Homemade Bread Using a KitchenAid




Introduction: Homemade Bread Using a KitchenAid

I am going to show you how to make your own delicious homemade bread using a kitchenAid! 

Step 1: Materials

Kitchen Aid with dough hook.
2 cups warm water
1 1/2 tablespoons of yeast
2/3 cup sugar
1 teaspoon salt
1/4 cup olive oil
5-5 1/2 cups white flour
1 tablespoon wheat germ (optional)

Step 2: Proofing Yeast

The first thing we want to do is proof our yeast. We will need 2 cups of warm water, 1 and 1/2 tablespoons of yeast, and 2/3 cup of sugar. Place the three ingredients in a bowl and stir for a few seconds, we want to make sure that the ingredients have been lightly mixed together. Now we let this sit for approximately 3-5 minutes, until the yeast starts to foam as shown in the picture. 

Step 3: The Ingredients

Now we will place the proofed yeast into the KitchenAid. We are going to add 1 teaspoon of salt, 1/4 cup of olive oil, and 5-5 1/2 cups of flour. I also like to add 2 tablespoons of wheat germ to add flavor, but it is not necessary. We will need the dough hook that is made for the KitchenAid. (See photo)

Step 4: Mixing

Now that all the ingredients have been added, we are going to turn the KitchenAid on to it's lowest setting and allow the flour to slowly be mixed into the water. If the KitchenAid is turned to high, flour will be thrown out of the KitchenAid and you will have a white kitchen to clean up. Once the flour and water have been mixed to a somewhat dough, you can turn the KitchenAid up to a higher speed to kneed the dough.

Step 5: Bread Pan

While the KitchenAid is doing it's work, we want to get the bread pan ready. To prepare the bread pan, all we need to do is make sure that the inside of the pan is coated in butter so the bread will not stick after it is cooked.

Step 6: Dough Consistancy

After the KitchenAid has been mixing our dough for approximately 7-10 minutes, it should have a nice think consistency. (See photo)

Step 7: Place Dough in Bread Pan.

In this step we simply want to separate the dough into 2 equal sections. One section is enough for one loaf of bread. You can use the second half in another bread pan, or  place it in a ziplock bag and freeze it for later use. 

Step 8: Rising Dough

Now the bread needs to rise. All that we need to do is place a kitchen towel over the bread pan so that the bread doesn't dry out, and place it in a warm place for  20-30 min to allow it to rise. 

Step 9: Preheat Oven

Once the dough is getting close to the top of the bread pan, we want to get the oven ready. The oven needs to preheat to 350 Degrees. 

Step 10: Cook Bread

Now that the dough has risen, and the oven is preheated and ready to go, all we need to do is place the bread pan into the oven. I recommend placing the rack on one of the lower settings. If the bread is placed on a rack too high in the oven, the top will burn before the inside has a chance to bake. 

Step 11: Complete!

You should bake the loaf for 30-35 minutes. If you think it needs more time than that, it would be a good idea to check the bread every 5 minutes after the 30 minute time. To tell if the bread is done, is by the crust. It should be dry, very firm, and a nice golden brown color. If its still very pale, you need to give it a few more minutes.

I usually set the timer for 20 minutes and rub butter over the top and then finish baking it for the final 10 mins. When the bread is done, remove the pan from the stove and place the bread on a cooling rack. Enjoy!

- a final note: If you want to use the dough for rolls, what I have found works is cooking the rolls for 10-15 minutes (depending on size of roll).

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25 Discussions

I didn't have my glasses on the first time I made this and I thought it called for vinegar. Could have swore it! Sure tasted good. A little crumbly and not as fluffy, but it was delicious. (there wasn't olive oil in it.) The second time I made it I forgot the vinegar (again no olive oil). Tasted good. Didn't hold together well. Very fluffy. This is my first go at it with correct ingredients. We will see?? I might substitute 1/4 the cup of water for 1/4 cup of vinegar and add the olive oil.

I have made this recipe 3x since March when I purchased my latest KitchenAid. I cut the sugar in half when making bread for sandwiches and toast. Would use entire amt if making a sweet bread dough. Next, I will be trying it as sandwich rolls.

I thought we had to make positive comments here.

I made rolls last night and put the dough in a greased muffin tins. My daughter says it was delicious!!

this bread recipe is the best I've done yet, wow wow wow,

what kind of yeast? rapid rising or what?

Can anyone tell me if i would need to adjust rising / baking time if i wanted to substitute whole wheat flour for the white flour? Also, would i need to adjust the wet ingredients? Thank you.

My family and I love this bread recipe and would like to start using it instead of buying store bread. Any advise on what can be done to make it more of a sandwich bread (less soft) and if I wanted to freeze it what would be the steps? Everything I have read says to freeze after the first rise; however, this recipe only has one rise.

My family and I love this bread recipe and would like to start using it instead of buying store bread. Any advise on what can be done to make it more of a sandwich bread (less soft) and if I wanted to freeze it what would be the steps? Everything I have read says to freeze after the first rise; however, this recipe only has one rise.

I'm by no means an experienced baker, but this was easy to make and the texture turned out well. It is however way too sweet for a regular bread.

Sad looking dough in that bread pan and in the oven doesn't appear to have risen at all...This is terrible advice for a newcomer

I used 3 cups whole wheat flour and 2 cups white....two types of buns, very yummy!


Going to try tomorrow. Love the step by step pictures with the directions. So far I have attempted 4 different ways but all have ended up turning out hard. Hoping to get some positive results tomorrow.

1 reply

Thank you. Your instructions are prefect. I have tried making dough with my KitchenAid a few times already - the Basic Bread recipe from the KitchenAid cookbook has never created a good result - mostly due to the instructions not being clear on what speeds to use, and for how long. You recipe had the bits of information I was missing before. My dough came out fab... felt right to the touch. The dough is proofing - then into the oven it goes.

I just made this with my new KitchenAid. It turned out great! Love that dough hook!

Ingredients say 1 teaspoon of salt. The directions, though, say 1 tablespoon of salt. Which is it?

1 reply