Honestly the one biggest “complaint” I’ve had about this book is that it has only been available for Kindle. No more the problem!
Print files are approved and live! It may take a bit of time before Amazon “finds” it and fits it on the site alongside the Kindle version, but this generally happens quickly (I expect by the end of the day, but perhaps up to three).
Keep checking this link or searching the title in Amazon – it’s there even if it doesn’t come up “with” the Kindle edition.
Thanks everyone for your continued patience and patronage!!
Bagels, Yeast Muffins, and Sweet Stand Mixer Treats
The recipes in this book follow the same simple method as the recipes in the first, using instant yeast and the stand mixer to make your life easy and help you get back to the wholesome traditional foods we all once enjoyed, despite the demands of a time-crunched modern life. Once again, the series offers you a way to make stand mixer bagels, cinnamon rolls, dinner buns, yeast donuts, and even crescents and croissants in the shortest time possible but yielding REAL and DELICIOUS results.
Volume I has gained great praise already, like this very kind and thoughtful review from Amazon buyer V. Kemp:
Finally!… excellent, quick AND flavorful recipes… I love it!
I have always made bread my mother’s old fashioned way… I bought a stand mixer recently to do the kneading for me… her method was a ten minute knead by hand… 2 hr rise… punch down… form… 1.5 hr rise…. and bake for 15 mins at high temp… then 45-50 mins at low temp… to say the least it was a day long project… I purchased this book the other day, and today I tried my first batch of everyday white… and wow… about two hours later, I have delicious, soft, tender, flavorful bread, with a gorgeous crispy crust… I ate almost a half a loaf myself. One batch made me four mini loaves, and twelve Cinnamon buns, without altering the recipe at all, and both were delicious. The fact that I had two successful products in one go makes the price of this book worth it… sorry mom, but your recipe might be a goner… lol
Volume II gives you even more great options to help you fully round out your pantry. Grab your copy today at this special birthday launch price!
From time to time I get questions in from blog readers and book readers asking me to help them out with a situation or clarify something in one of my recipes or in Your Daily Homemade Bread. And since my teachers always told me not to be afraid to ask because if I had a question, chances are someone else does, too, sharing those questions and answers seems to make a lot of sense.
And so, today we start with the first and probably one of the most common questions asked about the stand mixer and KitchenAid bread recipes I’ve published:
Does the Instant Yeast REALLY Get Mixed in With the Dry Ingredients?
Here’s a question from reader BB:
I came across your website and want to try the homemade white bread using my Kitchenaid mixer. My question is this…do I mix the yeast in the water or add it in with “all” dry ingredients? I have baked enough to know that usually the yeast gets mixed with the water first but recipe does not specify so I thought I would ask. Thank you for your time and I can’t wait to try this recipe.
(I believe this question refers to the recipe originally published on the site here, although the recipe is also included in the more comprehensive book along with additional ways to use the white bread dough…like for bread bowls, etc. There is a more complete discussion regarding the use and ease of Instant Yeast, which is used in most all of my stand mixer bread recipes, in my book: Your Daily Homemade Bread: Easy Stand Mixer Bread Recipes: Best Basics.)
This is a completely understandable question because regular active dry yeast does certainly require a period of proofing in liquid to activate it before you can add it to your bread recipe – more measuring, more waiting, more steps. Instant Yeast is a wonderful product because it lets you cut out all that fuss and also cuts out the first long rise and punching down. It literally makes it possible to throw all your ingredients together, knead (preferably with the mixer), and make a virtually hands-free bread, a REAL loaf of bread, with about a quarter of the work and waiting.
My response to the very kind and inquisitive BB was this:
The yeast does not get mixed in with the water. It does not need to proof like regular yeast does. It is correct to mix it in with the dry ingredients and fat, and then add the water to the mix. The reason is that this recipe is using a faster acting yeast (instant yeast, bread machine yeast, or rapid rise versions are all the same and all fine to use). It is specifically designed to cut the time and kneading and to be an easier bread to make.
So while it can be tough for us more traditional cooks to buck something our mothers or grandmothers (maybe your father or grandfather!) taught us, in this case it is most definitely the right thing to do! Embrace the change and this great product and enjoy this easier way to make it possible to eat well traditionally while keeping up in this busy modern world!
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 😉 ).
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 Kitchenaid Bread Recipe - My Everyday Standby
Author: Mary Ward
Recipe type: Yeast Bread
Cuisine: Traditional White Bread
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)
Place all dry ingredients and the lard in the KitchenAid mixer.
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.
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.
Stop, remove the flat beater, and place the dough hook onto your stand mixer.
Set to speed 1 or 2 and let the mixer run, kneading the dough, for 6 to 8 minutes.
After kneading, stop, remove the dough hook and let the dough rest in the Kitchenaid mixer bowl for 10 minutes.
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.
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 an 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!
Like this post? Then be sure to SUBSCRIBE so you don’t miss out on more tips and recipes!