Basic White Bread – Kitchenaid version

This is the recipe I use to make a basic white loaf, using my kitchenaid.  You can knead it by hand – it’s the same ingredients, but just takes longer!  This makes a cob loaf, so I don’t use a bread tin as the quantity is greater.

You will need/knead (ha ha):basic white cob loaf

500g white bread flour

10g fast action yeast

10g salt

30g soft unsalted butter

300ml tepid water

Place the flour, yeast, salt and butter in the kitchenaid bowl, making sure the yeast and salt are on opposite sides to each other.  Using the dough hook, put onto speed 2 and slowly pour in the water.  Let in knead for about 10 minutes.

Put the dough into a large oiled bowl and cover with clingfilm.  Leave to double in size gor 1-2 hours.

When risen, put the dough onto a lightly floured surface and fold it in on itself thereby knocking out the air and forming a smooth ball.  Put the ball of dough on a lined baking sheet and cover with a large plastic bag.  Leave for an hour to prove.  The dough should double in size again and spring back into shape when you poke it with a floury finger.

basic white bread recipe

Heat your oven to 220ºC and pre-heat a roasting tray.  Dust the dough with flour and slash it across the top with a sharp knife.  Fill the baking tray with water to creat steam and thus a light crust.  Bake the dough for about 20 minutes then check if ready.  You can test if it is cooked by tapping its base and if it sounds hollow, then it’s done!

Cool on a wire rack then enjoy however you like – personally I like butter and a platter of cheeses…

Oh, and wine of course.

7 Replies to “Basic White Bread – Kitchenaid version”

  1. As I am self isolating for 12 weeks I have started making bread, this was so easy and delicious, my teenage boys loved it! Thank you – do you have a sour dough recipe?

  2. I made this bread today. It was perfect texture. My 3rd attempt of bread making during lockdown and best recipe result.

  3. I’ve used this recipe several times now and it tastes amazing but the only problem I have is after the second prove is over before it goes in the oven the proved dough goes quite flat!! When I would like it to stay in ball shape… any suggestions please..

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