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You are here: Home / Food / Kitchen Aid Mixer Bread

by Stacy  232 Comments

Kitchen Aid Mixer Bread

kitchen aid bread

There are some of you out there who aren’t weird like me. You don’t enjoy kneading bread. This recipe is for you! I got this recipe from my friend, Angela. Angela is a super-mom. She can do anything. This is how she makes her bread, and I have to admit – it’s nice. It lets you do other things in the kitchen while the mixer is doing all the work! Too bad I can’t hire the mixer to dust my house. It makes nice, big loaves that are great for sandwiches. Because of how it’s made, a lot of people just call this “Kitchen Aid Bread”, so let’s learn how to mix it up! (see what I did there?)

Ingredients

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!

We need bread flour, yeast, eggs, salt, water, sugar, and oil. Pretty simple. This is stuff you should keep around your house if you ever plan to make bread. I grind our own wheat using a Nutrimill, but as long as you’ve got bread flour, any kind should work here for kitchen aid bread.

The Mixer

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Cooks Stand Mixer

This is the mixer I had when I first started making bread this way. It’s not a Kitchen Aid, but I loved it anyway. Sure, I wanted that nice, red, shiny Kitchen Aid but I chose this one instead. I saved for a few months and bought it at JCPenney, and it served me well for quite a while. It actually had more amps or horsepower, or pony watts, or something like that. (Insert Tim the Tool Man Taylor grunt.) It’s just proof that as long as you’ve got a mixer with the right attachments, you’re all set. We’ll be using the paddle and the dough hook attachments.

The Process

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Dissolve yeast

First we dissolve our yeast in the warm water. Remember what I’ve said before. WARM. Not hot. Do not commit yeast murder. Thou shalt not kill.

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Beat 10 minutes

To the yeast mixture add the salt, oil, sugar, eggs, and 3 cups of the flour. Beat this with the paddle attachment for ten minutes. While it’s beating, do something constructive like wash the dishes, pick up dog food, or scrape old oatmeal off the underside of the table.

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Dough hook

This is the dough hook. Yes, it looks scary. It makes you think about Peter Pan doesn’t it? It’s okay to admit it. Add the remainder of the flour and “knead” with the dough hook for another 10 minutes. Again, take this time to do something constructive – fold laundry, pry a baby off your leg, or eat a snack…not too much though because you have this magical kitchen aid bread coming!

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Kneading in process

See, here it is kneading. It’s an action shot. Sorry about the quality. I’m still working on how to take good photos of that. Imagine that you’re actually seeing it move. Move your head side to side. I promise it helps. Thanks.

Time to Raise

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Raise in oven with light on

Ok, when it’s done you want to take it out of the bowl and put it into a large bowl that’s been greased. Turn the dough over so that it gets greased all over. Cover the bowl and place it in a warm place to double, about 45 minutes. I like to raise mine in the oven because the temperature is consistent when the light is on.

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!

Unfortunately (although it happens a lot), I forgot mine was in the oven and got busy with Annie. I think she was taking all her shoes out of the drawer and hiding them in various places. As a result, when I remembered to go check, it had been over an hour and mine had risen…a lot. It almost came over the side. Do you remember that I Love Lucy episode where she’s attacked by the large loaf of bread? That’s what I was thinking about here. I punched it down and all was well again.

Turn it Out

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Divide and conquer!

Turn your dough out onto a floured surface and divide in half. Knead just a little bit and get the bubbles out. Angela’s recipe says “slap out the air bubbles.” I’ll just tell you – that is crazy fun!

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
9 inch pans

Pro tip: go now to Amazon and buy yourself some really good loaf pans. They are worth every penny, and your bread (no matter how you make it) will turn out better. The ones I had when I captured this process weren’t that great, but now that I’ve upgraded, I’ll never look back!

Form your halves into loaves. Then, throw them into two 9 inch pans that have been greased or oiled. Next, turn over the loaves so they’re totally coated. Cover the pans and let the dough rise again until doubled. My kitchen was pretty hot, so it only took 30 minutes. This will vary based on the temp of your kitchen.

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Ready to bake

Ready to Bake

Here it is ready to go! Carefully move it to your 375 degree oven.

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!
Rest 10 Minutes

Now, bake the kitchen aid bread until it’s brown, about 30 minutes. Tap on it. When it sounds hollow, it’s done!

You can use a kitchen thermometer instead of tapping – 190 is the right temp for bread that’s done!

Let the bread rest in the pans for 10 minutes before you turn it out to cool completely.

This is THE BEST bread recipe I have found for my stand mixer. It's easy! And your house will smell fabulous!

I bet you feel like Martha Stewart right now – time to make some grilled cheese sandwiches!

kitchen aid mixer bread
Print Recipe

Kitchen Aid Bread

let your Kitchen Aid mixer do the hard work for you!
Total Time4 hours hrs
Course: bread
Cuisine: American
Keyword: bread, kitchen aid, mixer
Servings: 2 loaves

Equipment

  • kitchen aid mixer
  • oven

Ingredients

  • 2 packets yeast 4 tsp total
  • 2 tsp salt
  • 1/3 cup coconut oil
  • 1/3 cup honey
  • 2 large eggs
  • 2 cups warm water
  • 6-1/2 cups bread flour or white wheat flour I use hard white wheat berries

Instructions

  • Pour warm water into your stand mixer bowl. Add yeast and stir around to dissolve.
  • To this mixture add the salt, oil, honey, eggs, and 3 cups of the flour. Mix on speed 1 for 10 minutes, using the paddle attachment.
  • Add the remaining flour and mix with the dough hook attachment for 10 minutes on speed 1. If it’s a little sticky, you can add a small amount of flour by hand, but no more than 1/4 cup.
  • Put dough into a greased bowl, turning so surface is greased. Cover and let rise until doubled, about 45 minutes.
  • Poke dough down and turn onto a floured surface. Knead or slap to remove air bubbles.
  • Divide in half. Shape into two loaves and put into two greased 9 inch pans. Turn dough to coat surface in oil. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375 degrees for about 30 minutes or until loaf sounds hollow when tapped.
  • Let rest in pans for 10 minutes before turning out to cool completely on wire rack.
kitchen aid mixer bread

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Isabel says

    February 19, 2025 at 7:40 am

    We thoroughly enjoyed this bread! The texture and taste were divine!

    Reply
  2. Jennifer Locke says

    November 17, 2021 at 6:43 pm

    Ok…wow! That’s awesome bread. Like others, it may have killed my mixer…but I’ve never had bread that good before. So next time when I make it, I can’t knead with my mixer…any thoughts on how to do it by hand…I can mix the first part, just not once the final flour is added. Any suggestions would be awesome.😊

    Reply
    • staceface1981 says

      November 20, 2021 at 12:58 pm

      A lot of times, newer mixers aren’t often strong enough for bread. 🙁

      When kneading by hand, just knead until the dough springs back when you poke it with your finger. 🙂

      Reply
  3. Shannon says

    May 22, 2021 at 3:51 pm

    Love this recipe! It has become my go-to bread recipe because it is so easy and delicious! …and today my teen son made it! Mom win!😀

    Reply
    • staceface1981 says

      May 22, 2021 at 6:52 pm

      Wahoo! Wahoo!

      Reply
  4. Linda says

    February 10, 2021 at 12:32 pm

    Would this recipe work with einkorn flour?

    Reply
    • staceface1981 says

      February 16, 2021 at 11:42 am

      Einkorn behaves differently – do some research on Einkorn yeast bread on You Tube for some help!

      Reply
  5. Amanda says

    January 25, 2021 at 12:31 pm

    Hi Stacy! My husband and I love this recipe! I have the same problem though each time I make it, my dough is still very sticky after 10 minutes of dough hooking it and I even add the extra 1/4 cup flour. Is there something else I can try? The loaves always turn out really well but I wasn’t sure if it should still be sticking to my bowl like it does. Thank you!

    Reply
    • staceface1981 says

      February 16, 2021 at 11:43 am

      A wet dough is always better than a dry one – so as long as it’s working for you, I wouldn’t change it.

      Reply
  6. Sue Jones says

    January 10, 2021 at 6:09 pm

    Made this bread today and it started going in the wrong direction when I added the 3 and a half cups of flour and it got so stiff, my mixer was burning, plus the dough was going up over the top of the attachment. What did I do wrong. Used all the correct ingredients and bread flour.
    Thanks,
    Lynda

    Reply
    • staceface1981 says

      January 11, 2021 at 1:42 pm

      Any time you have stiff dough, you can add a bit more water for the right consistency – but for me this dough is more wet than dry. I would double check your liquid and flour amounts next time. Altitude can make it act differently.

      Reply
  7. Adele says

    December 12, 2020 at 4:39 pm

    First time making bread. Made a few mis-steps, did not melt coconut oil prior to adding to mixture and did not use enough flour. But…came out great. Definitely will make this again!

    Reply
    • Stacy says

      December 14, 2020 at 11:30 am

      WAHOO!!! Way to go!!!

      Reply
  8. Kristin says

    December 8, 2020 at 6:11 pm

    I’m a little confused by the picture of all the ingredients in the first part of the blog – looks like vegetable or canola oil and plain sugar. But the recipe states coconut oil (yuck – i hate the smell) and honey. I guess I could use crisco and or butter? Thanks

    Reply
    • staceface1981 says

      February 16, 2021 at 11:43 am

      I’ve changed our eating habits since the first post, so the recipe reads a little differently. We aim for healthy fats now. You could use butter, for sure. But if you get refined coconut oil, it will have no taste.

      Reply
  9. Karon webb says

    October 13, 2020 at 4:37 pm

    Can I decide dough raise dough and put half of dough in fridge to be baked couple days later

    Reply
    • Stacy says

      October 14, 2020 at 9:13 am

      I have not tried that with this particular recipe.

      Reply
  10. Melanie says

    September 18, 2020 at 7:38 am

    I followed a link fom Mary at White cottage living on YouTube. She made it look so easy and I’m sure I could smell rhe bread through my phone because it looked so good! I can’t remember the last time I made bread-I’m 66 and there is way too much data bouncing around in my head- but I definitely going to make me some bread 😋. I had a cobalt kitchen aid but I gave to my daughter and bought me a complete set of KA appliances in Martha Stewart blue. My children were grown before I could afford one. My son actually bought me a second bowl with my name engraved on it. I was younger I had a mix master. My 10 yro was making a cake and she leaned to look in the bowl and her got caught and it wound her hair until her face hit the mixer. Thank God
    the motor burnt up and it stopped. Always put you hair up before cooking.

    Reply
    • Stacy says

      September 18, 2020 at 8:18 am

      Hey Melanie! Thanks for the hair tip! 🙂 I’m glad she was okay!

      Reply
  11. Brenda says

    May 17, 2020 at 4:28 pm

    Oh my goodness! I do feel like Martha Stewart! I have never made homemade bread- mostly because of the time involved/kneading. I received a KitchenAid mixer for Mother’s Day- found your recipe and after reading – I said “I can do this!” – I just got the bread out of the oven and to me it’s absolutely perfect! Thank you for the complete how to- even using the oven/light worked perfectly! Thank you!

    Reply
  12. Ruth says

    May 17, 2020 at 11:02 am

    Hi! I just finished kneading this recipe with my KitchenAid mixer. No smell, no smoke. I think the problem is the popular Artisan mixer is underpowered. My mixer is a KitchenAid Professional 5 Plus, which has a more powerful motor. It’s a lift model instead of a tilt head. And it cost less than the Artisan. It has a 5-quart bowl so it’s not humongous but it handles everything I’ve thrown at it. I just bought it a year ago, so it’s not because it’s an older model. I used to have a Sunbeam McMaster, and even it had more oomph than the Artisan. I wanted a cobalt blue mixer so bad, but I wanted the power more!

    Reply
    • Ruth says

      May 17, 2020 at 11:05 am

      MIXMASTER! 😄 😀😄😄😄

      Reply
    • Ruth says

      May 17, 2020 at 11:07 am

      Mixmaster! 😄😄😄 Stupid autocorrect.

      Reply
  13. Cindy Kujava says

    December 5, 2019 at 7:24 pm

    I learned to bake bread with my grandmother – now I’m the grandmother (and great grandmother) baking just one loaf instead of six loaves at a time. I put a saucepan of hot water on the oven rack beside the rising bowl of bread dough to maintain a warm environment. My new oven has an led light, so the heat that used to be generated by the oven light bulb isn’t there any more. Love this recipe, taste is similar to a dinner roll.

    Reply
    • Stacy says

      December 5, 2019 at 8:53 pm

      That’s so sad about the oven light bulb!

      Reply
  14. Barbara Swan says

    November 18, 2019 at 8:56 pm

    I have tried 4 recipes for while bread and none of them have worked for me. I have made this 5 time so far, and I am now making it twice a week. It is fantastic. I love it. It is so easy and delicious. I don’t need to try any other recipe for my every day bread. I actually stopped buying bread at the store. Thank you so much for this recipe. I love it!!!

    Reply
    • Stacy says

      November 18, 2019 at 10:16 pm

      I’m so glad you love it!!!

      Reply
  15. Austin H says

    May 23, 2019 at 6:57 pm

    THANK YOU. FINALLY a KitchenAid Bread recipe that WORKS and doesn’t turn out like a giant yeasty f*&^ing crouton made of dark matter. Saved. Thanks again.

    Reply
  16. Joanne says

    February 20, 2019 at 5:02 pm

    Looking forward to reading your tips/strategies!!!

    Reply
    • Julie Chittock says

      February 21, 2019 at 7:51 pm

      Hope they were helpful! Thanks,
      Julie, HH Team

      Reply
  17. Rachael says

    January 1, 2019 at 1:39 am

    My manual that came with my Kitchenaid says, “Do not use speed 1 to mix or knead yeast doughs.” And “ALWAYS use the dough hook to mix and knead doughs. Use speed 2 to mix or knead yeast doughs. Use of any othe speed creates high potential for unit malfunction.”
    I would suggest to anyone to read your manual before using your mixer with this recipe based on step 3.
    Just wanted to let everyone know this possibility.

    Reply
    • Julie Chittock says

      January 4, 2019 at 9:19 pm

      Thanks for the helpful comment, Rachael! I guess I never read my manual thoroughly enough. Appreciate you sharing!
      Julie, Humorous Homemaking Team

      Reply
  18. ANDY BALKARAN says

    December 16, 2018 at 7:19 pm

    A question…can you tailor this recipe for a single loaf instead of the standard two loaves?

    Reply
    • Julie Chittock says

      December 21, 2018 at 8:14 am

      It depends on the size of your loaf pan. If you have a standard size loaf pan, just cut the recipe in half. If you have an oversized loaf pan, you could try the recipe as is. Just keep in mind you may need to cover the top of the loaf so it doesn’t get too brown before the inside is fully baked. Good luck,
      Julie, Humorous Homemaking Team

      Reply
  19. Holly says

    November 13, 2018 at 10:31 pm

    My bread actually went over but oh my it smells so good. I haven’t ever attempted to make bread since I failed miserably about 10 years ago BUT! my sweet bf just bought me a mixer as an early christmas gift. I wish i could give people the smell thats in my house! Thanks so much for this simple recipe!

    Reply
    • Julie Chittock says

      November 19, 2018 at 7:04 am

      There is truly NOTHING like the smell of bread! It’s the best. I’m so glad to hear you’re giving bread making another try – good luck 🙂
      Thanks for commenting,
      Julie, Humorous Homemaking Team

      Reply
  20. Carolyn says

    November 9, 2018 at 5:25 pm

    Can you use regular flour instead of bread flour

    Reply
    • Julie Chittock says

      November 11, 2018 at 7:43 am

      Bread flour has a slightly higher gluten content, but you can definitely try the recipe with all-purpose flour. It should work out okay. But this recipe probably wouldn’t turn our properly using self-rising flour.
      Julie, Humorous Homemaking Team

      Reply
  21. Allan Cunningham says

    November 4, 2018 at 6:23 pm

    I am not having good luck with homemade bread mixer with my kitchen aid mixer, so I will have to try this recipe. Question, if I do not have coconut oil, can I use vegetable, or any other kind of oil? RSVP – Thanks

    Reply
    • Julie Chittock says

      December 21, 2018 at 8:39 am

      I don’t recommend vegetable or canola oils – not the best flavor or as healthy. But you could try sunflower oil, avocado oil, a light olive oil. Any of those should work! Thanks, Allan.
      Julie, Humorous Homemaking Team

      Reply
  22. Pam says

    September 27, 2018 at 6:48 pm

    This is a great recipe! It definitely does rise fast. I left it to rise the second time and ran to pick up my daughter from work and stopped by the store. I got back an hour later and it was coming out of the pan… Lol. This is going to be my new go-to bread recipe for sure!

    Reply
    • Julie Chittock says

      October 30, 2018 at 8:29 am

      Thanks for taking the time to comment, Pam! I think it’s a pretty great recipe too. And that yeast – LOL – it has a mind of its own!
      Julie, Humorous Homemaking Team

      Reply
      • Donna says

        June 25, 2020 at 12:40 pm

        Does coconut oil need to be melted first?

        Reply
  23. Robyn Bailey-Orchard says

    April 7, 2018 at 9:24 am

    I ADORE your sense of humor! Your directions made me chuckles, and I’m looking forward to making bread this afternoon.

    Reply
  24. Nancy Thompson says

    February 8, 2018 at 2:04 pm

    Hi, my dough was really really sticky-to the point that a lot of it ended up in the bowl of the stand up mixer and on the punching board. I added the extra 1/4 cup of flour. I followed the recipe exactly. I am about to put the loaves in the oven. I hope it turns out ok :(. Thank-you, Nancy

    Reply
    • Julie Chittock says

      February 9, 2018 at 10:20 am

      It’s hard to be exact with flour measurements for bread because so many things can affect the dough – temperature of your kitchen, humidity, the texture of the flour, etc. I think you should be fine! Let us know 🙂
      Julie, Humorous Homemaking Team

      Reply
  25. Joe ahlgrim says

    November 26, 2017 at 6:21 pm

    First time making bread without my bread maker. It launched off the counter today during the kneading cycle. It’s no longer with us. This is so delicious and easy. Believe it or not the dryer makes a great place for the dough to rise. I will be making it again.

    Reply
    • Julie Chittock says

      December 6, 2017 at 7:20 am

      I’ve heard that about the dryer, but I’ve never tried it! Thanks for the comment, Joe!
      Julie, HH Team

      Reply
  26. Anisha says

    November 16, 2017 at 12:35 am

    Hi Stacy,

    Your recipe is amazing and simple. My bread turned out fabulous! Thank you very much for sharing it?

    Reply
    • Julie Chittock says

      November 21, 2017 at 8:48 am

      I’m so glad the recipe worked for you! Thanks for your sweet comment 🙂
      Julie, HH Team

      Reply
  27. Amanda H says

    October 2, 2017 at 8:25 am

    It will work with less yeast!!! And a very forgiving recipe!
    I have wanted to bake my own bread for awhile- not a fan of the ingredients list in commercial breads at my grocery. However my kids did not like any of my “rustic sourdough” or even baguette- y type. For now this is a great transition to sour dough. I have made it several times. I cut the yeast down to half a packet and let it rise for longer and kids still love it. I have also over proofed it many times – just punched it down and by let it rise again – it was delicious all the way!
    My kids (crazy picky !) love it

    Reply
    • Julie Chittock says

      October 7, 2017 at 8:09 pm

      Awesome Amanda! It’s always such a good feeling when we find a recipe we love and our kids will actually eat 🙂 Thanks for commenting!
      Julie, HH Team

      Reply
  28. DONALEE STEPHENSON says

    August 22, 2017 at 4:11 am

    I AM GLAD YOU WENT TO EXPLAIN HOW TO DO IT IN THE MIXTURE IN THE KITCHEN-AID. MY COUSIN DID IT, BUT HE USED TOO MUCH OIL IN THE RECIPE. GLAD TO KNOW HOW TO DO IT NOW. THANK YOU A LOT. DS.
    I ALSO HAVE 2 OF THE OLE FASHION KITCHEN AID MIXERS. I DID A LOT OF WEDDING CAKES. I HAVE TO DO THE RECEIPE YOU MENTIONED. THANK YOU FOR EVERYTHING.

    Reply
    • Julie Chittock says

      September 22, 2017 at 8:53 pm

      Thanks for the comment!
      Julie, HH Team

      Reply
  29. Bernadette says

    April 29, 2017 at 4:03 am

    Yum yum yum!!! Used my new cast iron KitchenAid mixmaster. Perfect recipe. Perfect HUGe loaf.. hehe I didn’t read the last part after 45 min of rising to cut in half. I put it in a big bread pan thankfully and it turned out fabulous ❤️???

    Reply
    • Julie Chittock says

      May 2, 2017 at 7:52 am

      So glad you enjoyed this recipe! Thanks for commenting:) — Julie, HH Team

      Reply
  30. Aimee hampton says

    April 11, 2017 at 1:25 pm

    I really love the stand mixer bread. Making some right now. I’ll never make any other kind.

    Reply
    • Julie Chittock says

      May 3, 2017 at 3:56 pm

      Thank you Aimee!
      — Julie, HH Team

      Reply
  31. Stacey Blanks says

    April 10, 2017 at 12:51 pm

    I made this bread yesterday. It turned out beautifully. I used EVOO since I did not have coconut or vegetable oil. I had to use a little more than the 1/4 flour during the last 10 minute session in the mixer. Nice flaky texture. I even made some honey cinnamon butter to spread on it!! YUMMY! I no longer need to look for an easy recipe….this one won! Thanks.

    Reply
    • Julie Chittock says

      May 3, 2017 at 6:52 pm

      That’s so good to hear:) Thanks for your feedback, Stacey!
      — Julie, HH Team

      Reply
      • Stacey Blanks says

        May 10, 2017 at 12:17 pm

        I made another batch and used whole wheat flour and it did not turn out very good. Any suggestions?

        Reply
        • Julie Chittock says

          May 12, 2017 at 7:43 pm

          Was your bread more dense than before? Sometimes whole wheat flour yields baked goods and breads that are more dense than white wheat flour. If your bread turned out heavy, instead of tender, I would try using a mix of both all-purpose and whole wheat. I usually don’t do all whole wheat flour. I like to use 2 parts whole wheat flour and 1 part all-purpose flour.
          — Julie HH Team

          Reply
  32. Tom McKay says

    February 1, 2017 at 6:47 pm

    I just made this recipe, the bread turned out wonderful! I wil be making it again. thank you ?

    Reply
    • Stacy says

      February 3, 2017 at 7:55 am

      I’m glad to hear it!

      Reply
  33. Kathy says

    February 1, 2017 at 1:44 pm

    Does the coconut oil have to be melted so that it’s liquid first?

    Reply
    • Stacy says

      February 3, 2017 at 7:55 am

      Yes, ma’am.

      Reply
      • Norma says

        March 26, 2019 at 9:47 pm

        I didnt melt the coconut oil first and it turn
        New out great! First time trying this recipe. I love how it turned out and will continue making this one. Thanks!

        Reply
        • Julie Chittock says

          March 31, 2019 at 12:12 pm

          So glad it turned out well for you! Enjoy 🙂
          Julie, HT Team

          Reply
  34. Gustavo says

    January 30, 2017 at 9:23 pm

    Really good recipe. The coconut oil and honey gives it a unique taste. The first batch (the second one is in the oven) was eaten avidly by my 10 y/o boy, 12 y/o girl and wife. The kids asked me last night whether they could take for school lunch a sandwich made with the delicious bread dad made”.
    That was just too cool. Thanks for the recipe.

    Reply
    • Stacy says

      January 31, 2017 at 7:40 am

      I’m glad you liked it!

      Reply
  35. Jenna says

    January 28, 2017 at 1:20 pm

    Hi, I just bought a 6qt kitchenaid mixer and followed this recipe. The first one started smoking a couple minutes into kneading. I’ve just tried with the replacement and it started smoking 8 min into the 10min. Is it possible to email me? I would love to ask questions to see what I might have done wrong. Otherwise, I love the bread, my son’s and I devour it, and it’s amazing for dipping in soup and stew! I’d love to make it more often, but I keep burning out the motor. Both mixers are brand new.
    I just found you on Facebook and plan to follow your recipes and meal plans there too. Thanks for all the hard work you put in sharing with us! 🙂 I’d love to be able to make this bread more often!

    Reply
    • Jenna says

      January 28, 2017 at 1:42 pm

      Upon speaking with Amazon (where I bought it from) there is a known issue with the mixer I have. Hopefully the next one isn’t part of the bad batch. I didn’t want anyone thinking your recipe was what killed the mixer. It’s a kitchenaid mess up. 🙂

      Reply
      • Stacy says

        January 31, 2017 at 7:42 am

        I have recently heard that a lot of the new Kitchen Aid mixers aren’t made to handle dough – mostly just batters. 🙁

        Reply
    • Stacy says

      January 31, 2017 at 7:45 am

      Sure, Jenna! You can email me any time. stacy AT humoroushomemaking DOT com

      Reply
  36. Shar says

    January 23, 2017 at 6:59 pm

    How do your homemade bread to keep it fresh? Thank you!

    Reply
    • Stacy says

      January 31, 2017 at 10:31 am

      Either in a bag or in a bread box. 🙂 I have one that’s similar to the older Tupperware version.

      Reply
  37. Shar says

    January 22, 2017 at 9:56 pm

    I want to make this bread, but was wondering how you store your bread to keep it fresh. Thanks!!

    Reply
    • Stacy says

      January 31, 2017 at 10:32 am

      I use a bread bag or I also have a bread box that’s similar to Tupperware.

      Reply
  38. Margarita Sanchez says

    January 18, 2017 at 1:42 pm

    Hello!
    I tried this recipe and the result was just DELICIUS!!
    I will keep making this bread for my family. Thank you!

    Reply
    • Stacy says

      January 18, 2017 at 4:02 pm

      I’m so glad to hear that!

      Reply
  39. Brigitte says

    January 15, 2017 at 7:59 pm

    I used all purpose flour and vegetable oil and it turned out great!

    Reply
    • Stacy says

      January 16, 2017 at 9:51 am

      Thanks for letting us know, Brigitte!

      Reply
  40. Stacey Sperling says

    January 12, 2017 at 9:55 am

    Hi there,

    Just trying the recipe now and wonder if I can just spril it into two rounded lumps and bake them on cookie sheets? I don’t have two pans.

    Thanks!
    Stacey

    Reply
    • Stacy says

      January 16, 2017 at 9:52 am

      Sure! That should work great. Baking time may vary so aim for 190 degrees internal temp.

      Reply
  41. Mary says

    January 3, 2017 at 12:01 pm

    Warning to Aussies- this is cake bread.

    I made a single loaf, with half white bread flour and half rye. Smelled delicious, looked great, but too sweet for sandwiches I’m afraid.

    Reply
    • Stacy says

      January 5, 2017 at 7:34 am

      Ha ha! 🙂 It’s awesome to know what some people think – I’ve had lots of people tell me it’s not as sweet as store bread. I guess it’s just what you’re used to. 🙂 You could butter it up and have a lovely snack! Yum.

      Reply
      • Mary says

        January 11, 2017 at 11:03 pm

        Ended up finding that this was delicious toasted with some marinated goats cheese and rosemary, so an unexpected breakfast treat 🙂

        Reply
        • Stacy says

          January 16, 2017 at 9:53 am

          Oh man – that sounds amazing. I love goat cheese!

          Reply
  42. Toni Henderson says

    December 27, 2016 at 9:08 pm

    I’m wondering why coconut oil and will vegetable oil work?

    Reply
    • Stacy says

      December 28, 2016 at 11:20 am

      Any oil will work. 🙂

      Reply
  43. LUCY P says

    November 30, 2016 at 8:12 pm

    This shouldn’t have worked, as I forgot the oil 20 mins after it started rising for the first time. I considered leaving it but read it may turn out dry, so I took it out, added oil and mixed it for a minute in the Kitchenaid. Well, it’s turned out lovely! A bit gooey, but in a good way. Lots of stretch. I used all-purpose flour, incidentally, and it worked fine.

    Reply
    • Stacy says

      December 1, 2016 at 6:22 am

      I’m so glad, Lucy! I forget things sometimes too – but the good news is, even if it doesn’t turn out perfectly, it’s always good for croutons. Ha ha! 🙂

      Reply
  44. Donna says

    November 26, 2016 at 1:13 pm

    Made my first bread in kitchenaid mixer to dense and over cooked it rose but not good tasting .

    Reply
    • Stacy says

      November 27, 2016 at 7:06 am

      I’m sorry you had that problem, Donna. Too dense usually means too much flour. Next time, cut back on the flour a bit and see if that helps. 🙂

      Reply
  45. Julie says

    November 4, 2016 at 4:35 pm

    I have a question, your dough isn’t as “risen” in the picture you took before putting it in the oven. Does your dough rise even more in the oven? I’ve been trying to different recipes for bread lately and found one that tastes awesome, but once it rises in the pans, it doesn’t rise anymore in the oven. Is that maybe because you have eggs in your recipe? (My certain recipe doesn’t have eggs)
    Thanks 🙂

    Reply
    • Stacy says

      November 5, 2016 at 7:40 am

      In your pans, it should be risen double. Then it will also rise a bit in the oven when it hits the heat. It’s called Oven Spring. 🙂

      Reply
  46. Nellie says

    October 14, 2016 at 1:57 pm

    Can you freeze the dough after it has raised the first time

    Reply
    • Stacy says

      October 15, 2016 at 4:05 pm

      Yes. Then when it thaws, shape it and let it rise in the pan for it’s 2nd rise.

      Reply
  47. Jana says

    October 11, 2016 at 6:07 am

    Can you make cinnamon rolls out if this dough?

    Reply
    • Stacy says

      October 11, 2016 at 7:55 am

      Absolutely!

      Reply
  48. Andrew Waters says

    October 6, 2016 at 1:44 pm

    Would you recommend proofing the yeast (using 1/2 up water) and then adding the remainder of the warm water when adding the flour?
    I tried proofing the yeast with 2 cups of water and it didn’t proof. I then tried with the package recommendation of 1/4 cup water for 2 tsp yeast and it seemed to proof well. Is the rea main in 1.5 cups water still needed?

    Reply
    • Stacy says

      October 7, 2016 at 5:38 am

      If that works for you, it’s just fine. If you’re using instant yeast, you don’t even need to proof it.

      Reply
      • Kathy says

        December 6, 2016 at 10:39 am

        For instant yeast, do you just mix the yeast with the flour? Then add dry to wet?

        Reply
        • Stacy says

          December 8, 2016 at 6:34 am

          Even when I use instant yeast, I do it the same as with active. Just a habit.

          Reply
  49. Robin says

    October 6, 2016 at 11:02 am

    Stacey,
    I just came across your site a few days ago. I am working my way through your 100 Days of Meals. I love using my crockpot!
    I have a question about this bread recipe. Can I use a gluten free bread flour mixture?
    Thanks.
    Robin

    Reply
    • Stacy says

      October 7, 2016 at 5:42 am

      Hi Robin – I wouldn’t think so. Bread needs gluten to rise unless you’re using a lot of additional conditioners. I believe the Bread Beckers website has an online class on Gluten Free Baking.

      Reply
  50. Kathleen Zeigler says

    September 15, 2016 at 10:12 pm

    Can I substitute ground wheat flour or 1/ wheat 1/2 white flour in this recipe?

    Reply
    • Kathleen Zeigler says

      September 15, 2016 at 10:18 pm

      I know you have wheat or white wheat in your recipe but I was thinking more of fresh ground wheat and not making it total wheat. Sorry if ramblin, long day.

      Reply
    • Stacy says

      September 16, 2016 at 8:29 am

      Sure. I use fresh hard white wheat in it.

      Reply
  51. Traci says

    August 31, 2016 at 12:39 pm

    Hello! Is there a certain amount of time that the yeast needs to dissolve? Or is it simply, add to the warm water, stir a little and move to the next step? I’ve had other recipes that state it needs to sit for 5-10 mins.

    Thanks!

    Reply
    • Stacy says

      August 31, 2016 at 1:29 pm

      That depends on the yeast. If you use instant yeast, you don’t need to let it dissolve.

      Reply
  52. linda says

    August 19, 2016 at 1:47 pm

    Do u use plain flour or self-rising

    Reply
    • Stacy says

      August 19, 2016 at 2:20 pm

      Plain.

      Reply
  53. Tammy says

    July 13, 2016 at 3:18 pm

    I didn’t have any honey so I used real maple syrup in its place. Here’s hoping it tastes as good as it smells.

    Reply
    • Stacy says

      July 13, 2016 at 8:24 pm

      I hope so too!

      Reply
  54. Michelle G says

    June 10, 2016 at 12:45 pm

    I’ve made alot of bread before and always try different recepies but this is by far the best!! I made one loaf and used the rest of my dough to make cinnamon buns and garlic bread sticks. Yummmmmy
    Thanks alot
    Oh and I followed the recipe exactly as written except I had to do the kneeding by hand my mixer couldn’t handle it but my daughter had fun helping squishing the dough.

    Reply
    • Stacy says

      June 13, 2016 at 11:00 am

      Yeah, that’s the bummer about a lot of mixers these days – they aren’t always made to knead bread even though they say they are. A lot of them just don’t have enough horsepower. But, hand kneading is a GREAT workout! 🙂

      Reply
  55. Jennifer says

    June 8, 2016 at 1:20 pm

    I have tried several bread recipes and this one turned out by far the best! I proofed my yeast first. Used vegetable oil instead of coconut. I don’t own a stand mixer so I used a had mixer with dough hook attachment. Great recipe!

    Reply
    • Stacy says

      June 9, 2016 at 1:06 pm

      I’m so happy to hear that, Jennifer! #buttervehicle 🙂

      Reply
  56. Michelle says

    May 29, 2016 at 12:24 pm

    How much oil

    Reply
    • Stacy says

      May 30, 2016 at 4:25 pm

      It’s listed in the recipe. 1/3 cup

      Reply
  57. Soni says

    May 20, 2016 at 12:50 am

    I am confused. Do you make the bread with honey and coconut oil or sugar?

    Reply
    • Stacy says

      May 25, 2016 at 12:39 pm

      It uses honey and coconut oil – not granulated sugar.

      Reply
  58. Megan says

    April 28, 2016 at 3:40 pm

    I’m pretty sure I’m finally getting a wheat grinder for Mother’s Day, I saw it had been purchased on our Amazon account the other day (oops! Lol)
    Anyway, what kind of wheat works best for every day use and bread making? Thanks!

    Reply
    • Stacy says

      April 28, 2016 at 3:49 pm

      WOW!! That’s a great gift! Here’s a post that you’ll find helpful: http://www.breadbeckers.com/blog/few-words-about-wheat/

      Reply
  59. Eric Woodhouse says

    April 10, 2016 at 1:01 am

    So I tried the recipe. My second attempt at yeast bread in 60 years! I did modify the machine speed slightly to not lag the mixer & damage it. But stayed true to the plan for the most part. Used coconut oil but used Agave extract in lieu of honey/sugar. I did this recipe & a no eggs recipe. Both turned out great! But your recipe tuned out bigger, fluffier loaves. I’m sold! It was easy! Anyone with a stand up mixer can do it! Thanks! Never buying bread again. Now I’m going to break out the wheat grinder!:). Thanks!

    Reply
    • Stacy says

      April 10, 2016 at 10:27 am

      We do love our wheat grinder here! 🙂

      Reply
  60. Clair says

    March 20, 2016 at 3:27 pm

    Do you think it would be OK to freeze a risen uncooked loaf?

    Reply
    • Stacy says

      March 25, 2016 at 10:13 am

      No, you would not want to do that. You can freeze the dough, but don’t freeze it once it has risen.

      Reply
  61. Tom says

    March 15, 2016 at 8:18 pm

    Having used your recipe I now love making bread because it is the best I have ever made. One issue I have is during the cooling all of the great rise and shape caves back in about 10% .. Taking away the great rounded top. The flavor and texture is 100% but it would be better if I could keep that nice round top.Any ideas what is going on???

    Reply
    • Stacy says

      March 25, 2016 at 10:24 am

      The caving in is usually a result of too much rise. Try cutting back your rise time just a smidge and see if that helps.

      Reply
  62. Char says

    March 12, 2016 at 6:55 pm

    I’m new to bread making, I’ve been trying different recipes to see what works for me and what my family likes. We loved this recipie and my loaves were HUGE! So big we had to cut em in half for making toast lol!
    My kitchen aid couldn’t stand the full recipie, it just wouldn’t knead it properly. So I halved it and was able to make a loaf and 6 buns. Perfection! This is my go to bread recipe! We may never buy bread ever again! Lol love it and thanks for posting!

    Reply
    • Stacy says

      March 25, 2016 at 10:27 am

      That’s so great!!!!

      Reply
  63. KATHY says

    March 6, 2016 at 3:42 pm

    Do you proof the yeast, or get right to it?

    Reply
    • Stacy says

      March 12, 2016 at 3:34 pm

      I do not proof the yeast, but that’s because I use instant yeast.

      Reply
  64. Jennifer says

    March 5, 2016 at 5:30 pm

    I am completely new to baking, so forgive my stupidity. I am trying to make this bread and I used half regular all purpose flour and half whole wheat flour. I have followed the recipe to the letter and my dough is in a bowl in the oven with the light on. It’s been in there an hour and doesn’t look like it’s risen at all. What am I doing wrong?

    Reply
    • Stacy says

      March 12, 2016 at 3:34 pm

      Hi Jennifer – so sorry this response is late…I had a baby. Ha ha! 🙂 How did the bread turn out?

      Reply
      • Jennifer says

        March 14, 2016 at 1:56 pm

        Congratulations! It actually turned out great. I ended up letting it rise for several hours before it was ready. For the second rise, I turned my oven on it’s lowest setting and that sped it up. Thanks for all the help and a great recipe!

        Reply
        • Stacy says

          March 25, 2016 at 10:25 am

          I’m so glad it worked well!

          Reply
  65. Jennifer says

    March 3, 2016 at 8:37 pm

    What kind of yeast do I use?

    Reply
    • Stacy says

      March 4, 2016 at 7:38 am

      Active dry or instant. Either will work fine.

      Reply
  66. Samantha says

    February 28, 2016 at 11:45 pm

    Made this recipe and absolutely loved it! Never buying store bought bread again!!!!

    Reply
    • Stacy says

      February 29, 2016 at 7:22 am

      Awesome!!!!

      Reply
  67. Steve says

    January 22, 2016 at 6:47 pm

    After looking at dozens of recipes online that wanted ingredients I did not have like buttermilk etc. I tried your recipe. I used half and half all purpose and stone ground. added flax seeds with coconut oil, and farm fresh blackberry honey and used 1 teaspoon more yeast than recipe called for ( I lobe the taste of it). I let the water, yeast and honey “play” for about ten minutes until they were really frothy. They are in the oven now, raised perfectly within the allotted time. This recipe is going into our YUM YUM recipe binder. I KNOW the loaves will turn out great. Thanks for your FYI’s and TLC’s

    Reply
  68. Jeannie J says

    January 7, 2016 at 1:34 pm

    I found you and this recipe yesterday. I made the recipe and had rave reviews last night from my hubby and a friend. Thank you! I make an artisan bread I really like but I think this will be my go to recipe for packing sandwiches as well as just bread & butter eating. I signed up on your blog…I enjoyed your writings.

    Reply
    • Stacy says

      January 7, 2016 at 2:12 pm

      I’m so glad, Jeannie! Welcome to our community!

      Reply
  69. Janet m says

    January 6, 2016 at 10:37 am

    Worst recipe EVER! Tried it, followed it to the word and I got an unrisen limp of dough. Went back through the recipe and double checked I didn’t miss anything…and again I had followed it just fine.

    Reply
    • Stacy says

      January 6, 2016 at 2:30 pm

      So sorry it didn’t work for you, Janet. I’ve used it many times and get a great result each time. Maybe it was your yeast?

      Reply
    • Amelia says

      February 20, 2017 at 5:21 pm

      Sounds like its user error. Everyone else on here loves it.

      Reply
  70. sandy says

    December 31, 2015 at 8:52 pm

    Can you use unbleached flour?

    Reply
    • Stacy says

      January 4, 2016 at 3:49 pm

      Sure!

      Reply
  71. Kim says

    December 6, 2015 at 12:36 pm

    Thank you for the recipe. I’m really excited to try this as I currently have it rising in my oven.

    I was going to ask… do you think that my Kitchen Aid Artisan should be able to handle this mixing time with the amount of flour, or should I be taking breaks between the 10 minute mixing? My machine started to smell and even smoke a little bit on 1.

    Should I maybe just half this recipe or can I use less flour?

    Reply
    • Stacy says

      December 8, 2015 at 11:51 am

      I never had a problem with mine smoking…so if it’s doing that, it means it’s not able to handle the load. I would cut back to maybe 6-8 minutes per knead and see if that helps?

      Reply
      • Kim says

        December 8, 2015 at 1:05 pm

        Thanks for your feedback!

        I just realized it was probably because I used the dough hook both ten minute intervals. Not the smartest.

        Just at a sandwich from the loaf I made though and it was great. 🙂

        Reply
        • Stacy says

          December 10, 2015 at 12:10 pm

          Fantastic!!!!

          Reply
      • Lauren says

        December 27, 2015 at 10:28 pm

        Mine started smoking too. I wonder if your stand mixer is just more powerful than a KitchenAid and thus able to handle more dough. But the bread turned out really yummy anyway 🙂 next time I’ll cut the recipe in half though so my KitchenAid can handle it.

        Reply
        • Stacy says

          December 30, 2015 at 5:36 pm

          This recipe was altered from the Kitchen Aid manual that my friend Angela had. I owned a JC Penney version. 🙂

          Reply
          • Lauren says

            January 29, 2016 at 4:57 pm

            Gotcha! I did call KitchenAid and they said it was smoking because I shouldn’t try to put more than 5 or 6 cups of flour in the KitchenAid. I’m sad because this is my favorite bread recipe! Do you think I can cut it down to 5.5 cups of flour and still have it turn out okay? Maybe if I cut back on the water and oil a little?

          • Stacy says

            February 1, 2016 at 1:14 pm

            I’m not sure, Lauren…I know bread can be fickle, but you could give it a shot!

  72. Sherry says

    December 3, 2015 at 11:44 am

    I made this 2 days ago. We had just received organic sucanat from a Vitacost order my husband had made, and I wasn’t sure what to do with it, yet. Then saw your comment about using it in this bread. So I made it, using 1/2 Bob’s Red Mill Organic Ivory Wheat and 1/2 Bob’s Red MIll Organic Stone Ground Whole Wheat. I have been trying different bread recipes to use for our sandwich bread over the last few months. And this one is THE BEST! I think this will be THE ONE. Thank you so much 🙂

    Reply
  73. Jeanette Silvey says

    October 25, 2015 at 7:07 pm

    I just got a new Kitchenaid Pro HD Mixer yesterday for my Birthday. Happy 56th to me. LOL. I found your recipe online and thought.. this doesn’t look too intimidating. Its the first time I have made bread from scratch successfully. It worked perfect. Thank you so much for the easy to follow recipe!!

    Reply
    • Stacy says

      October 26, 2015 at 1:35 pm

      That makes me SO happy!!! Happy Birthday!

      Reply
  74. Linda Winkler says

    September 25, 2015 at 2:56 am

    This recipe has way too much fat and sugar in it for me. You only need a couple of tablespoons of oil or butter and the same for sugar. I never add more than that. It doesn’t alter the flavor at all but it does save calories and cholesterol. I would also use one egg not two for the same reason and increase the milk by 1/4 cup to compensate.

    Reply
    • Stacy says

      September 25, 2015 at 2:33 pm

      🙂 I’m glad you’ve found a recipe that works better for you!

      Reply
  75. Katlin Lawless says

    September 8, 2015 at 4:24 pm

    I made this bread and it was delicious. There are some confusing bits, ESPECIALLY for first time bread makers. The long recipe shows regular oil and calls for sugar and does not give any quantities. The short version at the bottom calls for honey (not sugar) and coconut oil (not canola/veggie). This was my very first EVER attempt at making bread and did what I could. I used honey instead of sugar, but used canola oil as coconut oil is expensive ( i’d rather save coconut oil for my homemade chapstick). The bread came out pretty darn close to perfect. Some other adjustments were because I know my oven runs hot, I cooked for 20 mins instead of 30 mins. I did one regular loaf in a tiny pan and one round loaf. The pan loaf came out really good except the middle was still softer than I wanted. I’m sure lowering the temp and adding 5-10 mins will fix that. The round loaf came out perfectly and even help up for a Philly cheese steak sandwich for my husband. I would post pictures showing how awesome it came out, but the site says they are too large(?). Anyway, great recipe and a do over, today in fact.

    Reply
    • Stacy says

      September 9, 2015 at 11:30 am

      🙂 That’s because when I originally wrote the recipe. I didn’t use those exact ingredients. So, over time as I’ve made things, I occasionally go back and fix the printable recipe with the EXACT ingredients that I use. A lot of people skip right to the printable anyway (Pinterest), so I was trying to get the most bang for my time. Hope that makes sense!
      So glad it turned out well for you! Bread should be around 190 internal temperature, so I like to use an instant read thermometer these days and then I know it’s exactly right. Go forth, and make more bread! 🙂

      Reply
  76. Nannette says

    June 24, 2015 at 9:22 pm

    is the white wheat flour “all purpose” or white wheat bread flour? I’m new to making bread, and hoping this will be soft enough for my picky kids who love their daily peanut butter sandwiches 🙂

    Reply
    • Stacy says

      June 25, 2015 at 3:22 pm

      White wheat flour is “all purpose.” 🙂

      Reply
  77. heidi says

    April 28, 2015 at 10:21 am

    My new weekly recipe, thank you! I substitute sorghum molasses for the honey (it’s so much cheaper), 3 c whole wheat flour and 3 1/2 c bread flour. I also had a problem with the large quantity in my mixer. I cut a circle out of a plastic ice cream bucket lid, cut a cross in the center and forced the dough hook top through it. It keeps the dough from seeping up too high.

    Reply
    • Stacy says

      April 28, 2015 at 10:41 am

      That’s a really great idea!

      Reply
  78. Lauren says

    March 15, 2015 at 2:33 pm

    Can you use stone ground whole wheat? Does anything change?

    Reply
    • Stacy says

      March 16, 2015 at 3:39 pm

      I use fresh ground wheat just fine. 🙂

      Reply
  79. Jaime Bartell says

    March 2, 2015 at 12:48 pm

    I make your recipe every week for my family! We just love it!! Thank you SO much for sharing! My only question is if you have made buns with it?

    Reply
    • Stacy says

      March 2, 2015 at 3:45 pm

      No, I always make my Hamburger Bun recipe. 🙂
      http://www.stacymakescents.com/homemade-hamburger-buns

      Reply
  80. DJ K says

    January 22, 2015 at 12:26 am

    Just made this. It’s fantastic!! What a great recipe. Just for the record, I used white bread flour…should have used less water. I followed the recipe with 2 cups of water and it was almost too much for my 6- quart kitchen aid mixer to handle. I stopped half way through needing to give the mixer a break because it got so hot! I also used two teaspoons of yeast. I kinda guess at how much to use because the yeast quantity in the recipe is a little confusing to me at least.
    I really apppriciate your picture directions and how you described your recipe. “Thou shall not kill” lol really made following a bread recipe enjoyable. Thanks again!

    Reply
    • Stacy says

      January 22, 2015 at 3:35 pm

      🙂 I’m so glad! For the record, one package of yeast = 2 1/4 teaspoons of yeast.

      Reply
      • Sandy says

        November 5, 2016 at 9:02 am

        At last! Something clear I can undrastend. Thanks!

        Reply
  81. Kristy says

    January 5, 2015 at 1:39 pm

    So you use sucanat instead of the honey? I can’t wait to try this.

    Reply
    • Stacy says

      January 7, 2015 at 3:00 pm

      Both work just fine. 🙂

      Reply
      • Kristy says

        January 14, 2015 at 2:30 pm

        Have you ever frozen the dough, and if so, at what point did you freeze the dough and how did you thaw it? We are making the bread several times a week, and I would love to make a bunch at one time and freeze. My family devours it!! 🙂

        Reply
        • Stacy says

          January 14, 2015 at 3:59 pm

          I have done that, but I don’t have as good of a rise as if I make it fresh. Once the dough has risen the first time, you can divide it and wrap it in plastic wrap and freeze in a Ziploc. Thaw in the fridge and then let it rise in the bread pans to bake.

          Reply
  82. Faith Foley says

    December 31, 2014 at 12:53 pm

    this article was amusing to read. thanks for easy directions !

    Reply
    • Stacy says

      January 2, 2015 at 1:29 pm

      🙂 Thanks – I am an amusing person.

      Reply
  83. Cristina Montes says

    November 8, 2014 at 10:04 am

    My dough came out very sticky, even after adding a total of 6.75 cups of bread flour…. I measured everything right. I don’t know if it’s the 80% humidity here, or if bread and I will never get along.

    Reply
    • Stacy says

      November 8, 2014 at 3:14 pm

      🙂 Sometimes you just have to keep adding flour until it looks right. But a wet dough is much better than a dry dough. I hope you baked it anyway. 🙂

      Reply
      • Cristina Montes says

        November 9, 2014 at 1:03 am

        I did! It was a big hit. It seems as though the dough is less sticky after it rises. I will be making it again! And my 1-year-old got a big kick out of me slapping the dough. He wanted to get in on the action.

        Reply
        • Stacy says

          November 9, 2014 at 6:08 pm

          Hey – I ain’t gonna lie…slapping dough is a lot of fun.

          Reply
          • Cristina Montes says

            November 14, 2014 at 11:58 am

            So, I tried making this again, with 3 cups of bread flour and 3.5 cups of whole wheat flour. It was TOTALLY different. It actually clung to the dough hook instead of looking soupy. It’s not even sticky. I think the type of flour makes a difference…

          • Stacy says

            November 14, 2014 at 1:11 pm

            Oh yes. Wheat soaks up liquid like a sponge.

  84. Ashley Fenton says

    November 6, 2014 at 10:35 am

    Not sure if you will see this comment in time, but I plan to give this a try during my son’s nap this afternoon – (this is my first time ever trying to make my own bread, so forgive these possibly simple questions :P) 1. I only have one loaf pan, would I be better off halfing the recipe? or do i have another option to keep the dough ready to use until i have use of the pan again? — and 2. can the dough be frozen? if yes, at what point would you freeze it?

    thanks!! 🙂

    Reply
    • Stacy says

      November 6, 2014 at 3:35 pm

      I always freeze my bread after it’s made – I just find that it does better.
      Also, you don’t have to use a bread pan – you could use a round casserole dish or a glass baking dish. Like this: http://www.pinterest.com/pin/388857749050047016/

      Reply
  85. Sarah says

    May 5, 2014 at 11:27 am

    I don’t have any coconut oil! What is a good substitute for that? I have regular vegetable oil and I have crisco.

    Reply
    • Stacy says

      May 6, 2014 at 9:12 pm

      Butter and coconut oil can be used interchangeably. 🙂

      Reply
  86. Himani says

    February 9, 2014 at 8:52 am

    Well dang… I’m out of honey 🙁 These kids and their insatiable taste for honey on waffles. Does anyone know of a good honey substitute?

    Reply
    • Stacy says

      February 10, 2014 at 4:27 pm

      Maple syrup. 🙂

      Reply
      • Himani says

        February 12, 2014 at 12:31 pm

        That sounds delicious! Thank you 😀

        Reply
  87. Tanya says

    February 6, 2014 at 2:31 pm

    I have made this recipe twice and it was great both times. One time I added whole wheat and still good. My mother LOVED it!

    Reply
    • Stacy says

      February 6, 2014 at 4:37 pm

      I use hard white wheat – sometimes I cut it with hard red. 🙂

      Reply
  88. Lori D says

    January 6, 2014 at 12:35 pm

    I just made this recipe and LOVE it. This recipe is definately a keeper. Thank You for sharing

    Reply
    • Stacy says

      January 6, 2014 at 3:59 pm

      Hooray! Thanks for letting me know!!

      Reply
  89. Leisa says

    January 4, 2014 at 11:38 pm

    can you do this without the hook? i have a kitchen aid mixer but no fun attachments! 🙂

    Reply
    • Stacy says

      January 5, 2014 at 4:22 pm

      The hook is what helps knead the dough. Have you thought about looking on eBay for the part? Maybe you could find it very cheaply. 🙂

      Reply
  90. Carmen says

    December 31, 2013 at 5:44 pm

    This is now my go-to bread recipe. No more bread from the store! Just yummy home-made goodness. Thanks for this!

    Reply
  91. Hoyt says

    July 7, 2013 at 12:54 pm

    This recipe is easy enough but my kitchen aid mixer got very hot and started to smell. I used the correct amounts. I’m scared if I make it again it will burn up my mixer. 🙁

    Reply
    • Stacy says

      July 7, 2013 at 3:26 pm

      It might be that you have a lower horsepower machine – mine is pretty tough and it’s never had an issue. You can also mix this by hand if you want to. 🙂

      Reply
  92. Laura says

    October 23, 2012 at 4:26 pm

    Thank you so much for sharing the recipe! I just made it (first time ever making bread) and it turned out great! So excited to try more homemade breads and rolls – as I am trying to eliminate as much processed food/white sugar/ flour as I can from our diet. I used all Gold Medal natural whole wheat flour.

    Reply
    • Stacy says

      October 24, 2012 at 6:37 am

      Check out my Honey Oat Bread recipe too – it’s our total fave! 🙂 Congratulations on your first loaf of bread! WOOHOO!!!!

      Reply
  93. Jen says

    August 22, 2012 at 5:06 am

    I grind my own wheat into flour also and was wondering about your white wheat flour. I use prairie gold (which is hard white spring wheat)…is that what you used for this bread? I also have soft white wheat but I guess that’s more for pastry flour. And I have hard red wheat which I use as an all-purpose flour. Making bread has never been a gift of mine, so I’d like to try this bread!

    Reply
    • Stacy says

      August 22, 2012 at 5:46 am

      Jen, I use the term “white wheat flour” because most of my readers don’t have a mill. 🙂 It just refers to the hard white wheat berries that I use – which is close to the equivalent of store bought white wheat flour. I always use hard white to make a yeast bread and soft white to make things that don’t require yeast (muffins, sweet breads, pancakes, etc). Hope that helps!! I love making bread, so ask anything you need to know. 🙂

      Reply
      • Jen says

        August 23, 2012 at 5:21 am

        Thanks for the reply! I just looked up what Prairie Gold wheat berries are and it says hard white spring wheat…so I guess I’ve been using it all along! lol

        Reply
        • Stacy says

          August 23, 2012 at 5:41 am

          🙂 I think I’ve used that brand before…

          Reply
  94. Amy says

    April 30, 2012 at 8:04 am

    I was wondering what I keep doing wrong. I’ve made this recipe a few times now and I can’t keep the dough from climbing up over my hook and making a big mess on the springs and the undercariage of the mixer. Do you ever have that problem?

    Reply
    • Stacy says

      April 30, 2012 at 8:27 am

      I’ve had that problem with a few recipes, but not this one….what size is your bowl? When I do a recipe that I know is too large for my bowl, I stand there while it’s kneading and keep working it down with a wooden spoon. Hope that helps! 🙂

      Reply
    • Dawn says

      August 22, 2012 at 7:44 am

      Have you ever tried greasing your hook? I think that might help? Good luck!

      Reply
  95. dawn says

    April 12, 2012 at 3:55 pm

    What kind of bread flour do you use?

    Reply
    • Stacy says

      April 12, 2012 at 4:17 pm

      These days I grind my own wheat, but I LOVE King Arthur flour. 🙂

      Reply
  96. Shawnarae says

    February 27, 2012 at 7:40 pm

    Finally!! A bread recipe that rose and tastes good! Thank you sooooo much:) I was a little scared becasue I had to let it rise for about 2.5 hours but it is fabulous! I hope you don’t mind I am going to publish this on my fb page!

    Thank you again…I love your site

    Shawnarae

    Reply
    • Stacy says

      February 28, 2012 at 8:41 am

      Share away! 🙂 I’m just tickled pink it turned out great for you!

      Reply
  97. Dianne @ Mother 2 Four says

    June 28, 2011 at 1:20 am

    As you know, I made this bread last week… I decided to share the recipe on my blog, and I linked it to your site.
    Btw, I re-named the bread and I hope you don’t mind 😉 (I’ll post it sometime this week, just wanted to let you know ahead of time.)

    Reply
    • Stacy says

      June 28, 2011 at 7:17 am

      Thanks Dianne! 🙂

      Reply
  98. Ruth says

    June 21, 2011 at 3:25 pm

    So happy you shared this recipe! I’ve used it (and variations) for years and it’s a no-fail deal. I had to giggle at your “ready to bake” ramikin & egg 🙂 BTW, you can use this to make a simple cinnamon/raisin bread too. Just add a little more sugar, add your raisins the last minute or two of kneading with the mixer. Roll out each loaf, spread with melted butter & cinnamon sugar. Roll TIGHTLY into a loaf and bake as usual 🙂 Enjoy!

    Reply
    • Stacy says

      June 21, 2011 at 8:15 pm

      I’ve been making it for a while now. 🙂 I like to re-post old recipes in case people miss them. Not much better than cinnamon raisin bread!

      Reply
  99. Rhonda says

    June 20, 2011 at 2:48 pm

    Ask Angela if she’s ever made this with half whole wheat flour and half bread flour? I’ve done this with a lot of recipes and it works “most” of the time.

    Reply
    • Stacy says

      June 20, 2011 at 4:46 pm

      Yes, she has. 🙂 It’s in her notes. I use flour combos on it all the time. Today I used whole wheat and oat flour and it’s soooooooooooooooo good. This is my “go to” recipe.

      Reply
  100. Amanda says

    April 13, 2011 at 10:22 am

    Not really…lol…space is limited. I barely have room for the kitchen aid. The one she had had a cool chamber and a dry one. You could put everything in it at night and set a timer. We used to make cinnamon raisin bread and it would be hot and ready the next morning. It’s amazing what kids remember most. I won’t ever forget that.

    Reply
  101. Amanda says

    April 4, 2011 at 10:21 pm

    My granny used to have a bread machine that we would use when I was there. I wonder if they still make those things?

    Reply
    • Stacy says

      April 5, 2011 at 6:07 am

      I used to have one. I got rid of it. I hated it. LOL It made square loaves and they weren’t pretty. You can use them for just kneading, but why do that if you have a kitchen mixer? Same purpose – need to save my cabinet space. 🙂 If you’re in the market, you could probably find one at a yard sale.

      Reply
  102. Suzanne says

    August 12, 2010 at 6:23 pm

    Like this recipe too!!
    S<

    Reply
  103. Angela Tuell says

    August 12, 2010 at 6:10 pm

    I have never used butter in it but I have used coconut oil, safflour oil, canola oil and they have all worked so I think it would.

    Reply
  104. Nancy says

    August 12, 2010 at 3:33 pm

    This receipe is for me! Can’t wait to try it! Do you ever substitute butter for oil? Would it change the texture?

    Reply
    • Stacy says

      August 12, 2010 at 5:05 pm

      This is the first time I’ve made this bread. Maybe Angela would know……

      Reply
  105. Amanda says

    August 12, 2010 at 3:18 pm

    LOL…my kids have actually stolen my dough hook for my kitchen aid to use as a pirate hook on several occaisions.

    Reply


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