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KitchenAid Bread Recipe

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 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
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.
    This image shows butter melting and sugar dissolving in a saucepan over gentle heat, with stirring to combine the ingredients.
  • If using active dry yeast, dissolve it in warm water in a pre-warmed mixer bowl and let it sit for 10 minutes.
    yeast, dissolve it in warm water
  • Add the lukewarm milk mixture and the yeast mixture to 4 ½ cups of flour.
    Add the lukewarm milk mixture
  • Using the dough hook attachment, mix on speed 2 for one minute.
    Using the dough hook attachment,
  • 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.
    Continue mixing on speed 2
  • Knead for an additional 4 minutes on speed 2 until the dough is smooth and elastic.
    Knead for an additional 4 minutes on speed 2
  • Place the dough in a greased bowl, turning it to coat the top.
    Place the dough in a greased bowl
  • Cover and let rise in a warm, draft-free space until it doubles in size (about an hour).
    Cover and let rise in a warm
  • Punch the dough down and divide it into two portions.
    Punch the dough down and divide it into two
  • Shape each into a loaf and place them in greased 8 ½ x 4 ½ x 2 ½ loaf pans.
    Shape each into a loaf and place them
  • Cover and let rise again until doubled, for about an hour.
    Cover and let rise again until doubled
  • Bake at 400°F for 30 minutes, then remove the loaves from the pans and cool on wire racks.
    Bake at 400°F for 30 minutes

Notes

  • Ensure the milk mixture cools below 110°F before adding the yeast to avoid killing it.