White Bread Recipe Using A Kitchenaid Mixer Food

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.

"OLD RELIABLE" FRENCH BREAD (FOR KITCHEN AID MIXERS)

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.