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Dough hook fundamentals

Everyday Stand Mixer Sandwich Bread

Published

Use the dough hook at the model-approved speed for a soft, sliceable loaf with a clear windowpane cue.

Prep: 25 minutesRise: 1 hour 45 minutesCook: 35 minutesMakes: One 9-by-5-inch loaf
Everyday Stand Mixer Sandwich Bread served and ready to eat

What you need

  • 3 cups bread flour
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1 cup warm milk, about 100 degrees F
  • 1 large egg
  • 3 tablespoons unsalted butter, softened

Method

  1. Fit the dough hook. Combine the flour, sugar, yeast, and salt on the lowest speed.
  2. Add the warm milk and egg. Mix at the model-approved dough speed until a shaggy mass forms, then add the butter a tablespoon at a time.
  3. Knead at the approved speed until smooth and elastic, 6 to 10 minutes, stopping to check temperature and a thin windowpane.
  4. Cover and rise until doubled. Shape, place in a greased 9-by-5-inch pan, and rise until the center crowns about an inch above the rim. Bake at 350 degrees F for 32 to 38 minutes, until the center reaches about 190 degrees F.

Stand mixer lesson

Use the manufacturer's dough speed and batch limit; speed 2 is common for some KitchenAid models but is not a universal setting.

Soft dough may cling early. Give flour time to hydrate before adding more, and stop if the mixer walks or strains.

Cool before slicing

Turn the loaf out and cool on a rack for at least one hour so the crumb can set.

Store tightly wrapped for up to three days or slice and freeze.

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Safety note: Keep hands and tools away from a moving hook, and bake flour-based dough fully before tasting.

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