BASIC WHITE BREAD (KITCHENAID)
I've tried to find this recipe on the web and can't find it. I use this for making bierocks. This is the KitchenAid basic white bread recipe.
Provided by Lindas Kitchen
Categories Breads
Time 2h
Yield 2 loaves or 12 bierocks
Number Of Ingredients 7
Steps:
- Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
- Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
- When using for bierocks, after dough rises first time, cut dough in 12 pieces. roll each piece into a circle. Fill with hamburger cabbage filling ( I use recipe #50809).
- Spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet. Brush with egg wash and sprinkle with coarse ground pepper and salt. Bake at 350 degrees for 25 to 30 minutes. Cool on rack.
COOL RISE WHITE BREAD (KITCHENAID RECIPE)
I have a Kitchenaid Stand Mixer and this recipe is from the cookbook that came with the machine. I made it for years and years. The dough rises in the refrigerator before you bake it. Awesome bread.
Provided by LeAnna Lyons
Categories Other Breads
Time 3h40m
Number Of Ingredients 6
Steps:
- 1. Place 5-1/2 cups flour plus sugar, salt, yeast and butter in bowl. Using your Kitchenaid mixer, attach the bowl and dough hook and turn on to speed 2 and mix 1 minute. Add warm water slowly for about 1 minute and then mix 1 minute more.
- 2. Still on Speed 2, add remaining flour 1/2 cup at a time until the dough clings to the dough hook and cleans the sides of the bowl for about 5 minutes. Continue kneading for about 10 minutes on Speed 2 or until the dough is elastic and smooth.
- 3. Remove the bowl from the mixer and cover dough with plastic wrap and a towel and let it rest for about 20 minutes.
- 4. Split dough in half, roll each to a 14 x 9 inch rectangle, then roll up to shape into loaves. In two well greased loaf pans, place the loaves, brush with oil and with plastic wrap, cover loosely. Refrigerate 2 to up to 12 hours.
- 5. When dough has risen and ready to bake, uncover carefully. Puncture any bubbles that may have formed and let stand at room temperature for about 10 minutes.
- 6. Bake at 400 degrees F for 35-40 minutes. When done, remove from pans and let cool on racks.
KITCHENAID KNEADED BASIC WHITE BREAD
This recipe is for us oldster with bad joints and a decent mixer. My Kitchenaid does all the kneading. Makes one loaf. Good luck
Provided by TJfromFL
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add water, milk, sugar, honey, and oil to pot and warm to 120 degrees.
- Remove from heat, add yeast to mixture, stir until dissolved, and let foam, up to 10 minutes.
- In mixer, put in all flour and salt, leaving out just enough flour to very lightly flour your board.
- Once yeast mixture has foamed, add to flour and mix using bread hook for one minute on power setting 1.
- Move mixer to setting 2 and mix/knead another 9 minutes.
- Remove dough from mixer, roll lightly on board to shape into a somewhat smooth ball.
- Place dough in greased bowl, roll to coat, cover with plastic wrap and a towel, then set in warm place to rise until doubled (about 30 minutes).
- Once doubled, punch down and transfer dough back to mixer. Knead with bread hook another 3 - 5 minutes.
- Tightly roll loaf (look for directions on this site) and put in oiled bread pan.
- Lightly cover with plastic wrap and napkin and let rise in warm place 30 to 45 minutes.
- Put in preheated 375 degree oven (water bath optional) and bake 45 minutes.
- Cool on rack immediatly.
Nutrition Facts : Calories 1680.5, Fat 22.3, SaturatedFat 5.2, Cholesterol 17.1, Sodium 2402.2, Carbohydrate 319.4, Fiber 12.1, Sugar 25.6, Protein 45.6
COOL RISE BREAD DOUGH
This is another recipe from my mom...She is an avid bread maker...I have not tried this yet but she tells me it's really easy to make...just use the dough in whatever you want to make...on the cook time it will vary to what you are making...just bake until brown...I put 1 hour, but could take longer or a little less....
Provided by strawberryjane
Categories Yeast Breads
Time 4h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix yeast in warm water until dissolved.
- Add rest of ingredients and enough flour to make clean away from bowl.
- Cover and place in refrigerator (dough should be a little sticky).
- Let rise 2 hours before using.
- Dough will keep a couple weeks in refrigerator.
- Use with Bierox,cinnamon rolls,or hot rolls Bake at 350 degrees.
Nutrition Facts : Calories 449.9, Fat 15.2, SaturatedFat 2.1, Cholesterol 35.2, Sodium 402.3, Carbohydrate 68.7, Fiber 2.2, Sugar 12.8, Protein 9
COOL-RISE WHITE BREAD
This is a recipe that we made in homemaking class and it's so easy and good. There's nothing quite like the smell of home-baked bread. I've made this recipe many times over the years to the delight of my family. By the way, the homemaking class I'm referring to was way back in 1965, LOL! Time is approximate and does not reflect refrigeration time.
Provided by Happy Hippie
Categories Yeast Breads
Time 1h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Measure flour into a large bowl.
- In another large, warm mixing bowl, sprinkle or crumble yeast into warm water.
- Stir until dissolved.
- Add warm milk, sugar, salt, shortening to yeast mixture.
- Stir in 2 cups of flour.
- Beat with electric mixer until smooth (1 minute).
- Add 1 cup more flour. Beat vigorously with wooden spoon until smooth (150 strokes). Scrape sides of bowl.
- Stir in 2-1/2 to 3 cups of remaining flour gradually.
- Turn out on floured board. Form into a ball.
- Knead 5 to 10 minutes or until dough is smooth, elastic and is no longer sticky.
- Divide dough into 2 equal portions.
- Cover with plastic wrap then a clean dish towel.
- Let rest for 20 minutes.
- Punch down.
- Shape each portion into a loaf.
- Place in greased 8-1/2 x 4-1/2 x 2-5/8 inch bread pans.
- Brush surface of dough with oil.
- Cover pans loosely with oiled wax paper and plastic wrap.
- Place pans of dough in the refrigerator.
- Refrigerate for 2 to 48 hours.
- Remove from the refrigerator and uncover.
- Let stand for 10 minutes while preheating oven.
- Using a greased toothpick, puncture any surface bubbles on dough.
- Bake at 400 degres for 30-40 minutes or until done (should sound hollow when thumped).
- Remove from pans immediately.
- Brush top of loaves with butter if desired.
- Cool on wire racks.
Nutrition Facts : Calories 135.6, Fat 2.6, SaturatedFat 0.8, Cholesterol 2.5, Sodium 300.4, Carbohydrate 24, Fiber 0.9, Sugar 1.1, Protein 3.8
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