Homemade White Bread Recipe Using A Kitchenaid Mixer Food

HOMEMADE WHITE BREAD RECIPE USING A KITCHENAID MIXER RECIPE

Steps:

• In your mixing bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Turn mixer on low and slowly add warm water. Gradually increase the speed of the mixer until well mixed. Add flour one cup at a time (up to 7 cups of flour) until dough is no longer sticky and it is easy to handle. Dough should no longer stick to the sides of the bowl and it should not stick to the mixer attachment. Cover bowl loosely with plastic wrap and a kitchen towel and let rise in warm place until dough has doubled in size. Once it has risen, gently push into dough to deflate, gather it into a ball and divide the dough in half. Stretch the dough a few times and shape into a ball. Place each ball in a lightly greased bread pan and brush with olive oil on top. Cover with plastic wrap and kitchen towel and let rise in warm place.TIP: I typically start my oven and then place the dough near the vent on the stovetop. By the time the oven is heated up the dough has risen sufficiently. Preheat oven to 425°F. When dough has risen and oven is hot, place both loaves in the oven and cook for 20-25 minutes until loaves are golden brown. Remove from oven, brush tops with melted butter, and allow to cool slightly. *Note: I store my loaves in large ziploc bags to keep them fresh but trust me, we eat them pretty quickly!

EARL'S HOMEMADE BREAD FOR THE KITCHENAID

Steps:

• When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK. This is the most important thing for getting consistency.
• Place flour, salt and yeast in the mixer bowl but don't turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
• Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half-until ingredients are pretty well together and shut it off. Let it rest this way for 10 minutes.
• Turn the mixer to the second speed and let it run 3 minutes. Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out.
• Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans.
• Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
• Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like. If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier. Remove from pans and let cool at least 30 minutes on a wire rack.
• I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
• This bread has a wonderful flavor and keeps very well.

KITCHENAID KNEADED BASIC WHITE BREAD

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.

BASIC WHITE BREAD (KITCHENAID)

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.