Bread Making With The KitchenAid Bread Bowl
My Dad was a baker back in the day and he owned his own bakery. He said the best smell ever was the smell of fresh baking bread. Unfortunately my Dad had enough baking bread for a lifetime so growing up he never made it but I have always enjoyed going into a bakery and smelling the fresh bread.
When I purchased my KitchenAid Stand Mixer there was a promotion to get a free attachment so the one I thought I would use the most was the bread bowl and boy was I right when I finally received it. I bought my stand mixer in store since they had the colour I wanted at a good price so all I had to do was go on the KitchenAid website and order my free attachment. As it turns out they didn't receive it (BS) and after twenty emails and many frustrating phone calls later I finally got it delivered. So I wasted no time unboxing it and making some bread. The recipe I used is so easy and simple to follow for the first bread you make.
A lot of time people are intimidated by baking bread or making anything with yeast in it as it rises and it is easy to screw up. As long as you follow directions and ensure you are patient you will have delicious bread to enjoy.
Happy Hygge!
Prep Time
10 Minutes
Baking Time
40 Minutes
Rise Time
1 Hour & 30 Minutes
Total Time
2 Hours & 20 Minutes
Ingredients & Tools
Stand Mixer
KitchenAid Stand Mixer Bread Bowl
Dough Hook
2 1/2 Cups (375 Grams) of All Purpose Flour
2 1/4 Teaspoons (6 Grams) Instant Yeast
1 1/4 Cups (292 Grams) Warm Water (approximately 109-112F/42-44C)
1 Teaspoon (8 Grams) Kosher Salt
Instructions
Prepare all your ingredients at your work station. Warm the bread bowl by filling it with hot water then pour out the water and pat dry.
Add the flour, yeast and salt into the bread bowl and affix it onto the stand mixer with the dough hook attached and lock the head into place.
Turn the mixer to speed 2 to combine the dry ingredients. After about 30 seconds slowly stream in warm water.
Allow the mixer to knead the ingredients about 2 - 2 1/2 minutes or until the dough pulls away from the bowl but is still wet.
Remove the dough from the hook, then place the dough in the bread bowl and dust the top of the dough with a wee bit of flour.
Use a hand to turn and coat the dough with flour, then cover the bowl with the lid.
Let the dough rise for 1 hour.
Uncover the bowl and gently pull the dough from the bowl onto a generously floured surface.
With dough in a rough round in front of you, pinch the top of the dough, stretch it away from you, then fold it into the centre like you are folding an envelope. Give the dough a slight twist and do the same thing to the portion now at the top.
Continue turning, stretching and folding the dough into the centre for three or four full circles. It is normal that the dough gets a bit harder to stretch as you work the dough.
After the final stretch and fold, flip the dough over, fold side down.
Gently place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound.
Generously flour the inside of the Bread Bowl and the top of the dough. Return the dough, seam side down, to the Bread Bowl.
Cover the bowl with the lid and allow it to rise for 30 more minutes.
While dough is on second rise, preheat the oven to 450°F/200°C. (NOTE: Set your rack as close to the centre of the oven as possible while still leaving enough height for the lidded Bread Bowl to fit.)
When ready to bake, remove the lid from the Bread Bowl and line the inside of the lid with a round of parchment paper.
Carefully invert the round from the Bread Bowl onto the parchment-covered surface (so the fold side is now facing up) being careful not to deflate it or disturb the shape.
Bake for 30 minutes.
Carefully remove the bread bowl with oven mitts to expose the bread and finish baking for 10 more minutes, or until the crust is dark brown.
Transfer to a cooling rack and let cool before slicing.
Enjoy!
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