Stand Mixer For Bread Making

But, to some people, bread making is intimidating, even for more experienced home cooks.

They won't think twice about making some other complicated recipe but doubt will cross their face when faced with their four little ingredients.

The reason for this is because bread baking is less about the ingredients used and more about the technique.

You have to practice to truly understand how to do it - and that means lots of trial and error.

Choose quality non-stick bakeware to make sure your bread does not stick to your pan.


Flour gives your bread structure. In the presence of water, the flour becomes stretchy, allowing the bread to rise and set.

Water is also important. Without it, you just have a pile of flour salt and yeast.Water also hydrates the yeast.

Salt will give your bread flavour while inhibiting yeast growth. With salt, it is important to get the correct ratio. Too much salt, will mean your yeast won't rise properly and too little will mean it rises too much.

Yeast - single celled organism that eat sugar, give off gases and reproduce. There are a few kinds of yeast to choose from. Although seasoned bakers swear by fresh yeast, there are more practical alternatives for the home baker.

Instant yeast is dried and rises rapidly, and, although faster to make, is less flavoursome.

Active dry yeast is probably your best bet. It stays dormant until you add water.

Equipment needed

You can either mix the dough right on the counter or use a large heavy bowl as your main baking equipment.

There are lots of different sized baking supplies available from George Wilkinson ideal for bread making. It might also be useful to invest in a sturdy stand mixer.

Making your bread

The steps to making bread seem daunting, but it is not as difficult as it first appears.

Measure your ingredients and mix them together, in which the kneading will occur. Give your yeast a chance to ferment and gently press out the gasses.

Give the dough a chance to cool off a little, put your dough in your George Wilkinson bakeware, bake, cool and store.

Mixing the dough

The most difficult part of all of this is the mixing. This is because flour will accept more or less water depending on the air temperature and the temperature of your flour.

A good rule of thumb is to add a bit of dough at a time, stopping when it starts sticking to the sides.

When making dough by hand, knead in the few ounces until it is no longer sticky. This will take practice.

The trick with kneading is to work the dough as a continuous mass. Push the dough away with the heel of your hands, fold it over, give it a quarter turn and repeat. The dough is ready when smooth and springy.

Choose good quality non-stick bakeware before putting your dough into the oven.

An example of a basic bread recipe:
3/4 oz active dried yeast Spoonful of sugar, to kick-start the yeast 2 cups warm water (about 45 degrees C) 2 pounds bread flour 1 TBSP salt Little extra flour for dusting

stand mixer for bread making

22 thoughts on “Stand Mixer For Bread Making

  1. How much has kitchen aid stand mixer helped you in cooking and baking ?
    I have just received a Kitchen Aid Stand Mixer from a friend as a gift and it is gorgeous. I would like to know what are some creative ways to make this machine useful at my house. (Assumming no attachment is involved, just the three beaters: flat, wire whip, and dough hook)
    Thanks you so much for your input!

    • I do cake decorating and make a lot of icings. You really cannot whip buttercream up light enough for decorating without a stand mixer.
      For all the rest of the mixing it just makes it easier to do with the Kitchen Aid than by hand. I never mix anything by hand any more.
      Cakes, cookies, breads, pancake batter, meringues, puddings, make cookie crumbs, graham cracker crumbs, whipped cream, …..
      I don’t use mine for mashed potatoes though because I think it makes them too creamy, it breaks the potato fibers down too much and they taste like baby food.

  2. How and how long to you knead bread dough?
    I’m trying to make bread from scratch and I don’t know how much I shoudl knead it after the first “rise” and the second one too.
    Since I received a new stand mixer for Xmas, I’m trying to make Swedish Rye and it calls for letting it rise 3 times. Any help you can give me sure would be nice.

    • If you made it in the stand mixer, you should have let it knead for about 7-10 minutes, THEN let is do all the rising. When kneading it you are looking for the dough to become smooth and elastic. It should not be sticky, and it should spring back when you poke it. All these are signs of gluten formation. You shouldn’t really need to to any more kneading than that. Hope that helps!

  3. What is the best stand mixer to buy with a £100 or less budget?
    I’d like to know what stand mixers are or aren’t going to fall apart on me for under £100.

    I would use it for bread making, mixing thick and thin mixtures etc…


  4. What can use instead of a standing mixer with a paddle attachment?
    I’m baking apple bomboloni and the recipe says to make the dough using a standing mixer with a paddle attachment only I dont have a standing mixer.

    • Neither did the 100 generations before you, just mix it by hand and knead well like bread etc.

  5. how do i use my stand mixer like a bread machine?
    I love to make homemade bread and i would like to use my stand mixer more often.

    • You need to have a Dough Hook attachment, and then just use any bread recipe. It’s a little more work than the bread machine, but worth it.

  6. Why won’t my bread rise a second time?
    I’m following different bread recipes, and I get the first rise of it doubling in size. Then I shape it and put it in the bread pan, but it does not rise the second time. I want to know what I’m doing wrong. I’m also trying to use a Kitchenaid stand mixer to knead the dough.

    • After you shape it and put it in the bread pan, make sure you cover it with plastic wrap and a towel and set it in a warm, draft-free area to rise. Depending upon the dough you made it could take 1-2 hours for the 2nd rise……

  7. Any tips for making bread by hand?
    I was wondering, does anybody have any tips/good recipes for making bread by hand? When I mean by hand, I mean doing the whole process by hand, kneading, mixing, everything. Since, I am without a stand mixer or anything.


  8. What is the best device to make pasta dough?
    I have 3 devices to make pasta dough (well, 4 if you count hands). I have a stand mixer with a dough hook, a food processor with a dough hook, and a bread maker with a dough setting. I want the easiest one with less clean up or just the best. What have you used?

    Also, do you use all purpose flour or semolina? I’ve never tried semolina but want to.

    • I’ve got all 4 as well, and I prefer using my hands. Making pasta dough is simple and quick, and I prefer not to have a machine to clean. Simply clean the counter where you mixed and kneaded, and wash your hands ;) You also have a feel as to the texture of the dough when mixing by hand. Hope this helps ;)


      As to the second part of your question, which I missed, I use all purpose flour, wheat flour, and love adding different flavors such as spinach, tomato, or herbs. Not sure if I have ever tried semolina, but I probably have ~ big time bread baker, so have lots in the pantry to choose from.

  9. Is it necessary to grease the cake/bread making stand mixer after using it for several years?
    Do we have to grease the motor parts of a stand mixer like a sewing machine?

    If yes, how to grease it?

    Or should we send it to the service department?

    • I have never greased my stand mixer or sewing machine and they both still work just fine. I suppose if it is dragging or making noise you should get it checked out by a service person. But I have never heard of anyone greasing one.

  10. what kinds of things can you make with a KitchenAid stand mixer besides bread and cookies?
    I am getting a KitchenAid stand mixer for my birthday, but I am on a strict diet (getting married in Feb.) and can’t really eat breads and cookies and cakes and that kind of thing. What else will I be able to use my stand mixer for?

    • I use mine for whipping cream, meringue, making genoise batter, custards, key lime pie, grinding meat and stuffing sausage (I have the grinder/stuffer attachment). With the right attachment, you can make ice cream, shred vegetables, juice fruits and make pasta.

      Its also good for breaking up plum tomatoes when making a sauce.

      Its my 2nd most used small appliance. My 14 cup cuisinart food processor is my most used appliance

  11. What type of stand mixers are good for making bread dough?
    I can not afford a kitchen aide mixer, so I need to know if anyone knows of a good stand mixer that is good for mixing and kneading bread dough?

    • Buy a used one from eBay or craigslist. No mixer heavier duty than a Kitchenaid.