Making Home Made Bread using a KitchenAid Mixer

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  • #2551
    ToolOfHis
    Member

    Making Home Made Bread
    using a KitchenAid Mixer

    Measuring: When measuring the flour, fluff it with a spoon
    and then spoon it into the measuring cup and level but DO
    NOT PACK. This is the most important thing for getting
    consistency.

    5 1/2 C bread flour
    1 TBS salt
    2 1/2 tsp rapid rise or bread machine yeast
    16 oz very warm water
    1 TBS olive oil
    2 TBS honey

    Place all dry ingredients in the mixer bowl but don’t
    turn on mixer.

    In a separate container, place the warm water
    and add the oil first and then the honey, using the same
    measuring spoon, as the oil will keep the honey from sticking
    to the spoon.

    Stir the liquids together and stir them up some, then turn on the
    mixer with dough hook installed to low speed for 15 seconds.

    Then add the liquid mixture all at once and turn the mixer to
    its lowest speed for about a minute and a half—until ingredients
    are pretty well together and shut it off. Let it rest this way
    for 10 minutes.

    Turn the mixer to the second speed and let it run 3 minutes.
    Remove the dough hook and turn the dough onto a floured board
    or table. Knead 3 or 4 times to get the air bubbles out.

    Place it in an oiled bowl (you can put it back in the mixer bowl)
    and put it in a warm place, like your oven with a cloth draped
    over it for 1 hour.

    At the end of the hour, punch it down and
    turn it onto the floured surface and knead another three or
    four times. Form loaves and put into 2 loaf pans. Put them
    in the same warm place you used before with a cloth draped
    over them and let them rise 45 minutes.

    Preheat oven to 375 degrees and bake for 30 to 35 minutes or
    until crust is the color you like. If you put a small pan of
    water on the rack below the bread, it will make the crust softer
    and chewier.

    Remove from pans and let cool at least 30 minutes
    on a wire rack.

    I brush the tops with olive oil because it softens the
    crust a bit and makes the loaves look nice.

    This bread has a wonderful flavor to it and it is a good keeper.

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