How to Make Bread with a KitchenAid Mixer: A Beginner’s Guide
Making bread with a KitchenAid mixer is surprisingly easy! With the right attachments and a little guidance, you can create delicious, homemade bread using your stand mixer, resulting in a consistent and professional-quality loaf.
Why Use a KitchenAid for Bread Making?
The KitchenAid stand mixer is a kitchen workhorse, and its ability to knead dough is a major advantage for bread bakers. Traditionally, kneading bread dough by hand requires significant time and effort. The KitchenAid simplifies this process, allowing you to create perfectly kneaded dough with minimal physical exertion. It ensures consistent kneading, which is crucial for developing the gluten structure necessary for a light and airy loaf. Beyond convenience, the KitchenAid offers:
- Consistency: The motor delivers steady power, ensuring even kneading.
- Efficiency: Frees you up to prepare other parts of your meal.
- Accessibility: Makes bread baking easier for those with hand or wrist issues.
Essential Equipment and Ingredients
Before you begin, gather your necessary equipment and ingredients:
- KitchenAid Stand Mixer: The heart of the operation.
- Dough Hook Attachment: Specifically designed for kneading.
- Mixing Bowl: The bowl that came with your mixer is perfect.
- Measuring Cups and Spoons: Accuracy is key.
- Kitchen Scale (Optional): For more precise measurements.
- Ingredients:
- Bread Flour (or All-Purpose Flour)
- Water (lukewarm, about 105-115°F)
- Yeast (active dry or instant)
- Salt
- Sugar or Honey (optional, for feeding the yeast)
- Oil or Butter (optional, for flavor and texture)
The Bread-Making Process: Step-by-Step
- Activate the Yeast (if using Active Dry): In a small bowl, combine the lukewarm water with the sugar/honey and yeast. Let it sit for 5-10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the flour.
- Combine Dry Ingredients: In the KitchenAid bowl, combine the flour and salt.
- Add Wet Ingredients: If you activated the yeast, add the yeast mixture to the flour. If using instant yeast, add the water and yeast simultaneously. Add any oil or melted butter as well.
- Attach Dough Hook: Secure the dough hook to your KitchenAid.
- Knead the Dough: Start the mixer on low speed (Speed 2 on most KitchenAid models). As the dough comes together, gradually increase the speed to medium-low (Speed 4). Knead for 8-12 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-2 hours, or until doubled in size.
- Punch Down the Dough: Gently punch down the dough to release the air.
- Shape the Dough: Transfer the dough to a lightly floured surface. Shape it into your desired loaf shape (round, oval, or rectangular).
- Second Rise: Place the shaped loaf in a prepared baking pan (greased or lined with parchment paper). Cover and let rise for another 30-60 minutes, or until almost doubled.
- Bake the Bread: Preheat your oven to the specified temperature (usually 350-400°F). Bake for 30-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Cool Completely: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Common Mistakes and Troubleshooting
- Using Water That’s Too Hot: Kills the yeast.
- Over-Kneading: Results in tough bread.
- Under-Kneading: Results in dense bread.
- Not Enough Rise Time: Results in dense bread.
- Incorrect Oven Temperature: Can lead to uneven baking.
- Dough Too Sticky: Add flour one tablespoon at a time until it reaches the correct consistency.
- Dough Too Dry: Add water one teaspoon at a time until it reaches the correct consistency.
Recipe: Basic KitchenAid Bread
This recipe provides a starting point for creating delicious bread using your KitchenAid mixer.
| Ingredient | Amount |
|---|---|
| Bread Flour | 3 cups (360g) |
| Lukewarm Water | 1 1/4 cups (300ml) |
| Active Dry Yeast | 2 1/4 teaspoons (7g) |
| Salt | 1 1/2 teaspoons (9g) |
| Sugar (optional) | 1 tablespoon (12g) |
| Olive Oil (optional) | 2 tablespoons (30ml) |
Instructions: Follow the steps outlined in the “Bread-Making Process” section above.
Variations and Additions
Once you’ve mastered the basic recipe, feel free to experiment with different variations. Consider adding:
- Herbs: Rosemary, thyme, or oregano.
- Cheese: Cheddar, Parmesan, or Gruyere.
- Nuts and Seeds: Walnuts, pecans, sunflower seeds, or pumpkin seeds.
- Dried Fruit: Raisins, cranberries, or apricots.
- Spices: Cinnamon, nutmeg, or cardamom.
Frequently Asked Questions (FAQs)
Can I use All-Purpose flour instead of Bread Flour?
Yes, you can, but bread flour generally provides a stronger gluten structure, resulting in a chewier and more elastic loaf. If using all-purpose flour, you may need to adjust the amount of water.
How do I know if my dough is kneaded enough?
The windowpane test is a good indicator. Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, it’s ready.
Why is my bread so dense?
Several factors can contribute to dense bread, including under-kneading, insufficient rising time, using old yeast, or not using enough liquid.
What temperature should my lukewarm water be?
Ideally, your lukewarm water should be between 105-115°F (40-46°C). This temperature activates the yeast without killing it.
How long should I knead the dough in my KitchenAid mixer?
Generally, you should knead the dough for 8-12 minutes on medium-low speed. However, the exact time may vary depending on the recipe and your mixer’s power.
How do I create a steamy environment in my oven to get a crusty crust?
You can achieve a steamy environment by placing a oven-safe dish with water on the bottom rack of your oven during the first half of the baking process. Be careful when opening the oven, as the steam can be very hot.
What if my dough is too sticky?
Add flour one tablespoon at a time, kneading until the dough pulls away from the sides of the bowl and is slightly tacky but not sticky.
Can I use my KitchenAid to make other types of dough, like pizza dough?
Absolutely! The KitchenAid is perfect for making pizza dough, as well as pasta dough, cookie dough, and more.
How do I store homemade bread?
Store cooled bread in a breadbox or a plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread.
My KitchenAid gets very hot when kneading dough. Is this normal?
It’s normal for the motor to get slightly warm when kneading heavy dough, but if it’s excessively hot, you may be overworking the mixer. Reduce the kneading time or let the mixer cool down periodically.
What is the best KitchenAid speed for kneading dough?
Use speed 2 or 4 (low to medium-low) on most KitchenAid models. Higher speeds can overheat the motor.
Can I let the dough rise overnight in the refrigerator?
Yes, a slow rise in the refrigerator (also called a cold proof) can develop a more complex flavor in your bread. Let the dough rise in the refrigerator for 12-24 hours. Bring it to room temperature before shaping and baking.