BASIC WHITE BREAD (KITCHENAID)
I've tried to find this recipe on the web and can't find it. I use this for making bierocks. This is the KitchenAid basic white bread recipe.
Provided by Lindas Kitchen
Categories Breads
Time 2h
Yield 2 loaves or 12 bierocks
Number Of Ingredients 7
Steps:
- Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
- When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
- Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.
HOMEMADE BREAD USING KITCHEN AID MIXER RECIPE - (3.8/5)
Provided by lindaauman
Number Of Ingredients 7
Steps:
- The water (and heated milk mixture) should be lukewarm when added so it doesn't kill the yeast. A digital thermometer is your best friend at this stage, although not absolutely required. Since the liquids should be just above body temperature, they should feel just barely warm. I've been baking bread for decades, and I don't feel I really took control of the process until I started using a thermometer. I prefer unbleached all-purpose flour - usually King Arthur or Gold Medal - but use your favorite variety. Just make sure it is not self-rising. Combine the milk, sugar, salt, and butter in either a small saucepan or medium size microwaveable container. I use my 4-cup Pyrex measuring cup in the microwave. If using the stove top, heat over low heat until the butter melts and the salt and sugar dissolve. If using the microwave, heat on high for about 60 to 90 seconds. The butter will not be completely melted but there will be enough residual heat to complete the job while the liquid cools. Stir to finish dissolving the salt and sugar. Cool to lukewarm (about 105°F to 115°F). Warm the mixing bowl with a cup or two of hot tap water. Swirl it around a bit and then dump out. Dissolve the yeast in the 1 1/2 cups of warm water in the warmed bowl, whisking a bit with a fork or small whisk to help it along. Add the lukewarm milk mixture and 4 1/2 cups of the flour. Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Mix at the lowest speed (the first position the speed lever clicks to) for 2 minutes. Continue at this speed, adding the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and clears the sides of the bowl. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula, but that's about it. Knead at this same speed for another 3 to 5 minutes until the dough is smooth and elastic. It will be slightly sticky to touch. RISING AND SHAPING LOAVES Turn into a greased bowl (I use butter; use your preferred option). Turn (spin) the dough slightly to transfer some of the butter then flip over. Cover and let rise in a warm place free of drafts until doubled, about an hour. I use plastic wrap to cover the bowl, but tea towels are also popular. Avoid terry cloth towels as they tend to leave behind bits of lint on the dough. Punch down the dough and divide in half using a dough cutter or bench scraper. If you want to be really persnickety, you can use a digital kitchen scale to make sure you've divided the dough evenly. Lightly sprinkle your work surface with flour - you should need less than 1/4 cup total. Roll and shape each half into a rectangle about 9" x 14". Fold in thirds along the long edge, brushing off any excess flour. Roll tightly starting from a short end. Pinch the bottom seam and the ends, tucking them under and gently shaping into a loaf. Place each in a greased 8.5" x 4.5" x 2.5" loaf pan with the seam on the bottom. Cover and let rise in a warm spot away from drafts until doubled, about an hour. Bake at 400°F for 30 minutes until a rich golden brown. Turn out from the pans right away and cool on wire racks. Tip: if you tap the bottom of each loaf it should sound hollow, signaling it is done. Notes About Ingredients and Equipment: I buy my yeast in bulk from King Arthur Flour. Try the SAF Red Instant Yeast. One packet of yeast equals 2 1/4" teaspoons. The best way to store it is in the freezer in an airtight container (they sell appropriate containers at King Arthur). It's good for several years if you don't use it up before then. But if your bread isn't rising very well and the yeast is more than 2 years old, get a new sup
KITCHENAID KNEADED BASIC WHITE BREAD
This recipe is for us oldster with bad joints and a decent mixer. My Kitchenaid does all the kneading. Makes one loaf. Good luck
Provided by TJfromFL
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add water, milk, sugar, honey, and oil to pot and warm to 120 degrees.
- Remove from heat, add yeast to mixture, stir until dissolved, and let foam, up to 10 minutes.
- In mixer, put in all flour and salt, leaving out just enough flour to very lightly flour your board.
- Once yeast mixture has foamed, add to flour and mix using bread hook for one minute on power setting 1.
- Move mixer to setting 2 and mix/knead another 9 minutes.
- Remove dough from mixer, roll lightly on board to shape into a somewhat smooth ball.
- Place dough in greased bowl, roll to coat, cover with plastic wrap and a towel, then set in warm place to rise until doubled (about 30 minutes).
- Once doubled, punch down and transfer dough back to mixer. Knead with bread hook another 3 - 5 minutes.
- Tightly roll loaf (look for directions on this site) and put in oiled bread pan.
- Lightly cover with plastic wrap and napkin and let rise in warm place 30 to 45 minutes.
- Put in preheated 375 degree oven (water bath optional) and bake 45 minutes.
- Cool on rack immediatly.
Nutrition Facts : Calories 1680.5, Fat 22.3, SaturatedFat 5.2, Cholesterol 17.1, Sodium 2402.2, Carbohydrate 319.4, Fiber 12.1, Sugar 25.6, Protein 45.6
"OLD RELIABLE" FRENCH BREAD (FOR KITCHEN AID MIXERS)
This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time.
Provided by Lizzie-Babette
Categories Yeast Breads
Time 2h50m
Yield 15 slices per loaf, 30 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water in warmed mixer bowl.
- Add salt, butter, and flour.
- Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
- Knead on Speed 2 about 2 minutes longer.
- Dough will be sticky.
- Put dough in large greased bowl, turning to coat.
- Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down and divide in half.
- Roll each half into 12" x 15" rectangle.
- Roll dough tightly, from longest side, tapering ends, if needed/wanted.
- Put loaves on greased baking sheets that have been dusted with cornmeal.
- Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- With sharp knife, make 4 diagonal cuts on top of each loaf.
- Bake at 450F for 25 minutes, then remove from oven.
- Beat egg white and water together and brush each loaf with this mix.
- Return to the oven and bake 5 minutes longer.
- Immediately remove from baking sheets and cool on wire racks.
- Serve with your favorite spread such as herbed butter, garlic bread topping, etc.
Nutrition Facts : Calories 113.5, Fat 0.7, SaturatedFat 0.1, Sodium 240.4, Carbohydrate 22.9, Fiber 0.9, Sugar 0.1, Protein 3.4
More about "basic bread recipes for kitchenaid mixer food"
BAKING BREAD WITH MY KITCHENAID STAND MIXER - THE …
From wildernesswife.com
CRUSTY BREAD STAND MIXER RECIPE | KITCHENAID
From kitchenaid.com
A GUIDE TO MAKING BREAD USING A KITCHENAID MIXER - THE MANUAL
From themanual.com
HOW TO MAKE HOMEMADE BREAD WITH A STAND MIXER
From kitchenaid.com
MAKE BREAD WITH A STAND MIXER: 7 EXPERT TIPS | KITCHENAID
From kitchenaid.ca
- 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.
- HOW MUCH WATER DO I NEED TO KNEAD DOUGH? How much water you need to knead dough depends on the recipe, flour type, and the humidity and temperature of your kitchen.
HOW TO MAKE RYE BREAD | KITCHENAID
From kitchenaid.ca
20 BEST KITCHENAID MIXER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE CRUSTY BREAD (EASY RECIPE) | KITCHENAID
From kitchenaid.ca
INA GARTEN LOVES HER KITCHENAID MIXER—SCORE ONE NOW AT
From foodandwine.com
HOW TO MAKE SANDWICH BREAD | KITCHENAID
From kitchenaid.com
THE EASY SHORTCUT TO A PERFECTLY CRUSTY LOAF - WILLIAMS-SONOMA …
From blog.williams-sonoma.com
MAKE BREAD WITH A STAND MIXER: 7 EXPERT TIPS | KITCHENAID
From qa2.kitchenaid.ca
BASIC WHITE BREAD RECIPE FOR KITCHENAID STAND MIXER - BREADTOPIA
From breadtopia.com
HOW TO MAKE BREAD - KITCHENAID - KITCHENAID AUSTRALIA
From kitchenaid.com.au
MAKING BREAD IN A KITCHENAID STAND MIXER - PRODUCT HELP
From producthelp.kitchenaid.com
EASY WHITE BREAD RECIPE | HOMEMADE LOAF | KITCHENAID GB
From kitchenaid.co.uk
HOW TO MAKE BANANA BREAD WITH A STAND MIXER | KITCHENAID
From kitchenaid.com
STAND MIXER WHITE BREAD | RED STAR® YEAST
From redstaryeast.com
SIMPLE HOMEMADE WHITE BREAD (KITCHENAID STAND MIXER) - YOUTUBE
From youtube.com
CLASSIC WHITE CRUSTY BREAD RECIPE - KITCHENAID AUSTRALIA
From kitchenaid.com.au
EASY HOMEMADE RYE BREAD RECIPE FOR A STAND MIXER | KITCHENAID
From kitchenaid.com
THE BEST AMAZON PRIME DAY 2023 DEALS ON KITCHENAID STAND …
From cbsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love