My KitchenAid Stand Mixer, my best friend when I'm baking this White Bread recipe, deserves a Gold Watch or least a decent burial......
Update- March 2023 - she's still working, bless her little KitchenAid motor!
Please note that this is not a paid sponsored post but just a case of giving credit where credit is due!
27 36 years of loyal service in the working world used to get you gold watch or an embellished citation suitable for framing. Not so much in the here and now but if appliances could receive such honors, my faithful KitchenAid Stand Mixer deserves one. This tough little KitchenAid stand mixer has been my loyal kitchen companion since 1987. My son gave it to me as a Christmas present after we had just finished remodeling our kitchen. No more wimpy motorized hand mixer for this girl! Me and my KitchenAid mixer have seen many a Thanksgiving dinner and holiday baking marathon together. We've kneaded bread, made pizza dough, cake batter, cookie dough by the bowlful and every time I received consistent quality and good service.
My KitchenAid Stand Mixer is my favorite small kitchen appliance...
I love my mixer so much it was my choice for a wedding present to give my son and his bride, who didn't know how to cook (at all). I wanted to give them the best start at marital bliss in the kitchen so the KitchenAid was my first choice. So today when I heard a funny grinding noise coming from the motor as it kneaded bread my heart sank. I admit that I have pondered in the last year or so about how much longer she would last (note I think of her as being female - faithful and dependable) knowing that she was a child of the '80s. I dreaded the thought of replacing her. My mind pondered what changes they might have made to the design and settings that I was so used to with a little fear. We were old friends, the KitchenAid and I. I admit there is a real inconsistency in the fact that on one hand I love new technology but I can also find myself resistant to change in things like a stand mixer. I know that I will buy KitchenAid again but I really would like to have the very same mixer with no changes. After all, how can you improve on the perfect product? But I'm sure there have been advancements, and wonderful new attachments and I will have to move on. So after I finish my baking, I will be surfing the KitchenAid website looking for a new love (sort of "appliance eHarmony") hoping to hook up with a new companion for another 25+ year relationship. I'll let you know what I end up deciding on in the future but for now, I'd like to share one of my favorite recipes from the cookbook that came with my mixer - White Bread. This makes a very consistent, tasty product so give it a try and the mixer does all the work. There was a time when I kneaded bread dough by hand ( in the dark ages) but once I connected that dough hook to the mixer, my laborious days of being "kneady" were over.
The KitchenAid stand mixer is not just for making white bread!!
The KitchenAid stand mixer comes with a variety of attachments that make it my most helpful and versatile small appliance in my kitchen. The paddle attachment is great for basic mixing and blending ingredients together with amazing efficiency. The dough hook is my go-to attachment for any recipe that calls for kneading. The whisk makes the fluffiest egg whites and whip cream you could ever want. For this white bread recipe you will use the dough hook. The dough hook attachment lets your KitchenAid mixer do all the work in the bread dough kneading process. Kneading with your KitchenAid mixer for 2 minutes equals 10 -12 minutes of kneading by hand. I need for about 4 minutes with my mixer and I would definitely not knead longer than 6 minutes.
The Best White Bread Recipe Ever!
I've been baking for a lot of years but without a doubt the best bread recipe I have ever found was this one from the cookbook that came with my KitchenAid Mixer so many years ago. The pages of this cookbook are soiled with stains from different ingredients and the pages are getting a little tattered but I will not give it up. I often scan EBay in search of it trying to find a back-up copy. The recipes in it are easy and they always come out right. I have often heard that cooking can be random but that baking is an exact science. Granted that precisely measured ingredients and carefully followed instructions are important but these recipes in this cookbook are so good and so fundamental that it is pretty hard to screw them up. I love this recipe and we must have a loaf count in the 1000’s by now. I have never had a failure. This recipe always turns out the same with consistent texture and crumb. When the smell of yeast bread permeates the Thompson house everyone waits with anticipation. They should make a scented candle called Baking Bread! Thank God the recipe makes 2 loaves because one barely has the chance to cool down before it is devoured. Try this recipe, you’ll love it!
What is the secret to making good white bread?
Using the right yeast is important so pay attention to what the recipe calls for. I am a big fan of active dry yeast which comes in pre-measured packets and jars. I bake so much that I buy it by the jar. Storing the yeast properly is important also. I keep mine in my fridge where it is kept in a cool stable environment. Always proof yeast by mixing it in warm water to be sure its active. Your result , after 5 minutes, should be bubbling and foam on top of the water.
Follow the recipe carefully when making your bread. Measuring accurately is very important. Small variances in the amount of flour, yeast, salt or water can greatly effect the outcome. Temperature of the water or the surroundings can make a big difference also. Too hot can kill the yeast too soon and prevent the needed rising to produce loaves with nice, consistent crumb.
How long should white bread rise for?
Usually recipes ask for the bread dough to double in size. The amount of time required for that to happen can be anywhere from 1 to 3 hours and is dependent on the temperature of the area where the dough is kept during the process, also the moisture in the dough and the ingredients used. It is best to put your dough in a warm, humid place that is free of drafts.
Try these other Wilderness Wife bread recipes:
KitchenAid Honey Oatmeal Bread Recipe
KitchenAid Wheat Bread Recipe
Best Moist Strawberry Rhubarb Bread Recipe
Slow Cooker Multigrain Artisan Bread Recipe
Cranberry Pumpkin Seed Artisan Yeast Bread
PrintKiitchenAid Basic White Bread
With this recipe I have baked so many loaves of bread over 34 years and all had great texture and taste. I never had a failure with this recipe!
- Prep Time: 2 hours 15 min
- Cook Time: 30 min
- Total Time: 2 hours 45 min
- Yield: 2 loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup milk
- 3 tbs. sugar
- 2 tsp. salt
- 3 tbs. butter
- 2 packets (¼ ounce) of active dry yeast or 4 ½ tsps. of yeast from a jar
- 1 ½ c. warm water (one hundred five to one hundred ten degrees F)
- 5-6 c. all purpose flour
Instructions
- Combine milk, sugar, salt, and butter in small sauce pan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 degrees F).
- If using active dry yeast, dissolve yeast in warm water in a warmed mixer bowl and let stand for 10 minutes.
- Add lukewarm milk mixture and yeast/water mixture to 4 ½cups of flour.
- Attach dough hook and turn speed to 2 and mix 1 minute. Continue on Speed2, adding ½ cup of the remaining flour at a time until dough clings to hook and cleans the side of the bowl.
- Knead on Speed 2 for 4 minutes longer or until the dough is smooth and elastic.
- Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning the dough to grease the top. Cover, and let rise in a warm place free of drafts, until it doubles in size (about 1 hour).
- Punch dough down and divide in half.
- Shape each half into a loaf and place in greased 8 ½ x 4 ½ x 2 ½ loaf pans.
- Cover and let rise again in warm, draft free place till doubled. (about 1 hour)
- Bake at 400 degrees F for 30 minutes.
- Remove from pans immediately and let cool on wire racks.
Tom C says
Haven’t made your bread yet but I have a question: Can I cut the recipe in half and only make one loaf? I’m a single guy and have no room in my stomach or freezer to store the extra loaf.
Sheryl Thompson says
Yes, you can cut it in half but I bet you will wish you made the two loaves once you taste it! And you can always gift an extra loaf to a friend who doesn't have your culinary skills! 🙂
Susan says
I am only getting one loaf from this recipe. My pans are 9X5. What am I doing wrong? The bread still taste great.
Sheryl Thompson says
Baking bread can be tricky so I can't be sure what happened. Things like humidity, altitude and age of the yeast can have an effect on the outcome.I"m sorry that you didn't have a successful outcome. What brand of yeast did you use and how old was it? What was the weather like that day? And where do you live (state and town)? Maybe we can figure this out....
KenB. says
If you use salted butter do you still use the 2 tsp of salt?
Sheryl Thompson says
no, using salted butter supplies the necessary salt for the recipe. Using the 2 tsp. of salt in addition to salted butter would be way too much salt. Good luck with your baking!
Debbie Coop says
Been making this recipe for over 50 years,best bread, i make kraut burgers with the recipe, which is hamburger, onion, cabbage and season meat, salt, pepper, onion powder, Worcestershire and what ever else you want, fresh garlic. I divided the dough in 12 pieces, roll out each piece and fill with mixture, sometimes I also use cheddar cheese also
Sheryl Thompson says
I have never made it into "burgers". Sounds like a great idea that I just have to try! I love cabbage! Try this cabbage roll recipe - Slow Cooker Cabbage Rolls
John j. says
I'm not a baker, but decided to give this recipe a go... Couldn't of been easier the results were amazing. Don't know how to post pics or I would. Thanks so much for the recipe..
Sheryl Thompson says
I always love to hear from my readers. If you could post a rating we'd love a 5 star from you. 😉
Joe says
Thank you for the recipe
Can a person use Margarine instead of butter
Thank you
Sheryl Thompson says
Yes, although I have never tried it. What is required is a fat, so margarine would should work. Let me know your results!
judi says
i have no rating because i have not yet baked the bread. i am happy to find your site though and look forward to trying this recipe. i just wanted to say 'thanks' for your website! you are an encouragement for this old lady who never has tried to bake bread apart from a bread machine. i just purchased my first kitchen aide mixer and look forward to trying some of your wonderful recipes. 🙂 i will be sure to let you know how they turn out!
Sheryl Thompson says
Thanks! Be sure to give us a rating when you do try something!
Liz Royer says
Thank you for this. I have just bought my daughter a Kitchen Aid Mixer for her birthday and I hope it is as good and lasts as long as mine has from the 80's as well. The most dependable item in my cupboards. She has never let me down and is the tradition for Christmas dinner making garlic mashed potatoes with it. I just shared your bread recipe with her and can't wait to see how it turns out for her.
★★★★★
Sheryl Thompson says
She'll love her mixer. It's my kitchen best buddy
Karin Schneider says
Can I make this recipe in my new 4.5 qt Kitchen Aid mixer?
Sheryl Thompson says
You sure can! Lucky you with a new mixer! If you have any questions, just let me know. My email is [email protected]
Susan says
Am I able to make rolls with one half of dough and bread with the other half?
Sheryl Thompson says
Yes, you could. Half of the dough will make one regular loaf in a standard size loaf pan. The second half can be made into rolls. After the first rise, divide the dough into halves. You can divide a half of the recipe into free-form rolls baked on a cookie sheet or they can be more conventionally formed and baked in a muffin pan that is either no-stick or sprayed with something like Pam. Let them have a final rise and then bake. They will not take as long as the loaf but you can bake both in the same oven at the same temperature,350F. Because they are smaller they will take less time, about 20-30 minutes.
Renee says
I messed up putting one yeast packet in the milk vs the warm water, it didn't matter. I used 5 cups of flour an substituted margarine for butter. I need additional time to mix and knead as I have a Sunbeam. The dough raised well and was easily shaped into loaves. I was a bit concerned about about the hard crust too I sprayed it with Canola oil. The bread wa easy to slice without leaving chums behind. I will be making this recipe again.
★★★★★
Dina says
Can you use bread machine yeast?
Sheryl Thompson says
Yes, you can but it is best to add the undissolved yeast to the dry ingredients rather than dissolving it in the warm water.
Daisy Shaffer says
I need one of your recipes book that come with your mixer the one of with home bread in it thebone with yeast bread in it b
Sheryl Thompson says
I only have mine that came with my mixer. It's pages are dog-eared and stained but I wouldn't part with it for anything. I don't sell them but I do know that they appear on Ebay from time to time so I would suggest you search for one there. GOOD LUCK!
Diane says
I made 2 loaves of bread today using this recipe; they are still cooling, so i can’t comment on the taste.. Followed the directions using my 7 quart KtchenAid mixer,, and used about 5-1/4 cups of flour when the dough cleaned the sides of the bowl and the dough was slightly sticky. Both loaves had a nice rise, but when I took them out of the oven after baking, the crust on both loaves was very hard...any suggestions on what happened with the crust would be appreciated.
Sheryl Thompson says
Home baked bread will always be more firm and the crust will be harder than commercial bread. In the industrial production of bread they use chemicals, relaxants, and conditioners that make the bread softer. Bread recipes are very responsive to environmental factors so altitude, humidity, dryness of the flour are all things that can have an effect on the outcome of the recipe, and to add more frustration, those factors can change from one baking session to the next. Baking too hot or for too long can also make the crust hard. I don't rely solely on my oven temp regulator that is built-in to the oven but bought a separate oven thermometer to double check my oven temp. I found that my oven runs about 5 degrees hotter than my oven gauge showed so I adjust for that. Once my bread cools to just warm, I put it in a plastic bread bag and the crust softens then. Also adding a little more oil to the recipe will make the crust softer. This will take experimenting but go slowly. Don't add a lot to begin with and adjust the recipe by the outcome for the next time you bake. Add oil and not butter as butter will actually make the crust harder and dryer.
Carolyn says
Hi, I just made this recipe, it came out great.
I have been baking bread for some years now, but never used a mixer to knead. Well, I just bought my first stand mixer, a kitchenaid 6qt. I wanted to use a recipe that was made for the mixer instead of one of mine, just to see first how it worked. I appreciate the attention to detail in your instructions, easy to follow and the bread came out perfectly.
I will move on now to other recipes, but yours is definitely a keeper for basic white bread.
Thank you.
★★★★★
Sheryl Thompson says
Thank you! I am so glad you had a good experience with this recipe. It has worked for me for many years and I love how easy breadmaking is with my stand mixer. My KitchenAid stand mixer will always be my favorite kitchen small appliance. Mine is now over 30 years old and still working. They are an outstanding product.
Francine says
My bowl is set probably but when only 1loaf of bread is kneaded the bowl starts to move what the proble
Sheryl Thompson says
Without being there, it is hard to say why this is happening. It is more of a "mechanical issue" than a recipe process issue. I would contact customer service department of the brand mixer that you are using.
Marsha says
I just pulled out my Kitchen Aid from 1977, a wedding present, instruction book tattered and stained as well. Thought I'd start baking bread again.
Question: your recipe calls for twice the amount of yeast (4 1/2 tsp) as is called for in my booklet (2 1/4 tsp) for a 2 loaf yield.
Is that why my bread isn't rising sufficiently?
I wonder why my book says that.
Thanks,
Marsha
Sheryl Thompson says
Hi Marsha'
I have no idea why the recipe changed but the recipe on this blog is from my recipe book that came with my KitchenAid stand mixer circa late 1980's. For some reason KitchenAid changed the recipe but this is the one I always used.
Ken B. says
I want to make this bread but I have a couple of questions regarding two ingredients:
1. You say milk, which milk, skim, 1%, 2% or whole milk?
2. Butter, salted or unsalted?
Sheryl Thompson says
Both are a matter of personal taste. If you are trying to reduce fat or calories, you might want to use skim or a reduced fat milk. The change will not matter in the outcome of the recipe. I use whole milk. As for salted or unsalted butter, I use salted but you can use unsalted. It's a matter of personal taste.
Candice Hawkins says
I use this as my go to bread for my home. I perfected it during the pandemic and now make it into cinnamon swirl and raisin bread. I let my Kitchenaide do all the work and as usual it gets it right. I want to thank the person who designed these nifty small loaves with their recipe. I tip my hat to you.
★★★★★
Natalie Snay says
I followed this recipe exactly. The bread is extremely hard on the outside and dense. It rose beautifully but just didn't cone out right. Anyone have any ideas to tweak this?
Sheryl Thompson says
Without being there with you I don't have any definite answers. A thick hard crust is often a sign of over-baking, primarily caused by baking at too high a temperature. I use an oven thermometer because my oven tends to run hotter than the temp I set it for. These cost under $10 and set on the oven rack. I got mine from Amazon.
You also mentioned that it is dense. That could be from a lack of moisture which could be caused by adding to much flour in the kneading process. Not knowing where you are geographically, I'm not sure if it would be that your flour was too dry. The humidity or lack of it in your climate can make a difference in your bread baking outcome. Altitude can also have an effect on bread baking. Over 3000ft. above sea level affects the rising of the dough because the lower air pressure allows the yeast to rise anywhere from 25% to 50% faster and the drier air at higher elevations will make your flour drier. Sometimes you have to try different things to figure out what is going on. Start with the oven thermometer. Then if that isn't the cause, try another possibility with your next batch.
After it cools down, I put my bread into gallon-size Ziplock bags to soften the crust.
Dee says
Can you us bread flour with this recipe instead of ap flour? Just got my kitchen aid stand mixer and have never made bread. Newbie here.
Sheryl Thompson says
Yes you can. Lucky you with a new KitchenAid!!!!! I love baking bread because of mine. Kneading dough by hand is a lot of work and its time consuming. If you have any questions just drop me an email at [email protected]
Jenna says
This turned out beautifully! I used the nearly 40-year-old KitchenAid Mixer my mother-in-law gifted me. It also needed just a little bit of oil in the motor a few years ago and still works like a dream. I love being able to make bread with all the benefits of kneading without the workout!
★★★★★
Frances Ryan says
I was given my Kitchen aid in 1975 After years of bread, cookies cakes including wedding cakes and gallons of cream churned into butter my mixer sounded funny. I called a repairman about getting it fixed. He had my put the phone by it and turn it on then said take the head off and turn it ups]de down. set it to 2 and drip a good household oil where the hook or beater would be attached. It gets flour in it and the oil took care of it This was20 years ago and it has been fine ever since . I would do the oil again if needed.
Sheryl Thompson says
Thanks for that information. I hate to retire my "old girl" and hope that this hint helps. I appreciate your taking the time to let me know that solution to the problem is something so easy!!!!
Frances R;yan says
I was given my Kitchen aid in 1975 After years of bread, cookies cakes including wedding cakes and gallons of cream churned into butter my mixer sounded funny. I called a repairman about getting it fixed. He had my put the phone by it and turn it on then said take the head off and turn it ups]de down. set it to 2 and drip a good household oil where the hook or beater would be attached. It gets flour in it and the oil took care of it This was20 years ago and it has been fine ever since . I would do the oil again if needed.
Michael D Gaudet says
I have been using this recipe now for almost 2 years and have made just a few adjustments. With the flour, I use 4 cups of white flour and 1/2 cup of whole wheat, then after beating I add 3/4 cup of whole wheat. Sometime I switch the 1/2 cup with bran flour - I also use brown sugar as it gives the bread a deeper bronze colour. Also, watch the 2nd rise, if too long, yes the bread will rise but fall when baking. This is such an easy recipe to follow.
Sheryl Thompson says
You follow recipes the way I do constantly making adjustments! Thanks for the hints. I will definitely give them a try.
Linda says
My dough didn't rise in the pan. Baked it anyways, bread is dense. What did I do wrong? Thank you
Sheryl Thompson says
Baking is a more exacting science than cooking. The recipe has to be followed exactly with only a few exceptions. My first thought is that the yeast was not viable. Instruction item #2 mentions dissolving the yeast in warm water. This is the "proofing of the yeast" to insure it is of good quality before adding it to the rest of your ingredients. The 10 minute period is to give the yeast a chance to start to react. That water mixture should not be too warm (more than 110 degrees) as yeast is living thing and if the water is too hot it will kill it. The dissolved yeast mixture should have bubbles as the yeast begins to "grow" and give off gas. My second thought is that the dough was not in a warm enough environment during the "rising" period. In the summer I don't worry about that too much but I live in very northern Maine (about 20 miles from the Canadian border) so in the fall, winter, and spring I warm my oven just a bit on the lowest setting then shut it off and let it cool a bit while I am doing other prep work. I'm looking for a temp between 80-95 degrees Fahrenheit to put my dough in to rise. I keep the oven door closed so there are no drafts. So are the first things I can think of. Let me know if this helps.
Beverly says
I just got my kitchen aid stand mixer I basically drooled over a picture of one for 3 months lol my husband knew I wanted it bad and he took me to pick it out I was blessed I’ve been doing bread by Hand for years my husband said now you can do it with ease
Sheryl Thompson says
He is a good man! Be sure to bake him lots of bread!
BrandyT says
Not sure why but this recipe didn't work out for me. The dough did not form and remained very flaky. I wonder what I did wrong.
★★★
Sheryl Thompson says
This recipe has worked for a lot of people so I don't think it is anything to do with the basic recipe. Its sounds like a moisture issue which can happen with recipes containing flour. Depending on a number of different factors (time of year, weather, humidity, etc.), flour can require a little more moisture than is called for in the recipe. While still in the mixing mode add one teaspoon of lukewarm water at a time. Let it mix thoroughly and if needed continue to add more, one at a time and mix thoroughly after each one. You want the dough to pull together but you don't want to add too much moisture. The dough should be pulling away from the sides of the mixing bowl and clinging to the dough hook in a somewhat smooth solid clump.
Louis SAULE says
Never mind - your website has an error: when you double or triple the recipe by clicking on 2X or 3X, whatever program your are using also doubles or triples the temperature.
Also it's unclear if you are using yeast in a jar, instead of the packets, whether it's 1/4-oz in total or if each packets are 1/4-oz.
Sheryl Thompson says
Thank you very much for alerting me to the flaw in the recipe software I am using. I was unaware that it multiplies every number in the ingredients list. I just changed the water temp info to words rather than numbers. It looks a little strange but it eliminates any confusion.
As for the yeast, it is 1/4 ounce packets that I was using but I will correct the instructions to make this part of the recipe more clear. Again, thanks so much for your input. It helps me to provide my readers with the best information when I receive helpful info from thoughtful folks like you.
Bev says
I am anxious to try this recipe for bread.
I have been struggling to find one I like for my new mixer my son and daughter-in-law purchased me.
I have been successful making bread by hand, so I am getting discouraged not finding a recipe I like.
Glenda says
It is the first bread recipe I have used. Excellent texture taste and quality
★★★★★
Sheryl Thompson says
I am so glad this worked out for you. its been my go-to bread recipe for a long, long time. Thank you for stopping by and letting me know it about your success.
jim munday says
Hi, I tried this recipe and was thrilled, so, I decided to improvise. I added at the start some grated chocolate and some chili flakes (to taste). Trial and error to your palate, but lovely ! Jimmy Munday, Shotley, Suffolk, England
Sheryl Thompson says
Thanks for the input. Sounds like an interesting addition. I will definitely try it. Its nice to hear from the UK. My father was born in Ipswich, England.
John Luetkemeyer says
All the bread recipes i find with using my KA mixer yields two loaves of bread.
Is there a recipe to make just one?
Thanks
John
Sheryl Thompson says
Just reduce the measurements by half. You could also take the second loaf and freeze it to use later.
Ryan Street says
Used this recipe and omg! The bread turned out amazing! Do you have any other bread recipes? Like a whole wheat? Or a multi grain?
Sally West says
This is the best bread that I have tasted ! Wow and thank you. Meanwhile could this dough be used to make bread rolls as well as a loaf please ?
★★★★★
Sheryl Thompson says
Sure can! It makes great rolls! I divide it up and place it in muffin tins to bake.
Jean Scheblein says
Im such a sap that I held back tears reading about your kitchen aid. I waited 30 years to finally get mine. I found her on sale and am I love my friends tease me about my kitchen aid. When I bought her a cover my husband husband teased that I was buying her clothes. He calls the cover her dress.
Well my first bread with her will be this one dedicated to your “girl”.
Thanx for a great story and a great recipe
Thanx from one Kitchen Aid girl to another.
Angie Arnsbarger says
Exactly the recipe I wanted ! I don’t have my kitchenAid mixer cookbook here with me in Florida but I do have my “blue baby “ here!
★★★★★
Heather Adamson says
My husband made two loaves today! Turned out perfect!
★★★★★
Teena D says
My bread is in the oven! Haven’t tasted it yet but it sure looks and smells delicious!!
Laurie says
Got my Kitchen Aid as a wedding gift in 1979 and used this white bread recipe so much, the cookbook disintegrated. I have looked for it everywhere for several years now. Thank you so much for posting it!
★★★★★
Rina Raverty says
Hi, I loved reading your stand mixer story. I have baked bread in a bread machine several times and didn't like the hole in the middle from the paddle. So then I would just use the machine to knead the dough and do the first rise and bake in regular loaf pan. Worked fine but hate the big appliance just for bread.
This Christmas my hubby got me the Kitchen Aid stand mixer!! I love it thus far whipped up cookies like no one's business!!! Now I'm going to try baking some bread with your recipe. My mixer didn't come with a cook book. Thanks for posting
Evelyn Guilbault says
Made with your recipe and loved it.. It was my first bread. Thanks
★★★★★
Carol Graham says
Thank you for this. I am definitely going to try it as I have not been happy with the way my bread has been turning out so I stopped making it.
Sheryl Thompson says
Glad I could help! If you have any problems with your baking just let me know. I am always here to answer questions and lend advice.