Guest post by Megan Galko of NEPAmom.com
During warmer months I try and buy food items that are grown locally and then I freeze them to use during the winter months. I feel it is important to eat locally and shop locally as much as possible, and this is true when buying products as well. I try and buy products that are Made in the USA, but it can be hard sometimes to find what you need. However, one of my favorite, most used kitchen items is in fact made in the good ole’ USA and that is my KitchenAid mixer. KitchenAid has been around for generations; it is a trusted name and appliance in many kitchens, including mine.
I use it for countless recipes and foods. Truly it is the most used small appliance my kitchen.
One of my favorite items to use my KitchenAid mixer for is Homemade White Bread, but when I tell people that they often look at me like I am crazy and they always ask how I find time to do it with my busy life. The truth is, however, that baking bread is really simple and once you get the hang of it you can whip up bread in no time.
While you can obviously knead the bread yourself, I find it much easier to dump the ingredients in my KitchenAid Mixer and let the mixer do the mixing and the kneading for me. Why spend my time kneading the bread, when my KitchenAid mixer has a bread attachment with it? I can start the bread while I am in the kitchen and just keep my eye on it allowing me to do other tasks.
Making the bread using your stand mixer is an easy way to make a great tasting loaf of bread, one that is better for you than any loaf you could buy at the store because you can control the ingredients and you know that there is nothing artificial in it. Furthermore, you get to feel like a rockstar baker to your family.
I hope you try this recipe and use your mixer and enjoy making your own bread as much as I do.
White Bread Recipe Using A KitchenAid Mixer
Gold Medal Classic White Bread (click the link for directions on how to make the bread without a mixer)
6 to 7 cups Gold Medal® all-purpose flour*
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water (120° to 130°F)
2 tablespoons butter or margarine, melted, if desired
In your mixing bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed.
Turn mixer on low and slowly add warm water. Gradually increase the speed of the mixer until well mixed. Add flour one cup at a time (up to 7 cups of flour) until dough is no longer sticky and it is easy to handle. Dough should no longer stick to the sides of the bowl and it should not stick to the mixer attachment.
Cover bowl loosely with plastic wrap and a kitchen towel and let rise in warm place until dough has doubled in size.
Once it has risen, gently push into dough to deflate, gather it into a ball and divide the dough in half.
Stretch the dough a few times and shape into a ball. Place each ball in a lightly greased bread pan and brush with olive oil on top. Cover with plastic wrap and kitchen towel and let rise in warm place.
TIP: I typically start my oven and then place the dough near the vent on the stovetop. By the time the oven is heated up the dough has risen sufficiently.
Preheat oven to 425°F. When dough has risen and oven is hot, place both loaves in the oven and cook for 20-25 minutes until loaves are golden brown.
Remove from oven, brush tops with melted butter, and allow to cool slightly.
*Note: I store my loaves in large ziploc bags to keep them fresh but trust me, we eat them pretty quickly!
Megan Galko is a stay at home, homeschooling mother of 5 kids 10 and under. She is the founder and owner of NEPA MOM.com, a partner in Eventful Moms and a freelance writer. She also has a recurring television segment where she discusses products and tips to make life for busy moms easier. Megan resides in Northeast PA with her husband, children and 1 dog.
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