Stand Mixer
To cut to the chase of the story, I played with some bread recipes but then finally figured out that what makes bread machine bread simple is the fast-acting yeast (sometimes called instant yeast, sometimes called rapid rise, and all the same thing as the bread machine yeast). Fast acting yeasts actually let you cut out an entire rising, punching, and kneading process. When I figured this out and combined the method for rapid-rise yeast with a good bread recipe I had, I came up with a real winner that is the absolute heart of our meals here at home.
What I ended up with was an excellent kitchen aid recipe for white bread (or stand mixer bread recipe if you don’t have the Kitchenaid brand–we’re not snobs here 😉 that takes only a few minutes of active time to make, that is excellent for everything from toast to sandwiches to French toast and more, and that I can let my mixer whip up and knead for me while I cook supper or muddle through the dishes. Incidentally, it’s a versatile recipe that you should have no trouble cutting part whole grain, oats, or whole wheat flour into, too. And today, I share it here with you!
Finally! An excellent, easy KitchenAid or stand mixer bread recipe that really allows the mixer to do all the mixing and kneading for you.
How To Make White Bread With Kitchenaid Mixer
*I find this bread rises best and has the best texture if it is pressed out flat on a floured surface and then rolled up, starting with one short end, and then shaping the rolled ends to loaf shape. Now, I know I complained about daily flour messes, but I keep an old cookie sheet on hand dusted with a bit of flour just for quick things like this. I happen to stash it in an unused wood cook stove, but a long tupperware with a cover
Or a covered jelly roll pan or something similar could easily accomplish the same thing and be stored with your pans or baking goods.
…And so long as you are flattening the dough, take one of the loaves and before rolling cover the flat surface with a good dose of cinnamon sugar (heavy on the cinnamon), then roll it up, pinch/shape the ends and
Rustic Italian Crusty Bread Recipe Video • Ciao Florentina
You have a delicious cinnamon-swirl loaf for morning toast, too. Now that you have this easy stand mixer bread recipe, you, too can have fresh homemade bread your way, every day!Using 5 ingredients, this bread is easy to make. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. This recipe uses a Dutch oven, but I'll show you how to get great results without one too.
Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. It really is the best.
The thick sides and base of a dutch oven help to ensure even baking of the bread, whilst also providing a sealed environment to trap in steam. It's this steam that helps bread to rise to it's full potential (with a little support from the sides of the pan).
Simple Crusty White Bread Recipe
The steam helps to prevent the crust from setting on the bread right away. If the crust sets immediately, then the bread can't rise and you get a heavy, dense loaf.
The lid is removed for the last 10-15 minutes of baking to allow that crust to crisp up and turn beautifully golden.
As you can see in the comparison image below, the column on the right shows the results of baking the bread free-form on a flat baking sheet, with a water bath in the oven.
Kitchenaid Bread Bowl With Baking Lid Grey Speckle Ksm2cb5bgs
The seam still opened up quiet nicely (the steam from the water bath helps with that) and the flavour was still very good, but the bread was a little more dense and the crust was more crunchy - this is likely because the bread is exposed directly to the heat of the oven, rather than being protected in the pan.
So you can do your second prove in a large bowl that's been floured, but it won't get those nice rings and it will be a little flatter on top.
It will still taste great though, and will still have a crisp exterior and fluffy interior if baked in the dutch oven.
Easy Whole Wheat Bread
Those folds/seams we made when shaping the bread will end up as the top of the bread, as you'll be tipping the bread out (to land the other way up) onto baking parchment.
Those folds will open up slightly as the bread is baking, leaving you with a lovely slightly craggy crispy top. I got this tip from Life as a Strawberry and it works great!
Baking the loaf seam-side up also means you don't need to slash the bread with a knife to get an 'Artisan' look to the bread. I hate slashing bread, as I always worry I'm going to knock the air out of it, or I find the knife sticks and I have to drag it back out.
Kitchenaid Recipes That Stand, Mix, And Deliver
Added bonus: If you use a proving basket, this gives those folds a little more room (so they're not quite as compacted) during the second prove, so you'll get more of a craggy top.
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A delicious Artisan bread with a crispy crust and a soft interior. I'll show you how to get that craggy crust with or without a Dutch oven.
Simply Sandwich Bread (recipe + Video)
Yes, do the first prove covered, overnight, in the refrigerator, then remove from the fridge, shape and do the final 30-minute prove at room temperature (ensure it's a warm room or warm area of the room) before baking.
Kneading really helps the gluten development, which will make the bread softer and with a better rise and more 'spring'. If
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