Bread in a Kitchenaid mixer

[nicad2000]

I've had a Kitchenaid mixer with a dough hook for a little while now, but haven't gotten around to making any bread with it. Any good recipes that you gentleman use? I'm hopefully looking for something sort of rustic and French or Italian-inspired. In other words, certainly not something that I'll need to use a loaf pan for.

 

[why]

Ummm...it's bread. Flour, yeast, sugar, salt. You're not trying to make Red Velvet cake -- just go by feel until you get it right.

 

[Piobaire]

This should get you started:

3 cups bread flour
3 tblsp wheat glutten
3 tblsp sugar
1.5 teasp salt
2.25 teasp yeast

1 cup water (adjust for local humidity, etc. to get the dough to consistency)
3 tblsp oil (I use olive)

 

[kwilkinson]

Your wife adds wheat gluten on top of letting the gluten develop on its own?

BTW, what kind of yeast is used in that recipe?

 

[Piobaire]

Originally Posted by kwilkinson

Your wife adds wheat gluten on top of letting the gluten develop on its own? BTW, what kind of yeast is used in that recipe?
Wife? That's my recipe man! It's my go to basic bread. I can subtract the oil, for instance, and get a passable French bread dough. The gluten goes into the dough when I do the first kneed. It just makes sure you never get a failure to rise, as long as the yeast is good. I buy a big pack of Red Star yeast and freeze it.

 

[kwilkinson]

Originally Posted by Piobaire

Wife? That's my recipe man! It's my go to basic bread. I can subtract the oil, for instance, and get a passable French bread dough. The gluten goes into the dough when I do the first kneed. It just makes sure you never get a failure to rise, as long as the yeast is good.

I buy a big pack of Red Star yeast and freeze it.

My bad man. You always say your wife is the baker.
Is the yeast dry active, instant, fresh? If you're using dry active and he adds the same amount of fresh, the recipe will be a disaster.

 

[Piobaire]

Originally Posted by kwilkinson

My bad man. You always say your wife is the baker.
Is the yeast dry active, instant, fresh? If you're using dry active and he adds the same amount of fresh, the recipe will be a disaster.

LOL, she is. I do the breads though for some reason, except for this "no kneed" one she does.

Dry active.

 

[nicad2000]

Thanks for the recipe, Pio. What's the method on this one? I've always heard the kneed, let it rise, punch down, form, let it rise again for a bit, then bake routine. Also, what temp/time do you bake it for?

 

[chessman305]

http://www.nytimes.com/2006/11/08/dining/081mrex.html