Earl's Home Made Bread for KitchenAid Mixer
50% OF RASCALS LIKED THIS RECIPE
- 5 1/2 cup bread flour
- 1 Tbsp salt
- 2 1/2 tsps rapid rise or bread machine yeast
- 16 oz very warm water
- 1 Tbsp olive oil
- 2 Tbsps honey
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.
Place all dry ingredients in the mixer bowl but don't turn on the mixer. In an alternate container, place the lukewarm 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, 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 ninety secondsuntil ingredients are pretty well together and shut it off. Let it rest this way for approximately ten minutes (be patient, you rascal).
Turn the mixer to the second speed and let it run 3 minutes (be patient, you rascal). Remove the dough hook and turn the dough onto a flour-covered surface or table. Knead 3 or 4 times to get the air bubbles out.
Place it in an bowl lined with oil (you can put it back in the mixer bowl) and put it in a warm location, like your oven, with a cloth draped over it for approximately an hour. At the end of the hour, punch it down and turn it onto the flour-covered surface and knead another three or four times. Form into loaves and put into 2 loaf pans. Put them in the same warm place with a cloth draped over them and let them rise for 45 glorious minutes (be patient, you rascal).
Preheat oven to 375°F 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 or cool cookie sheet.
I usually 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 and keeps very well.
From: Dude Claxon
Place all dry ingredients in the mixer bowl but don't turn on the mixer. In an alternate container, place the lukewarm 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, 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 ninety secondsuntil ingredients are pretty well together and shut it off. Let it rest this way for approximately ten minutes (be patient, you rascal).
Turn the mixer to the second speed and let it run 3 minutes (be patient, you rascal). Remove the dough hook and turn the dough onto a flour-covered surface or table. Knead 3 or 4 times to get the air bubbles out.
Place it in an bowl lined with oil (you can put it back in the mixer bowl) and put it in a warm location, like your oven, with a cloth draped over it for approximately an hour. At the end of the hour, punch it down and turn it onto the flour-covered surface and knead another three or four times. Form into loaves and put into 2 loaf pans. Put them in the same warm place with a cloth draped over them and let them rise for 45 glorious minutes (be patient, you rascal).
Preheat oven to 375°F 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 or cool cookie sheet.
I usually 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 and keeps very well.
From: Dude Claxon
Submitted by Nov 10, 2009
2.5 stars based on
6 reviews
15 min
30 min
45 min
Reviews
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