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!
Most bread recipes make too many loaves for one person. This one is a single loaf of white bread that's the perfect size and texture for sandwiches.
1/4 C milk
4 1/2 tsp sugar (or 1 T plus 1 1/2 tsp)
1 tsp salt
1 1/2 T butter
1.5 tsp instant yeast (or 2 1/4 tsp standard active dry yeast)
3/4 C warm water
2 1/2-3 C flour
Take a small saucepan and add the first four ingredients (milk, sugar, salt, and butter) to the pan. Heat that on a low flame, just enough to melt the butter. Stir it occasionally to make sure the sugar dissolves and is mixed thoroughly.
Remove the pan from the heat and set it aside to cool off. You want the mixture to be lukewarm (not too hot, or it will kill the yeast).
Add the yeast and warm water to the mixing bowl of your mixer. If you are using active yeast, let it sit for 5 minutes or so. If you are using instant yeast, go on to the next step.
Add the lukewarm milk mixture to the mixing bowl. Then add the smaller amount of flour.
Now attach the dough hook to your mixer. Put the mixer on speed 2. Let that mix for a minute or two. Now check it and see if it has formed a tight ball around the dough hook. If it has, go to the next step. If not, add more flour.
Keep kneading the dough, on the same speed for 2 or 3 minutes more. The dough should be smooth and stretchy. When it's kneaded enough, a small piece will stretch enough, without breaking, so you can nearly see through it.
Remove the dough from the mixing bowl and grease that bowl (or a fresh one) with about a capful of neutral oil.
Put the dough back in the bowl and turn it around to grease the entire outside of the ball.
Cover it with a towel, and set it a warmish spot (about 75 degrees) for about an hour. It should now be about twice its original size.
Now punch it down.
Sprinkle some flour on a board or counter and put the ball of dough on top. Flour your rolling pin too. Now roll out the dough into a rough rectangle (about 9 x 14 inches). This helps to smooth it out. Starting from the narrower side, roll the dough up into a cylinder. Pinch the bottom and sides shut to form a seam. Put the dough in a greased/floured loaf pan with the seam side down.
Cover the pan and let the dough rise again for about another hour.
About 45 minutes in to the second rising, preheat your oven to 400 degrees.
Put the bread in the oven and bake for 30 minutes. Once it's done, remove the loaf of bread from the pan and let it cool on a wire rack.
Note that the prep time includes time for the bread to rise twice.
I call this my magic bread pan. It looks as clean and shiny 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.
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.
Most recipes for challah make two loaves, which is way too many for one person. This one is different. It’s a single loaf challah recipe, made in the Kitchenaid.
If you’re not familiar with challah (pronounced like the “ch” in “loch”), it is a sweetened bread that is somewhat similar to a French brioche. The difference is that challah is usually made with vegetable oil instead of butter (so that those keeping kosher can have it with a meat meal). Incidentally, the leftovers make fantastic French toast.
Challah is traditionally served every Friday night as part of the Jewish Sabbath observance. The bread is usually braided, into three, six, or even twelve strands. I read recently that it might be to emphasize unity; another post suggested that three strand represent truth, peace, and justice. Poppy or sesame seeds are manna falling from heaven.
Usually, the loaves are braided and end up long and narrow. However, on Rosh Hashanah and Yom Kippur the loaves are round, to symbolize unity (no beginning and no end), unending blessings, and maybe even “the circle of life.”
This particular recipe was originally by Joan Nathan, which made two loaves. That recipe was then adapted by Deb Perlman (of Smitten Kitchen). Deb’s version was then revised to a single loaf by Jenny at Cuban Reuben and slightly adapted again by me. It’s almost biblical, isn’t it: Joan’s recipe begat Deb’s, Deb’s begat Jenny’s, and Jenny’s begat mine!
I did make a few changes. First, I used instant yeast instead of active dry yeast. And second, I found that I didn’t need four eggs, plus a yolk. Three plus the yolk were plenty.
A delicious single loaf challah recipe, perfect for the high holidays, Shabbat dinner, or just because you want a rich, eggy bread (think brioche's cousin).
1.5 tsp instant yeast (or one packet active dry yeast, which is 2¼ tsp)
1½ tsp plus ¼ cup sugar
¾-1 cup warm water
¼ cup vegetable oil
3 eggs, divided
1 egg yolk
1½ tsp table salt
4 cups flour
Remove the bowl from your stand mixer (preferably a KitchenAid). Pour the yeast, 1½ tsp sugar, and the water into the bowl and stir it all together with a long spoon. Use more water if the weather is dry, and less if it's humid. If you use the instant yeast, you can go to the next step. If you use active dry yeast, let it sit for 10 minutes until the yeast is bubbly and foaming.
Attach the paddle to your mixer. Now add the vegetable oil, two of the eggs (one at a time), the egg yolk, the rest of the sugar, and the salt, and mix that on Speed 2 (KitchenAid) to combine everything together.
Gradually mix in the flour, adding about ½ a cup at a time.
Once the dough forms a solid ball, swap the paddle for the bread hook. Knead about 5-8 minutes. f you don't have a KitchenAid, you can do it by hand, but it will take longer (10-12 minutes).
The dough is kneaded enough when it looks smooth and elastic, and you can pull it without tearing. If it looks shaggy and bristly, add more flour. If it's dry, add more water.
Coat a clean bowl with about a capful of vegetable oil. Add the ball of dough and cover it with plastic. I generally use a plastic bag from the supermarket. A shower cap will work too. Don't wrap it too tightly, you want to leave room for the dough to expand.
Let the dough rise in a warm place for about an hour. Then punch it down with your fist, cover it again, and let it rise for another two hours.
You're now ready to braid the challah. Sprinkle some flour on a counter or board, and sprinkle a bit more on your hands (to keep it from sticking).
Cut the dough into three pieces with a sharp knife. Take each piece and roll it out with your hands into a strand that is about 12 inches long. Pinch the strands together at one end. Then braid the strands together. Once that's done, wrap them all around in a circle. Tuck the ends in underneath the loaf. Transfer the challah to a nonstick cookie sheet.
Crack the last egg and beat it lightly. Brush about half the egg over the bread. Let it sit again, covered, for another hour.
Then brush it again with the rest of the egg.
While the bread is on its final rise, preheat the oven to 350 degrees. Once the last rise is finished, and the oven is hot, bake for 20 to 25 minutes, until golden brown. If you want, open the oven halfway through the cooking process, and brush the challah again with any remaining egg (this fills in any bare spots as the bread expands).
Single Loaf Challah Recipe Substitutions and Variations
For an extra-sweet new year, mix 1 cup of raisins into the dough before you braid it.
Or, add 1/4 honey to the recipe
Top the challah with sesame seeds, poppy seeds, or salt
This Kitchenaid honey oat bread recipe is adapted from the cookbook that came with my mixer. The oats add body and texture, so the bread can hold up to mayo, a stack of cold cuts, or just some peanut butter and jam. It also makes wonderful cinnamon toast. The honey adds a touch of sweetness.
The only problem with the recipe in the book is that it’s for two loaves. The bread is delicious, but this is a “single serving” blog, so two loaves is too much.
So, I’ve altered it to make just one loaf of bread. I also used instant yeast (and adjusted the quantities) to speed things up a big. And, because a big bag of instant yeast is a much better value than a few little packets of the regular kind!
The original recipe also calls for quick oats. Don’t worry if you don’t have them (neither did I). That is easily fixed by taking some standard oats and popping them in the mini-chopper. Just grind them up and make them smaller.
As noted in the recipe, you can add an egg white to the water glaze for a shinier crust. I was low on eggs, so I didn’t bother.
Tip: Rinse the measuring cup with water before you measure out the honey. That way, it won’t stick.
A single loaf of oatmeal bread, sweetened with honey.
3/4 C water
2 2/3 T butter
2 3/4 to 3 1/4 C flour
1/2 C quick oats (or regular oats, ground up to smaller pieces)
1 tsp salt
1 1/2 tsp instant yeast
1 egg white
1 1/2 tsp water
Measure the honey, water, and butter into a small saucepan. Stir to mix everything together and heat it gently until it gets warm (about 120-130 degrees) Don't let it get too hot or it will kill the yeast.
Put the smaller amount (2 3/4 cups) of flour, oats, salt and yeast in the bowl of your Kitchenaid mixer.
Using the dough hook (not the paddle), mix for 30 seconds on Speed 2.
Slowly add the butter mixture to the flour mixture. This should take about a minute. Again, you don't want to kill the yeast with the hot liquid.
Add the egg and mix another minute at the same speed
Add 1/4 cup of the flour, continuing to mix the dough on Speed 2. Keep mixing until the dough pulls entirely away from the bowl and sticks to the dough hook in one large mass.
Add the remaining 1/4 cup flour if necessary (if the mixture is too wet and doesn't come together)
Keep kneading for 3-5 minutes more (same speed).
Remove the dough from the bowl, clean the bowl, and grease it with about one capful of neutral cooking oil.
Return the mixture to the bowl, and turn it over to coat the dough.
Cover the bowl (I use a plastic grocery bag, so it doesn't stick) and put it in a warmish spot until it doubles in size. This should take about an hour.
Punch the dough down (a good way to take out your frustrations) and remove it from the bowl.
Shape the dough into a loaf shape by rolling it out into a rectangle with a rolling pin.
The dough should be roughly the size and shape of a legal sheet of paper (9 x 14). Starting from the shorter end, roll up the dough into a cylinder. Then pinch the ends to close them.
Grease your loaf pan (I use butter for this) and put the dough in the pan. Cover it, and let it rise again (for about another hour).
Preheat the oven to 375 degrees about 10-15 minutes before the bread has finished its second rise.
Combine the remaining water and the egg white and mix them together. Brush the top of the bread with the egg white mixture and sprinkle with oatmeal.
Place bread in the oven and bake for 40 minutes.
When the bread is done, remove it from the pan and let it cool on a wire rack.
If you want a shinier, browner crust, mix an egg white with the last 1 1/2 tsp of water and brush the loaf with it before baking.
This single loaf bread recipe is just about the easiest loaf of bread ever. I adapted it from the King Arthur recipe site (which is a treasure trove of baking know-how). They call it hearth bread. That recipe, however, makes two loaves, which is just too much for one person. So, I reduced the quantities and made one single loaf recipe instead.
A Kitchenaid stand mixer makes the whole process much easier and faster. If you don’t have one, you can do it the old-fashioned way and knead it by hand.
At its simplest, bread is flour, water, yeast, and salt, with maybe a bit of sugar to give the yeast something to munch on. You can get crustier bread by brushing it with water or egg white. Make it softer with milk, or add new flavors (like honey or sesame seeds). However, those basic few ingredients are all you really need. It may seem intimidating if you haven’t done it before, but it’s really not. After a while, you get a “feel” for how the dough should look and feel and can correct any mistakes.
The bread is easy, but the instructions in the original recipe were a bit confusing. They gave several different variations on how to bake the bread (depending on how crusty you like it) and was a bit tricky to navigate through all the different options. So, I have shared the version/combination I found works best for my taste.
Update: King Arthur eventually decided that the original instructions were both too confusing, and were causing many people to end up with burned bread! The new method ditches the pan of water, and leads to a delicious, crusty loaf of bread. I tried it out and the results were much better. If you want the bread to be extra-crusty, let it cool in a turned-off oven (instructions are in the notes section of the recipe).
They also say to make it a long “Italian bread” shape (which makes it a bit crustier), but I left it round because I liked the way it looks.
semolina or cornmeal for the baking pan (about a tablespoon or two)
Put the yeast, sugar, salt, water, and flour into the bowl of your Kitchenaid mixer. Mix for about 30 secnds to one minute on speed 2 using the paddle attachment. When it's done, it should pull away from the sides of the bowl and form a ball of dough.
Swap the paddle for the dough hook and knead for 3--5 minutes on speed 2. The dough should be smooth and elastic, and bounce back when you press down on it.
Remove the dough from the bowl. Grease the same bowl with a bit of canola oil (I use about a capful). Put the dough back in the bowl and turn it over and around until it's coated with the oil.
Cover the bowl with a plastic bag and put it in a warmish spot or in a cool oven (heat to 200 degrees for 10 minutes, then turn it off).
Let the dough rise until it doubles in size (1-2 hours).
Gently push down the dough. Keep it round if you like, or shape into a long oval (like Italian bread).
Put that in a shallow baking pan or baking sheet sprinkled with semolina or cornmeal. This helps keeps it from sticking and adds a bit of extra crustiness.
Let it rest for 45 minutes, covered. When it's risen enough, the dough will no longer bounce back when you press on it.
Towards the end of the rising time, preheat the oven to 425 degrees. Slash the top of the bread, and spray (a plant sprayer will work fine) or brush (use a pastry brush) it with warm water.
Place in the middle of the oven and bake the bread for 25-35 minutes.
If the dough is too shaggy (meaning it looks a bit furry), add more flour. If it's too hard, add more water. You'll get a better idea of how the dough should look and feel as you bake more loaves.
If you want the bread to be extra-crusty, remove it from the pan, and turn the oven off. Put the bread back in the oven, right on the rack, and let it rest, with the oven door slightly ajar. Let the bread cool as the oven does.
One of the joys of a Kitchenaid is how much easier it is to make bread, cookies, and cakes. This recipe for potato bread comes out moist, soft, and rises beautifully. If you like Martin’s potato bread, you’ll like this too.
I have adapted the recipe from All Recipes. First, I reduced the recipe to make one loaf instead of two. I have no room for two loaves. I also exchanged the shortening for butter.
Measure the flour over the surface you want to use to shape the bread. Any extra flour will pre-coat the counter.
The Kitchenaid makes the whole dough preparation process faster.You don’t have to mix the dough as long as the original recipe.And, there’s no need to keep scraping down the sides. You also don’t have to stand and knead the bread for 10 minutes. Just swap out the paddle for the dough hook and let the machine do all the work.
Check to see if the dough is kneaded enough by poking it with your finger. If it is, it will bounce back when you poke it.
The rising times are approximate since the speed will depend on conditions in your home that particular day. Sometimes it takes a bit longer.
A delicious, moist loaf of potato bread that's great for sandwiches, sopping up gravy, or eating with a hearty winter stew.
1 small potato, diced
3/4 cup water
1 1/2 teaspoons instant yeast
3 1/4 C all purpose flour
4 1/2 tsp sugar
1 T butter
1 1/2 tsp salt
Add the diced potato and the water to a small saucepan.
Bring to a boil and cook until the potato is fork tender and can be mashed easily. This should take about 10 minutes. Let the mixture cool.
Once the potato/water mixture is cool, drain 1/4 C of the liquid into a liquid measuring cup. Mash the potatoes in the rest of the mixture.
This should equal about one cup. If you don’t have enough, add some warm water.
Add the reserved water to the mixing bowl of your Kitchenaid. Sprinkle the yeast over it and add a pinch of sugar.
Now add the mashed potato mixture, 1C of the flour, butter, sugar, and salt.
Beat with the paddle attachment about thirty seconds on low to combine it all together. Stir in remaining flour. Beat on speed 3 for 3-5 minutes.
Turn dough out onto floured board or countertop. The dough should be stiff and seem a bit hard.
Remove the paddle attachment from your mixer and replace it with the dough hook.
Knead the dough on speed 3 for 3-5 minutes. The dough should now be smooth and stretch easily.
Get a large bowl, and grease it with about one teaspoon of neutral oil (like canola). Plop the dough into the bowl and turn it over so it gets coated with the oil.
Cover the bowl with a towel or slide it into a plastic bag in a warm spot. If your place is chilly, heat your oven to 200 degrees for 10 minutes, turn it off, and then put the bowl with the dough in the oven.
Let it rise for about one hour.
Punch down the dough (this is a chance to get out your frustrations!) and turn it out onto your floured countertop.
Cover it again, and let it rise for 10 minutes.
Shape the lump of dough into a loaf by rolling it out with a rolling pin into a rectangle. Then roll up the rectangle (starting at the short side), like you were rolling up a poster. Pinch the ends together.
Grease an 8x4x2 inch loaf pan and place the dough in the pan.
Cover it again and let rise about 1 hour. The dough should have risen about 2 inches over the top of the pan.
Preheat the oven to 375 degrees. If you want a slightly crustier loaf, sprinkle it with water before putting it in the oven. Bake the bread for 25 minutes. After 25 minutes, cover it with foil, and bake another 15 minutes.
Remove from the pan with a stiff spatula, get the butter or jam from the fridge and slather it over a fresh slice. Then eat it!
Don't be intimated by the prep time; most of that is waiting for the bread to rise.
Poke the dough again to see if it rose enough. If it did, it will stay indented when you push down on it.
I admit it, I’m hard on my pans. Not this one. I’ve had it for years and it looks brand-spanking-new. The food doesn’t stick, no matter what I make in it: bread, meatloaf, apple bread (full size recipe), you name it. Whatever I do, it cleans up easily. Yay! Because I love cooking, but not cleaning.
I confess I got tired of buying those silly little packets of yeast. They were a dollar each, took longer to proof, and I kept running out. Plus, some of them had cornstarch in them. I wanted yeast, not cornstarch. This is much better. It’s much cheaper per use, you have enough to bake dozens of loaves of bread, and there’s nothing in there except yeast. The instant yeast works faster than the standard variety too. Store it in the freezer so it lasts longer.
Of all the food smells in the world, nothing beats the smell of freshly baked bread. To make bread with your Kitchenaid mixer, you don’t even need a special tool or attachment. Just use the paddle and the dough hook that came with your mixer.
This post has links to videos with instructions, plus recipes for French bread, Italian bread, wholegrain (and multigrain) bread, and white bread. All made right in your Kitchenaid. There are also cookbooks with even more recipes, and special pans for making pullman loaves and French bread.
How to Make Bread with Your Kitchenaid Mixer
Kitchenaid French Bread Recipes
French bread recipe – Reviewers say this recipe is “delicious” and “to die for” —even a “dude” can do it. (Hey, we know men can cook)
French baguette – Easy to make, but some reviewers felt the loaves weren’t crusty enough. If you want it crustier, follow reviewer Julius’s suggestion and spray the loaves with water (or just brush it on) before baking.
This book should be included with the mixer. Lots of bread (and other) recipes, including cinnamon rolls, chocolate chip macadamia bread, farmhouse white bread, and cheese bread. Each recipe is marked so you can see which attachment to use and what speed to run the mixer.
Recipes ranging from sourdough to coffee with cardomom. The book includes wheat recipes, as well as breads made with spelt and buckwheat. Some recipes mix whole grains (like rye) with white flour – this is because you need the gluten, or the bread won’t rise properly. Instructions are given for making bread in the mixer, a machine, or even by hand.
Easy recipes (whether you’re a beginner or an expert. Includes recipes for breads such as whole wheat and chili corn bread.
Freeze Your Dough for Later
If you don’t want to eat your bread all at once, you can freeze one loaf for later. Let the extra loaf rise once and punch it down. Then wrap it tightly in foil and put it in the freezer. Defrost the loaf in the fridge, place in a prepared pan, and let it rise (the second time). Then bake as usual.
This cookbook includes recipes for bread, biscuits, scones, and much more (because, after all, you might want to eat something with your bread). Each recipe has a full-color photo, so you can see how the finished dish should look.
Recipes for breads, pies, and tarts, with photos of each one. The recipes use common cupboard staples you probably already have in your cupboard, so you won’t have to go hunt for exotic ingredients. Recipes include dinner rolls, garlic pull-apart bread, and caramel walnut banana torte (oh my!).
Whole Wheat and Multigrain Bread Recipes Made with Your Kitchenaid
Honey oatmeal bread – Directly from the Kitchenaid Recipe cookbook (that comes with the mixer). It calls for white flour, but you can use half wheat and half white if you prefer. I’ve cut this in half to make one loaf instead of two.
Whole grain bread – An unusual recipe that uses cooked cereal, which makes it very light and soft, more like white bread, but nutritious.
Make Your Own Quick Oats
If you don’t have quick cooking oats, but do have the regular kind, just toss them in a blender or mini chopper and grind them up for a few seconds.
Kitchenaid White Bread Recipes
Basic white bread – A simple white bread recipe from Epicurious; includes speed settings for your mixer.
Rapid mix, cool rise white bread – Instead of waiting for this bread to rise, you just prepare the loaves, put it in the fridge and let it sit overnight, or while you’re out. Then just take it out and bake it.
French (or Italian) bread won’t come out right unless you use the right pan. The holes let moisture escape, and help you get bread that’s crusty on the outside and soft on the inside.
Norpro Sandwich Bread Pan Most bread pans turn out a loaf that’s quite a bit smaller than the packaged loaf you’d get in a store. This one is long enough to make a full-size sandwich size loaf. It’s non-stick and the sides are straight (rather than angled like most pans), so the bread will fit better in a sandwich bag.
The lid ensures you get a nice, square loaf. The pan is nonstick, and has a special coating that makes cleanup easy. Just wash it by hand (do not put it in the dishwasher, as that will remove the coating). Made in USA.