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Your Daily Homemade Bread: Easy Stand Mixer Bread Recipes: Best Basics
If you have a KitchenAid® or other stand mixer in your kitchen, you have the one essential tool necessary for baking wonderfully fresh, wonderfully flavored bread on a regular basis. Included here are eleven stand mixer bread recipes plus two dinner roll options covering all the basics from traditional white to rye, wheat, and an excellent multigrain bread, too. In addition, you'll learn eight additional ways to use the basic white bread recipe to easily create anything from bread bowls to cinnamon buns. This is a carefully selected collection of the most popular bread basics to bring you a solid dietary base without becoming overwhelmed.A complete discussion of the basic stand mixer bread method is included, along with a thorough discussion about the right yeast to use (there's a specific type that makes this method work!). Also included is a quick talk on the subject of substitutions and sweetener flexibility to help adjust recipes to suit your dietary needs and preferences, including what is and is not possible....A complete collection delivering reliability, flexibility, flavor, and FRESHNESS to your table, leaving behind all the unnecessary and undesirable preservatives, chemicals, and conditioners that you'll find in commercial breads (including many that call themselves "homemade").
72 pages, Paperback
First published January 1, 2014
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Displaying 1 - 10 of 10 reviews
April 29, 2025
This book is good for beginners who want to try making bread. It misses a few key points like : (1)"bread machine" "Rapid Rise" and "Instant rise" yeast are all the Same product just a marketing name gimmick. * Also this fast rise yeast is NOT the yeast to use for the ever popular overnight rise method. This yeast is best for pizza dough or other dough that only has one " long" rise . (2)* This quick yeast is more temperamental than regular yeast really doesn't like to rise more than twice. If the dough is refrigerated ,overworked or simply left to rise too long( " over proofed" ) you will not get as good of results.
All yeast will last for years if stored in a tight container in the back of your refrigerator. " Use by dates are suggested by the manufacturer and not researched by Scientists or the federal government in the United States.
So if you by your yeast in bulk if it was properly handled by the purveyor it and stored properly it will last longer than the best by/ use by date.
Because this book focuses more on bread machine recipes most recipes do not require " proofing yeast". I always proof my yeast. before I get started to get the other ingredients together as I can tell within minutes if my yeast is still " active ". It really doesn't negatively affect any recipe if you proof your yeast.
Also doughs are affected by the outside weather and the temperature of your home. Dough likes warm moist climate.The rise time, the kneading responsiveness, as well as texture of the dough change do to temperature and humidity levels. I have noticed that my doughs don't rise as well in colder outside weather as they do when it's warmer. I have also noticed that rainy day doughs use more flour than sunny days. In short bread is a living thing until it gets baked and then helps humans to live.
I also like to use a thermometer to check the internal temperature of my doughs to determine doneness instead of relying on thumping or color. Internal temperature of baked bread falls between 190°F (88° C) and 210°F(99°C). I usually call my doughs done at 200°F because there's always " carry over cooking".
Carry over cooking is why most recipes call for waiting before turning out of a pan or cooling. Even Quick breads, like biscuits or cornbread , that doesn't use yeast are still cooking when they come out of the oven. So wait 10 minutes before turning out or taking out of pan. For best results in bread let them cool completely before slicing.
If your first attempt isn't great that's okay! Keep baking and maybe check a few recipes from different books or sites .
All yeast will last for years if stored in a tight container in the back of your refrigerator. " Use by dates are suggested by the manufacturer and not researched by Scientists or the federal government in the United States.
So if you by your yeast in bulk if it was properly handled by the purveyor it and stored properly it will last longer than the best by/ use by date.
Because this book focuses more on bread machine recipes most recipes do not require " proofing yeast". I always proof my yeast. before I get started to get the other ingredients together as I can tell within minutes if my yeast is still " active ". It really doesn't negatively affect any recipe if you proof your yeast.
Also doughs are affected by the outside weather and the temperature of your home. Dough likes warm moist climate.The rise time, the kneading responsiveness, as well as texture of the dough change do to temperature and humidity levels. I have noticed that my doughs don't rise as well in colder outside weather as they do when it's warmer. I have also noticed that rainy day doughs use more flour than sunny days. In short bread is a living thing until it gets baked and then helps humans to live.
I also like to use a thermometer to check the internal temperature of my doughs to determine doneness instead of relying on thumping or color. Internal temperature of baked bread falls between 190°F (88° C) and 210°F(99°C). I usually call my doughs done at 200°F because there's always " carry over cooking".
Carry over cooking is why most recipes call for waiting before turning out of a pan or cooling. Even Quick breads, like biscuits or cornbread , that doesn't use yeast are still cooking when they come out of the oven. So wait 10 minutes before turning out or taking out of pan. For best results in bread let them cool completely before slicing.
If your first attempt isn't great that's okay! Keep baking and maybe check a few recipes from different books or sites .
November 11, 2018
Wonderful home baked, home made breads...
Absolutely incredible home baked breads that make your kitchen smell just like you are walking into grandma's house. Makes your heart happy and your tastebuds get for more!!! So I love the Amish bread and the rye and the Honey wheat. Get the idea?? It is all good. I love using my mixer...So easy! Thank you very much!
Absolutely incredible home baked breads that make your kitchen smell just like you are walking into grandma's house. Makes your heart happy and your tastebuds get for more!!! So I love the Amish bread and the rye and the Honey wheat. Get the idea?? It is all good. I love using my mixer...So easy! Thank you very much!
April 26, 2021
Confidence Builder + Recipes for that Stand Mixer
Don't pass on those opening pages, because those are full of tips and lots of things related to plain bread baking, like testing your yeast (lots on yeast) and the difference (or not) between flours. It's liking sitting and talking with a friend who knows alot about baking bread. It's written in that tone.
Don't pass on those opening pages, because those are full of tips and lots of things related to plain bread baking, like testing your yeast (lots on yeast) and the difference (or not) between flours. It's liking sitting and talking with a friend who knows alot about baking bread. It's written in that tone.
May 9, 2021
Beautiful bread
I have made the everyday bread twice and the family love’s it. I can’t tell you how wonderful the bread make toast. We are going to make it everyday, and we will reduce the store bought bread to next to nothing.
I have made the everyday bread twice and the family love’s it. I can’t tell you how wonderful the bread make toast. We are going to make it everyday, and we will reduce the store bought bread to next to nothing.
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August 30, 2025Stand Mixer Bread
Excellent information for quick and easy Bread! Easy to follow instructions and multiple variations. The only thing that was missing was an index of the recipes.
Excellent information for quick and easy Bread! Easy to follow instructions and multiple variations. The only thing that was missing was an index of the recipes.
November 4, 2019
Good starter
Great bread basics. This gives you all the basic things you need to know to start baking good bread. Good read.
Great bread basics. This gives you all the basic things you need to know to start baking good bread. Good read.
February 3, 2020
I learned a lot!
I bake bread with my mixer but have been doing it the long way with mixed results. This was enlightening and will be my bread making bible from now on.
I bake bread with my mixer but have been doing it the long way with mixed results. This was enlightening and will be my bread making bible from now on.
October 26, 2021
Awesome book
This is the 4th book I’ve read on the topic bread making and this one is I feel the best of them.
This is the 4th book I’ve read on the topic bread making and this one is I feel the best of them.
May 25, 2024
Enjoyable and informative
I've been looking for a book like this. Real, homemade bread made easy, using a stand mixer. I found Mary Ellen Wards book both informative, and enjoyable!
I've been looking for a book like this. Real, homemade bread made easy, using a stand mixer. I found Mary Ellen Wards book both informative, and enjoyable!
July 28, 2017
Basics in one book
I'm a long time bead maker brand new stand mixer owner.this book is perfect for me as I lean the ins and outs of my new mixer.
I'm a long time bead maker brand new stand mixer owner.this book is perfect for me as I lean the ins and outs of my new mixer.
Displaying 1 - 10 of 10 reviews