Few things are as satisfying as the aroma of freshly baked bread filling your kitchen, and with a trusty KitchenAid mixer by your side, making homemade bread becomes a breeze.

The KitchenAid made kneading effortless, and in no time, I had a beautiful, golden loaf with a perfectly chewy crust and soft, airy crumb.

What makes this recipe stand out is its simplicity. With just a handful of pantry staples flour, yeast, water, and salt you can create bakery quality bread at home.

Pair this with a warm bowl of Blended Vegetable Soup or serve it alongside Avocado Chicken Salad for a wholesome, homemade meal. It’s the kind of bread that’s perfect for any occasion.

What Gives This Bread Its Soft, Classic Texture?

Milk: Adds softness and richness to the crumb.
Warm Water: Activates the yeast evenly.
Salt: Balances sweetness and enhances flavor.
Sugar: Feeds the yeast and adds subtle sweetness.
Butter: Brings richness and tenderness.
All-Purpose Flour: Creates a soft but sturdy structure.
Active Dry Yeast: Gives the bread its light, fluffy rise.

Kitchenaid Bread Recipe

A KitchenAid bread recipe involves mixing flour, yeast, salt, water, and sometimes sugar in a stand mixer with a dough hook. Knead for about 5-7 minutes, let rise, then shape and bake. Perfect for soft, homemade bread!

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Prep Time 2 30

Cook Time 20

Total Time 2 50

Course Bread Recipes

Cuisine American

Servings 2 Loaves

Calories 1387 kcal

Equipment

Stand mixer with dough hook
Loaf Pan
Saucepan
Wire Rack

Ingredients

½ Cup Milk
1½ Cup warm water
2 Tbsp Salt
3 Tbsp Sugar
3 Tbsp Butter
5 Cups all purpose flour
2 packets of active dry yeast

Instructions

In a small saucepan, combine milk, sugar, salt, and butter. Heat gently, stirring until the butter melts and the sugar dissolves.
If using active dry yeast, dissolve it in warm water in a pre-warmed mixer bowl and let it sit for 10 minutes.
Add the lukewarm milk mixture and the yeast mixture to 4 ½ cups of flour.
Using the dough hook attachment, mix on speed 2 for one minute.
Continue mixing on speed 2, gradually adding the remaining flour (½ cup at a time), until the dough clings to the hook and the bowl sides are clean.
Knead for an additional 4 minutes on speed 2 until the dough is smooth and elastic.
Place the dough in a greased bowl, turning it to coat the top.
Cover and let rise in a warm, draft-free space until it doubles in size (about an hour).
Punch the dough down and divide it into two portions.
Shape each into a loaf and place them in greased 8 ½ x 4 ½ x 2 ½ loaf pans.
Cover and let rise again until doubled, for about an hour.
Bake at 400°F for 30 minutes, then remove the loaves from the pans and cool on wire racks.