I know this is about bread. (I just bought that mixer for my daughters and I to learn about breadmaking.) But this video is a little more, its like a brief visit to a nice neighbor/friend. Thanks!
I have a learning disability and have just made this recipe for the first time. It was actually pretty easy. I did have to rewind a couple times but it came out so yummy. My dad used to make eggs and toast with homemade bread
I bought a used Kitchenaid Artisan mixer with a glass bowl and wanted a tutorial on using it for bread making. With your video, I got that and so much more! Thank you for all the hints, tips and useful information for making your bread. My two loaves turned out beautiful! I do not use an egg mixture on top. I use butter on top after it comes out of the oven. Good stuff!
I used your recipe to make bread for the first time. Still have to bake but everything up to putting them into the loaf pans has gone without a hitch. Thank you so much for your time. It is truly appreciated.
Pre heating my oven now as the 2 loaves rise in the breadpan. Just got a KitchenAid Pro 5 Plus for Christmas from my fiances mom and excited to attempt my first time making bread. I watched A LOT of different videos on here and just wanted to say yours is one of the best. Simple, clear instructions, nice back drop, and nicely done. Thank you for posting!
i made the breads today and turned out fantastic, just started bread making a couple weeks ago and all were no kneed bread recipes . they just did not taste right and after making your recipe with our kitchen aid mixer it was super easy. thanks very much for a great bread recipe
Such a good video! I've been looking for basic instruction on making bread with a stand mixer, and you answered all my questions, and you gave me tips so I know what to look for each time I bake. Great info without superfluous stuff.
Thank you. I have been using my mixer for bread for about a year now (no knead prior to that). I do fairly well but I just guess a lot. You broke this down beautifully and gave me tips as to what to look for with my dough. Also the fold technique for the loaf was an eye opener. I haven’t done poorly self taught by reading but it’s so much easier to see what it should look like. Thank you so much
I have made this bread 3 times now, exactly as Tina tells me in the video and it is by far the best bread I have ever made- much better than my old breadmaking machine. It is light and moist and easy to slice and freezes well. I am thrilled!!! Now I am going to research and see if she has any videos for something more fancy - like ciabatta or foccaccia ...........
You are such a wonderful person! Your voice is very soothing and you explain everything to the detail! I love watching you in QVC and I have purchased a lot of my kitchen aid because of you! Thank you for making these videos 🙏🏻
I love how easy you made this look that I really feel I can manage my first bread baking experience with no issue. I really also enjoyed the appearance of seeing from underneath the dough when you were tucking it in mid air. It was helpful visualization. I especially like the technical comment you made about how the yeast works to activate and make the dough rise. Overall, I truly enjoyed watching the video and can't wait to try my new Kitchenaid mixer.
Loved watching you bake! Also, those trees in the background are so beautiful! I just received my Artisan mixer today that I won on Friday and I am so excited! I will be attempting bread tomorrow and I cannot wait. xxx
I enjoyed your bread baking video. My brand new KitchenAid Artisian has been sitting in my closet for over 10 years. It came as a complimentary gift with my new KitchenAid appliances. I think perhaps your video has encouraged me to start a-baking! I blame it on the quarantine!
I loved being able to follow along in real time. One loaf wasn't baked in a pan, and was flatter, but still delicious. I ripped into that one after it had cooled some, letting the other cool all the way. It made for the best tomato sandwiches.
Finally, a great bread recipe for this novice. I grew up in the kitchen with my mom baking so I've a great understand of it. But she never got the mixer and that's where I'm really a beginner. Everything I bake, everytime I mix she'll be right there in my heart. I've thought of buying that glass bowl set for my KP26 Pro. Would love to hear your thoughts on it. Also, I just ordered the ice cream maker because that was my dad's and mine thing and we did it old school. I've fulfilled my mom's dream of having a KitchenAid stand mixer. Now I'll follow through with her cake recipes from scratch and have dad's ice cream there too.
Hi Renee - The glass bowls are super pretty! (and great when I make videos!) Honestly for day to day mixing I tend to reach for the metal bowls as they are lighter...
@@epicuricloud Thank you. After watching your video on the sifter attachment I ordered that instead. Maybe now I can make Mom's cakes come out right. Also ordered the 3qt bowl & combo whip for small batches. Your videos are informative and easy to follow. Thanks again. Will be using your bread & vanilla ice cream recipes this weekend.
I don't know if you're still reading comments here, but I want to thank you for this bread recipe. This is the first bread recipe I've used that hasn't deflated. I live at a high altitude and have been trying out a high hydration potato bread that keeps deflating. That is actually why I bought my Kitchenaid mixer. I'm still working out why that recipe keeps deflating, so I am thrilled to have found your recipe. I made it up last night and it has produced the two best bread loaves I've ever made. My only preference change is to eliminate the egg wash. The crust is harder than I like. Maybe a butter wash would suit me better. I did convert the recipe to gram measurements for all ingredients and I also used bread flour rather than AP flour. Using grams I had slightly more than 5 cups of flour and I didn't need to use more liquid. However I had a slight microwave accident when warming my milk and butter, so I had to questimate my liquid when I added more milk to my measuring cup. Note to self: frozen butter should be melted separately from milk to prevent a boil-over. 🤦 One question I have for you is if you have a recipe (or conversion for this one) for 9" bread pans. I prefer the larger loaves.
Thanks Robin - Didn't realize I was so behind in responding - my apologies! I do try to respond to every question! I don't have a 9" pan conversion - if It were me - I would maybe try portioning the dough to maybe 2/3 and 1/3 or 3/4 and 1/4 - put the larger portion in the 9" and the smaller either freeform or in a mini loaf pan?
I don't usually make this type of bread, but I wanted to see your stand mixer technique. Very impressed, I've been having a very hard time determining how to properly use mine. Most of the failures have been due to over mixing - too long, and the dough is completely unmanageable at that point. Thank you so much, looking forward to trying out your technique!
Thank you Tina, I bought a kitchen aide 2 years ago, it’s still in box but I am breaking that bad boy out and going to make bread the easier way now that I know how to use it 😂. Thank you so much
One of the first white bread instructional videos that use the kitchenaid stand lift mixer I have and actually say the speeds and blades used so I can actually follow along with the exact same recipe and mixer! Others say medium or low speed, but when a kitchenaid mixer is used I want all instructions specific to the machine I am using! I have numerous attachments for my 6qt pro cobalt mixer and wondered why you did not use the clear plastic shield that allows adding ingredients with less mess!
Awesome! Thank you! Glad it is helpful for you! I'm using the glass bowl - so folks can see what's going on inside the bowl in the video - the glass bowl doesn't have a pour shield available at this time.
Thank you 😍👍Tina for this video. I have learnt something from you and will put my small version of mixer to try this out. It will be the first time I'm making 🍞; pray that it will be a success for me 😘
I've made this recipe five times now, always in the smaller kitchen-aid. It has always turned out wonderfully. Big lessons, 1) be patient with letting the dough rise, especially if you are using instant rather than active dry yeast. 2) How very important it is that you do not slice the bread right out of the oven. I know you said so in your video, but being the impatient person that I am, I had to learn the hard way :-| . If anyone else ends up in this predicament, I did find that sealing the loaf in plastic wrap or a ziplock bag will help keep it soft, however, the crust will also be very soft. Hope the tips help others and thank you so much for the video. It was very well produced and very informative. For anyone who wants low-dairy adaptation for this recipe that seems to work well, use 8 tbsp of Ghee in place of the 4 tbsp of butter. Ghee is clarified butter from which all the milk solids have been eliminated. Add an additional 1/2 tsp of sugar (to make up for the missing lactose sugars from the milk). Use plain water or nut/bean milk in place of the dairy milk. Still a delicious loaf of bread.
@@epicuricloud Glad you found it helpful. I have a 7 year old who has a pretty severe allergic reaction to the milk protein casein. Tough thing for two parents raised on milk an cheese :D. It took me a few experiments to get a dough that worked with Almond or Soy milk so I thought I'd share it here for any other folks who might benefit. Thank you again for sharing this video. I think you did a great job.
A year late, but I wanted to thank you for your tips. I was scrolling the comments specifically to see if anyone had said using soymilk didn't work - I wasn't sure why nondairy would be a problem, but wanted to be sure. Now, just have to wait patiently for my new loaf pan to arrive in a couple days...
Thanks for your video,it is very clear.I like your idea of putting the liquid yeast at the bottom and warming the milk,sugar ,butter and salt all together,I have to do that.What I do though I use liquid whey from yogurt I make and add that along with the milk and I use a pullman long loaf pan.I have been baking it at 350 degrees for about 50 minutes including the preheat.I also mist the crust with water too,but I am going to brush butter it next time and try that like you did.You gave me some ideas,thanks again.
Hi Tina, Been following your recipe with great success! Now I'd like to upsize to a 9.5x5x3 pan for a lager loaf. Please advise on adjusting the recipe. Thanks! Chuck
I very much enjoyed watching this video, I have never had luck with making bread, but you made it look so easy, I am going to try it again. Thank you for the easy directions.
You are so amazing. I have so much fun when you are with David on QVC showing Kitchenaid. Now looking at this video, I am realizing I need to more mixers like you!!!! I love the way you cook !!!!!!!
This is the first video I have watched of your's. I am very impressed. I have to try this recipe. The last 3 times I have made bread with my kitchen aid it just fell flat. Not sure what went wrong but this recipe just might fix it. Some say I mixed it to long but I don't think so.
Hi Don - Hope you enjoy! For bread to fall flat, I'd make sure the yeast is fresh and active. Don't over knead - about 5 minutes of stand mixer kneading can = about 20 minutes of hand kneading. Over rising - especially on the 2nd rise, can cause it to deflate. Take care and have fun!
I'd make a joke about how you said it like 800x in the video, but since no one else on the internet ever says it I guess you have to push the average back up 😆
That's funny! I know it's like a personal mission of mine - I don't think enough people know and probably don't read the use and care guides. Dough kneading can be one of the tougher tasks - so important to use the correct speed. Take care!!
Great demonstration here for making bread. I just bought a stand mixer like this and want to start making bread as a single person. Can this recipe be adapted for just one load and do you have a recipe for a single loaf. thank you in advance.
Hello! I haven't halved myself, but you could try it! You can either freeze 1 loaf after baking or you can freeze half the dough after the initial rise. You can freeze in a zip top bag, then thaw in the refrigerator. Once thawed, place in your prepared baking pan and continue with the recipe from there. Hope that helps! Take care! I also have a recipe for making a single loaf of cinnamon swirl bread on my recipe - if you like 1-loaf recipes.
I got an Empire read pro 600 off of QVC last year that definitely doesn't sound like that 1. The one I have screams and whines Like its struggling even when it's not. I use either my 5 Cort artisan Or my Kenmore elite Bowl lift far more often.
Thanks for demonstrating this process. I have made bread for decades, but in a different appliance. I have always made 5 loaves at a time and just use that much bread anymore. I purchased an Artisian Kitchenaid about 2-3 years ago and for some reason, old habits are hard to break, so instead of using my kitchenaid, I stopped baking bread. I'm inspired! What is the best type of loaf pan for baking bread? I don't use aluminum cookware. I have stone loaf pans, but they are heavy.
Hello & Welcome! So glad you're going to bake bread again! For nice tall loaves - 8-inch pans are recommended - the 9-inch pans will make flatter loaves. I do bake in metal pans - aluminized steel - I think is like anodized aluminum which makes it non-reactive (but I'm not a scientist! lol) If you're more comfortable baking is stoneware, ceramic or Pyrex type glass - use that instead - I'd just watch closely to see if it finishes in a slightly different time frame - I'm sure you know when it's done as you're a very experienced baker! Thanks for reaching out! Take care!
I keep having the same problem with making white bread. It rises great the 1st time. Then after I knock it down and put it in the bread pans, it doesn't rise like it should the second time before baking. It's still fantastic bread, just a little on the heavy side. I haven't tried your method yet, I'll update if it turns out the way it should.😉🍞
@@epicuricloud well here’s what happened this time. 😆 I also have a history in making beer. 😉 I took into account that my kitchen is on the cold side at this time of year. So, I decided to rehydrate my yeast in a drinking glass with foil over the top. I microwaved the filtered water to over 110* & used my infrared & waited for the temp to come down. I added the yeast & sugar & gave it quick stir & molded the foil over the top of the glass. I quickly moved on to heat the milk mixture. The moment the microwave was done, I pulled it out for a stir & when I turned around, my yeast mixture was GUSHING ALL OVER THE COUNTER TOP!!!🤣🤣🤣 My concept worked but, I used way too small of a glass for all that yeast! I went ahead with the recipe & did the 1st & second rise in the oven that I preheated to the minimum 170* F. Opened the door & waited a couple minutes to let out the excess heat. I waited the maximum amount of time in the covered bowl I used & in the 2 echo nonstick bread pans. I was very easy with the dough when shaping it for the pans. I think my error this time was that I should have let the dough in the pans rise longer & higher. I did the egg wash & baked as directed. They turned out beautifully browned but, still a bit on the heavy side. We’ll see if I can get it right next time. 😉🍞🍞
@@madmaxofspokane1691 Sounds good!! I have run into problems myself in getting the oven too hot - sometimes this method is safer. I think the ideal temperature is 70-100 degrees F. www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box I tend to use instant yeast more often now - which is nice, just add to your dry ingredients. No worries about overheating the liquid. Happy Baking!! (and beer making too!)
I love watching you great close ups and i love the step by step.I love the trees as they wave as your making bread. I love my Beautiful 6 quart Red stand mixer. Guess whoes making bread I also love you on QVC. keep making theses wounderful viedos Hugs be safe :]
Love the video most helpful. Was wondering if you might consider doing a special on chocolate chip cookies with this pro 600. No nuts by the way. Lol all my best.
Hello! Not that I'm aware of. Some of the motors depending upon the model are quieter than others. for example - The Artisan Mini 3.5 qt has a specialized DC motor - and just hums along!
I made this today. It was my first time using my new KitchenAid. The bread is great and smells so good. It was a little dense. I’d like a lighter bread. Was there something I didn’t do right or could tweak for this?
I’m new to making bread at home and sometimes i would like to use my mixer to knead. I have the 6qt like you but I’m using the stainless bowl with he spiral hook. When its kneading bread it seems to over heat and have trouble pretty early into it like 3 minutes, idk if its me i even tried a recipe where they said to use this mixer … my SO said when they made pizza dough you need to add liquid when using a mixer but a lot of the recipes i use dont call for any liquid. Not sure what to do any advice would be appreciated
Hello! Thanks for reaching out - you want to only use speed 2 when using the dough hook. Shouldn't need to Knead (ha) for much more than 5 minutes or so. Not sure about the recipes with no liquid - seems odd, but I'd have to see them. Take care!
I fresh mill my flour. I am going to try to use your techniques, but not follow the recipe ingredients since I prefer to use oil instead of butter and honey instead of sugar. Also, I do not use milk. Hopefully my bread turns out looking as wonderful as yours!
I’ve tried making 2 different loafs of bread (different receipts) and they both failed miserably. I want to try this but can’t stomach 2 failed loafs. I can just cut the measurements in half correct to make one loaf?
Sorry to hear that you had some bread issues - What seems to be going wrong? maybe I can help! As far as cutting in half - that doesn't always work with yeast recipes and I haven't tried it.
Made your recipe and it turned out beautifully. It did take a lot longer to knead in mixer. I finally finished it by hand. Used King Arthur flour. Do different flours make a difference? I used their all purpose flour.
Hi Merry - King Arthur Flour has a higher protein content than some other all purpose flours. Not sure if that contributed to the extra needed kneading.
Hello and thank you for the video! I am curious as to how long the bread lasts once cooked? And maybe how to store it while using it over time. Also, do you have a video of you slicing the bread? I could benefit from how to slice it evenly ^_^. Thanks again for your time!
Hi Jonathan! The bread lasts a couple days. It doesn't have any preservatives like commercially made bread, so I would freeze whatever I'm not going to enjoy in a couple days. I use a nice long serrated bread knife to slice the bread. I'll have to remember to show slicing for the next bread video! Thanks for the suggestion!
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I know this is about bread. (I just bought that mixer for my daughters and I to learn about breadmaking.) But this video is a little more, its like a brief visit to a nice neighbor/friend. Thanks!
Glad it was helpful!
I watched this morning and made the bread, one loaf I made into cinnamon bread. They turned out perfect, just like your said!!
I have a learning disability and have just made this recipe for the first time. It was actually pretty easy. I did have to rewind a couple times but it came out so yummy. My dad used to make eggs and toast with homemade bread
So glad the video was helpful! Glad you all enjoyed the bread!
I bought a used Kitchenaid Artisan mixer with a glass bowl and wanted a tutorial on using it for bread making. With your video, I got that and so much more!
Thank you for all the hints, tips and useful information for making your bread. My two loaves turned out beautiful! I do not use an egg mixture on top. I use butter
on top after it comes out of the oven. Good stuff!
That is awesome!
It's kinda cool to think how many thousands of years people have been baking bread and teaching others how to do it for themselves.
I used your recipe to make bread for the first time. Still have to bake but everything up to putting them into the loaf pans has gone without a hitch. Thank you so much for your time. It is truly appreciated.
Wonderful! Enjoy!
Pre heating my oven now as the 2 loaves rise in the breadpan. Just got a KitchenAid Pro 5 Plus for Christmas from my fiances mom and excited to attempt my first time making bread. I watched A LOT of different videos on here and just wanted to say yours is one of the best. Simple, clear instructions, nice back drop, and nicely done. Thank you for posting!
Love it!! Enjoy!!
I agree this is my go to video for making bread
My go to video. ❤🍞.
i made the breads today and turned out fantastic, just started bread making a couple weeks ago and all were no kneed bread recipes . they just did not taste right and after making your recipe with our kitchen aid mixer it was super easy. thanks very much for a great bread recipe
Wonderful! Glad you enjoyed!
Such a good video! I've been looking for basic instruction on making bread with a stand mixer, and you answered all my questions, and you gave me tips so I know what to look for each time I bake. Great info without superfluous stuff.
Best tomato sandwich I’ve ever had. Thanks for the recipe.
I just made this bread. I have never made bread this delicious. Thank you for this recipe.
My pleasure 😊 Glad you enjoyed!
I can tell you really enjoy your craft.
Thank you. I have been using my mixer for bread for about a year now (no knead prior to that). I do fairly well but I just guess a lot. You broke this down beautifully and gave me tips as to what to look for with my dough. Also the fold technique for the loaf was an eye opener. I haven’t done poorly self taught by reading but it’s so much easier to see what it should look like. Thank you so much
Wonderful!
You have a very pleasant voice, it is a pleasure to lesson to you.
This was one of the best bread videos that I have watched. I will most certainly try this recipe out! Thank you.
Awesome! Thank you!
I have made this bread 3 times now, exactly as Tina tells me in the video and it is by far the best bread I have ever made- much better than my old breadmaking machine. It is light and moist and easy to slice and freezes well. I am thrilled!!! Now I am going to research and see if she has any videos for something more fancy - like ciabatta or foccaccia ...........
You are such a wonderful person! Your voice is very soothing and you explain everything to the detail! I love watching you in QVC and I have purchased a lot of my kitchen aid because of you! Thank you for making these videos 🙏🏻
Thanks so much for the nice comment! Made my day! TY!
Just came across this video. I like your method of shaping the loaves, and I'll have to try that myself. Thanks!
Glad you enjoyed!
You're the best instructor! I love learning from you! Thank you!
Thanks David! Glad I can be helpful!
Beautiful Bread ~ Great Instructions! Thank You 👍🏻
You are most welcome!
I love how easy you made this look that I really feel I can manage my first bread baking experience with no issue. I really also enjoyed the appearance of seeing from underneath the dough when you were tucking it in mid air. It was helpful visualization. I especially like the technical comment you made about how the yeast works to activate and make the dough rise. Overall, I truly enjoyed watching the video and can't wait to try my new Kitchenaid mixer.
Congratulations on your mixer!! Happy Bread Baking!! Let me know if you have any questions!
Wow you have three machines ! Nice
We ran out of bread yesterday and no one wants to venture the grocery store. Thank you for this easy recipe.
Enjoy! Glad it will be useful for you!
Hi! Kind greetings from Guatemala! I love well explained videos as this! It's very hard for some recipes to follow the process in 5 minutes!
Glad you like them!
I’ve made this bread 3 times so far and it is fabulous! Very easy to make and yummy❤️
So great to hear Julie - thanks so much for letting us know!!
@johnnydeppisarapistjohnnyd8962
What the heck does this have to do with BREAD???
Loved watching you bake! Also, those trees in the background are so beautiful! I just received my Artisan mixer today that I won on Friday and I am so excited! I will be attempting bread tomorrow and I cannot wait. xxx
So exciting Aarin!! Enjoy!! Let me know if you have any questions!
PTL!! Thank you for sharing your recipe!! Absolutely delicious and I think I found a recipe I can stick with!!
I made bread today using this recipe, it turned out perfect! Thank you!
Great to hear!
Very informative video!! I only wish you had come back and shown us the texture of the bread when sliced!!
I enjoyed your bread baking video. My brand new KitchenAid Artisian has been sitting in my closet for over 10 years. It came as a complimentary gift with my new KitchenAid appliances. I think perhaps your video has encouraged me to start a-baking! I blame it on the quarantine!
Enjoy Glenys!! Let me know how it goes!!
Thanks I will do that, thank you☺️!
I loved being able to follow along in real time.
One loaf wasn't baked in a pan, and was flatter, but still delicious. I ripped into that one after it had cooled some, letting the other cool all the way. It made for the best tomato sandwiches.
Sounds great! Tomato sandwich sounds delicious!
Finally, a great bread recipe for this novice. I grew up in the kitchen with my mom baking so I've a great understand of it. But she never got the mixer and that's where I'm really a beginner. Everything I bake, everytime I mix she'll be right there in my heart. I've thought of buying that glass bowl set for my KP26 Pro. Would love to hear your thoughts on it. Also, I just ordered the ice cream maker because that was my dad's and mine thing and we did it old school. I've fulfilled my mom's dream of having a KitchenAid stand mixer. Now I'll follow through with her cake recipes from scratch and have dad's ice cream there too.
Hi Renee - The glass bowls are super pretty! (and great when I make videos!) Honestly for day to day mixing I tend to reach for the metal bowls as they are lighter...
@@epicuricloud Thank you. After watching your video on the sifter attachment I ordered that instead. Maybe now I can make Mom's cakes come out right. Also ordered the 3qt bowl & combo whip for small batches. Your videos are informative and easy to follow. Thanks again. Will be using your bread & vanilla ice cream recipes this weekend.
I don't know if you're still reading comments here, but I want to thank you for this bread recipe. This is the first bread recipe I've used that hasn't deflated. I live at a high altitude and have been trying out a high hydration potato bread that keeps deflating. That is actually why I bought my Kitchenaid mixer. I'm still working out why that recipe keeps deflating, so I am thrilled to have found your recipe. I made it up last night and it has produced the two best bread loaves I've ever made. My only preference change is to eliminate the egg wash. The crust is harder than I like. Maybe a butter wash would suit me better.
I did convert the recipe to gram measurements for all ingredients and I also used bread flour rather than AP flour. Using grams I had slightly more than 5 cups of flour and I didn't need to use more liquid. However I had a slight microwave accident when warming my milk and butter, so I had to questimate my liquid when I added more milk to my measuring cup. Note to self: frozen butter should be melted separately from milk to prevent a boil-over. 🤦
One question I have for you is if you have a recipe (or conversion for this one) for 9" bread pans. I prefer the larger loaves.
Thanks Robin - Didn't realize I was so behind in responding - my apologies! I do try to respond to every question! I don't have a 9" pan conversion - if It were me - I would maybe try portioning the dough to maybe 2/3 and 1/3 or 3/4 and 1/4 - put the larger portion in the 9" and the smaller either freeform or in a mini loaf pan?
I don't usually make this type of bread, but I wanted to see your stand mixer technique. Very impressed, I've been having a very hard time determining how to properly use mine. Most of the failures have been due to over mixing - too long, and the dough is completely unmanageable at that point. Thank you so much, looking forward to trying out your technique!
Awesome! Thank you! Yes easy to over mix/knead - the stand mixer really accomplishes these in no time!
Thank you Tina, I bought a kitchen aide 2 years ago, it’s still in box but I am breaking that bad boy out and going to make bread the easier way now that I know how to use it 😂. Thank you so much
One of the first white bread instructional videos that use the kitchenaid stand lift mixer I have and actually say the speeds and blades used so I can actually follow along with the exact same recipe and mixer! Others say medium or low speed, but when a kitchenaid mixer is used I want all instructions specific to the machine I am using! I have numerous attachments for my 6qt pro cobalt mixer and wondered why you did not use the clear plastic shield that allows adding ingredients with less mess!
Awesome! Thank you! Glad it is helpful for you! I'm using the glass bowl - so folks can see what's going on inside the bowl in the video - the glass bowl doesn't have a pour shield available at this time.
Thank you 😍👍Tina for this video. I have learnt something from you and will put my small version of mixer to try this out. It will be the first time I'm making 🍞; pray that it will be a success for me 😘
I know you can do it!! My spatulas are crossed for you! Let me know if you have any questions!
My first try with stand mixer❤
looks good but when I make bread it deflates as I put in oven, what am I doing wrong
Thank you Tina once again for a fantastic easy to follow recipe. Greetings from South Wales in the UK ❤️❤️
I've made this recipe five times now, always in the smaller kitchen-aid. It has always turned out wonderfully. Big lessons, 1) be patient with letting the dough rise, especially if you are using instant rather than active dry yeast. 2) How very important it is that you do not slice the bread right out of the oven. I know you said so in your video, but being the impatient person that I am, I had to learn the hard way :-| . If anyone else ends up in this predicament, I did find that sealing the loaf in plastic wrap or a ziplock bag will help keep it soft, however, the crust will also be very soft.
Hope the tips help others and thank you so much for the video. It was very well produced and very informative.
For anyone who wants low-dairy adaptation for this recipe that seems to work well, use 8 tbsp of Ghee in place of the 4 tbsp of butter. Ghee is clarified butter from which all the milk solids have been eliminated. Add an additional 1/2 tsp of sugar (to make up for the missing lactose sugars from the milk). Use plain water or nut/bean milk in place of the dairy milk. Still a delicious loaf of bread.
Thanks Ross - Super helpful comment!! ❤️
@@epicuricloud Glad you found it helpful. I have a 7 year old who has a pretty severe allergic reaction to the milk protein casein. Tough thing for two parents raised on milk an cheese :D. It took me a few experiments to get a dough that worked with Almond or Soy milk so I thought I'd share it here for any other folks who might benefit. Thank you again for sharing this video. I think you did a great job.
@@ConsistentEthics I appreciate that - All the best to you and your family!
A year late, but I wanted to thank you for your tips. I was scrolling the comments specifically to see if anyone had said using soymilk didn't work - I wasn't sure why nondairy would be a problem, but wanted to be sure. Now, just have to wait patiently for my new loaf pan to arrive in a couple days...
GREATEST RESULT & BEAUTIFUL
Thank you for your awesome video. You were so thorough and explained everything so well. I really appreciate it.
I just got a brand new pro 5 Kitchenaid mixer and cannot wait to use it !
Thanks for your video,it is very clear.I like your idea of putting the liquid yeast at the bottom and warming the milk,sugar ,butter and salt all together,I have to do that.What I do though I use liquid whey from yogurt I make and add that along with the milk and I use a pullman long loaf pan.I have been baking it at 350 degrees for about 50 minutes including the preheat.I also mist the crust with water too,but I am going to brush butter it next time and try that like you did.You gave me some ideas,thanks again.
Hi Tina, Been following your recipe with great success! Now I'd like to upsize to a 9.5x5x3 pan for a lager loaf. Please advise on adjusting the recipe.
Thanks! Chuck
I very much enjoyed watching this video, I have never had luck with making bread, but you made it look so easy, I am going to try it again. Thank you for the easy directions.
You can do it! Let me know if you have any questions!
I love your instructions going to try right now thanks very much. 😍
You’re welcome 😊
Lovely, careful presentation. Thank you so much.
Glad it was helpful!
Love this recipe my go to video for making bread
Wonderful!
Thanks Tina, love watching you cook. Anxious for your cookbook!!
Thanks Kobie! Appreciate your watching!! I'm anxious for the cookbook to come out too! Will probably be delayed a bit. Take care!!
Thank you
I felt very relaxing watching you making bread..😀👍
Glad you enjoyed
You are so amazing. I have so much fun when you are with David on QVC showing Kitchenaid. Now looking at this video, I am realizing I need to more mixers like you!!!! I love the way you cook
!!!!!!!
Thanks for the nice comment Christopher! Appreciate your watching! Take care! ❤️
@@epicuricloud ;)
Enjoyed your bread making class. Now, I must try this. Thank you very much.
So glad you enjoyed Josephine!
This is the first video I have watched of your's. I am very impressed. I have to try this recipe. The last 3 times I have made bread with my kitchen aid it just fell flat. Not sure what went wrong but this recipe just might fix it. Some say I mixed it to long but I don't think so.
Hi Don - Hope you enjoy! For bread to fall flat, I'd make sure the yeast is fresh and active. Don't over knead - about 5 minutes of stand mixer kneading can = about 20 minutes of hand kneading. Over rising - especially on the 2nd rise, can cause it to deflate. Take care and have fun!
Oh Lordy! Now I am hungry. Great video.
Thank you 😋
Great recipe. I used it.
Beautiful loaves of bread...Thank you
Hope you enjoy them!!
Best recipe! Thank you so much! 🤗
So happy you like the recipe Alexandra!! ❤️
Thank you Tina.
Any time!
Hi Tina, Great Video, The audio was very low for some reason? Love making bread at home. Love my KA mixer.
Thanks ElectraRC - I have started using my wireless headphones for newer videos - so hopefully sound will be improved.
Love watching you learn a lot thank you
I'm so glad!
thanks God bless
Same to you!
Love your videos.
Glad you like them!
speed 2 might just be the magic bit of info I've been missing all my life!
I'd make a joke about how you said it like 800x in the video, but since no one else on the internet ever says it I guess you have to push the average back up 😆
That's funny! I know it's like a personal mission of mine - I don't think enough people know and probably don't read the use and care guides. Dough kneading can be one of the tougher tasks - so important to use the correct speed. Take care!!
THANK YOU. SO HELPFUL!
Looks so delicious!
Great job! Thank you!
Great video, learned a couple great tips as well. enjoyed !!
Glad it was helpful!
looks great
Great demonstration here for making bread. I just bought a stand mixer like this and want to start making bread as a single person. Can this recipe be adapted for just one load and do you have a recipe for a single loaf. thank you in advance.
Love to make this bread...
Love it!! Thank you!
Recipe is awesome thank you so much I have learned so much from you please if possible can you do a whole wheat bread recipe
Great idea Sherene!
Can the recipe be halved to make a single loaf of bread? Also, if one makes the two loaf version can one be frozen for latter baking?
Great video!
Hello! I haven't halved myself, but you could try it! You can either freeze 1 loaf after baking or you can freeze half the dough after the initial rise. You can freeze in a zip top bag, then thaw in the refrigerator. Once thawed, place in your prepared baking pan and continue with the recipe from there. Hope that helps! Take care! I also have a recipe for making a single loaf of cinnamon swirl bread on my recipe - if you like 1-loaf recipes.
I got an Empire read pro 600 off of QVC last year that definitely doesn't sound like that 1. The one I have screams and whines Like its struggling even when it's not. I use either my 5 Cort artisan Or my Kenmore elite Bowl lift far more often.
Hi Kip! Maybe needs an adjustment? I have a video here that goes over the basics: th-cam.com/video/AorgMTJ6Vr8/w-d-xo.html
Thanks for demonstrating this process. I have made bread for decades, but in a different appliance. I have always made 5 loaves at a time and just use that much bread anymore. I purchased an Artisian Kitchenaid about 2-3 years ago and for some reason, old habits are hard to break, so instead of using my kitchenaid, I stopped baking bread. I'm inspired!
What is the best type of loaf pan for baking bread? I don't use aluminum cookware. I have stone loaf pans, but they are heavy.
Hello & Welcome! So glad you're going to bake bread again! For nice tall loaves - 8-inch pans are recommended - the 9-inch pans will make flatter loaves. I do bake in metal pans - aluminized steel - I think is like anodized aluminum which makes it non-reactive (but I'm not a scientist! lol) If you're more comfortable baking is stoneware, ceramic or Pyrex type glass - use that instead - I'd just watch closely to see if it finishes in a slightly different time frame - I'm sure you know when it's done as you're a very experienced baker! Thanks for reaching out! Take care!
@@epicuricloud thank you!
Thanks Tina!
Stay well Marsha!
I keep having the same problem with making white bread. It rises great the 1st time. Then after I knock it down and put it in the bread pans, it doesn't rise like it should the second time before baking. It's still fantastic bread, just a little on the heavy side. I haven't tried your method yet, I'll update if it turns out the way it should.😉🍞
Hello! A lot of factors can affect rise. (room temp, ingredient temp, type of yeast...) Maybe it needs a little more time on the second rise?
@@epicuricloud well here’s what happened this time. 😆
I also have a history in making beer. 😉 I took into account that my kitchen is on the cold side at this time of year. So, I decided to rehydrate my yeast in a drinking glass with foil over the top. I microwaved the filtered water to over 110* & used my infrared & waited for the temp to come down. I added the yeast & sugar & gave it quick stir & molded the foil over the top of the glass. I quickly moved on to heat the milk mixture. The moment the microwave was done, I pulled it out for a stir & when I turned around, my yeast mixture was GUSHING ALL OVER THE COUNTER TOP!!!🤣🤣🤣 My concept worked but, I used way too small of a glass for all that yeast! I went ahead with the recipe & did the 1st & second rise in the oven that I preheated to the minimum 170* F. Opened the door & waited a couple minutes to let out the excess heat. I waited the maximum amount of time in the covered bowl I used & in the 2 echo nonstick bread pans. I was very easy with the dough when shaping it for the pans. I think my error this time was that I should have let the dough in the pans rise longer & higher. I did the egg wash & baked as directed. They turned out beautifully browned but, still a bit on the heavy side. We’ll see if I can get it right next time. 😉🍞🍞
@@madmaxofspokane1691 Sounds good!! I have run into problems myself in getting the oven too hot - sometimes this method is safer. I think the ideal temperature is 70-100 degrees F. www.cooksillustrated.com/how_tos/6398-turning-your-oven-into-a-proof-box I tend to use instant yeast more often now - which is nice, just add to your dry ingredients. No worries about overheating the liquid. Happy Baking!! (and beer making too!)
Just wondering if you have an Italian bread recipe to use with the mixer.
Hello - I have a ciabatta and focaccia - but not an Italian loaf style bread. All recipes can be found on my website - www.epicuricloud.com Take care!
Great detail, thanks!
Glad it was helpful!
Hmm. Thank you for your help. It seems this process is more difficult than it needs to be.
Sure! I like to give as many details as possible to help those who may not have experience. Take care!
Nice. @@epicuricloud
seriously? this is an easy one.
Love your recipe! I'm going to buy a Kitchenaid mixer. Which one are you useing? It seems to cope well with bread dough...
Delicious 🎉😊
Thank you 😋
Perfect class thank you
Glad you liked it!
I love watching you great close ups and i love the step by step.I love the trees as they wave as your making bread. I love my Beautiful 6 quart Red stand mixer. Guess whoes making bread I also love you on QVC. keep making theses wounderful viedos Hugs be safe :]
I am not sure if you are still reading comments - but if so, does it work to cut this recipe in half to make only one loaf?
Hi Zach - Sometimes yeast breads don't divide nicely - but you could certainly give it a shot! I haven't tried myself - sorry!
Thanks :) Super informative. I've subscribed.
Awesome, thank you!
Tina I have been wanting to try making bread.. Thank you for sharing. The view outside your windows are beautiful. Are you in PA?
Hi Barbara - Thank you! Our back yard is sloped so we get to see lots of trees! Yes, I'm in PA - Thanks for watching!!
Is there a Recipe for French Bread and can it work with my Tilt Head?
Love the video most helpful. Was wondering if you might consider doing a special on chocolate chip cookies with this pro 600. No nuts by the way. Lol all my best.
Great idea!
Hi Tina, I know this is a long shot but is there a way to decrease the sound of the mixer ?
Hello! Not that I'm aware of. Some of the motors depending upon the model are quieter than others. for example - The Artisan Mini 3.5 qt has a specialized DC motor - and just hums along!
I made this today. It was my first time using my new KitchenAid. The bread is great and smells so good. It was a little dense. I’d like a lighter bread. Was there something I didn’t do right or could tweak for this?
Try letting it rise a little longer on the 2nd rise in the pan.
I could smell that video and it was not disappointing lol
YUM!
I’m new to making bread at home and sometimes i would like to use my mixer to knead. I have the 6qt like you but I’m using the stainless bowl with he spiral hook. When its kneading bread it seems to over heat and have trouble pretty early into it like 3 minutes, idk if its me i even tried a recipe where they said to use this mixer … my SO said when they made pizza dough you need to add liquid when using a mixer but a lot of the recipes i use dont call for any liquid. Not sure what to do any advice would be appreciated
Hello! Thanks for reaching out - you want to only use speed 2 when using the dough hook. Shouldn't need to Knead (ha) for much more than 5 minutes or so. Not sure about the recipes with no liquid - seems odd, but I'd have to see them. Take care!
I fresh mill my flour. I am going to try to use your techniques, but not follow the recipe ingredients since I prefer to use oil instead of butter and honey instead of sugar. Also, I do not use milk. Hopefully my bread turns out looking as wonderful as yours!
I’ve tried making 2 different loafs of bread (different receipts) and they both failed miserably. I want to try this but can’t stomach 2 failed loafs. I can just cut the measurements in half correct to make one loaf?
Sorry to hear that you had some bread issues - What seems to be going wrong? maybe I can help! As far as cutting in half - that doesn't always work with yeast recipes and I haven't tried it.
Is it okay to like loaves pans with parchment paper?
Yes, for sure!
Made your recipe and it turned out beautifully. It did take a lot longer to knead in mixer. I finally finished it by hand. Used King Arthur flour. Do different flours make a difference? I used their all purpose flour.
Hi Merry - King Arthur Flour has a higher protein content than some other all purpose flours. Not sure if that contributed to the extra needed kneading.
@@epicuricloud Thanks...good to know.
Hello and thank you for the video! I am curious as to how long the bread lasts once cooked? And maybe how to store it while using it over time. Also, do you have a video of you slicing the bread? I could benefit from how to slice it evenly ^_^. Thanks again for your time!
Hi Jonathan! The bread lasts a couple days. It doesn't have any preservatives like commercially made bread, so I would freeze whatever I'm not going to enjoy in a couple days. I use a nice long serrated bread knife to slice the bread. I'll have to remember to show slicing for the next bread video! Thanks for the suggestion!
@@epicuricloud I watched another video where the host used an electric turkey carving knife. They said it is simple and cuts cleanly.