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 homemade bread slices, a sprinkle of sugar on top, and a generous pour of coffee with cream. Weird? Maybe. Tasty? Absolutely. Imagine my surprise where 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 a mountain of bread to devour or share.
Kitchenaide to the Rescue!
Mom made this recipe by hand and spent 20 minutes or more kneading the bread 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 assist with the kneading, which INCREASED the mess. Enter the KitchenAid Commercial 8 Quart Stand Mixer, my messy kitchen’s superhero.
I put off buying a Kitchenaide for a long time. I am not a fan of cluttered kitchen space. But the Kitchenaide mixer has earned its keep as a permanent part of my kitchen. This mixer allows me to 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, love-infused operation. 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!
Joann’s Bread Recipe using Kitchenaide
- King Arthur Bread Flour – 5 lb bag less 1.5 cups
- 5 cups water divided
- 2/3 cup sugar divided
- 2 1/2 Tablespoons salt
- 3 pkg quick yeast or (2 Tablespoons plus 1 1/2 Teaspoon of bulk)
- 1 cup Crisco (192 grams)
- 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 to mixer bowl with salt and remaining sugar.
- With paddle attachment, mix dry ingredients. 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 dough hook. You might need to add additional flour one tablespoon at a time. Knead for 4 – 6 minutes until dough is smooth and elastic.
- Pull the dough out of the bowl and set aside so you can grease the bowl with Crisco. Give the dough a final knead by hand to form a ball and return to the mixing bowl to rise. Set the bowl in a warm, dry place.
- After the dough doubles in size, punch down and make into rolls or loaves, let rise again until double in size.
- Bake approximately 25 – 35 minutes until golden brown.
- Remove from pan and cool on a wire rack and viola! Bread bliss with less mess!
