Community Pick
Basic White Bread (Kitchenaid)
"I've tried to find this recipe on the web and can't find it.
I use this for making bierocks. This is the KitchenAid basic white bread recipe."
photo by Brattybat
- Ready In:
- 2hrs
- Ingredients:
- 7
- Yields:
-
2 loaves or 12 bierocks
ingredients
- 1⁄2 cup milk
- 3 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons butter or 3 tablespoons margarine
- 2 (1/4 ounce) packages dry active yeast
- 1 1⁄2 cups warm water (105F to 115F)
- 5 -6 cups all-purpose flour
directions
- Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
- When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
- Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.
Questions & Replies
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The last time I tried to bake bread I couldn't get the bread to rise a second time in the bread pan. It rises very well in the bowl - taking about an hour to double in size as directed. I tried warming the oven a bit and letting the bread rise there, or on my counter. I've even tried taking it upstairs to the warmest room in the house. Subsequently I haven't tried baking bread. I really want to bake artisan bread, but am very gun shy. Any suggestions? -
Can fast acting yeast be used? If so, does the dough have to go through a 2nd rise as the yeast package says no need for a second rise?
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Thinking of msking bread for my first try using my kithen aid mixer. Can I use fast acting yeast? If so how much? Also the package says no need for 2nd rising, is that true or should I let dough rise 2 times? Thank you.
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Can I use Bread Flour instead of all-purpose flour? -
My loaves came out too dense. The first and second rises looked OK but maybe they were over proofed? I baked them in a glass pan and reduced the heat to 375 based on other articles I've read.
see 7 more questions
Reviews
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Ive made this recipe several times now. Its closest to the one my grandmother used to make and far superior to the one I had been using. A trick I have learned recently: If you spray your dough hook with Pam the dough will not stick to it as much and wont come over the top of the hook
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Y’all! This recipe has come out perfectly, and I’ve never ever tried to make make bread! Followed the directions exactly and got 2 beautiful delicious loaves! I could NOT be more excited!! I would post pictures, but I don’t want to do it through Facebook- my word will have to suffice ;). If you’ve ever wanted to make bread but were afraid to try, this recipe is for you!!!
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Worked beautifully
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My husband and I made this bread earlier today. Needless to say there is only about two-3 slices left in the loaf. After making BLT's there isn't much left!. This recipe was quite easy, and exactly what i was looking for since I am not really a fan of the Rapid Mix bread recipes. Thank you for posting this recipe!
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Thank you SO much for posting this! I made this several times with the recipe I got with my new stand mixer several years ago and alas, I've lost the recipe book and haven't been able to find the recipe til now. :) It easily rivals my great Grandmother's bread recipe except I DON'T have to hand knead it like she did!
see 24 more reviews
Tweaks
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Actually, thinking of it, the only tweak I had was using larger loaf pans (I didn't have the 8X4 that Lilian called for. I only had the 9" pans. Although they seemed to bake just fine. I'm sure with the smaller 8" pans the bread would have a more developed crown. I didn't do any tweaks on this recipe this go around, but next time I try, I might do some thin cuts on the top of the loaf to open it up and maybe add a little melted butter on top a few minutes before baking is done. Just an idea... -
Not sure why this requires 2 packages of yeast since the dough is just white flour. Normally for 6 cups of white flour 1 package is enough. I used bread flour. I also used milk instead of water and reduced the fat slightly to 2 tablespoons. It's a good standard white bread recipe.
