It’s a common conundrum faced by home bakers: wanting freshly baked bread made with love, but dreading that arm workout and the process it comes with. We get it, there’s really nothing like homemade bread – it’s healthier than the mass-produced bakery stuff and cheaper than the artisanal options you find out there.
While a bread maker solves all these problems and offers you a freshly baked loaf at the press of a button, it’s another space-consuming appliance you need to have on your countertop. So here’s a compromise – we’ve got a way to give your mixer that workout it needs, while giving you a sense of accomplishment at the end of it.
Imagine this: your trusty Kenwood mixer doing the kneading, pulling and (of course) mixing for you, and you get to do the fun, easy part – shaping it, adding your favourite stuffing, and popping it into the oven to get that fresh bread smell filling up your house.
We’ve picked 5 easy, yeasty recipes for you to try.
Read also: Making your first loaf of bread? We’ve got you.
Homemade Loaf – Plain and Simple
Let’s start with the basics. This recipe gives you a good old tin loaf bread – one that is perfectly sliceable for that morning PB&J sandwich the kids love. Pop on the dough hook on your Kenwood Titanium XL, throw in the key ingredients and wait. Your work comes when the dough is ready to be shaped and baked!
- 1/2 cup milk
- 3 tbsp sugar
- 2 tsp salt
- 3 tbsp butter
- 4.5 tsp bulk active dry yeast
- 1 1/2 cups warm water
- 5 to 6 cups all-purpose flour
- Combine the milk, sugar, salt, and butter in a microwaveable container. Heat on high for about 60 to 90 seconds, and stir to finish dissolving the salt and sugar.
- Dissolve yeast in the 1 1/2 cups of warm water in a warmed mixing bowl, and add the milk mixture with 4 ½ cups of flour.
- Attach the dough hook, and mix at the lowest speed for 2 minutes.
- Slowly add the rest of the flour until the dough clings to the hook and does not stick to the sides of the bowl.
- Continue to knead for 3 to 5 minutes until the dough is smooth and elastic.
- Remove the dough, cover with a bowl and let it rise for an hour.
- Punch down the dough and divide your dough in half.
- Lightly sprinkle your work surface with flour and begin to roll and shape each half into a rectangle and fold it in thirds along the long edge.
- Place each in a greased loaf pan and let rise until doubled.
- Bake at 200 degree celsius for 30 minutes until a rich golden brown. Turn out from the pans right away and cool on wire racks. Tip: if you tap the bottom of each loaf it should sound hollow, signalling it is done.
Sweet Milk Bread
This sweet milk variation of the classic white bread gives you a soft slightly chewy and flavourful taste. This bread tastes similar to buns you would find in your neighbourhood bakery, commonly sold with hotdog or ham and cheese fillings. Once the dough is ready, feel free to add your favourite flavours inside!
- 6 cups Bread Flour 6 to 6.5
- 1 Cup Sugar
- 1/2 Teaspoon Vitamin C Powder Vinegar or Apple Cider Vinegar
- 1 Teaspoon Salt
- 3 Tablespoons Butter
- 2 Tablespoons Yeast
- 1 Cup Water
- 1 Cup Milk
- 2 Eggs
- Dissolve the yeast and sugar in warm water and the yeast to proof for 5 minutes or till the yeast becomes frothy.
- Add all the ingredients (except the butter) inside the bowl of the mixer. Set the mixer to medium speed and begin to mix.
- After about 4 to 5 minutes of mixing the dough, turn off the mixer and add the butter. Then continue to mix for about 2 to 3 more minutes until the dough becomes elastic and pulls away from the sides of the bowl.
- Coat it with a little oil to prevent it from drying out and cover with a damp cloth. Place in a warm place to rise for one hour or until it’s doubled in size.
- After one hour, bring out the dough and punch it down to remove the excess air. Don’t overbeat it.
- Transfer the dough back to the work surface. Divide it into four equal parts and shape each into a loaf. You can also knead the dough into a rectangular shape with a rolling pin and then tightly roll it up (as you would a mat) into a loaf.
- Prepare four loaf pans by greasing them with oil and dusting them with flour or simply spray them with a non-stick cooking spray.
- Place the shaped dough inside the prepared loaf pans, cover and leave to rise for 30 minutes.
- After 30 minutes, place the loaves inside a 180 degree celsius preheated oven and bake between 20 to 25 minutes or till a toothpick inserted in the middle of the bread comes out clean.
- Leave to cool for a couple of minutes and enjoy!
Here’s where your Kenwood mixer really gets to show off its mixing chops. A brioche calls for good, thorough mixing, needing every pat of butter fully incorporated when baking. This chocolate brioche recipe shows just how important a good mixer can be when making tasty bread, and just how rewarding it can be when you take your first chocolatey bite!
(For the Basic Brioche Dough)
- ⅓ cup (80 grams) warm whole milk
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (9 grams) active dry yeast
- 3¼ cups (406 grams) all-purpose flour, divided
- 5 large eggs (250 grams), room temperature
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) unsalted butter, softened
(For the Chocolate Brioche)
- Basic Brioche Dough
- ¾ cup (128 grams) chopped 64% cacao dark chocolate
- 1 large egg (50 grams), lightly beaten
Basic Brioche Dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- With the mixer on medium-low speed, add 1½ cups (188 grams) flour and eggs, beating until smooth, 2 to 3 minutes. Cover and let stand for 30 to 45 minutes.
- Switch to the dough hook attachment. Add salt and remaining 1¾ cups (18 grams) flour, and beat at medium speed until a smooth and elastic dough forms and pulls away from sides of the bowl, 8 to 10 minutes.
- With the mixer on medium speed, add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next.
- Spray a large bowl with cooking spray. Place dough in the bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, 1½ to 2½ hours.
- On a lightly floured surface, turn out dough, and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate for at least 8 hours or overnight.
Make the chocolate brioche:
- Butter and flour a 9- by 5-inch loaf pan. On a lightly floured surface, turn out Basic Brioche Dough. Punch down dough, and sprinkle chocolate onto the dough. Knead chocolate into dough briefly, just until chocolate is incorporated.
- Shape dough into a loaf. Place dough, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place until dough is puffed, 30 to 40 minutes.
- Preheat oven to 200 degree celsius. Brush top of the loaf with egg wash, and bake for 15 minutes. Reduce oven temperature to 350ºF, and bake until golden brown and an instant-read thermometer inserted in centre registers 90 degree celsius, 35 to 40 minutes more. Let cool and serve.
You know this one: it’s your go-to recipe when the bananas you’ve purchased overripen and turn into sweet spotted ingredients perfect for that moist buttery loaf. This tasty and fragrant loaf is perhaps the simplest, yet most flavourful goodies you can make.
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yoghurt or sour cream
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (100g) chopped pecans or walnuts
- Adjust the oven rack to the lower third position and preheat the oven to 177°C. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yoghurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminium foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the centre of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavours have settled together. See post above for freezing instructions.
Another yeast bread! This one is similar to our first, but with a fruity, slightly sweetened twist. This raisin bread recipe offers you a perfect loaf that is delicious when toasted and is a top-notch breakfast choice.
- 2 1/4 teaspoons active dry yeast
- 1/4 cup water
- 1 cup raisins
- 1/4 cup butter (softened)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup milk (warm)
- 3 3/4 cups all-purpose flour (divided)
- 2 large eggs (beaten)
Dissolve the yeast in the warm water.
- In your mixing bowl combine the raisins, butter, sugar, salt, and warm milk; stir to dissolve the sugar. Let the mixture cool to lukewarm.
- Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
- Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
- Add enough of the remaining flour to make a soft but stiff dough.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
- Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
- Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk.
- Bake at 180 degree celsius for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
- Remove the loaves from the pans and let them cool on racks.
- Serve and enjoy!