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Wondering how to make bread dough with a KitchenAid mixer? This white bread recipe demystifies the process, and comes complete with a handy video guide. AND, it only takes a few staple cupboard ingredients. Jaden’s Quick Tip: For a beautifully golden crust, brush the top of the dough with a little milk before baking. Check out how it’s done ...
Switching from making bread by hand to using a stand mixer can help streamline even the most technically challenging bread recipes. Using a stand mixer allows you to mix ingredients evenly, then knead the dough quickly without transferring ingredients out of the bowl.
May 18, 2017 · I can now confirm that our recipe made in a stand mixer does work perfectly well when using plain flour! So, although there may be slight flavour enhancements by using Canadian wheat flour favoured by Waitrose, it is perfectly OK to use any flour you wish!
- Mixing The Dough
- Autolyse
- Kneading
- Rise
- Shape
- Proof
- Finish and Slash
- Bake
- Storage
In the bowl of your stand mixer, whisk together 2 pounds (7¼ cups) bread flour and 1 tablespoon instant yeast. 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 spoonuntil all the water is incorp...
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. 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...
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. Flatte...
Cover the mixer bowl tightly with plastic wrap. Let rest 2 hours. The dough will double in size. 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 scraperon 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. 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 se...
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. 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 ...
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 knifeand 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 ...
If you’re using a baking stone, slide the loaves onto the stone so they’re not touching. If you’re using a baking sheet, put the sheet in the oven. Cook 10 minutes, then drop the temperature to 375 degrees and cook 35 minutes. Remove the bread and let it rest on a wire rack. It’s still cooking on the inside, so let it rest 10-15 minutes before cutt...
Let the rest of the bread cool to room temperature and store in gallon-sized zipper bags. Don’t slice it until you’re ready to eat it. Slices sitting out will stale up in less than an hour. You’ll get about a week out of this bread if you store it in a ziplock, but it will be rock-hard in a day if you leave it sitting out.
- Nathan Crane
- HOW LONG SHOULD I KNEAD BREAD DOUGH IN A KITCHENAID® MIXER? Mix bread dough for no more than 2 minutes and then, depending on the recipe, knead for 2–4 minutes.
- WHAT SPEED SHOULD I USE TO KNEAD DOUGH IN A STAND MIXER? We recommend only mixing bread dough on speed 2. At a lower speed, the mixer won’t deliver enough momentum to effectively knead the dough.
- DECIDING WHICH STAND MIXER ACCESSORY IS MEANT TO KNEAD DOUGH? Depending on the model of your stand mixer and bowl, there are two types of dough hooks—“C” shaped or Spiral shaped.
- WHAT FLOUR IS BEST TO MAKE STAND MIXER BREAD? The good news is that you can use just about any kind of flour, perfect for experimenting with a range of stand mixer bread recipes and techniques.
Jan 16, 2024 · Using a stand mixer with a dough hook definitely simplifies this recipe even more but it can totally be made by hand. Simply combine all the ingredients in a large bowl and mix to combine. Giving the bread dough a good 90 minutes to rise allows a good amount of flavor to develop.
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Step by step instructions on how to make homemade yeast bread using a stand mixer. Visit our website for printable recipe: https://redstaryeast.com/recipes/s...
- 7 min
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- Red Star Yeast
