Best Kitchenaid Bread Recipe – My Everyday Standby

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Your Daily Homemade Bread
Easy Stand Mixer Bread Recipes: Best Basics

Under $3.00 – Less than a loaf of bread – 13 recipes and bonus ways to use them!

I don’t buy bread anymore. I make all the bread we eat here. There are six of us, so that means I make homemade bread just about every day. That may sound like a lot but we really like good bread around here. I also think we tend to go through quite a bit just because it’s homemade, and it’s so good! (Please allow me to say so myself–I’m not trying to brag, but it’s homemade bread, and it’s hard for that not to be good 😉 ).

Stand Mixer Bread Recipe I’ve been making all of our bread for a number of years now…probably at least three. I don’t really remember the last time I bought bread. Up until about six months ago I relied heavily on my bread machine. I hardly ever actually baked the bread in the machine. We all liked it so much more if it was baked in the oven and had that more traditional flavor. Most often I would use the “dough” setting on the machine, then take it out and let it rise, then bake it in the oven. It was pretty darn good stuff, but not exactly like Grandma made. That process did take quite a bit of time, too, and only made one loaf at a time. Most days I was doing it twice to have enough bread to feed the family. Still, it was so much better than bread from the store shelves, and I always knew its exact age and exactly what I did and didn’t put into it.

Then one day towards the end of the summer, right before school started and my busiest bread-baking time of the year commenced, my bread maker gave up on me. I had put it through its paces but still I had only had it a couple of years, so I was kind of on the fence about investing in a new one. Bread machines are quite handy, but expensive. I already owned a Kitchenaid mixer (a hand-me-down from my mother-in-law, bless her, which had lasted through years of her ownership, professional cake-making, and at least 10 years with me…I don’t even know how old it is!). I had made bread with it before, but never seemed to quite get the knack enough to make it a simplified, everyday process. My sister told me to forget the bread maker and just use the Kitchenaid like she did, but I didn’t want to give up the “set it and forget it” routine I’d developed with my bread machine and the dough cycle.

I figured what I really needed was a reliable stand mixer bread recipe that didn’t have too many steps and that could still be done in a relatively short amount of time, without a lot of floury kneading. Like I said, I was (am) making bread just about every day of the week, and I didn’t have time or patience for dealing with or cleaning a flour-dusted surface every day, for multiple kneading and rising steps, or for remembering far enough ahead of time to begin such a process.

To cut to the chase of the story, I played with some bread recipes but then finally figured out that what makes bread machine bread simple is the fast-acting yeast (sometimes called instant yeast, sometimes called rapid rise, and all the same thing as the bread machine yeast). Fast acting yeasts actually let you cut out an entire rising, punching, and kneading process. When I figured this out and combined the method for rapid-rise yeast with a good bread recipe I had, I came up with a real winner that is the absolute heart of our meals here at home.

What I ended up with was an excellent kitchen aid recipe for white bread (or stand mixer bread recipe if you don’t have the Kitchenaid brand–we’re not snobs here 😉 that takes only a few minutes of active time to make, that is excellent for everything from toast to sandwiches to French toast and more, and that I can let my mixer whip up and knead for me while I cook supper or muddle through the dishes. Incidentally, it’s a versatile recipe that you should have no trouble cutting part whole grain, oats, or whole wheat flour into, too. And today, I share it here with you!

Best Easy Kitchenaid Bread Recipe

5.0 from 4 reviews
Best Kitchenaid Bread Recipe - My Everyday Standby
Recipe type: Yeast Bread
Cuisine: Traditional White Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
Finally! An excellent, easy KitchenAid or stand mixer bread recipe that really allows the mixer to do all the mixing and kneading for you.
  • 6½ Cups All-Purpose Flour
  • 3 Tablespoons Sugar
  • 1 Tablespoon Salt
  • 3 Tablespoons Lard (can substitute shortening)
  • 1½ Tablespoons Instant Yeast (Rapid Rise or Bread machine yeast may be substituted in equal amounts)
  • 2½ Cups Very Warm Water (around 120F to allow the yeast to act)
  1. Place all dry ingredients and the lard in the KitchenAid mixer.
  2. Using the flat beater attachment, mix dry ingredients and lard through. Use the "stir" or lowest setting, for just 1 to 2 minutes until the dry mix looks uniform.
  3. With the mixer still running, pour in the water and mix just until dough is wet through, shaggy, and sticky--just 30 seconds to a minute.
  4. Stop, remove the flat beater, and place the dough hook onto your stand mixer.
  5. Set to speed 1 or 2 and let the mixer run, kneading the dough, for 6 to 8 minutes.
  6. After kneading, stop, remove the dough hook and let the dough rest in the Kitchenaid mixer bowl for 10 minutes.
  7. Grease 2 bread loaf pans. Shape dough into 2 loaves*, place in pans, and cover with a clean, damp towel. Let rise in a warm place until doubled/about an inch above the rim of the pan.
  8. Bake at 350 for 20-25 minutes.

*I find this bread rises best and has the best texture if it is pressed out flat on a floured surface and then rolled up, starting with one short end, and then shaping the rolled ends to loaf shape. Now, I know I complained about daily flour messes, but I keep an old cookie sheet on hand dusted with a bit of flour just for quick things like this. I happen to stash it in Kitchenaid Bread Recipean unused wood cook stove, but a long tupperware with a cover or a covered jelly roll pan or something similar could easily accomplish the same thing and be stored with your pans or baking goods.

…And so long as you are flattening the dough, take one of the loaves and before rolling cover the flat surface with a good dose of cinnamon sugar (heavy on the cinnamon), then roll it up, pinch/shape the ends and Voila! You have a delicious cinnamon-swirl loaf for morning toast, too. Now that you have this easy stand mixer bread recipe, you, too can have fresh homemade bread your way, every day!

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Big Batch Peanut Butter Granola Recipe – Easy!!

Easy and delicious, and better yet, versatile–excellent traits for a recipe to have. And boy does this peanut butter granola recipe have them!

Homemade granola serves as one of the staples in my house, because it offers up whole Peanut Butter Granola Graphicgrains (and white bread eaters like us could use a hidden, healthy does of whole grains) and also because we can use it in many ways. My son makes it his breakfast cereal; my husband takes it to work to top his homemade yogurt for a dose of energy when he takes his coffee break in the morning; and the others frequently grab a bag for their lunchboxes to munch trail mix-style.

So yes, our granola gets around and it’s nice when I can find a way to add some variety to that, such as a new granola flavor (to date we’ve done your typical, regular granola, a chocolate version, and now we’ve added this peanut butter variety as well), it really helps to keep the household happy. This particular recipe has helped to keep me happy, too, because it is the simplest and fastest granola recipe I’ve experienced to date. I swear the whole process takes no more than 20 minutes.

Credit Where It’s Due…

The original Peanut Butter Granola recipe I found, of course, on Pinterest and it originated at That recipe, however, was tiny and was never going to do for my family of 6 (we’re talking a 1 cup batch here, folks). That kind of boggled me because granola keeps very well on its own. Homemade granola is very easy to store and if you’re taking the time to make it anyway, why not make enough to make it worth it? Realistically, it might add a half a minute or two to the process, but then you’ve got it ready and waiting for a while…or for a day and a half if you’re my crew (perhaps when the novelty wears a bit we’ll stretch it to three days…yes, it’s that good).

So to cut the story short (too late!?), I modified the recipe to something that seemed sensible to me, and now what I have for you is this 8-cup recipe for:

Big Batch Peanut Butter Granola

  • Homemade Peanut Butter Granola1 Cup Creamy Peanut Butter
  • 1 Cup Honey
  • 2 Tsp Cinnamon
  • 2 Tsp Vanilla Extract
  • 8 Cups Oats
  1. Preheat the oven to 325 F and line two cookie sheets with parchment paper.
  2. Combine peanut butter and honey in a microwave-safe bowl and microwave for about 1 minute and 20 seconds, just until the peanut butter melts.
  3. Stir well to combine peanut butter and honey.
  4. Stir vanilla and cinnamon into the peanut butter mixture.
  5. Add peanut butter mixture to oats and stir until all oats are coated and mixture is worked through thoroughly.
  6. Spread onto prepared baking sheets and bake at 325 for about 10 minutes.
  7. When edges just start to brown, the granola is done. It will crisp as it cools and you will have a nice, crunchy (but not cut-your-mouth crunchy) granola when it cools completely.

Tips & Notes:

  • I would consider adding 1/4-1/2 cup chopped peanuts just for a bit more crunch and texture, although it’s excellent all on its own. If you do, it’s possible you might need to add a touch more peanut butter.
  • I would also suspect Crunchy Peanut Butter would work well to add more crunch and a bit stronger flavor. I typically don’t keep it around, but I’d bet it would be very good.
  • Local honey is best as, well, it’s local and hasn’t polluted the world getting to you, but you also get all those wonderful benefits of local honey, including building immunity to allergies.
  • Store in a sealed container, such as a Tupperware cereal container or 2 quart Mason Jars with covers (my favorite pantry look 😉 ). Will keep for a long time stored this way. I can’t say how long, it never lasts long enough for me to know!

Do enjoy, and do let me know what you thought of this recipe–or if you have any of your own suggestions or modifications to share, please comment below!


How to Make An Economical, Versatile Homemade All Purpose Baking Mix

Call it Bisquick®, Jiffy® mix, biscuit mix, baking mix, or what have you, it all amounts to the same thing. The one thing all of these have in common is that they all represent a very basic pantry staple designed to speed dinners and baking and make our lives easier. In this harried day and age, we’re all for that, right!?

What we’re NOT all for is overpaying for our baking needs. Baking from scratch is, for, the cheapest and most wholesome way to go, and the easiest way to control what goes into your food. Unfortunately it’s not always the fastest or most convenient. And unfortunately we pay a lot for anything that is deemed convenient in the grocery stores. It makes it tough to balance a family budget.

So what if I told you you could make your own homemade Bisquick; you’re own all purpose baking mix that can be used for a range of recipes, meals and treats for a fraction of the cost and with an investment of only a few minutes of your time?

Honestly, once you learn how to make Bisquick on your own, you’re not likely to go back to overpaying for undersized boxes of the stuff in the store. I promise it’s not at all hard and it will not take you long. A big batch with this faked Bisquick recipe only takes about 20 minutes to make (and I’m being generous here–in 20 minutes you’ll have it mixed and packaged and be on to a nice batch of warm biscuits, ready for the honey and butter).

How To Make Bisquick ®

It’s not hard to find a baking mix recipe online or even in some cook books. I’ve been through a few goods ones but this is one I have tried, prefer, and know that it meets all my requirements for an all purpose baking mix:

  • It is affordable and cheaper than buying boxed mixes
  • It is simple to make
  • It requires few ingredients
  • It stores well
  • It is versatile and can be used to make many things (in future posts we’ll see just how versatile it can be–so do follow along and come back often!)

So without further ado here is my preferred recipe; print and use it well and often:

Homemade Baking Mix Recipe


5.0 from 1 reviews
How to Make An Economical, Versatile Homemade All Purpose Baking Mix
Recipe type: Make-Ahead Baking Mix
Prep time: 
Total time: 
Serves: 2 gallons of mix
Homemade Bisquick or all-purpose baking mix recipe that can be used to replace Bisquick (R), Jiffy Mix (R), pancake mix, or any other basic baking mix. Use for a variety of recipes and dishes (anywhere you would use Bisquick or anything similar!).
  • 20 Cups All-Purpose Flour (equivalent to a 5 pound bag)
  • 2 Tablespoons Salt
  • 7 Tablespoons Sugar
  • ⅔ Cup Baking Powder
  • 2 Cups Lard or Shortening
  1. Combine and mix through all dry ingredients in a LARGE bowl (even a roasting pan works well, or large Tupperware--just leave yourself room to work).
  2. Add lard (or shortening) to the mix.
  3. Cut lard into the mix until thoroughly combined and you have only about pea-sized pieces of shortening throughout.
  4. (This is not nearly as bad as it sounds like it would be to do; using a pastry cutter or mixing with clean hands works well; you could also do 2-3 cups of dry mix and about ½ cup of lard at a time in a food processor, pulsing to combine, then mix the final batch all together and stirring well to distribute).
  5. Store in air-tight container and use as you would a brand-name baking mix.


(*I use lard because it is stable at room temperature and I believe in using the most natural products I can, including animal fats. However, I’ve recently learned that only store-bought lard is shelf stable [because it is hydrogenated :(]. The “real thing”–lard rendered without manipulation or additives, mostly only available now if you render your own lard at home–is not shelf-stable. You can still use it and I will do so as soon as I’ve made a batch of my own homemade rendered lard [coming soon!]; but I will keep the mix in the refrigerator and freeze any extra. Vegetable shortening could also be used and will make the mix shelf-stable at room temperature. Just remember that if you use a fat/shortening that normally requires refrigeration [like butter], your mix will need refrigeration as well.)

And that, folks, is all there is to it. Once done simply store in a sealed container (I usually use half-gallon mason jars [Half Gallon Wide Mouth Canning Jar (Set of 6)]
or a large Tupperware cereal container [Rubbermaid Home 1777195 Cereal Keeper]). Store as usual and use at the same measurement for any recipe that calls for Bisquick, all purpose baking mix, biscuit mix, etc. And do keep coming back as I’ll be sharing some great recipes for this mix in the future!

(Bisquick® is, of course, a name-brand and is a registered trademark of the General Mills company.)