Making bread in a KitchenAid stand mixer is a fantastic way to achieve delicious, homemade loaves with minimal fuss. Can you make bread using a KitchenAid stand mixer? Absolutely! Your KitchenAid mixer is one of the best KitchenAid bread maker tools you can have in your kitchen, acting as a superior bread machine alternative KitchenAid for most home bakers. It significantly simplifies the often labor-intensive process of kneading, turning what used to be a chore into an effortless step. This guide will walk you through how to make bread in a KitchenAid stand mixer easy, covering everything from basic techniques to specific attachments that enhance your bread-making journey.
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The Magic of the KitchenAid for Bread Making
For generations, bread has been made by hand, with bakers tirelessly kneading dough to develop its gluten structure. While that traditional method has its own charm, the advent of the stand mixer, particularly the robust KitchenAid, has revolutionized home baking. It’s no longer about brute strength but about precision and automation.
Why Your KitchenAid is Your Baking Ally
Using a KitchenAid for bread making with KitchenAid offers several key advantages:
- Effortless Kneading: The primary benefit is the mixer’s ability to do the hard work of kneading for you. The powerful motor and specialized KitchenAid dough hook bread attachment ensure consistent and thorough gluten development, which is crucial for light, airy bread.
- Consistency: Manual kneading can vary depending on your technique and stamina. A stand mixer provides consistent kneading every time, leading to more predictable results.
- Time-Saving: While kneading still takes time, you’re free to do other tasks while the mixer works its magic.
- Superior Gluten Development: The controlled and sustained action of the dough hook in a KitchenAid mixer is highly effective at building a strong gluten network. This is vital for the texture, rise, and chew of your bread.
- Versatility: Beyond basic bread, the mixer can handle enriched doughs (like brioche or challah), pizza dough, and even sticky doughs that would be a nightmare to knead by hand.
Your Go-To KitchenAid Bread Recipe
Let’s start with a simple and delicious KitchenAid bread recipe that’s perfect for beginners and showcases the mixer’s capabilities. This recipe yields one standard loaf.
Simple White Bread
Yields: 1 loaf
Prep time: 20 minutes (plus rising time)
Cook time: 30-35 minutes
Ingredients:
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 2 tablespoons unsalted butter, softened
- 3 ½ to 4 cups all-purpose flour, plus more for dusting
Equipment:
- KitchenAid Stand Mixer with Dough Hook attachment
- Measuring cups and spoons
- Large bowl or proofing container
- Loaf pan (9×5 inch is standard)
- Clean kitchen towel or plastic wrap
Instructions:
Step 1: Activating the Yeast
- In the bowl of your KitchenAid mixer, combine the warm water and sugar.
- Sprinkle the active dry yeast over the water.
- Let it sit for about 5-10 minutes until it becomes foamy. This indicates the yeast is alive and ready to go. If it doesn’t foam, your yeast might be old, or the water temperature was off – you’ll need to start again.
Step 2: Mixing the Dough
- Once the yeast is foamy, add the salt and softened butter to the mixer bowl.
- Add 3 ½ cups of the all-purpose flour.
- Attach the dough hook to your KitchenAid mixer.
- Start the mixer on low speed (Speed 2) to combine the ingredients.
- Gradually increase the speed to Speed 2 or 3 and knead for 5-7 minutes.
- The dough should start to pull away from the sides of the bowl and form a cohesive ball around the dough hook. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until it reaches the right consistency. The dough should be smooth and elastic, but still slightly tacky.
Step 3: First Rise (Bulk Fermentation)
- Remove the dough from the mixer bowl. It might be slightly sticky, which is normal. You can lightly grease your hands with oil or flour to handle it.
- Lightly grease a clean, large bowl with a little oil or cooking spray.
- Place the dough ball in the greased bowl, turning it to coat all sides.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Place the bowl in a warm, draft-free place to rise for 1 to 1.5 hours, or until doubled in size.
Step 4: Shaping the Loaf
- Once the dough has doubled, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface.
- Shape the dough into your desired loaf. For a standard loaf pan:
- Gently flatten the dough into a rough rectangle.
- Fold the top third down to the center.
- Fold the bottom third up to the center, overlapping the first fold.
- Turn the dough seam-side down and gently flatten it again.
- Roll it up tightly from the shorter end, pinching the seam closed.
- Tuck the ends under to create a smooth surface.
- Grease your loaf pan with butter or cooking spray.
- Place the shaped dough seam-side down into the prepared loaf pan.
Step 5: Second Rise (Proofing)
- Cover the loaf pan loosely with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for another 30-60 minutes, or until it has risen about 1 inch above the rim of the pan.
Step 6: Baking the Bread
- Preheat your oven to 375°F (190°C) during the last 15-20 minutes of the second rise.
- If desired, brush the top of the loaf with an egg wash (1 egg beaten with 1 tablespoon water) or milk for a golden-brown crust. You can also sprinkle seeds on top.
- Place the loaf pan in the preheated oven.
- Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 190-200°F (88-93°C) when checked with an instant-read thermometer. You can also tap the bottom of the loaf; it should sound hollow.
- Remove the bread from the oven and immediately turn it out of the pan onto a wire rack to cool completely. This prevents the bottom crust from becoming soggy.
Mastering the Knead: How to Knead Dough KitchenAid Style
The KitchenAid dough hook bread attachment is the workhorse here. Knowing how to knead dough KitchenAid correctly ensures optimal gluten development for the best bread texture.
The Science Behind Kneading
Kneading is the process of developing gluten. Gluten is a protein network formed when flour (specifically, wheat flour containing gliadin and glutenin) is hydrated and manipulated. This network traps the gases produced by yeast during fermentation, allowing the dough to rise and giving bread its structure, chewiness, and elasticity.
Using Your KitchenAid Dough Hook
- Attachment: Ensure the KitchenAid dough hook bread attachment is securely locked into place.
- Speed: Start on a low speed (Speed 2) to incorporate the ingredients and begin developing gluten.
- Kneading Phase: Gradually increase to Speed 2 or 3 for about 5-7 minutes. You’re looking for the dough to become smooth, elastic, and to pull away cleanly from the sides of the bowl. It should still be slightly tacky to the touch, not overly sticky or dry.
- Observation: Pay attention to the dough. It will start as a shaggy mass and gradually transform into a smooth ball. The mixer might even “walk” a bit on the counter as the dough strengthens.
- Don’t Over-Knead: While KitchenAid mixers are efficient, over-kneading can still occur, especially with enriched doughs. If the dough becomes very tough or breaks apart easily, you might have kneaded it too long. For basic bread, 5-7 minutes at Speed 2-3 is usually sufficient.
Troubleshooting Dough Consistency
- Too Sticky: Add flour, one tablespoon at a time, allowing the mixer to incorporate it fully before adding more. Be patient; the dough will become less sticky as it kneads.
- Too Stiff/Dry: Add water, one teaspoon at a time, allowing the mixer to incorporate it. Be careful not to add too much liquid.
KitchenAid Stand Mixer Attachments for Bread
While the standard dough hook is essential, KitchenAid offers various KitchenAid stand mixer attachments for bread that can further enhance your bread-making experience.
The Essential Dough Hook
This is the primary tool for all your bread making. It’s designed to mimic the motion of hand kneading, efficiently developing gluten. It comes in various finishes depending on your mixer model (e.g., coated, stainless steel).
Beyond the Hook: Other Useful Attachments
- Flex Edge Beater: While primarily for cakes and batters, some bakers find the flex edge beater useful in the initial stages of mixing bread dough, especially for very sticky doughs, as the scraping edge helps incorporate all the flour. However, for gluten development, the dough hook is superior.
- Glass Mixing Bowls: These are handy for proofing. You can easily see the dough rise, and they are microwave-safe if you want to warm them slightly to create a cozy environment for the dough to rise.
- Pastry Beater (for Professional 600 Series and Bowl-Lift Mixers): This attachment is designed to cut butter into flour for pastries but can also be used for cutting fat into flour for certain types of bread, like biscuits or scones, before adding liquid. For traditional yeasted bread, the dough hook is still the go-to.
Table: Attachment Usefulness for Bread Making
| Attachment | Primary Use for Bread Making | Notes |
|---|---|---|
| Dough Hook | Kneading dough, developing gluten, mixing sticky doughs. | The most critical attachment for yeasted breads. |
| Flex Edge Beater | Initial mixing of shaggy doughs, scraping bowl. | Can help integrate dry ingredients with wet for sticky doughs, but not for developing gluten. |
| Glass Mixing Bowl | Proofing dough, observing rise, warming environment. | Microwave-safe for warming; provides good visibility of dough expansion. |
| Pastry Beater | Cutting fat into flour for specific bread types (e.g., scones). | Not typically used for standard yeasted bread dough. |
Easy Bread Recipe KitchenAid Variations
Once you’ve mastered the basic white loaf, you can explore countless easy bread recipe KitchenAid variations.
Whole Wheat Bread
Substitute half of the all-purpose flour with whole wheat flour. You may need to add a touch more water as whole wheat flour absorbs more liquid.
Honey Oat Bread
Add ½ cup of rolled oats and 1-2 tablespoons of honey (reduce sugar slightly) to the basic recipe. The oats add a lovely texture and subtle sweetness.
Garlic Herb Bread
Incorporate 1-2 cloves of minced garlic and 1-2 tablespoons of finely chopped fresh herbs (like rosemary, thyme, or chives) into the dough during the last few minutes of kneading.
Cinnamon Raisin Swirl Bread
After the first rise and punching down, roll the dough into a rectangle. Spread with melted butter, sprinkle with cinnamon and sugar, and scatter with raisins. Roll it up tightly and place it in the loaf pan.
Bread Making with KitchenAid: Beyond the Basic
Your KitchenAid is a versatile tool for many types of dough.
Enriched Doughs
Doughs like brioche, challah, and cinnamon rolls have higher fat and sugar content, making them softer and richer.
- How to Handle: For enriched doughs, start on low speed and gradually increase. The kneading time might be slightly shorter as the fat can hinder gluten development. Be careful not to over-knead, which can result in a tough texture. The dough will be softer and stickier than a lean white bread dough.
Sourdough Bread
While the initial mixing and kneading of sourdough can be done in a KitchenAid, the bulk fermentation and shaping are usually done manually. The dough hook can be used to mix the ingredients before the sourdough development begins.
Pizza Dough
Pizza dough is generally a high-hydration dough, meaning it has a lot of water relative to flour. Your KitchenAid excels at handling this sticky dough.
- Tip: For very high-hydration doughs, the dough might not fully pull away from the sides. The key is to achieve a smooth, elastic texture. You might need to knead for a few minutes longer.
Troubleshooting Common Bread-Making Issues
Even with a KitchenAid, things can sometimes go awry. Here are common problems and solutions.
Dough Not Rising
- Cause: Old or inactive yeast, water temperature too hot (killed yeast) or too cold (slowed yeast), not enough sugar for yeast food, or an airtight seal during rising.
- Solution: Always check your yeast’s expiration date. Ensure water is between 105-115°F (40-46°C). Make sure the bowl is covered tightly.
Dense Bread
- Cause: Insufficient kneading (poor gluten development), over-proofing (dough collapses), or not enough yeast.
- Solution: Ensure you’re kneading for the recommended time. Watch the dough, not just the clock, for rising cues. Use fresh yeast.
Tough Crust
- Cause: Over-baking or baking at too high a temperature.
- Solution: Check the internal temperature of the bread. If it’s done, remove it from the oven and pan promptly.
Pale Crust
- Cause: Oven not hot enough, or not baked long enough.
- Solution: Preheat oven thoroughly. Ensure bread is baked until golden brown and sounds hollow when tapped. An egg wash or milk wash can also enhance browning.
Frequently Asked Questions About Making Bread in a KitchenAid
Here are some common questions regarding bread making with KitchenAid mixers.
Q1: Can I use my KitchenAid mixer for all types of bread dough?
A1: Yes, your KitchenAid stand mixer is capable of handling most bread doughs, from lean white breads to enriched doughs like brioche and challah. The dough hook is specifically designed for this purpose.
Q2: How long should I knead bread dough in my KitchenAid?
A2: For most standard bread recipes, knead for 5-7 minutes on Speed 2 or 3, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. This can vary slightly depending on the specific recipe and mixer model.
Q3: My dough is sticking to the sides of the bowl while kneading. What should I do?
A3: This is common, especially with higher hydration doughs or enriched doughs. Add flour one tablespoon at a time, waiting for it to incorporate before adding more, until the dough starts to pull away cleanly. If it’s still sticking slightly but looks smooth and elastic, it might be okay, especially for sticky doughs.
Q4: Do I need special attachments for bread making with KitchenAid?
A4: The standard dough hook that comes with your mixer is sufficient for most bread making. While other attachments like the flex edge beater can assist in initial mixing, the dough hook is essential for proper gluten development.
Q5: What speed should I use for kneading dough in my KitchenAid?
A5: Start on low speed (Speed 2) to combine ingredients, then increase to Speed 2 or 3 for kneading. Avoid using very high speeds, as this can overheat the mixer motor and potentially damage the dough.
Q6: Is my KitchenAid a bread maker?
A6: Your KitchenAid stand mixer is not a dedicated bread maker machine, but it is an incredibly effective tool for preparing bread dough. It automates the kneading process, which is a significant part of bread making, making it an excellent bread machine alternative KitchenAid.
Q7: My dough feels too dry in the mixer. What can I do?
A7: If the dough seems too stiff and isn’t coming together, add liquid (usually water or milk) one teaspoon at a time. Allow the mixer to incorporate the liquid fully before adding more. Be cautious not to add too much.
Q8: Can I make homemade bread dough mixer with just the stand mixer, or do I need to finish by hand?
A8: For most recipes, the KitchenAid mixer can do all the necessary kneading. You won’t typically need to finish by hand. The mixer is designed to thoroughly develop the gluten structure.
Q9: What is the best KitchenAid stand mixer for bread making?
A9: All KitchenAid stand mixers with a dough hook attachment are well-suited for bread making. Models with larger capacities, like the Artisan Series or the Professional 600 Series, are excellent choices if you plan to make larger batches or richer doughs more frequently.
Q10: Can I use my KitchenAid mixer as a bread machine alternative KitchenAid for no-knead bread recipes?
A10: For no-knead recipes that rely on very long fermentation to develop gluten, the initial mixing in the KitchenAid is helpful. However, the core of “no-knead” is minimal manipulation. The mixer will do the initial mixing and can be used to develop gluten if you adapt the recipe slightly, but it’s not the primary method for traditional no-knead techniques. Still, for most bread, it’s a fantastic alternative to a dedicated machine.
By following these guidelines and leveraging the power of your KitchenAid stand mixer, you’re well on your way to creating delicious, fresh bread with ease. Enjoy the process and the incredible aroma of freshly baked bread filling your home!