Daily Homemade Bread

Now Available!
Your Daily Homemade Bread
Easy Stand Mixer Bread Recipes: Best Basics

and Vol. II: Bagels, Rolls, & Sweet Treats

Best KitchenAid Stand Mixer Bread RecipesYour Daily Homemade Bread is a collection of 13 top recipes covering all the basic and most popular types. Each recipe has been modified into a very easy, quick, real yeast bread recipe that delivers real results, just like Grandma’s. These breads are as simple to make as bread machine breads, require no real hands-on time, rise quickly and deliver results even Grandma would approve of.

Available in Kindle and Paperback! Order here:

Order Your Daily Homemade Bread Volume I

Volume II of the Daily Bread Series

homestead_bakery_alternateIn addition to the 13 basics you’ll find in Volume I, Volume II is now available with even more easy, healthier, cheaper doughs and treats! in Your Daily Homemade Bread: Easy Stand Mixer Dough Recipes: Bagels, Rolls, & Sweet Treats you’ll find recipes for a variety of easy stand mixer and KitchenAid bagels, English muffins, sweet yeast breads, yeast donuts, croissants, crescent rolls, cinnamon rolls, sweet rolls, and several types of dinner rolls. The best part is – they are all as easy as the recipes and method of the first book!

Buy it here:

Order Your Daily Homemade Bread Volume II

What’s Being Said About the Easy Stand Mixer Bread Recipes in this Book Series:

Thank you for this recipe!!

My family loves the taste and texture, and a much easier and quick process than many I have tried. The success rate has been 100% for me, compared to the 50% with other methods. I live in Michigan, and the winter months are cold and dry, which hinders the rising process. For some reason, your method has been fail proof! My husband enjoys whole wheat, so I found a recipe, which failed to rise. but when I used this method, it came out beautiful!! – Jennifer Loding


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 – Valera Kemp

What’s Inside? Book Description:

It’s tough to buy a decent loaf of bread for under three dollars, let alone a book to help you make your own fresh daily!

If you have a KitchenAid (R) or other stand mixer in your kitchen, you have the one essential tool necessary for baking wonderfully fresh, wonderfully flavored bread on a regular basis requiring only a few minutes of prep work. This book includes eleven KitchenAid bread recipes plus two dinner roll options covering all the basics from traditional white to rye, wheat, and an excellent multigrain bread, too. It’s been narrowed down to a solid collection of just the most popular bread basics to bring you a solid dietary base without being overwhelmed with so many recipes that you can’t ever use them, but still with plenty of variety. (Click “Look Inside” to view the Table of Contents above.)

A complete discussion of the basic stand mixer bread method is included, along with a thorough discussion about the right yeast to use (there’s a specific type that makes this method and these Kitchen Aid bread recipes work!). You’ll also find a short talk on the subject of substitutions and sweetener flexibility to help adjust recipes to suit your dietary needs and preferences, including what is and is not possible.

The complete list of recipes included is as follows:

– Everyday Stand-By White Bread (including instructions for eight additional ways to use it – everything from bread bowls to easy cinnamon buns)
– Amish White Bread
– Honey Wheat bread
– Rye Bread
– Golden Egg Bread
– Old Fashioned Potato Bread
– Rustic Honey Oatmeal Bread
– 100% Whole Wheat Bread
– Six Grain Multigrain Bread
– Fantastic Fast French Bread
– Rustic Italian Bread
– Dinner Rolls
– Crescent Rolls

Kitchenaid Bread Recipe…A complete collection delivering reliability, flexibility, flavor, and FRESHNESS to your table, leaving behind all the unnecessary and undesirable preservatives, chemicals, and conditioners that you’ll find in commercial breads (including many that call themselves “homemade”!).

This really is the simplified, delicious method you want from your stand mixer or KitchenAid breads. It’s not the traditional hours-long, start-and-stop recipes most stand mixer bread recipes are (which are really just the same recipes using your KitchenAid in place of your hands); it’s a different method made possible by fast-acting yeasts that cuts out entire steps of the proofing and rising process, thereby making it faster and easier. You can literally walk away while your mixer does the work for you, then rise, and bake. Because of the faster yeast action, even rising time is cut significantly (some of these breads can easily be in the oven baking in an hour or less).

More Feedback for ‘Daily Bread’ Recipes:

I Made your bread recipe last night. OMG! It is exactly as you say-simple & easy-I did use King Arthur Unbleached flour & Crisco-But great results…A success! I also coated it with butter when it was done-YUM! – Consentida

Real Bread, Really Delicious, Really Easy

…Only missing the chemicals, conditioners, and preservatives!

When you think about it, bread makes up a huge part of most people’s diets. If you could do only one thing better and lose the chemical junk from just one food, bread would be a very good candidate with real impact. Many of us would like to be eating better quality and more whole-grain breads, but costs can become prohibitive, especially for families. So it’s even better when you can make your own for much less and affordably have the types of bread you’d really like to be eating. With this quick book, you can.

You really can’t lose, so get your copy now – for less than the cost of a loaf of decent bread!

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


31 thoughts on “Daily Homemade Bread

  1. I Just wanted to thank you for another magnificient book-I not only have my hands on copy but my kindle copy as well. Just to put a word out there to all that love to make bread-are a beginner bread maker. With this book there is no guesswork. Mary Ward is an excellent writer and creates delicious recipies that are quick, easy & inexepensive make. You really does her research. Since her first publication I have been a follower. I encourage all to give her book a try. Even it’s price is affordable!

  2. I just bought your daily homemade bread book through Amazon and saw that you lived in Middletown De. I lived there in the late 80’s early 90’s in evergreen acres just behind the wawa, wow. I just love your little bread book.

  3. Today I used your recipe for the basic white bread for mixers, and I couldn’t be more delighted. Fellow readers, this is the best recipe book…Mary’s descriptions and instructions are so well done, I am enchanted. I used my Bosch Compact mixer and was not certain it would be appropriate for two loafs, but it out did my expectations too…which convinces me I don’t need to buy a particular mixer that I have been saving for. I do wish the second book is a paper back too!
    Thank you Mary, I am so grateful. I will happily make bread as it took no time at all , (total time well under an hour, including all mixing and resting time suggested) and we do love bread!!!

  4. I am a first-time bread baker. I had no problems with the recipe for Everyday Stand-By White Bread until I had a problem with the dough crawling up the dough hook while I was kneading it on my Kitchen-Aid. I had to keep pushing it down. It was very sticky as I tried to remove it after 7 minutes of kneading. It stuck to my hands as I tried to divide it tweet two pans. I did not know how to shape it. I et it rise after I patted it into the pans as well as I could, and after the recommended rising time, the dough was spilling over the sides of the pans. I baked it anyway, but the loaves were flat. It tasted like a rustic type of bread. I did not think that the recipe was for rustic bread. So, what did I do wrong?

    • I, too, had sticky dough when making the multigrain recipe. No information on whether to grease my hands or not. My 6-quart Kitchenaid bowl wasn’t kneading the whole ball despite me trying to pull it from the sides of the bowl. Is the dough supposed to be sticky? It makes it awkward to form into a loaf. Can you help me understand what I should have done?

      • Hi Susan,

        Of course you can always feel free to grease your hands whenever that is helpful. I often do with a stickier dough. It’s common to have that issue with whole wheat and whole grain breads not quite forming in the Kitchenaid. When that happens, I add flour a little bit at a time, and sometimes you have to add a little water, alternating it with the flour. White flour is best to make it stick, but if you don’t want to add that into your whole grain breads, I’d add more of your finest flour–probably the wheat. Even if you add white/all-purpose, it will be a very, very small percentage of the bread dough, but helps bind. Add the flour and/or water in very small amounts (like a tablespoon or two at a time) until it starts to form more of a ball. As for forming, I often make a sticky loaf shape for a dough like this, and it usually evens out in the rising, as long as it’s not too loose.
        Thanks for stopping by!

  5. Directions do not describe how to shap dough I order to put it into pans. Also, what to do when dough crawls up the dough hook? Dough for EVERYDAY STAND-BY WHITE BREAD was very sticky. I hada problem setting it off my hands and into the prepared pans. It baked up as if it were a rustic country bread, not a sandwich nod toast bread which is white I had wanted. What should I have done? I never baked bread before.

  6. I recently purchased daily bread vol.1. Tried the Everyday Standby White bread recipe. I have some experience with bread making the longer conventional way. First time with your method, I had reasonable success much to my surprise. I will make bread more often now using this faster method. What size pans do you use for the recipes in this book? I used 9 1/2″ by 5 “. I thought I should have had a better rise than I did. Perhaps I did not allow enough time. (1 hour and 20 minutes)
    or I should have used the 8 1/4″ by 4 1/2” pans. Also, I used milk instead of water. I am looking forward to making the 50% whole wheat and Rye bread recipes next.
    I just ordered vol. 2.

    • Hi TJ. Thanks for reading!

      Regarding pan size, I usually tell people to use what they have, just understanding that yes, the longer pan will result in a shorter bread. As a seasoned bread maker you know that day to day a rise can be different depending on humidity, temp, etc. Especially, I find, the rise takes longer during the less humid months and during the heating season because heating is less steady and consistent warmth.

      The milk may have changed your rise a little because it makes a little bit more of a dense, but richer bread and results in a less open texture. The yeast may not have absorbed the liquid as well with milk, either. Not necessarily a negative, and the richness and nutrient boost from the milk can definitely be a good reason to go that route, but if you’re looking for explanations that might be one. And you know…all recipes have their own personalities!

      Glad you found the book useful. Good luck with the next loaves!!

  7. Pingback: New Book! Easy Homemade Bread – No Stand Mixer Needed! | the Homemade Homestead

  8. I really like the Daily Bread Stand Mixer recipes, and have had great success. Has anyone tried substituting GF flour such as King Arthur Measure for Measure flour? It works very well for the recipes I have tried that do not need to rise I would appreciate advice on this.

    • I can’t say for sure. No one has ever come back with that info. I do not tend to bake gluten-free. I would really love it if you try it and come back to let me know how it went! King Arthur makes GREAT products, so if anyone’s flour can act like “regular” flour, I’d expect it to be theirs! This kind of thing is their specialty! (I was lucky enough to actually visit their homebase in Vermont last year–great place for bakers! But dangerous on the wallet ;))

  9. I made the six-grain multigrain bread
    I used bread flour and whole wheat flour.

    1) I buy the 3 pack quick rise yeast. This recipe called for 1 and 1/2 Tbsp yeast.
    I used 1 and 1/2 packet of yeast. Would 1 packet have been enough ?
    2) The dough was VERY sticky in the bowl. It never formed a ball. I had to add almost 1 cup of additional flour. Was 2 c water too much ?
    I was afraid it would turn out very crumbly and not hold together for a sandwich. It turned out fine but a little coarser looking than I thought it would be. Tremendous flavor !!
    Any advise or hints regarding the yeast amount, and also the loose sticky dough after mixing it with the water ??

    • Hi Nancy,
      Thanks for your questions!
      In regards to the yeast: by my measure a packet of yeast is usually 2 1/4 teaspoons. Two packets would be 4 1/2 teaspoons, which is equal to 1 1/2 tablespoons. You might get away with 1 packet because instant yeast is pretty active, but you’d need very good conditions and it would probably take quite a lot longer to rise (and you may not get the rise you’d like). I’d personally use 2 packets per recipe.

      I prefer to buy my yeast by the bulk jar or the one-pound vacuum-packed “brick.” Bricks are easier to find online. In the grocery aisles, you’ll usually find the small instant yeast jars labelled as Bread Machine Yeast, but they are sometimes labeled as Instant Yeast or Rapid Rise. All are fine to use, a little easier to handle, and will last quite a while if stored in the refrigerator between uses.

      Sticky dough. I do find that the flour you use can make a lot of difference, as do other factors. This tends to happen more when mixing with the stand mixer than it does with hand kneading. I do have doughs that just don’t form great balls but come out fine after and I tend to think this has to do with the resting time giving more time for liquid absorption. I don’t know if the issue is that some flours absorb liquids more quickly or what.

      A few other things–

      First off, if you’re happy with the bread and it replicates easily batch to batch, I wouldn’t be that worried about it. Good bread is your end goal anyway!

      Secondly. Don’t be afraid to add the flour. I frequently add a little at a time and it can be up to an additional cup. I can tell you that time of year and humidity seem to have some impact. Bread is just not as exact as some types of cooking and baking and a little flexibility is a good thing. When I see the dough being loose in the bowl, I sprinkle flour in the edge with the mixer running, about an eighth of a cup at a time. Think of it this way–when we knead by hand, we knead on a floured surface and we end up working more flour into the dough as we go. So sometimes when you hand-make a bread you “accidentally” add additional flour. It’s just part of the process. In a stand mixer, There is no additional flour to work in unless we add it. But adding it is okay, just like when you add more flour in when you hand-work a dough!

      You could also try cutting back the water a little bit. Try withholding 1/4 cup and watch as it mixes. If it looks dry, dribble it in. That’s fine, too! I do do this with some recipes from time to time as well. Usually when I’ve switched to a different flour! This might be a good place to start, especially if your eggs tend to be a little on the larger side (such as farm-fresh eggs). As we know, eggs aren’t exactly uniform in size, so it’s possible a nicer, larger egg ended up increasing your liquid content by default.

      One other change you could try is this–mix the water and oats together and let them sit for 5 minutes to kind of “prime” the oats and let them start to absorb some of the water. Skip adding the oats with the dry ingredients and add the oat and water mixture in at the add-water step. It’s another method often used with multigrain breads that use oats or cereals.

      You could also try the recipe with instant oats if you have them, which should pick up the water more quickly. This might also help make the loaf a little less coarse, as the oats will be smaller to begin with.

      I’m glad that you enjoyed this bread, even as you work to tweak it. Keep baking, enjoy, and Be Well!!

  10. My family has decided they like the store-bought brioche hamburger buns. Do you have a stand-mixer brioche recipe up your sleeve?

    • I really do not at the moment. I totally hear you on this one. Maybe I’ll work on it!
      What I have done in the past is use the basic white bread recipe, or even the French or Italian bread recipe, and just shape it into rolls. That’s been well-accepted here.

  11. Hello! I just started baking bread, and my husband bought me your book. I’m very excited to try out a recipe it have a question. Do we need to use that much salt? We tend to eat a low-sodium diet as does my mom for whom I bake. Will cutting back on salt affect the bread? Thank you!

    • Hi Carolyn!
      Apologies for a delayed response—late summer and fall are very busy times here!
      Salt does a few things in bread recipes. Mostly it slows yeast action so it gives it a better structure and develops flavors better. I’m not sure which recipe you are looking at but also consider that most recipes make two loaves, so when considering salt content, each loaf has only half of what’s going into the recipe.
      You could try cutting down the salt and seeing how it comes out for you. I would probably not recommend cutting it out altogether, but if I were in your shoes I’d give it a try with a loaf or two. Maybe start by cutting out 1/4 of the salt and if that works, maybe go down to half.
      I would be very interested to hear about your results, too, if you’d be happy to come back and share!
      Thanks for reading and enjoy!!

  12. Hi! I’m really enjoying your Stand mixer bread recipe book. I’m working on the Golden Egg Bread page 34 and I’ve noticed the recipe doesn’t indicate when to add the eggs. Also, is it correct that this recipe uses 1tablespoon of salt?

  13. Hello Mary Ellen,
    The first bread I tried from the ‘Easy Stand Mixer Bread Recipes’ was the Rustic Honey Oatmeal Bread. I’m not sure where I errored, but after carefully combining the ingredients, the dough was so thick and tough I had to remove it from my mixer and attempt to knead it by hand. Even then I couldn’t knead it properly into itself. I ended up just putting in the pan and letting it rise, then baking it. Was the dough supposed to be that unmanageable that it stalled out my mixer? It’s a good quality Kenwood 500 watts. There is no way I could have left the dough as long as the recipe called for. I appreciate any suggestions. Surprisingly the bread turned out ok but I’m sure it would have been better if it was kneaded longer.

    • Hi Barb. It is a dense dough. I’m not familiar with the Kenwood mixers and I’ve not had that problem but I do agree it is probably one of the harder doughs on the mixer. You could try increasing the water a little bit–start with a few tablespoons and up to another 1/4 cup or so. The oats absorb a lot of liquid and that can make the dough hard to move. Another soulution would be to make the recipe in one-loaf batches. Just cut the measurements in half and follow the rest of the recipe as is. That volume should be small enough for your mixer to handle. Good luck!

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