Last Updated on 2021-07-26 by Linda
What crazy times we are living in. Honestly I never expected that I would live in a time where the basics were scarce. Heading to grocery stores when you cannot get milk and bread and eggs. Heavens now we cannot even find yeast and flour half the time. Pandemic’s sure do change the landscape. Kent decided to try his hand at homemade White Bread using the Kitchenaid.
Darn it for us, his experiment was a huge success and now we need flour. Who wants to eat store bought bread once homemade has been introduced. Maybe no flour isn’t a bad thing. Homemade bread is not exactly carb free is it?
Kitchenaid Homemade Bread
The bread came out perfectly and it wasn’t till now we realized we skipped a step. An oops we totally missed step 9 so the loaves may have been a tad denser. Step 9 is ” let the dough rise in the loaf pan”. No matter, both loaves turned out perfectly and are completely gone.
Two loaves, two people and less than a week. Heck I believe we devoured the loaves in less than five days. Again feeling slightly grateful that we are out of flour. The covid 15 could be a real issue with homemade bread. Have you tried getting back to the basics for baking yet? Try this recipe it is a great one to get you started.
Every sandwich I made had to be with this bread. And I am thinking it would have been perfect with my homemade chili. Heck it would be great with anything.
What You will need for White Bread
The ingredients are exactly what you would expect. Honestly it is a basic white bread recipe, so easy to make.
- 1/2 cup milk
- 3 tbs. sugar
- 2 tsp. salt
- 3 tbs. butter
- 2 packets – 1/4 ounce active dry yeast
- 1 1/2 c. warm water (105 to 110 degrees F)
- 5–6 c. all purpose flour
How to Make Bread with your Kitchenaid
-
- Combine milk, sugar, salt, and butter in small sauce pan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm. (like testing a baby bottle, warm to touch)
- If you are using active dry yeast, dissolve yeast in warm water in a warmed mixer bowl and let stand for 10 minutes.We usually put the bowl in warm water in the sunk, why take a chance the air is too cool
- Add lukewarm milk mixture and yeast/water mixture to 4 1/2 cups of flour.
- Attach dough hook and turn speed to 2 and mix 1 minute. Continue on Speed 2, adding 1/2 cup flour at a time until dough clings to hook and cleans the side of the bowl.
- Knead on Speed 2 for 2 minutes longer or until the dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning the dough to grease the top. Cover, and let rise in a warm place free of drafts, until it doubles in size (about 1 hour).
- Punch dough down and divide in half.
8.Shape each half into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans.
9.Cover and let rise again in warm, draft free place till doubled. (about 1 hour)
10. Bake at 400 degrees F for 30 minutes.
11.Remove from pans immediately and let cool on wire racks.
12. Brush with melted butter
14 Try to let cool before slicing or slice and enjoy
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Let me know how yours turns out. I am hoping by the time you try this I will be able to get flour and will be on to our next batch.
Note: This bread freezes well. Actually you may want to store the extra loaf in the freezer to make it last. If you leave it on the counter you will keep eating it.
Bread mastered so next up,scones I think. Lets keep broadening the recipe box.
angie says
oh so yummy I love fresh bread it is always so delicious my favorite way of eating it is warm
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Amy's Fashion Blog says
That bread looks amazing. We have a hard time keeping the yeast and flour stocked at my work.
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