Simple Homemade White Bread (KitchenAid Stand Mixer) 

Glad it was helpful!

That is awesome!

So glad the video was helpful! Glad you all enjoyed the bread!

Wonderful! Enjoy!

So exciting Aarin!! Enjoy!! Let me know if you have any questions!

Thanks Kobie! Appreciate your watching!! I'm anxious for the cookbook to come out too! Will probably be delayed a bit. Take care!!

Thanks so much for the nice comment! Made my day! TY!

Congratulations on your mixer!! Happy Bread Baking!! Let me know if you have any questions!

Awesome! Thank you!

Thanks David! Glad I can be helpful!

Great to hear!

My pleasure 😊 Glad you enjoyed!

Wonderful!

So great to hear Julie - thanks so much for letting us know!!

@johnnydeppisarapistjohnnyd8962 What the heck does this have to do with BREAD???

I know you can do it!! My spatulas are crossed for you! Let me know if you have any questions!

So glad you enjoyed Josephine!

So happy you like the recipe Alexandra!! ❤️

Awesome! Thank you! Yes easy to over mix/knead - the stand mixer really accomplishes these in no time!

Glad you enjoyed!

You’re welcome 😊

Glad it was helpful!

Wonderful! Glad you enjoyed!

You can do it! Let me know if you have any questions!

Wonderful!

Hope you enjoy them!!

Thanks for the nice comment Christopher! Appreciate your watching! Take care! ❤️

@@epicuricloud ;)

Enjoy Glenys!! Let me know how it goes!!

Thanks I will do that, thank you☺️!

Glad it was helpful!

I'm so glad!

Enjoy! Glad it will be useful for you!

Hi Renee - The glass bowls are super pretty! (and great when I make videos!) Honestly for day to day mixing I tend to reach for the metal bowls as they are lighter...

@@epicuricloud Thank you. After watching your video on the sifter attachment I ordered that instead. Maybe now I can make Mom's cakes come out right. Also ordered the 3qt bowl & combo whip for small batches. Your videos are informative and easy to follow. Thanks again. Will be using your bread & vanilla ice cream recipes this weekend.

Sounds great! Tomato sandwich sounds delicious!

Stay well Marsha!

Thank you 😋

Glad it was helpful!

Glad you enjoyed

Glad you like them!

Glad you like them!

Any time!

Love it!! Thank you!

Love it!! Enjoy!!

I agree this is my go to video for making bread

My go to video. ❤🍞.

Glad you liked it!

Awesome, thank you!

Thanks Robin - Didn't realize I was so behind in responding - my apologies! I do try to respond to every question! I don't have a 9" pan conversion - if It were me - I would maybe try portioning the dough to maybe 2/3 and 1/3 or 3/4 and 1/4 - put the larger portion in the 9" and the smaller either freeform or in a mini loaf pan?

Thank you 😋

Awesome! Thank you! Glad it is helpful for you! I'm using the glass bowl - so folks can see what's going on inside the bowl in the video - the glass bowl doesn't have a pour shield available at this time.

Hi Don - Hope you enjoy! For bread to fall flat, I'd make sure the yeast is fresh and active. Don't over knead - about 5 minutes of stand mixer kneading can = about 20 minutes of hand kneading. Over rising - especially on the 2nd rise, can cause it to deflate. Take care and have fun!

Great idea Sherene!

Same to you!

Hi Barbara - Thank you! Our back yard is sloped so we get to see lots of trees! Yes, I'm in PA - Thanks for watching!!

Thanks Ross - Super helpful comment!! ❤️

@@epicuricloud Glad you found it helpful. I have a 7 year old who has a pretty severe allergic reaction to the milk protein casein. Tough thing for two parents raised on milk an cheese :D. It took me a few experiments to get a dough that worked with Almond or Soy milk so I thought I'd share it here for any other folks who might benefit. Thank you again for sharing this video. I think you did a great job.

@@ConsistentEthics I appreciate that - All the best to you and your family!

A year late, but I wanted to thank you for your tips. I was scrolling the comments specifically to see if anyone had said using soymilk didn't work - I wasn't sure why nondairy would be a problem, but wanted to be sure. Now, just have to wait patiently for my new loaf pan to arrive in a couple days...

Hi there Vanessa - Thanks for reaching out! For this white bread, I don't - I want a nice tender crust. I do make a ciabatta bread that I spritz with water - helps with rise and that chewy crust. Here's the recipe for this one. www.epicuricloud.com/recipe/ciabatta-bread/ Let me know if you have any questions! Enjoy that 7qt!

Hi Jonathan! The bread lasts a couple days. It doesn't have any preservatives like commercially made bread, so I would freeze whatever I'm not going to enjoy in a couple days. I use a nice long serrated bread knife to slice the bread. I'll have to remember to show slicing for the next bread video! Thanks for the suggestion!

@@epicuricloud I watched another video where the host used an electric turkey carving knife. They said it is simple and cuts cleanly.

Great idea!

Thanks ElectraRC - I have started using my wireless headphones for newer videos - so hopefully sound will be improved.

Hello! I haven't halved myself, but you could try it! You can either freeze 1 loaf after baking or you can freeze half the dough after the initial rise. You can freeze in a zip top bag, then thaw in the refrigerator. Once thawed, place in your prepared baking pan and continue with the recipe from there. Hope that helps! Take care! I also have a recipe for making a single loaf of cinnamon swirl bread on my recipe - if you like 1-loaf recipes.

Hi Merry - King Arthur Flour has a higher protein content than some other all purpose flours. Not sure if that contributed to the extra needed kneading.

@@epicuricloud Thanks...good to know.

Hi Kip! Maybe needs an adjustment? I have a video here that goes over the basics: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-AorgMTJ6Vr8.html

Hello! A lot of factors can affect rise. (room temp, ingredient temp, type of yeast...) Maybe it needs a little more time on the second rise?

@@epicuricloud well here’s what happened this time. 😆 I also have a history in making beer. 😉 I took into account that my kitchen is on the cold side at this time of year. So, I decided to rehydrate my yeast in a drinking glass with foil over the top. I microwaved the filtered water to over 110* & used my infrared & waited for the temp to come down. I added the yeast & sugar & gave it quick stir & molded the foil over the top of the glass. I quickly moved on to heat the milk mixture. The moment the microwave was done, I pulled it out for a stir & when I turned around, my yeast mixture was GUSHING ALL OVER THE COUNTER TOP!!!🤣🤣🤣 My concept worked but, I used way too small of a glass for all that yeast! I went ahead with the recipe & did the 1st & second rise in the oven that I preheated to the minimum 170* F. Opened the door & waited a couple minutes to let out the excess heat. I waited the maximum amount of time in the covered bowl I used & in the 2 echo nonstick bread pans. I was very easy with the dough when shaping it for the pans. I think my error this time was that I should have let the dough in the pans rise longer & higher. I did the egg wash & baked as directed. They turned out beautifully browned but, still a bit on the heavy side. We’ll see if I can get it right next time. 😉🍞🍞

@@madmaxofspokane1691 Sounds good!! I have run into problems myself in getting the oven too hot - sometimes this method is safer. I think the ideal temperature is 70-100 degrees F. www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box I tend to use instant yeast more often now - which is nice, just add to your dry ingredients. No worries about overheating the liquid. Happy Baking!! (and beer making too!)

I'd make a joke about how you said it like 800x in the video, but since no one else on the internet ever says it I guess you have to push the average back up 😆

That's funny! I know it's like a personal mission of mine - I don't think enough people know and probably don't read the use and care guides. Dough kneading can be one of the tougher tasks - so important to use the correct speed. Take care!!

Hello & Welcome! So glad you're going to bake bread again! For nice tall loaves - 8-inch pans are recommended - the 9-inch pans will make flatter loaves. I do bake in metal pans - aluminized steel - I think is like anodized aluminum which makes it non-reactive (but I'm not a scientist! lol) If you're more comfortable baking is stoneware, ceramic or Pyrex type glass - use that instead - I'd just watch closely to see if it finishes in a slightly different time frame - I'm sure you know when it's done as you're a very experienced baker! Thanks for reaching out! Take care!

@@epicuricloud thank you!

Hi Onika - I'm using the glass bowl that is compatible with the Pro600 bowl lift stand mixer. I don't think it's compatible with the 7qt, but you could check with the KitchenAid Customer Care Countertop Appliance Team - they would know for sure! www.kitchenaid.com/resources/contact-us.html

Hello! Thanks for watching! You could probably swap a third or half of the flour for whole wheat flour without too much difference. I'll have to give it a shot myself too!

When I use whole flour and when I mix it with another flour I add a little wheat gluten to it.

Thank you for liking my comment, an answer would be better appreciated!

Hi Roxanne! I do use metal loaf pans. My 8-inch ones are a light colored non-stick coated metal.

Hello! Thanks for reaching out - you want to only use speed 2 when using the dough hook. Shouldn't need to Knead (ha) for much more than 5 minutes or so. Not sure about the recipes with no liquid - seems odd, but I'd have to see them. Take care!

Try letting it rise a little longer on the 2nd rise in the pan.

Hi Linda - I have made gluten free cookies, cakes, bars, but not gluten free yeast white bread. I did see this recipe that looks yummy! glutenfreeonashoestring.com/gluten-free-white-sandwich-bread/

Hi Karen - Wheat flour does behave a little differently and can result in a denser loaf. I usually try replacing about 1/3 - 1/2 of the total amount of flour with whole wheat first.

Hi Annette - They will just be a little flatter as they will have more room to spread out. They bake up a little taller in the 8" pan.

Hello! Not that I'm aware of. Some of the motors depending upon the model are quieter than others. for example - The Artisan Mini 3.5 qt has a specialized DC motor - and just hums along!

I just made it today in mine and it turned out wonderfully.

Thanks Stephanie!

Yes 😊 Hi Jessica - It's a Pro600 with a glass bowl. Take care!

YUM!

Hi Jet - Yes, I've had for years - looks like it's out of stock currently. There is a bundle that offers the glass bowl and F-Series beaters you need to work with it. This is what it looks like: www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.f-series-6-quart-glass-bowl-accessory-bundle.ksmf6gb.html?

KitchenAid - there are various accessory bowls available for various model mixers.