Once my son was born and I became a stay-at-home mom, I started making my own bread – for the financial savings, health reasons and for the taste. (Who doesn’t like the smell or taste of freshly baked bread?) I fondly remember holding my tiny son in one arm and trying new bread recipes with the use of my one free arm. Every time my Kitchen Aid mixer started kneading the dough, I’d explain it was going “around and around” and Big Brother and I would turn around in circles in our kitchen.
As he grew, I finally found a recipe I loved and I’ve spent the past almost-four years perfecting it. As long as you have a Kitchen Aid mixer this recipe should be a breeze. (Sorry! I have no idea how this would work with a bread machine or by hand.) I’m including step-by-step photos, as well as hints for some tasty variations.
Homemade Bread
Ingredients
Directions
Heat 1¼ cup water until warm to the touch – not hot. Typically, I microwave the water between 20 and 30 seconds. Add 1½ teaspoon yeast and 1½ teaspoon sugar. Let proof for at least 10 minutes.Proofing just means waiting for the yeast to bloom, or to activate. Proofed yeast will get all bubbly and foamy. I’ve found that I like the consistency of my bread if I’ve let the yeast proof for about 20 to 30 minutes – a discovery I made after forgetting I was proofing my yeast.
Five to 10 minutes is just fine, though. By the way, if you love bread, save yourself some money by buying a big jar of yeast. You’ll use it.
Add 3 Tablespoons of olive oil and 1½ teaspoon salt to proofed mixture. Pour into mixer bowl. Attach dough hook and turn mixer on low. Add 2½ cups flour.
This is a very basic bread recipe, but there are a lot of possible varieties. For a totally unhealthy but super tasty loaf of white bread, strictly use unbleached all-purpose flour or bread flour.To add fiber, you can switch it up and use a combination of all-purpose and whole wheat flours. I haven’t had much success with using strictly whole wheat flour, but you can try and see if you like it. You can also add flax seed for additional fiber and omega-3 essential fatty acids.
Right now, I really like the taste of loaves made with 1 cup white whole wheat flour and 1½ cup all-purpose flour. But it’s not the healthiest loaf to make.
One of my personal favorite variations is to use 1½ cup all-purpose flour and 1 cup whole wheat flour. Add ¼ teaspoon of ground black pepper, ¼ teaspoon dried Italian seasoning and 1 Tablespoon rosemary (either dried or right off the plant). This particular recipe makes a delicious, savory loaf of bread.
Knead for 5 to 8 minutes. I’ve noticed that the consistency of my bread dough depends on the weather. Sometimes it’s very sticky – when this happens I add a little bit of flour. I continue to add more flour until the dough doesn’t stick to the mixing bowl.
When the dough is done kneading, it will cling to the dough hook. |
You’ll be able to tell your dough is done kneading when it makes a gentle thumping sound on your metal mixing bowl. It’s just the way the dough gathers on the hook when you’ve kneaded it enough.
Oil a large bowl with olive oil. Gather all of the bread dough from your mixing bowl and put it into the oiled bowl. Turn the blob of dough around enough to coat the dough with the oil.
Oil the bowl and bread dough before rising. |
Cover with a light towel and let it rise for one hour.
Here’s the dough after it’s risen for an hour. |
After the hour, the dough should be doubled in size. Punch it down (be careful of any rings on your fingers), cover the dough again and let it rise for another hour.
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Kristy K says
THANK YOU! Those pictures are so helpful! I never know what each step is supposed to look like. I think I’ll try this today!
Hilary Kimes Bernstein says
I hope you’ll both enjoy this bread … I love the completely unhealthy white bread, and the wheat/pepper/rosemary/Italian seasoning loaves.
I’ve never tried the vital wheat gluten, Sara. But I’ll have to! Do they sell it at typical grocery stores, or should I check a specialty shop?
City Lover-Country Dreamer says
I will try this method today! I typically use a recipe that makes two loaves at a time, which overwhelms my smaller Kitchen Aide stand mixer.
Also, for breads using 100% whole wheat flour, I add vital wheat gluten to assist with the texture. Have you tried that?