The magic of bread baking in the oven is like a warm hug for the senses. Growing up, the kitchen was filled with the wonderful scent of my mom and grandma whipping up their legendary loaves. Nothing beats the memory of sitting down to mom’s bread, slathered with strawberry jam – a simple pleasure that still brings a smile to my face.
Then there’s my grandpap’s delightful breakfast creation, ‘bread and coffee.’ Picture this: thick slices of homemade bread, a sprinkle of sugar on top, and a generous pour of coffee with cream. Weird? Maybe. Tasty? Absolutely. Imagine my surprise when I found this recipe in an Amish cookbook named ‘Coffee Soup.’ Go figure.
My mom worked diligently on the bread recipe when I was a kid. She adjusted the ingredients and recorded the results until she perfected the recipe. It’s a bit like that new Apple TV Series “Lessons in Chemistry” but this time starring flour and yeast! The recipe calls for a whopping five pounds of flour, promising plenty of bread to enjoy and share.
KitchenAid to the Rescue!
Mom made this recipe by hand and kneaded the bread for 20 minutes or more until it was smooth and elastic. I did that for years, too; however, I am a MESSY cook. Flour and dough would end up everywhere – on the counter, the floor, and don’t get me started on my own floury face. My kids frequently volunteered to help knead, which INCREASED the mess. Enter the KitchenAid Commercial 8 Quart Stand Mixer, my messy kitchen’s superhero.
I put off buying a KitchenAid for a long time. I am not a fan of a cluttered kitchen space. But the KitchenAid mixer has earned its keep as a permanent part of my kitchen. This mixer lets me make large batches of my favorite foods, so I don’t have to cook as often. Suddenly, making batches of bread turned from a messy ordeal into a quick labor of love. I did tweak Joann’s Bread Recipe a bit to suit the mixer’s groove, and yeah, I keep a close eye on it. On the rare occasion the mixer bogs down or stalls, I stop the machine immediately and finish the kneading by hand – old school style.
So here’s Joann’s Bread Recipe for you, a mix of tradition and modern kitchen marvels!
Homemade Bread With Kitchenaide Mixer
Ingredients
- 13 cups King Arthur Bread Flour 5 lb bag, remove 1.5 cups
- 5 cups water divided
- 2/3 cup sugar divided
- 2 1/2 TBSP salt
- 2 1/2 TBSP Yeast (or 3 packages)
- 1 cup Crisco (192 grams)
Instructions
- Measure 4 cups of hot water (115 Farenheight, add Crisco to soften
- Measure 1 cup of hot water (115 Farenheight, add yeast and 2 tablespoons of sugar. Watch for foam to ensure yeast is active.
- Add flour, salt and remaining sugar to the mixer bowl and combine using the paddle blade. Add both water combinations and mix on low until combined. Turn off mixer and switch to dough hook. Start dough hook on speed 1-2 and watch for dough to leave the sides of the pan and gather around the dough hook. You might need to add additional flour one tablespoon at a time. Once everything is combined knead for 4 - 6 minutes until dough is smooth and elastic.
- Remove the dough from the bowl and give it one final knead. Place in a greased bowl, and add some Crisco on top to keep it moist. Cover with a damp towel. Set the bowl in a warm, dry place. On top of the stove with the oven on low works well.
- After the dough doubles in size, punch down and make into rolls, loaves, etc and let rise again until double in size.
- Bake at 350 degrees for 25 - 35 minutes until golden brown.
- Remove from pan and cool on a wire rack and viola - homemade bread with less mess! Enjoy