How to Bake Bread with Your Kitchenaid Mixer

delishably.com

Wanda R.

½ cup milk

3 tablespoons sugar

2 teaspoons salt

3 tablespoons butter

2 packages active dry yeast OR 4.5 teaspoons bulk active dry yeast

1.5 cups warm water (105°F to 115°F)

5 to 6 cups all-purpose flour

subheading: Notes About Ingredients and Equipment:

I buy my yeast in bulk from King Arthur Flour. Try the SAF Red Instant Yeast. One packet of yeast equals 2 1/4" teaspoons. The best way to store it is in the freezer in an airtight container (they sell appropriate containers at King Arthur). It's good for several years if you don't use it up before then. But if your bread isn't rising very well and the yeast is more than 2 years old, get a new supply—it can make a big difference! I buy my yeast in bulk from King Arthur Flour. Try the SAF Red Instant Yeast. One packet of yeast equals 2 ¼" teaspoons. The best way to store it is in the freezer in an airtight container (they sell appropriate containers at King Arthur). It's good for several years if you don't use it up before then. But if your bread isn't rising very well and the yeast is more than 2 years old, get a new supply-it can make a big difference!

The water (and heated milk mixture) should be lukewarm when added so it doesn't kill the yeast. A digital thermometer is your best friend at this stage, although not absolutely required. Since the liquids should be just above body temperature, they should feel just barely warm. I've been baking bread for decades, and I don't feel I really took control of the process until I started using a thermometer. The water (and heated milk mixture) should be lukewarm when added so it doesn't kill the yeast. A digital thermometer is your best friend at this stage, although not absolutely required. Since the liquids should be just above body temperature, they should feel just barely warm. I've been baking bread for decades, and I don't feel I really took control of the process until I started using a thermometer.

I prefer unbleached all-purpose flour-usually King Arthur or Gold Medal-but use your favorite variety. Just make sure it is not self-rising.

Directions at delishably.com

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