Rita Posted December 28, 2009 Share Posted December 28, 2009 It is one of the 575 watt zippideedoooda ones... So I want to bake my own 7 grain (or 8 or whatever) whole wheat bread. I have never been able to bake bread because the kneading hurts my hands, so folks.... I need those of you who have used the kitchenaid to tell me all of your secrets! What works, what doesn't.... recipes, recipes, recipes! Thanks! Link to comment
susie Posted December 29, 2009 Share Posted December 29, 2009 I make up boxes with a teaspoon of salt, a tablespoon of sugar, two tablespoons of powdered milk, a cup of oatmeal, and two cups of whole wheat or rye or sunflowerseed flour. When I want a loaf of bread, I put one and a half cups of almost boiling water and one tablespoon of butter into the bread machine and add the contents of a box along with a packet of dry mix yeast and then add enough more flour (usually white) to make a perfect dough. Sometimes I will also add a cup of bran with the hot water. Link to comment
Stephanie Posted December 29, 2009 Share Posted December 29, 2009 Congrats on the Kitchenaid ! I love the recipes at Breadbeckers, they have them free on their web page. Here's the link to one. Are you milling your own flour? http://www.breadbeckers.com/store/pc/Ezeki...pe-184p2756.htm Link to comment
PoGo Posted December 30, 2009 Share Posted December 30, 2009 Here's a tip. Remember that altitude plays an important role in baking and candy making etc. Adjustments in time, temperature and ingredients may need to be made. Here's a guide, if you're so inclined. http://aces.nmsu.edu/pubs/_e/E-215.pdf Link to comment
edensong Posted January 1, 2010 Share Posted January 1, 2010 I make up boxes with a teaspoon of salt, a tablespoon of sugar, two tablespoons of powdered milk, a cup of oatmeal, and two cups of whole wheat or rye or sunflower seed flour. When I want a loaf of bread, I put one and a half cups of almost boiling water and one tablespoon of butter into the bread machine and add the contents of a box along with a packet of dry mix yeast and then add enough flour (usually white) to make a perfect dough. Sometimes I will also add a cup of bran with the hot water. susie, when you say "add enough flour to make a perfect dough" -- approximately how much is that? I realize it will vary, but can you give a general amount? Link to comment
bibliomane Posted March 22, 2010 Share Posted March 22, 2010 Bread Machine Dough baked in the Oven: Bake at 375° for 30 to 35 minutes. 7/8 cup + 1T is a scant cup. about 1 to 2T less than a whole cup. I just shallowly measure. The dry milk is regular nonfat powder, not instant (I use RD.) I frequently use dehydrated onions and veggies in place of fresh. French Bread Scant cup water 1 T oil 1 T sugar ¾ t salt 2 ¼ c flour 1 ½ t yeast Italian Herb Bread Scant cup water 1 ½ T oil 1 T sugar 1 t salt 1 T dry milk 2 ¼ flour Herbs to taste 1 ½ t yeast Brown Wheat Bread 1 ¼ c water 2 T oil ¼ c honey 3c wheat flour ¼ c flax seed 1 T gluten 1 ½ t salt 1 ½ t yeast 1 T cocoa 1 T instant coffee Cinnamon Soy Raisin Bread 1 c water 3 T oil 2 T sugar 1 ½ t salt ¼ c dry milk 2 ½ c flour 2 t cinnamon ½ c soy flour 2 t yeast ½ c raisin (add ins) Italian Whole Wheat Sage 1 c water 1 T oil 2 c flour 1 c whole wheat 2 t sage or ½ t dried 1 t sugar ¾ t salt 1 t yeast Sage cornmeal loaf 1/3 c chopped onion 4 t butter 3/4 c milk ¼ c water 2 ½ c flour ½ c cornmeal 1 T ground sage ¾ t salt ½ t sugar 1 t yeast. Cook onion first. Cobblestone 1 c water 2 T butter 3 c flour 1/3 c grated parmesan 1 T sugar ½ t salt ½ t Italian seasoning 1 ¼ t yeast Make dough. Grease 11x7 baking dish. Grease sissors and randomly snip dough into dish. Let fall as it may. ¾-1 in pieces. Cover and rise 25m. mix 2 T butter, ½ t Italian seasoning, ¼ t garlic salt and drizzle over. Bake 350F 30m. Chocolate Yeast Braid 1/2 c water 1/3 c sugar 1/4 c butter 3/4 t salt 1 pk yeast 1/4 c warm water 2 eggs 2 oz melted chocolate 3 1/2 c flour 1 oz melted chocolate for garnish Make dough. Divide into 3 parts and braid. Bake 350f 25-35m. Drizzle with melted chocolate. Whole Wheat Irish Bread 1 ¼ c buttermilk 2 T oil 1 ½ c whole wheat flour 1 ½ c flour 3 T brown sugar 1 T caraway seeds ¾ t salt 1 t yeast 2/3 c raisins Oatmeal Bread 1-1/2 cups warm tap water 2 tablespoon margarine 2 tablespoons brown sugar or honey 3-1/2 cups bread flour or all purpose flour 2 tablespoon instant nonfat dry milk powder 2 teaspoons salt 1 cup dry oatmeal 2 teaspoons active dry yeast Keeps longer than most breads. Pizza Crust Dough ¾ c water 1 T oil 1 T sugar 1 ½ t salt 1 T dry milk 2 ¼ c flour 1 t yeast Pizza dough cycle 1 lb. Roll out, top and bake 425F 20m Celery Seed Bread white 1 c milk 1/4 c water 2 t oil 3 c flour 1 T sugar ¾ t salt ¾ t onion powder ½ t celery seeds 1 t yeast Garlic and Dried Tomato 1 c water ¼ c dried tomatoes 3 T diced onion 2 t evoo 3 cloves garlic 2 1/3 c flour 2/3 c whole wheat flour 2 t sugar ¾ t salt ¾ t rosemary 1 t yeast Rye Bread 1 c water ¼ c brown sugar ½ T oil ½ t salt ½ T caraway 1 ¾ c flour 1 ¼ c rye flour 2 ¼ t yeast Mustard Rye Bread 1 ¼ c water ¼ c stone ground mustard 1 T shortening 2 c flour 1 ½ c rye 2 T gluten 1 T brown sugar 1 t caraway ¾ t salt 1 t yeast Hawaiian Potato Bread 5--6 c flour 2 t salt 2 pk yeast 1 c pineapple juice 1 1/2 c water 1/4 c butter 2 eggs 2 c mashed potato flakes Topping: 1/4 c sugar 3 T flour 1/4 t nutmeg 1 T butter Carta di musica 1 1/3 t yeast 1 1/4 c water 3 1/2 c flour 1 1/2 t salt roll 16 6" rounds. 400F 10m. Seperate each bread into 2 rounds and crisp for 1m. Landbrot 1/2 t yeast 3 T water 1/3 c flour 1 T milk Mix and Leave 12-18h. 1 1/2 t yeast 1 1/2 c water 2 1/2 c rye 3/4 c flour 2 t salt Mix yeast with 1 c water and add to starter. Leave 12-18h. Mix all together with remaining 1/2 c water. Make dough and rounds. Make an x slash and bake 400F 75m. Pain de Campagne 2 t yeast 1 1/4 c water 1 3/4 c flour Ferment 2-3 day on counter. Make bread with 1 c starter. 1 t yeast 3/4 c water 1/3 c rye 2 1/4 c flour 1 1/2 t salt 1 c above starter. Shape a round loaf with 3 x3 slashes, a ring loaf with 4 slashes and oval ends, or a cylinder with indented center. cook 425F 60m. Sourdough French 1 ¼ c starter 2 T water 3c flour ¾ t salt 1 t yeast Dough cycle. Rest 10m. grease sheet & sprinkle cornmeal. Roll a 12x8 rectangle and roll up into loaf. Pinch in ends. Combine egg white and 1 T water and brush over top of loaf. Rise 45m. make 3-5 diagonal ¼” deep cuts across. Bake 375F 20m. brush with rest egg white mix and bake 15-20m more. Cornmeal Sourdough 1 1/4c starter ½ c honey 2T butter 2 ½ c flour ½ c cracked wheat ½ c cornmeal 2 T gluten ¾ t salt 1 ¼ t yeast Dill and Onion Sourdough 1 c onion 1 clove garlic minced 2 T evoo 1 ¼ c sourdough starter 2 T milk or water 3 c flour 1 T sugar ¾ t salt ¾ t dried dill 1 t yeast cook onion and garlic in oil. Potato BREAD 1 c starter 1 1/2 T dry milk 5 oz warm water 1 1/2 T sugar 2 1/2 c bread flour 1 1/2 t salt 1 T gluten (optional) 1 1/2 T butter or oil 1/2 c potato flakes 1 1/2 t fast rising yeast Oatmeal Sourdough 1/3 c oats ¾ c starter ¾ c milk 4 t butter 3 c flour 1 T sugar ¾ t salt 1 t yeast Toast oats 350F 15m. Multigrain sourdough 1 ¼ c starter ¼ c milk 1 T honey 1 T oil or butter 1 ¼ c whole wheat flour 1 c flour ½ c rye flour ¼ c cornmeal 2 T gluten 1 t fennel ¾ t salt 1 t yeast. Or for no kneading and no bread machine: Ciabatta 1/2 t yeast 2/3 c water 3 T milk 1/4 t honey or sugar 1 c flour. make a starter and let sit overnight. 1/2 t yeast 1 c water 1/2 t olive oil 2 1/2 c flour 1 1/2 t salt Mix with all starter and do not knead. Rise 3h. Don't punch. Make long rectangular loaf on heavily floured sheet. Just use your fingers to poke it into shape a bit. Flour a bit and proof 20m. Bake 425F 30m. Cheryl Link to comment
alldoneandready Posted March 25, 2010 Share Posted March 25, 2010 [url="http://forum.kitchenaid.com/forums/default.asp} lots of info here Link to comment
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