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I just got KA mixer:) and now I want to make bread for the first time - recipes?

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Hi everyone:)! After much debate and research, I got a really good deal and bought the kitchen aid 6 series stand mixer.

I've never made bread before and would love to learn how. I really like the breads that have dried fruit, herbs, nuts, etc in them and was wondering if anyone had any recipes or guidlines about breadmaking they would like to share. I am going to be using the mixer and so not only do I need to figure out how to make bread but I need to figure out how to use the mixer in doing so:) !

Any help? Thanks a lot!:)

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  1. If you go to the King Arthur Flour web site, there are many recipes for many kinds of breads. I would start with a recipe for a single loaf to begin with in order to see how your machine reacts and what the capacity is. It's really very easy. Good luck and have fun!

    1. If you've never baked bread, I'd start with something basic. Here's how I make bread a couple of times a week. It takes about 4 hours, but most of the time is inactive. One note: measuring flour by weight is much more accurate than measuring by volume; if you have a kitchen scale, now's the time to use it.

      Put 1000 grams of flour, 600 grams of warm water, and 1 tablespoon of yeast in the mixer bowl. Use the dough hook at low speed (2-4) to mix the ingredients together. Let stand for 20 minutes.

      Add 1 tablespoon of salt. Turn the mixer back on (again, at low speed) and let it run for 5-7 minutes. Scrape off any dough that's stuck to the hook, cover the bowl, and put it in the oven (or any other warm, draft-free place) to rise for 45 minutes. (Note: the oven is not turned on at this point.)

      After the first rise, knock the dough down (the easiest way is to just put it back on the mixer and let it run for a few seconds), cover again, and return to the oven for a second 45-minute rise. Repeat for a third rise.

      After the third rise, divide the dough into thirds (halves if you like big loaves). With each loaf-to-be, put it on a floured board or counter, flatten, and start folding the outside edges to the middle. I grab the edge furthest from me, pull it to the center of the dough ball, push down, turn a quarter turn or so, and repeat 10 or 20 times. What you're doing is stretching a layer of gluten over what will be the crust. When you're done, pinch together any seams that are visible and flip the loaf over onto a piece of parchment paper. Shape it how you want (boule, baguette, batard), slash the top a few times with a sharp knife (don't cut deep, you're just making cuts through that thin layer of gluten), cover with a moist tea towel, and let rise another 45 minutes.

      Meanwhile, put a pizza stone or a quarry tile into the oven and crank it up to 450F. When the bread has finished its final rise, pop it into the oven for about 30 minutes, or until the loaf reaches an internal temperature of 200F. Remove, let cool slightly, and eat warm with lots of butter.

      5 Replies
      1. re: alanbarnes

        Do I have to use a pizza stone or tile? Can I use my baking sheet? I'd hate to have to make another purchase:(

        1. re: cups123

          A stone is essential for a good crispy crust. The thermal mass stabilizes the oven temperature, and the fact that it's porous keeps the bottom crust from steaming. You can get an unglazed quarry tile for about $1 at Home Depot, so the financial burden isn't too onerous.

          Also - I forgot to add - when you turn the oven on, put a pie pan or other shallow dish full of water on the shelf below the one that has your stone on it. The steam will improve the crust.

          1. re: cups123

            Preheat the oven with two cookie sheets stacked one on top of the other. For my wedding I was given a KA mixer, and I really like to use it for bread. I have use the recipe booklet that came with the mixer but I also think highly of the recipes on king arthur flour web site.. Additionally the recipe on the back of their bread flour is very reliable.
            Enjoy!

          2. re: alanbarnes

            Alan, Is this a time sensitive recipe? Can I let any of these steps sit overnight? In other words is it okay to let it rise for more than a certain period of time?

            1. re: cups123

              It's possible to let bread rise too much. Eventually the yeast will exhaust itself, and you'll be left with a dense, flat loaf. And the recipe above has a lot more yeast activity than most (you can get by with a one rise or two instead of three, but IMHO the bread doesn't taste as good). But you can always put the yeast on "pause" by popping the dough in the fridge.

          3. I like Carol Field's Italian Baker recipes, and she's got good, clear directions for a mixer. The Bread Bible by Beranbaum is too many steps for me, even though I like her other books.