kitchenaid white bread recipe

One Loaf Kitchenaid White Bread Recipe That’s Great for Sandwiches

Most bread recipes are for two loaves, which is way too much for one person to eat.  I have another super-easy bread recipe, which is great for dipping in olive oil or eating on the side, but not ideal for a sandwich.  This Kitchenaid white bread recipe makes a single loaf of bread that’s light, soft, and perfect for peanut butter and jelly, tuna salad, or your favorite sandwich fixing.

I got the recipe from the original Kitchenaid cookbook that came with my mixer.  I cut the recipe in half (for one loaf) and I have also added instructions on how to shape the loaf of bread.  Follow these simple tips and you’ll get a perfect loaf of fresh bread that looks like it came from a bakery.

The other key to the success of this Kitchenaid white bread recipe is my loaf pan.  When I made the bread for this post I completely forgot to grease and flour the pan! I figured I would end up with a horrid mass of bread stuck to the pan. Nope! It came out perfect and popped right out of the pan!




Tools and Ingredients for This Recipe


Norpro Stainless Steel Bread Pan

I call this my magic bread pan.  It looks as clean and shiny six years later as it did when I bought it. It’s not a standard non-stick pan, but whatever they did to it, the food does not stick. It cleans up from banana bread, apple bread, meatloaf, potato bread—doesn’t seem to matter. Which is great when you don’t have a dishwasher and don’t want to spend all day cleaning pots.

Saf Instant Yeast, 1 Pound Pouch

This is so much better than buying tiny, expensive packets of yeast.  Those packets cost a dollar each and after three loaves it’s all gone.  With this big bag, you can bake dozens of loaves rather than just three, and it’s far more economical. Keep the bag in the freezer so it stays fresh.  Also, since it’s instant yeast you don’t have to wait for it to activate. Just add your ingredients and keep going.


J.K. Adams FRP-1 Maple French Rolling Pin

Most rolling pins have tiny handles on the ends, that somehow make them harder to hold and roll, especially if when your hands get sticky.  This one is different. It’s long and tapered, so there’s more surface area to roll out and shape the bread dough. It’s much easier to use than the old, carved one I had.

Norpro Bench Scraper/Chopper

I admit, it took me a while to get one of these. But it’s really fantastic for getting your dough into the bowl to rise. It’s also great for scraping bits of dough and flour off the counter . Or, use it to scoop up chopped veggies and toss them into your pot.

More Kitchenaid White Bread Recipes

kitchenaid honey oat bread recipeKitchenaid Honey Oat Bread Recipe

Slightly sweet, with oats mixed right into the dough, with more sprinkled on top.  Great for toast, especially cinnamon toast.

 

single loaf bread recipe kitchenaidSingle Loaf Bread Recipe Kitchenaid Stand Mixer

Just about the easiest loaf of bread you can make. No shaping, or rolling required. And the ingredients are simple: flour, water, yeast, salt, and a little sugar so the yeast don’t go hungry.

 

single loaf challah recipeSingle Loaf Challah Recipe for Kitchenaid Stand Mixer

A single golden, round loaf of challah. Perfect for the holidays. If you haven’t heard of this bread before, it’s a kissing cousin to brioche.

 

kitcheanaid potato bread recipeKitchenaid Potato Bread Recipe

Why potatoes? It’s not just flavor. The potatoes also make the bread moist and tender. You get the softness of store-bought, without having to go to a store. And since you made it yourself, you know exactly what’s in it. You also can enjoy that wonderful fresh bread smell as it bakes.




6 thoughts on “One Loaf Kitchenaid White Bread Recipe That’s Great for Sandwiches”

  1. Thanks for posting this! When do you add in the milk/butter/salt/sugar? Seems to me that the warm water/yeast should go into it before the flour, but would really appreciate if you’d clarify this point. Thanks again for a lovely recipe. It makes the best ever crab salad sandwiches. Yummmmm.

  2. Hi Rosemary!

    Yes, you’re right. Add the yeast and water to the bowl. Then the milk mixture. And finally the flour. Sorry for the confusion!

  3. The milk mixture should be lukewarm (98 to 105), while the water should be a bit warmer (105-115). Too hot and the yeast dies. Too cold and it won’t rise. I would do it separately.

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