Easy Homemade Bread Recipe Using a Stand Mixer

This easy recipe uses a stand mixer for kneading, resulting in a beautifully risen, soft, and fluffy white bread. Perfect for beginners and busy bakers alike.

Making your own bread has emerged as both a popular hobby and a health-conscious decision for many and this delicious white sandwich bread recipe using a stand mixer makes the process an easy one that can be undertaken every day!

Whether seeking the full-bodied texture of whole wheat flour or experimenting with alternative grains for a gluten-free sourdough bread, the kitchen has become a laboratory where homemade white bread and pizza dough is born, free from unwanted additives. 

Key Takeaways: 

  • Control Over Ingredients: Home bread making enables the choice of every ingredient, ideal for those with dietary restrictions. 
  • Healthier Choices: By avoiding preservatives in store-bought bread, you're leaning towards a healthier lifestyle. 
  • Versatility in Bread Making: Experiment with various recipes, from classic white bread to gluten-free options, using your stand mixer. 
Loaf of freshly baked bread on a cutting board

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Why Use a Stand Mixer for Your Dough?

Food thermometer in a measuring cup of water at the temperature of 115 degrees.

Using a stand mixer for kneading dough brings countless benefits. It dramatically reduces strain on your wrists, ensuring the process remains a joy rather than becoming a chore. A good quality heavy duty mixer, like the KitchenAid mixer, with its dough hook attachment, guarantees consistent results every time. This precision allows you to explore a range of recipes, from sourdough bread to soft, pillowy pizza dough. With the mixer's help, achieving the perfect dough texture becomes easier. It mixes at a consistent, low speed, enabling the ingredients, whether whole wheat flour or white flour, to fully integrate without overworking. Whether aiming for a crisp, golden loaf of homemade white bread or experimenting with homemade bread of any sort, the stand mixer emerges as an indispensable ally in the quest for baking perfection. 

Gathering Your Bread Making Arsenal

To embark on the journey of baking homemade bread, you're going to want to gather an assortment of tools and ingredients.

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Bird of Paradise
$449.99 $379.95
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02/14/2024 01:14 am GMT
Pampered Chef Deluxe Stand Mixer
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Overhead view of the tools used to make homemade bread in a stand mixer
  • A large stand mixer with a bowl and dough hook attachment will act as the foundation, blending your mixture to an even consistency. 
  • Measuring cups and spoons ensure precision, crucial for the delicate balance bread dough demands. 
  • Kitchen Scale: Precision is key in baking. A kitchen scale ensures you get the exact measurements for ingredients every time.
  • Bread flour, instant yeast, and salt make up the trifecta of basic ingredients, setting the stage for the dough’s rise and flavor. 
  • Warm water, often between 110°F to 115°F, will wake the yeast, prompting it to work its magic. 
  • Shortening will make your bread light and fluffy and lets it brown beautifully during baking

Ingredients

Ingredients used to make homemade bread
  • warm water, 100-115°F
  • active dry yeast
  • sugar
  • bread flour
  • instant dried milk
  • shortening
  • salt

See recipe card for quantities and the full recipe.

Instructions

Overhead view of stand mixer bowl with yeast, water, and sugar, all nice and frothy

Add the water, yeast, and sugar to the stand mixer bowl and let it sit for 5 minutes until it's nice and frothy.

Overhead view of ingredients to make homemade bread in a stand mixer bowl

Add the remaining ingredients and knead on speed 2 if using a KitchenAid Stand Mixer and the KNEAD option if using the Pampered Chef Deluxe Stand Mixer.

Overhead view of first rise for homemade bread in a glass bowl covered with plastic wrap

Upon reaching this stage, place the dough in a greased bowl covered with plastic wrap in a warm place. This facilitates the first rise and is a crucial step, which demands patience but will define the texture of your homemade bread. Allow the dough this warm, draft-free area for 1 hour.

Overhead view of bread dough after the first rise

Preheat the oven to 400°F. Flatten the dough into a rectangle about 9" x 12" using your hands.

Homemade bread dough flattened by hand and folded into thirds

Fold the shorter sides toward the center into thirds and roll to form a 9" log.

Overhead view of bread dough in a Pampered Chef stoneware pan

Place the dough in a greased 9" x 5" loaf pain and let rise until the dough is above the edge of the pan, about 45 minutes to 1 hour.

Overhead view of freshly baked bread out of the oven and on a wire rack to cool

Place in oven and bake until a gold brown, 15 to 18 minutes.

Loaf of fresh baked bread on a cutting board

Remove from the pan and let cool completely on a wire rack before slicing.

Hint: Bake the bread as soon as the dough rises (after the second rise). Don't wait too long because the texture can be potentially altered and the loaf may collapse while baking.

Kneading: Achieving the Perfect Texture

Bread flour being weighed on a food scale

Kneading dough in a stand mixer is a game-changer, especially when striving for homemade bread with the perfect texture. It helps to ensure that the bread dough has a smooth and elastic consistency. Set the KitchenAid mixer to a low speed initially before adjusting to a speed of 2. This careful control allows the dough to develop the necessary gluten structure without tearing apart. 

The kneading process is near complete when the dough clings to the side of the bowl initially but eventually cleans the sides of the bowl as it nears readiness. By observing this transformation, you can confidently conclude that the dough had been thoroughly kneaded. 

Let It Rise: Finding the Perfect Spot

Overhead view of bread dough after the first rise

Ensuring the dough rises accurately is crucial in the bread-making process. A warm spot is the ideal location and can be achieved by placing the dough in a large bowl in a draft-free place. To prevent the dough from drying, it should be covered with plastic wrap, making sure it clings and offers a tight seal around the sides of the bowl. 

Experts suggest that the temperature in the warm place should hover around room temperature, or slightly above, to encourage the perfect rise. This gentle warmth aids the yeast mixture in fermenting properly, leading to a soft dough that’s primed for baking

Baking Your Bread to Perfection

Freshly baked bread with a slice cut off the end

Placing the bread dough in a preheated oven is key for that golden crust we all crave. For this homemade sandwich bread, you'll want a hot oven set to 400°F. It's the sweet spot where dough transforms into bread. 

Dusting the top of the dough with a light flower of white flour or brushing with olive oil can enhance crust texture and color. After the oven has done its hard work, letting the bread rest on a wire rack assures it cools without turning soggy. Remember, patience at this stage rewards you with the best results. 

Storage

Storing fresh-baked bread to keep it tasting its best involves a few key steps:

  1. Cool Down: First, allow your bread to cool completely before storing. Storing it while still warm can lead to moisture buildup, which might cause sogginess or mold.
  2. Wrap Properly: Wrap your bread in a clean, dry cloth or in a bread bag (cloth or paper) to allow it to breathe. Avoid plastic bags for long-term storage as they can trap moisture and make the crust soft. If you prefer a softer crust, then plastic might be acceptable for short-term storage.
  3. Room Temperature Storage: For short-term storage (a few days), keep the wrapped bread in a cool, dry place. A bread box or a cupboard away from direct sunlight or heat sources works well.
  4. Refrigerator: Generally, it's not recommended to store bread in the refrigerator as it can dry out and become stale faster due to the fridge's dehumidifying effects.
  5. Freezing: For long-term storage, freeze bread. Slice it before freezing if you want to toast or use individual slices directly from the freezer. Wrap it tightly in foil or a freezer-safe bag to protect against freezer burn. Frozen bread can last for several months.

Remember, the best method can vary depending on the type of bread and your personal preference for crust and texture. For freshly baked, crusty loaves like sourdough or baguette, keeping the crust crispy is usually the priority, while for softer breads like sandwich loaves, preventing drying out is key.

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Pairing

These are my favorite dishes to serve with this delicious homemade bread!

📖 Recipe

Easy Stand Mixer White Bread Recipe

This easy recipe uses a stand mixer for kneading, resulting in a beautifully risen, soft, and fluffy white bread. Perfect for beginners and busy bakers alike.
Print Recipe Pin Recipe Save Recipe
Loaf of fresh baked bread on a cutting board
Prep Time:15 minutes
Cook Time:15 minutes
Rising Time:1 hour 45 minutes
Total Time:2 hours 15 minutes

Ingredients

  • ¾ cup warm water, 100-115℉
  • ¼ ounce active dry yeast 1 package
  • 1 tbsp. sugar
  • 2 ½ cups bread flour
  • 3 tbsp. instant dried milk
  • 1 tbsp. shortening
  • 1 tsp. salt

Instructions

  • Add the water, yeast, and sugar to the stand mixer bowl and let it sit for 5 minutes until it's nice and frothy.
    ¾ cup warm water, 100-115℉, ¼ ounce active dry yeast, 1 tbsp. sugar
  • Add the remaining ingredients and knead on speed 2 if using a KitchenAid Stand Mixer and using the KNEAD option if using the Pampered Chef Deluxe Stand Mixer.
    2 ½ cups bread flour, 3 tbsp. instant dried milk, 1 tbsp. shortening, 1 tsp. salt
  • Upon reaching this stage, place the dough in a greased bowl covered with plastic wrap in a warm place. This facilitates the first rise and is a crucial step, which demands patience but will define the texture of your homemade bread. Allow the dough this warm, draft-free area for 1 hour.
  • Preheat the oven to 400°F. Flatten the dough into a rectangle about 9" x 12" using your hands.
  • Fold the shorter sides toward the center into thirds and roll to form a 9" log.
  • Place the dough in a greased 9" x 5" loaf pain and let rise until the dough is above the edge of the pan, about 45 minutes to 1 hour.
  • Place in oven and bake until a gold brown, 15 to 18 minutes.
  • Remove from the pan and let cool completely on a wire rack before slicing.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 125kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 0.3mg
Servings: 12 slices
Calories: 125kcal
Author: Mary Beth
Cost: $2.50
Signature Block - with photo of Mary Beth, your homemaking coach, and a pink stand mixer

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