How to make bread in the kitchen aid mixer?

In this brief guide, we will answer the query, “How to make bread in the kitchen aid mixer?” and will discuss a stepwise process to make bread with a Kitchen aid mixer.

How to make bread in the kitchen aid mixer?

Bread has played a significant role in our everyday life for thousands of years, even serving as a kind of money.

With the below easy-to-follow recipe and your KitchenAid stand mixer, you’ll experience the pleasure of home-baked bread. Use sifter + scale attachment to make the procedure even simpler. This handy tool weighs and sifts your ingredients into your bowl with pinpoint accuracy.

Bread recipe


·         3 tablespoons butter

·         1/2 cup milk

·         1 1/2 cups warm water (105°F to 115°F)

·         3 tablespoons sugar

·         5 to 6 cups all-purpose flour

·         2 teaspoons salt

·         2 packages of active dry yeast


Step 1

When adding the water, make sure it’s just lukewarm (not hot) to avoid killing the yeast. While a digital thermometer is your best buddy right now, you’re not obliged to have one. As long as the liquids are only slightly warmer than body temperature, they should just feel warm to the touch. I’ve been making bread for decades, but it wasn’t until I began using a thermometer that I felt in complete control of the process.

King Arthur or Gold Medal all-purpose unbleached flour is best, but feel free to use your preferred brand. But watch out for self-rising. In a small saucepan or medium microwave-safe container, combine the milk, sugar, salt, and butter. The microwave is equipped with a 4-cup Pyrex measuring cup.

If you’re cooking on the stove, melt the butter and dissolve the salt and sugar over low heat.

If you’re heating in the microwave, aim for 60 to 90 seconds on high. While the liquid cools, the butter will be partially melted, but there will be enough residual heat to finish the job. Finish dissolving the salt and sugar by stirring well.

A comfortable room temperature range between 105° and 115°F.

Pour a cup or two of hot tap water into the mixing basin and warm it up. Dump it after a little twirling. Whisk a little with a fork or tiny whisk to help the yeast dissolve in the 1 1/2 cups of heated water in the warmed basin.

Combine the lukewarm milk mixture with 4 1/2 cups of flour and whisk until smooth. Do not forget to secure the mixer’s head when you attach the bowl and a dough hook. For two minutes, blend at the slowest speed possible (the one at the bottom of the speed lever).

As you continue to mix at this speed, add the remaining flour, 1/2 cup at a time, and mix until the dough comes away from the hook and the bowl sides are no longer sticky to the touch. You may need to press the flour down the bowl’s sides with a rubber spatula once or twice to assist it along, but that’s about it.

After 3 to 5 minutes of kneading at this pace, the dough should be smooth and elastic. You may expect a little stickiness when you touch it.

Step 2: Rising and shaping loaves

Place in an oiled mixing bowl (I use butter; use your preferred option). Before flipping the dough, turn (spin) it to distribute the butter evenly. Cover and let rise for approximately an hour in a warm, draft-free area until doubled in size. To keep the dish clean, I cover it with plastic wrap. Tea towels are other popular options. Avoid using terry cloth towels while making bread since they tend to leave lint behind.

Use a bench scraper or a dough cutter to split the dough in two. Using a digital kitchen scale can ensure that the dough is split equally if you’re too picky.

You should only need around a quarter cup of flour to lightly dust your work surface. Each half should be rolled and shaped into a 9″ x 14″ rectangle. Brush any remaining flour off the long edge before folding in thirds. Starting with the short end, firmly roll the tube. Put your fingers on both sides of the seam and fold them in to form a loave shape.

Place them seam-side-down in an 8.5″ x 4.5″ x 2.5″ oiled loaf pan. Cover and let rise for approximately an hour in a warm, draft-free area until doubled in size. For a deep golden brown, bake at 400°F for 30 minutes. Remove from the oven and let cool completely on a wire rack. Make sure to test each loaf by tapping on the bottom until you hear a hollow sound.

To learn out how to use a kitchen aid mixer, click here

Other FAQs about Bread that you may be interested in.

How to make seeds stick to bread without an egg?

How long to proof sourdough in the fridge?

Can you eat bread after the expiration date?


In this brief guide, we answered the query, “How to make bread in the kitchen aid mixer?” and discussed a stepwise process to make bread with a Kitchen aid mixer.