Wednesday, February 29, 2012

Basic Bread Method with the Kitchen Aid Artisan Stand Mixer

1 cup warm water (between 110-110 degrees, 1 minute in the microwave is usually about right)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive or vegetable oil (veg for sweet breads, olive oil for savory or Italian)
3 cups flour
1 ½ tablespoons yeast

Combine warm water, sugar, salt and oil in the mixing bowl. Add flour and yeast. Beat on the lowest speed until dough forms a ball. Continue adding flour a bit at a time, until dough no longer feels sticky to the touch. Remove from mixing bowl and knead the dough a bit until it feels like a baby's bottom (nothing kinky here, folks, but that is the same texture I was taught to look ages ago when making bread by hand. If anyone must be blamed, it's probably Laurel Robertson).

Place dough in a greased bowl and cover with a clean kitchen towel or piece of plastic wrap. Allow to rise in a warm place until doubled in bulk. Turn dough out onto a clean surface and punch down to remove air bubbles. Work in a little more flour, again until dough no longer feels sticky. Form into desired shape and allow to rise again, about 45 minutes.

No comments:

Post a Comment