Try this Kitchenaid White Bread recipe
- Carbohydrate 376.84935 g
- Cholesterol 0 mg
- Fat 5.4957 g
- Fiber 16.2135001862049 g
- Protein 70.66125 g
- Saturated Fat 0.826335 g
- Serving Size 1 1 Serving (1218g)
- Sodium 50.98 mg
- Sugar 360.635849813795 g
- Trans Fat 1.796225 g
- Calories 1847 calories
Step-by-step
- Dump 3 or 4 cups of white flour in the Kitchenaid stainless steel mixer bowl. Add 2 Tbsp. instant yeast (I get mine at Sams, Red Star). Add 2 Tbsp sugar. Add 2 Tbsp gluten.
- Put on the dough hook, and start the mixer at the first speed. Run hot water in the sink till it is at its hottest, in my case about 130. Get two cups of the hot water. SLOWLY add the water to the mixer, and allow to knead for 4 to 6 minutes, adding 1/4 cups of additional flour to get the dough to pull away from the sides of the bowl. I use about 5 cups in all.
- Place the dough in a Pam-sprayed warm bowl, and cover with plastic wrap. First rise takes about 25 minutes, and second rise about 20.
- After the first rise, I cut the dough in two equal pieces and place in sprayed loaf pans.
The Role of Added Vital Wheat Gluten
Standard white flour milled for all-purpose baking typically lacks the protein levels required for high-rise sandwich loaves. Supplementing the dry mixture with two tablespoons of pure vital wheat gluten increases the overall protein matrix, capturing carbon dioxide gas efficiently. Without this structural protein fortification, the crumb structure collapses under heavy yeast activity and yields a dense loaf.
Controlling Water Temperature for Yeast Activation
Directly utilizing 130 degrees Fahrenheit water hydrates the instant yeast rapidly without causing thermal death, which generally occurs above 140 degrees. Pouring the hot liquid slowly into the dry ingredients while the dough hook operates prevents localized hot spots from killing the microscopic organisms. This controlled thermal environment guarantees an initial rise time of approximately twenty-five minutes before shaping.
Kneading Mechanics and Dough Hydration
Running the mixer at the lowest speed prevents friction from overheating the developing gluten strands during the four to six minute kneading window. Adding the reserve flour gradually allows the moisture to absorb evenly until the dough completely clears the stainless steel bowl walls. Reaching this clean-bowl stage indicates the correct moisture level for shaping two distinct loaves in greased pans.
