24 thoughts on “Kneading Bread With Kitchenaid

  1. 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……

  2. What is your favorite thing to make using your KitchenAid Mixer?
    I just received a new KitchenAid mixer this holiday and as excited as I am… I have no clue what my first recipe should be with it… (I have the KitchenAid food processor as well !)

    • In baking bread, the KitchenAid mixer really takes most of the work out of kneading the dough. I make bread all the time!
      Also, I just received a set of pasta cutters and a sheeter as an add-on to my KitchenAid. Now I make my own pasta!

  3. How to make Great Harvest Bread Company bread?
    I tried the Jalapeno Cheesy bread they make. Any one know the recipe for it? Thanks!

    • harvest cheese bread wreath
      1 Tbls. yeast
      1 Tbls. white sugar
      1 1/2 cups lukewarm water
      4 cups flour
      1 tsp. salt
      2 cups grated cheese for dough (I used equal parts asiago, gouda, & parm)
      1 cup grated cheeese for topping (I used the gouda
      methd
      Proof the yeast
      Take the time to do this. By proofing the yeast (i.e. mixing it with warm water and a little sugar), you’re confirming that your yeast is happy, healthy, and (most importantly) alive.
      Put the yeast in the bowl of your mixer (or a large mixing bowl if makingEnjoy! Happy fall, everyone!
      Proof the yeast

      By proofing the yeast (i.e. mixing it with warm water and a little sugar), you’re confirming that your yeast is happy, healthy, and (most importantly) alive.
      Put the yeast in the bowl of your mixer (or a large mixing bowl if making by hand).
      Proof the yeast

      (i.e. mixing it with warm water and a little sugar), you’re confirming that your yeast is happy, healthy, and (most importantly) alive.

      Put the yeast in the bowl of your mixer (or a large mixing bowl if making by hand)
      .Toss in the sugar.Add the warm water. (You want warm water, not hot. Hot water will kill the yeast. Basically, use water warm enough to wash your hands comfortably

      Mix them up and let the bowl sit on the counter for about 10 minutes. After about 10 minutes, you should see that a “raft” of yeast has formed on the top. It will be opaque and creamy looking.
      While the yeast is proofing, grate up the cheese
      .
      Make the dough
      When the yeast is proofed, toss the flour and salt into the bowl. (The cheese has some salt, too, so if you’re sensitive about salt intake, leave this bit out.)

      I use my KitchenAid to mix the dough, so I always give it a preliminary mix by hand (well, by hook) to avoid flour flying everywhere when I turn on my mixer.

      mix with your dough hook until you have a rough dough.
      With the mixer running on low, sprinkle the cheese into the dough.
      When you’ve added all the cheese, crank up the speed for a minute or two, and knead the dough until it’s fairly elastic.

      Round the dough up into a ball with your hands. (If there are crumbs of sorts in the bottom of the bowl, just smoosh them into the dough by hand

      The first rise
      Cover the bowl with a few damp towels. Set it in a warm place to rise for about an hour, or until the dough has doubled in size.
      Roll out the dough

      Sprinkle a little flour on a board or your counter
      Punch down the dough to smoosh all the air out of it. Round it up into a neat ball on the board.
      the dough into three relatively even pieces with a bencher or a large, sharp knife
      Take one piece. Roll it into a tube between your palms
      Now, normally, I’m not one for weights and measures, but the thickness (and hence, length) of the dough affects how long the bread will have to bake. Roll the tube out until it’s about 2 feet long
      Repeat with the other two pieces of dough
      Make sure they’re about even in width
      Braid the dough
      Line a sheet pan or a pizza pan with parchment paper and set it aside.
      If you know how to braid hair, you know how to braid bread dough. If you don’t, here’s a quick walk through.
      Grab the three ends of the dough.
      Put them together like this and smoosh them so they stick together
      You braid from the outside in. Take the piece on the left and cross it over the center piece.
      Take the piece on the right and cross it over the piece that’s now in the center.
      Keep going like this until you get to the end of the dough.
      Gather the ends together. Press them together and tuck them under, so they stick together.
      You should have one massively long dough braid.
      And now (wait for it), curl both ends up together until they meet in a circle
      Transfer the dough to a baking sheet lined with parchment paper.
      Take a look now at the place where the two dough ends meet. Smoosh them together so they stick.. Just get them to stick together. As the dough rises, the circle will become more secure, as long as the ends were loosely connected to begin with.
      After about an hour, you should be looking at a nice, plump wreath.
      Brush the dough with egg wash
      Beat up one egg in a medium-sized bowl.
      With your hand or a pastry brush, gently brush the dough with beaten egg. Be careful not to press too hard, because you’ll squeeze the air out of the dough.
      just cover the whole braid with beaten egg. The great thing about bread is that, no matter how messy it looks before you bake it, it almost always looks beautiful when it comes out of the oven.
      Sprinkle the top of the bread with 1 cup of grated cheese (I used the gouda).
      Bake the bread
      Pop the pan into your preheated, 350-degree oven. Bake for 30-35 minutes or until lightly browned on top.
      Let it cool on the pan for about 5 minutes, then slide it off onto a rack to finish cooling.
      Enjoy!

  4. What are the different attachments that come with a stand mixer?
    I have no idea which one is used for what, Could someone just give like a description of the basic ones and what it does? I’m making bread later and it all looks foreign to me !

    • Mine (a Kitchenaid) came with a paddle for mixing ingredients, a whisk for making things like whipped cream and a dough hook for kneading bread.

      I also have (purchased separately) a meat grinder and a sausage stuffer.

      You can also buy a pasta maker, an ice cream maker…..etc

  5. How many loaves of bread can a 5 qt/6 qt bowl make?
    Does anyone have a good bread recipe they mix in their kitchenaid mixer? If so, what qt size is the bowl and how many loaves does it yield?

    • This recipe will make 3 good sized loaves of bread.

      Egg Braids
      2 (.25 ounce) packages active dry yeast
      1/2 cup warm water (110 degrees F to 115 degrees F)
      1 1/2 cups warm milk (110 to 115 degrees F)
      1/4 cup sugar
      1 tablespoon salt
      3 eggs, beaten
      1/4 cup butter, softened
      7 cups all-purpose flour
      1 egg yolk
      2 tablespoons water

      Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3-1/2 cups flour; mix well. Stir in enough remaining flour to form a soft dough.

      On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes.

      Divide into six portions. On a floured surface, shape each into a 14-in.-long rope. For each loaf, braid three ropes together on greased baking sheet; pinch ends to seal. Cover and let rise until doubled, about 50 to 60 minutes. Beat egg yolk and water; brush over loaves. Bake at 375 degrees F for 30-35 minutes.

  6. Does the Professional KitchenAid mixer have plastic gears?
    I’ve had the Artisan one since 2005, and I use it heavily making bread dough.. I’m starting to worry that the gears are beginning to strip. Is the pro one more sturdy?

    • Contact Kitchenaid Customer Service and ask your question. I don’t think even the Artisan has plastic gears; I think all of them are metal.

      If your Artisan is the 4.5 quart size, that’s part of the issue. That unit has less power than the 5 quart. I have one of each and I don’t use the 4.5 quart one for heavy mixing at all; it just doesn’t do it as well and it works the machine too hard.
      I do all my heavy kneading with the 5 quart and it handles it well.

  7. Different things you can make with a KitchenAid Mixer?
    I just got a mixer for christmas and was wondering what are somethings you like to make with it. I’m really interested in pizza, cookies, bread since the mixer really makes it easier to stir/knead.

    • Dough, batter, ground meat, pasta, ice cream, strained food and juice, whipped cream, and meringue. Any thing you can make in a mixer, grinder, ice cream maker, slicer, grater, juicer, strainer mixer, dough machine and pasta machine. There are also a company that makes a Grain Mill that will attach to it and there may be some I missed too.

    • You can use your Whisk attachment for the water, yeast and sugar step, on low. Though, this step is actually easier by hand.

      For the next step, attach the Dough Hook to your mixer. I would recommend the lowest speed for this step as well. Since the original recipe kneads the dough by hand the lowest setting on the mixer should be enough power to develop the gluten without making the end product too tough and crusty. I think you’ll need only 3-4 minutes of kneading with the mixer, instead of the 8 mins. by hand.

  8. How can I make the bread that is made in Iran and Iraq? What’s the recipe?
    Its described as made round and no thiker than 1/2 inch. It is very good, I had it in Iraq and want to make it at home.

    • Nan-e Lavash, It is the most wide-spread type of bread in Armenia, Azerbaijan and Iran

      1 1/3 cups tepid water (barely warm, about 105F)
      1/4 cup olive oil
      3 Tbsp sugar
      1 package quick-rising yeast
      2 tsp salt
      4 cups all-purpose flour
      1/2 cup milk for topping
      sesame for topping

      Place the tepid water in your electric mixing bowl and add the
      olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well. It will take about 5 minutes on low speed. Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms. Change the blade to a bread dough hook and knead in the additional 2 cups of flour. If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand. Kneading should take about 10 minutes in the machine, 20 minutes by hand.
      Place the dough on a plastic countertop and cover with a large stainless-steel bowl. Allow the dough to rise until double in bulk, about 1 1/2 hours. Punch the dough down and divide into 8 pieces. Let stand, covered, 15 minutes. Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets. Brush with milk and sprinkle sesame seeds over tops. Price with a fork many times,
      all over. Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown. Rotate the pans in the oven fromtop to bottom, to insure even browning.

      Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will
      crack. Sprinkle with a little more water and let stand a few minutes. If it is too wet, cover with a dry towel and let it stand.

  9. How much power do I need in a food processor?
    In Watts? Right? I make hummus, nut butters, I’d like to use it to make/knead dough. I ‘m not sure what kind of numbers I’m looking for to do these things and I don’t want to make a bad investment or get something really expensive that I don’t need. Any suggestions?
    Well, I’m not sure how to measure the power but on Amazon it seems to use watts…whatever, though I just need to know what to look for.

    • Hey. I’m just the one to help you. I have every Kitchen toy known to man. the “Cooks Illustrated “reviewed them so I will read up and get back with you This is sept/oct 97 KitchenAid ultra power KFP 600

      Cuisinart Pro Custom 11,DLC-8S this is 1997 and I bought the kitchen-aid There is an update I will find it later for you. I had asked the same question on HP and watts yesterday .the higher the watts the more power. I was looking for a meat I just had an on line chat with grinder I had 350 450 1000 the 1000 is going to do the job.”Cooks Illlustrated”rated them again in 2004 kitchenaid professional 670 kfp670wh and Cuisinart pro custom llDLC-8S Both have 11 cup capacity the cuisnart is rated higher in Bread dough check out ‘” cuisinart.com”I just had an online chat with kitchen aid and they told me consumer reports has info in 2008 They changed their model but Cuisnart cost less about 180 and does the bread the best.

  10. How to make home made diet bread?
    The ingredients seem to be the same so what makes diet bread have less calories and how can you make it at home?

    • Breads in general, I just substitute using non fat milk instead of whole milk, partially substitute using sweetener instead of sugar, and applesauce as a partial substitute to oil.

      I like to use the bread machine to make the dough or the KitchenAid mixer, but it can be done by hand.

      Or one that is easy to make is batter bread, it’s poured into the pan, no kneading. Can use whole wheat flour and whole grain white flour
      http://www.food.com/recipe/white-batter-bread-32369
      —-
      Diet Hunza Bread is healthy, low in calories, nutritious.
      http://www.dietbites.com/article1095.html
      This recipe is easy, cheap, and fast, though the instructions indicate using a bread machine, you can also mix and manually knead the dough. You can also substitute whole-wheat flour with a mix of different flours if desired. Use ginger, cinnamon, and honey to suit your personal taste preferences. The water needs to reach a temperature of 110 degrees to properly activate the yeast.

      2 cups of flour (bread flour works best)
      1 cup of whole wheat flour
      ¼ cup of wheat germ
      1 pack of active dry yeast
      ¼ cup of light brown sugar
      1 teaspoon of honey
      1 teaspoon of salt
      1/4 teaspoon ground ginger
      ½ teaspoon of ground cinnamon
      2 tablespoons of butter
      ¾ cup of dried fruits such as dark raisins, golden raisins, apricots, or pineapple
      1 ½ cups of warm water

      Place ingredients into your bread machine using the dough or manual setting. After the dough reaches the ‘first rise’ stage, remove and shape into 2 loaves. Place into lightly greased pans and allow the dough to rise until doubled in volume. Bake at 350 degrees for about 40 minutes.
      —-
      Whole Wheat Bread
      http://www.eatingwell.com/recipes/everyday_whole_wheat_bread.html
      —-
      Herbed Potato Bread
      http://www.eatingwell.com/recipes/herbed_potato_bread.html
      —-

  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.