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.
If you’ve got a Kitchenaid mixer, you know how great it is for mixing cookies (and the world’s best cheesecake), but did you know you can also use your Kitchenaid mixer attachments to grind your own meat (so you know exactly what’s in it), make sausage, or shred veggies?
And, the vegetable strainer/grinder is perfect for making your own applesauce or jam.
The best part? You don’t need to rush out and buy more appliances. All you have to do is add attachments to the Kitchenaid mixer you already have.
The beaters on a Kitchenaid use “planetary motion.” That means they move around the bowl, while at the same time spinning in the reverse direction on their own axis (sort of like the earth spins and moves around the sun).
The result looks a bit like a spirograph design. The good part is that this funny motion means it mixes faster and better than other mixers so you’ll need less time to prepare your recipes.
Using the Mixer’s Speed Control
Stir – use this when you first start mixing, to add dry ingredients to wet ones, and vice versa.
2 – for slow mixing, to start mashing potatoes, and knead dough.
4 – just the thing for making cookies, creaming sugar, and making meringues. You want to beat the ingredients, and combine them, without overmixing (or your batter will be the wrong texture). Use this speed with the grinder, slicer and strainer attachments.
6 – beating and creaming – set your mixer on this speed for final mixing and to use the citrus juicer.
8 – fast beating – for whipped cream
10- super-fast whipping – at this speed, it goes around so fast you can hardly see it. Only use small amounts of cream or egg whites – or it will all go flying. Set on this speed for pasta and grinding grain.
You can also set the mixer in-between the set speeds, for finer control.
If you want to save space (and a bit of money), get this all in one pack. It has a grinder, strainer, and a slicer. Use it to grind meat, make salsa, shred cabbage for cole slaw, cut up veggies for a party platter, or make baby food. And, it all takes up a lot less space than a food processor, a meat grinder, and a mandoline would.
Grind your own meat (no additives or fillers), shred cheese, or cut carrots in waffle-shapes, or make your own perfect cole slaw.
This set comes with the meat grinder (which has two settings, coarse and fine), a slicer/shredder, and a fruit and vegetable strainer.
Get a deal on meat at the market, take it home, grind your own burgers, and freeze them for later use. The slicer and shredder make short work of cheese, carrots, and potatoes. Use the strainer for applesauce, pasta sauce, or your own salsa.
How to Use Your Kitchenaid Mixer Grinder Attachment
This is great for grinding your own bread crumbs, grated hard cheese, or meat. Grinding your own meat is cheaper than buying it pre-ground. Plus, you know exactly what’s in it, and where it came from. You can see it in action on the image at the top of this page.
I use it to grind my own turkey and beef for meatballs, “unstuffed cabbage,” and burgers. It includes two grinding plates, one fine and one coarse. Both store right inside the grinder, so you won’t lose them.
Some reviewers said they found grease on the grinder when they bought it. I looked, saw a bit of it, and thoroughly cleaned it off. No problem, and nothing weird in the food.
I don’t normally quote reviews, but this one is irresistible. A customer says, “…[T]he sausages were incredible. I practically ate the first batch of Italian sausage all of 3.5 lbs by myself.
I had the hardest time sharing it with my kids who stared at me drooling with those puppy eyes begging to have a taste of what Mama was eating. And when I have to use these sausages for a pasta dish for some visiting friends, I actually regretted inviting them over since I wanted to eat the sausages myself. That bad..and that good!!”
The book is well-written, with recipes that are easy to follow (and tweak – I love tweaking). Recipes include bratwurst, cajun andouille, sausage with apples. There are American recipes with international influences (Asian, German, and Spanish) and then recipes that include sausage (for breakfast, in soups, and in pasta.
If you’re going to make sausage, you need casings to put them in. The casings from butcher supply companies are meant for commercial operations — way too much for home use. These come in small lengths. Make sure to soak them and then rinse them before using (so you know they’re clean). It also helps stretch them out and reduces tearing. Don’t worry if you don’t use them up all at once, as they’ll last for years in the fridge.
Attachment for Cookies and Cheesecake
No special equipment needed; use the beater that came with your mixer.
Making Cookies with the Kitchenaid
This woman cracks me up.
Kitchenaid Cookie Recipes
Ruth’s Oatmeal Crisps – Scroll down to find the recipe. Note, I used butter, not shortening. It’s even better with dried cranberries instead of raisins.
Now that you’ve got all those cool new Kitchenaid attachments (or even before), you’ll want to know how to use them. This book is packed with recipes for everything from appetizers to sausages, to desserts. There’s potato and cheese pierogies, orange and chocolate chip bundt cake, spinach and garlic dip, tomato and rice soup with basil, and well, I think I better stop now. Otherwise, I’m liable to jump through the computer to get the book.
Use this to easily make your own applesauce, tomato juice, homemade jam, grind cheese and make salsa. It’s a bit confusing because Amazon has combined all the reviews for every attachment pack variation together (making it hard to tell which component the reviewers are actually reviewing!).
If you want to make applesauce, just cut the apples in quarters, cook them, and run them through the strainer. The waste comes out separately, so no coring or peeling is necessary. You can do this with tomatoes for tomato sauce or juice too (those need to be peeled). This set comes with both the strainer and the grinder.
Raspberry applesauce – I never thought of this, but I am definitely going to try it once raspberries are in season.
Red pepper relish – This sweet and spicy recipe uses both the strainer and the grinder.
How to Use Your Kitchenaid Slicer/Shredder Attachment
KitchenAid RVSA Slicer/Shredder Attachment for Stand Mixers This attachment includes four different slicer/shredder “cones”: you can make thin or thick slices of cheese or cold cuts, shred cabbage, onions, or hard cheeses (like Parmesan). Use it for cucumber slaw, cole slaw, potato chips, chocolate, or nuts. There is a bit of a trick to putting it together (see the video below).
Assembling the Kitchenaid Slicer/Shredder Attachment
Watch for that little notch.
Summer cole slaw – This recipe, from Kitchenaid’s New Zealand page is not your usual cole slaw; it has green beans, sultanas (golden raisins) and hazelnuts.
Conventional cole slaw – If you prefer the standard version, try this recipe. I do think I’d cut the mayo a bit and replace some of it with sour cream or Greek yogurt.
Mushroom Onion Quiche – With a pre-made crust, this is a quick and easy meal. I would buy two crusts, make two and pop one in the freezer.
Zucchini Bread – This recipe is very similar to the one that came with my Kitchenaid mixer. Use the slicer/shredder instead of a food processor (only one bowl and appliance to clean instead of two).
You can also grate cheese, make veggie chips (it’s a giant mandoline!) or shred potatoes for hash browns. Or, you could turn those sliced cucumbers into butter pickles.
Recipes Direct From Kitchen Aid
Lots of recipes here, including salsa (attach the grinder), apple crumb coffee cake, borscht (use the shredder), and pizza dough (second page).
More Ways to Use Your Kitchenaid Mixer Attachments
There’s nothing like a big bowl of ice cream on a hot summer day. It’s even better when you’ve made it yourself. Luckily, the Kitchenaid mixer makes that pretty easy to do. Whether you like vanilla, chocolate, strawberry, or something more exotic (like fig!), just follow the recipes below to learn how to make your own fresh ice cream with your mixer’s ice cream attachment.
You can make about 2 quarts of ice cream, sherbet, or sorbet in only 25 minutes or so. Freeze the bowl, make the ice cream recipe, put it together, turn the mixer on, add the ice cream mixture, and mix until it starts to freeze. Then transfer to your freezer to freeze more solidly.
Oh, but first, before you do anything else, do as the first reviewer recommends and carefully black out all the calorie and fat information in the recipe guide!
(One more important note, this attachment is designed to fit US mixers made after 1990).
How to Use Your Kitchenaid to Make Ice Cream
Watch this video to see how the attachment works.
Vanilla Ice Cream Recipes
French vs. Philadelphia Ice Cream
The difference between the two styles is that French ice cream is cooked first, and uses eggs to make a custard. On the other hand, Philadelphia style requires no eggs and no cooking.
David Lebovitz was once the pastry chef at Chez Panisse, and his expertise comes in handy here (so does a long-ago summer job as an ice cream scooper). There are recipes for ice cream, gelato, sorbets, and frozen yogurt.
It tells you both what to do, and why you’re doing it (which helps reduce mistakes). There are lots of familiar flavors, such as fudge ripple, coffee, and French vanilla. Then he throws in a few curves: green tea, fig, and egg nog.
Make your own classic Ben & Jerry’s flavors: Heath Bar Crunch, Chocolate Chip Cookie Dough, and Fresh Georgia Peach. And remember their two rules of ice cream making:
ICE CREAM RULE #1
You don’t have to be a pro to make incredibly delicious ice cream.
ICE CREAM RULE #2
There’s no such thing as an unredeemingly bad batch of homemade ice cream.
Kitchenaid Strawberry Ice Cream Recipes
Strawberry ice cream A delicious way to eat strawberries in season (or even not in season). Omit the lemon, add a bit of Grand Marnier if you like, or try it with a mixture of different kinds of berries.
Strawberry Balsamic Ice Cream This one has a bit of a twist. Balsamic vinegar and strawberries may seem a bit odd, but it’s actually quite good. If you’re skeptical, try the same combination (strawberries and balsamic vinegar), with some fresh strawberries. If you’re really daring, add a bit of cracked black pepper. This recipe also has helpful step by step photos.
I just love pasta. My friends and family like to joke that I think it’s a food group. Well, isn’t it? And, of course, fresh is much better than the regular kind. It can seem a bit daunting, but with the pasta attachment for your mixer and a few basic Kitchenaid pasta recipes, it’s pretty simple.
Once you’ve tried it, you may never want to eat the dried stuff again. A standard recipe only requires four ingredients, and they’re ingredients you probably already have in your kitchen: flour, eggs, oil, and salt.
My great-grandmother used to make noodles by hand, rolling them out, cutting them, and waiting for them to dry. Lots of hard work, and it took forever. With the Kitchenaid pasta attachment, you don’t have to hurt yourself rolling out all that dough. Great-grandma would have loved it.
Kitchenaid Pasta Recipes Demonstation
Not sure exactly how this works? Here’s a video that will show you exactly how it’s done.
Easy Kitchenaid Pasta Recipes
You’ll need both the standard (paddle-shaped) beater and the dough hook to make these (they both come with your mixer).
Semolina – Use this easy recipe for linguini, fettucini, or ravioli dough. Fresh Pasta Dough – Make your own pasta with just four ingredients: flour, oil, eggs, and salt. There are also directions for variations such as spinach pasta, tomato pasta, and squid ink pasta. Spaghetti Recipe – Good for about 1.5 pounds of spaghetti. There’s an excellent tip here: if you don’t have a pasta rack to dry your noodles, use plastic hangers instead (just make sure to flour them first so the noodles don’t stick). Homemade Noodles – This recipe is taken from Kitchenaid, but it’s worth visiting as the page has step-by-step photos, as well as extra tips for using the pasta attachment. Thousand Layer Lasagne – My cousin came back from school in Italy with a recipe very much like this one. Delicious!!
Don’t Overcook Your Pasta
Homemade, fresh pasta cooks much faster than the dried version. It should be ready in a minute or two. Don’t overdo it!
Make thick or thin sheets of delicious fresh noodles or lasagna. It’s got eight thickness settings so you can adjust the size to suit your taste and your needs. There are recipes included in the user guide. Just follow them. You can even use the attachment to roll out pizza dough.
Now that you’ve got your sheets of freshly made noodles, it’s time to cut them. You could do it by hand, like my great-grandma used to do (ugh). Or, you could just slide them through this cutter attachment. So much easier. Just trim them to the length you want.
How Kitchenaid was named
When the executives at Hobart were testing the consumer versions of their commercial mixers, one executive’s wife remarked, “This is the best kitchen aid I’ve ever had.” And that’s how the mixer got its name.
Kitchenaid Ravioli Recipes
Ravioli Recipe – Tyler Florence’s recipe for ravioli dough. Note this is just for the dough! Also, if your dough is too dry, try adding a tablespoon or two of water to the recipe.
Ricotta Ravioli – Made with ricotta, spinach, and parmesan. This post has lots of photos, as well as a quick video showing you how it’s done.
Meat ravioli – My dad just loves meat ravioli, and it always seems to be really hard to find. Finding a recipe was tough too!
The reviews on this are mixed – HOWEVER – on closer reading, the reviewers with negative comments weren’t using the machine correctly. Put it on setting “3” and watch the Peter Pasta video (see below), and you should be fine.
This cookbook has 512 pages of delicious recipes for pasta (and lots more). It’s in a ring binder, so it lays flat, and you can pull out just the recipe you want to follow (and set the rest of the book aside so you have more space to work).
A cookbook with recipes for everything from plain pasta, to Cantonese noodles, spinach pasta, gnocchi, even chocolate (!) pasta. It also includes a bit about the history of pasta, and the recipes are illustrated with plenty of photos (over 1,000 of them) so you can see exactly what everything should look like.
Many of the pasta cookbooks on Amazon presume you are either a professional chef, or have a huge pantry (or both). Lardons? Peekytoe crab? 9 egg yolks for one batch of pasta? No no and no. This cookbook, on the other hand, keeps it simple, and easily within the reach of a hungry home cook.
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.
My mom got this recipe for New York cheesecake from a family friend in the cream cheese business. It’s a home kitchen version of the original Lindy’s cheesecake – which has been a New York institution since 1921.
In fact, Lindy’s (along with Junior’s) made New York cheesecake famous. It’s got sour cream, cream cheese, and heavy cream, so it’s very rich and very creamy. Everyone who has tried it (friends, family, co-workers) says it’s the best cheesecake they ever had!
A few years ago, when I was visiting my friend Betsy, she served me cheesecake for breakfast. It was the best breakfast ever!
I had originally posted this recipe on Squidoo, but now that Squidoo is gone and I have my own blog, I have republished it here.
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°F
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Do not mix at high speed and don't overmix. If you do, the cake will overflow the pan. The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.
While the cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
When the crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425F° oven for 15 minutes. Then turn oven down to 275F° and bake for 1 hour. Turn off the oven.
Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
Do not mix at high speed and don't overmix. If you do, the cake will overflow the pan.
The bad news: the texture will be off (too light and fluffy).
The good news: you can use the extra to make cheesecake cupcakes.
Use a Kitchenaid Mixer!
This cheesecake is thick and rich. You’ll need a Kitchenaid mixer or other powerful mixer to make it. A low-powered or hand-held mixer won’t work. KitchenAid Five Quart Stand Mixer
The reason this mixer works so well is because it has dual spinning action (planetary motion), which means it spins both on the beater’s axis, and around the bowl. That means it mixes faster and you get more mixing power than ordinary mixers. You also don’t have to keep scraping down the sides of the bowl. You spend less time mixing and more time enjoying your cheesecake.
Some poor fellow tried to make this recipe by hand. It took him two days to mix it! I bet his arm was awfully sore.
If you don’t already have one, you’ll need a springform pan. This one, by Calphalon, is perfect for cheesecake. It’s extra thick to distribute heat evenly, so your cheesecake will cook properly. The fluted base means it won’t leak. Makes cooking cheesecake easy (and a lot less messy).
Cheesecake Topping Recipes
You can eat your cheesecake plain, garnish it with fresh berries, or go all out and make a topping.
Blueberry Cheesecake Topping
1/2 C sugar 3 T cornstarch 1 pint fresh blueberries (or use frozen) 2 T lemon juice 1 T butter. Combine everything except the butter in a saucepan. Cook over medium heat until it gets thick. Add the butter and let cool.
2 C raspberries 1 C sugar 1 T cornstarch Combine berries, sugar, and some water. Bring to a boil. Simmer for 3 minutes. In a separate, small bowl, mix the cornstarch and a little water. Add to the berry mixture. Cook, stirring, for five minutes, or until the sauce thickens.
Temperature control is critical when baking cheesecake. Too high, and your cake will be hard and dry, more likely to weep (pull out all the moisture) or crack; too low and it will fall apart. Get this thermometer to check your oven and make sure your cheesecake comes out perfect!
1 C heavy cream 8 oz. semi-sweet chocolate Melt chocolate and cream over very low heat (or use a double boiler). Stir constantly until smooth and thick. Pour it over a chilled cheesecake. Spread quickly before it hardens. Once the cake is covered with chocolate, return to the fridge to set. Keep any leftover ganache in the refrigerator, covered. If you want to reuse it, reheat it gently.
1 pint strawberries 1/3 C sugar 1 tsp vanilla Chop the strawberries. Set aside about 1/3. Add the remaining berries to a saucepan with the sugar and vanilla. Cook over medium high heat. Stir occasionally, until it thickens. Puree the mixture with an immersion blender (or use a regular blender). Then add the uncooked berries, and serve over your cake.
(Topping recipes adapted from Baking 911)
Cheesecake Baking Tips
Keep the oven door closed and it shouldn’t crack. Cheesecake keeps well in the fridge and freezer. Make it ahead and defrost when you need it.
A Note on Measurements
For anyone confused about the measurements (why 1/2 pint instead of 1 cup), it’s because pints and cups are different depending on whether it’s a liquid or solid volume of measure (yeah, it’s confusing), so a half pint of sour cream is not the same quantity as a 1/2 pint of heavy cream.
It’s also easier to measure that way, since the heavy cream comes in half pints and the sour cream comes in pints (just pour the entire container of cream, or half the container of sour cream, into the mixture).
If you don’t have sour cream where you live, you can use crema salvadorena instead.
After Lindy’s, there’s Junior’s, born in Brooklyn, and now famous worldwide. This cookbook has recipes for all of Junior’s best-selling varieties, from Strawberry Swirl to Cappuccino to Peanut Butter and Jelly!
This guide to all things baking tells you not only what to do, but why. For example, it explains how the temperature of your ingredients can affect the final result (particularly important in baking), and when to use different fats (oil, butter, shortening). Each step is easy to understand and follow, whether you’re a beginner or an expert.