Do you love bread but hate making it yourself?
Well, there’s no need to worry anymore because now you can get a mixer with a dough hook!
If you want to learn how to bake bread at home without having to spend hours kneading the dough, then you should definitely check out this article.
This mixer has a dough hook built into the machine, so you don’t even have to touch the dough.
If you want to learn how you can make delicious homemade bread without spending hours kneading the bread dough, then you should read this article.
This mixer comes with a dough hook, so you won’t have to touch the dough at all.
10 Bread Recipes Using a Dough Hook:
A dough hook is a great tool for making breads, rolls, pizza crusts, and other baked goods. It works well for kneading dough because it allows you to mix ingredients quickly and easily. It is especially useful if you are working with sticky doughs such as yeast breads. This article explains how to use a dough hook to make two different types of bread recipes.
Amish White Bread
This recipe uses a combination of white flour, whole wheat flour, and honey. To make this bread, combine 1 cup warm water, 2 tablespoons sugar, 3 teaspoons salt, and 1 package active dry yeast in a bowl. Let stand until bubbly, about 5 minutes. Add 4 cups all-purpose flour, 1/2 cup whole wheat flour, and 1 tablespoon olive oil. Mix well. Turn onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn to grease top. Cover and let rise in a warm place 85°F until doubled in bulk, about 1 hour. Punch down and divide into 12 equal pieces. Shape each piece into a ball and place on a lightly greased baking sheet. Cover loosely with plastic wrap and let rise again until almost double in bulk, 30 to 45 minutes. Bake at 375°F for 15 to 20 minutes or until golden brown. Cool completely on wire racks. Makes 1 loaf. Oatmeal Raisin Bread
Crusty French Bread
To make this bread, combine 2 cups hot milk, 1/4 cup shortening, 1 teaspoon salt, and 1 package 1/4 ounce active dry yeast in a medium saucepan. Stir in 1/3 cup granulated sugar and 1/2 cup molasses. Heat mixture over low heat until scalding but not boiling. Remove from heat and stir in 2 cups unbleached all-purpose flour. Beat vigorously with a wooden spoon until dough forms a soft ball. Transfer to a lightly floured surface and kneed 10 times. Place in an oiled bowl and turn to coat. Cover tightly with plastic wrap and let rest at least 1 hour. Knead again briefly. Place in a greasy bowl, turning to grease top. Cover with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch down and shape into a loaf. Place in a greaseproof paper bag and let rise in a draft-free area until nearly doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. Combine 1/2 cup raisins and 1/4 cup melted butter in a small bowl. Brush half of the mixture over the top of the risen bread. Bake 35 to 40 minutes or until golden brown and sounds hollow when tapped. Remove from pan and cool on a rack. Spread remaining raisin mixture evenly over top. Serve slices plain or with jam or jelly. Makes 1 loaf.
This recipe comes from my mother who used to bake this bread every week. It was her go-to breakfast bread. I love it because it’s easy to make and tastes great. 1 1/2 teaspoons active dry yeast 1/4 cup lukewarm 105 degrees F water
Mix together the warm water and yeast until dissolved. Add 3 cups of flour, salt, sugar, and cinnamon. Beat well. Cover and let stand overnight at room temperature. In the morning, beat again. Gradually add enough additional flour to form a soft dough. Knead about 10 minutes. Place in greased bowl, turning once to grease top. Let rise until double in bulk about 45 minutes. Punch down. Turn onto lightly floured surface; knead briefly. Shape into loaf; place in greased 9×5 inch pan. Cover loosely with plastic wrap. Let rise until doubled in bulk about 30 minutes. Bake at 350 degrees F for 35 to 40 minutes or until golden brown. Remove from pan immediately after removing from oven. Cool completely on wire rack. Makes 1 loaf.
Whole Wheat Honey Bread
1 cup warm water 105°F 2 tablespoons dry active yeast 3/4 cup honey
Herbed Tomato Bread
Mix together the warm water, honey, and yeast until dissolved. Let stand 5 minutes. Add flour and salt; mix well. Cover and let rest 10 minutes. Stir down dough. Turn onto floured surface; knead about 8 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise 1 hour or until doubled in bulk. Punch down. Shape into loaf; place in greased 9×5 inch pan. Cover and let rise 30 minutes. Bake at 350 degrees F for 35 to 40 minutes or until golden brown. Cool completely on wire rack. Makes 1 loaf.
Nutella Brioche Bread
This bread is very easy to make and tastes great! It’s perfect for breakfast, lunch or dinner. Ingredients: 2 cups milk whole or low fat1/2 cup butter melted3 eggs1/4 cup sugar1 teaspoon vanilla extract2 teaspoons baking powder1/2 teaspoon salt1 package active dry yeast1 cup plus 3 tablespoons flour1/2 cup Nutella1 egg beaten with 1 tablespoon waterDirections: Mix milk, butter, eggs, sugar, vanilla, baking powder and salt in a medium saucepan. Heat mixture over medium heat until bubbles form around edge of pan. Remove from heat and add yeast. Whisk until combined. Gradually stir in flour until batter forms soft ball. Transfer to lightly floured surface; kneed 6 to 7 times. Roll dough into a 12 x 18-inch rectangle. Spread evenly with Nutella. Starting at long side, roll up jelly-roll style. Cut crosswise into 16 slices. Arrange cut sides up in two greased 13 x 9-inch baking pans. Brush tops with egg wash. Cover and let rise in warm place 45 minutes or until almost double in height. Bake at 375 degrees F for 20 to 25 minutes or until golden brown and springy to touch. Cool slightly on racks. Serve warm or cool completely. Makes 16 servings. Pumpkin Spice Muffins
Buttery Sweet Potato Rolls
These muffins are moist and delicious! I love making these because they are quick and easy to make. Ingredients: 1 cup pumpkin puree canned1/2 cup buttermilk1/2 cup packed brown sugar1/2 cup granulated sugar1/2 cup vegetable oil1 egg1 teaspoon vanilla extract2 cups all purpose flour1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon nutmeg1/2 teaspoon saltCombine pumpkin, buttermilk, sugars, oil, egg and vanilla in a bowl. Sift together flour, baking soda, cinnamon, nutmeg and salt. Add to wet ingredients and mix well. Fill paper liners about three quarters full and bake at 350 degrees for 15 to 20 minutes. Let cool completely before removing from pan. Makes 24 muffins. Cranberry Orange Oatmeal Cookies
This bread is very soft and tender. It tastes great with butter and jam. This recipe is very easy to follow. Ingredients: 2 cups whole wheat flour3 teaspoons active dry yeast1 tablespoon honey1 teaspoon salt1/4 cup olive oil1/2 cup warm waterMix all ingredients except for the water in a mixing bowl. Mix until combined. Add the water slowly while stirring. Turn dough onto floured surface and knead until smooth. Place in greased bowl, turning once to grease top. Cover and let rise until doubled in bulk about 30 minutes. Punch down and divide into 12 equal pieces. Roll each piece into an oval shape. Bake at 375 degrees for 10 to 15 minutes. Cool slightly before serving. Makes 12 servings. Pumpkin Chocolate Chip Muffins
If you love pumpkin pie but hate having to wait for it to cool, try these muffins! These muffins are moist, delicious, and perfect for breakfast or dessert. Ingredients: 1 cup sugar1 cup vegetable oil1 egg1/2 cup milk1 cup canned pumpkin puree1/2 cup sour cream1/2 cup chocolate chips1 teaspoon vanilla extract1 1/2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon nutmegPreheat oven to 350°F. Grease a 12-cup muffin tin. In a medium bowl, whisk together the sugar, oil, egg, milk, pumpkin puree, sour cream, chocolate chips, and vanilla. Sift together the flour, baking soda, cinnamon, and nutmeg. Stir the wet mixture into the dry mixture until well blended. Fill the prepared muffin tins three-quarters full. Bake for 20 to 25 minutes, or until golden brown. Remove from the oven and allow to cool completely. Store in an airtight container. Makes 12 muffins. Cranberry Orange Biscotti
Bread Recipes To Make Using A Dough Hook
This recipe is very easy to make using a dough hook. It is a quick bread recipe that uses cranberries and orange zest. Ingredients: 2 cups flour1/4 cup granulated sugar3 teaspoons baking powder1/2 teaspoon salt1/2 cup butter, softened1 egg1/2 teaspoon orange zest1/2 cup dried cranberriesPreheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Mix the flour, sugar, baking powder, and salt in a bowl. Cut the butter into the flour mixture with a pastry blender or fork until crumbly. Add the egg and orange zest and mix until combined. Fold in the dried cranberries. On a lightly floured surface, roll the dough out to about 1/8 inch thick. Use a round cutter about 3 inches to cut out cookies. Place the cookies onto the lined cookie sheet. Bake for 15 minutes, or until light golden brown. Let cool completely before serving. Makes about 24 biscotti. Pumpkin Muffins
1. Amish White Bread
Amish white bread is a sweet loaf of bread that is baked in a wood-fired oven. This type of bread is typically used for sandwiches, but it is also delicious eaten plain. It is usually served warm from the oven. Ingredients: 1 cup milk whole1/2 cup molasses1/2 cup shortening1/2 cup sugar1 egg1 tablespoon yeast1 cup flour1 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon gingerbread spiceMix together milk, molasses, shortening, sugar, egg, yeast, and salt. Stir in flour. Cover and let rise overnight. In the morning, add spices and mix well. Pour batter into greased muffin tins. Bake at 350°F for 20 minutes. Makes 12 muffins. 2. Pumpkin Cake
4. Rye Bread
Cinnamon bread is a sweet bread made from flour, sugar, eggs, milk, butter, yeast, cinnamon, nutmeg, cloves, salt, and baking soda. It is baked in a loaf pan and usually served warm. This recipe uses whole wheat flour instead of white flour.
5. Whole Wheat Honey Bread
This recipe is very easy to make and tastes delicious! 1 cup warm water 2 tablespoons honey
6. Herbed Tomato Bread
This bread is great for sandwiches, but I love it sliced and served with butter and jam. It’s also wonderful topped with cheese and garlic sauce. 3 cups whole wheat flour 1 tablespoon baking powder
7. Nutella Brioche Bread
I’ve been making this brioche bread for years now. It’s delicious! 2 1/4 cup milk 1 egg
8. Buttery Sweet Potato Rolls
This recipe is from my mom. She used to make these rolls every week for us kids growing up. I love them! 3 cups flour 1 teaspoon salt
9. Focaccia Bread
I am not sure about the exact ingredients but I think she used yeast. This bread is very easy to make and tastes great. 4 cups flour 2 teaspoons salt
10. Pumpernickel Bread
This recipe is from my mom’s old copy of "Joy of Cooking" circa 1960s. It was a favorite of hers and her family. She passed away last year and we were cleaning out her house and found this book. We decided to try making this bread and it turned out really well. 1 cup warm milk 3 tablespoons sugar
How do you make dough with a mixer?
Mixing dough with a stand mixer is easy. Just follow these steps: 1 Add yeast to warm milk; 2 Stir until dissolved; 3 Add flour and salt; 4 Mix on low speed until combined; 5 Increase speed to medium; 6 Continue mixing until dough forms into a ball. 7 Transfer dough to floured surface and knead until smooth. 8 Place in greased bowl, turning to coat top; 9 Cover tightly with plastic wrap and let rest until doubled in volume about 30 minutes. 10 Punch down dough and divide into two equal pieces. 11 Shape each piece into a loaf and place loaves seam side down on baking sheet. 12 Let rise until almost double in size about 45 minutes. 13 Preheat oven to 450 degrees F. 14 Brush tops of loaves with egg wash and sprinkle with poppy seeds. 15 Bake for 20 to 25 minutes, or until golden brown. 16 Cool completely on wire rack. 17 Slice and serve. 18 Enjoy!
How long do you knead the dough with a dough hook?
Kneading the dough is an important step in making bread. It helps develop gluten, which gives the bread structure and elasticity. Knead the dough for at least five minutes. What is the difference between a bread machine and a mixer?
How do you keep the dough from climbing a hook?
A bread machine is a mechanical appliance used to mix and bake bread. Bread machines are available in different sizes and shapes. A typical bread machine consists of a mixing bowl, a heating element, a timer, and a removable loaf pan. Mixing the ingredients together in the bread machine is done automatically. After the ingredients are mixed, the bread machine adds the yeast and other leavening agents to the mixture. Then the machine heats the mixture until it reaches the proper temperature. Once the mixture is heated, the bread machine turns off and allows the dough to rise. Finally, the bread machine bakes the bread. A mixer is similar to a bread machine but does not have a heating element. Instead, a mixer uses a motor to turn the dough into a smooth mass. Mixers come in many different styles and sizes. Some mixers are designed to fit into a stand while others sit on top of a countertop.
What can I use if I don’t have a dough hook?
If you don’t have access to a dough hook, you can use a hand mixer instead. Hand mixers are usually smaller than bread machines and mixers. However, they are not nearly as efficient as a dough hook. It takes longer to mix the ingredients using a hand mixer. Also, when using a hand mixer, you cannot add any additional ingredients such as yeast or salt.
How long should you knead dough in a mixer?
Kneading bread dough is a crucial step in making any type of bread. It helps develop gluten, which gives bread structure and elasticity. Kneading bread dough is done in a KitchenAid stand mixer, but you can also use a hand mixer or even a wooden spoon. To get started, mix together the flour, salt, yeast, and sugar. Add the milk and butter and beat until combined. Then slowly add the remaining ingredients while mixing continuously. Mix until smooth and elastic. This process takes about 5 minutes.
What are the 3 steps for kneading dough by hand?
Kneading dough is a process where you mix flour and other ingredients together until they form a cohesive mass. This is done using a dough hook, which is a tool used to knead dough. It consists of two parts; a stationary part called the bowl and a rotating part called the shaft. The shaft rotates around the stationary bowl, creating friction between the two parts. This friction helps to break down the gluten found in wheat flour, making it easier to incorporate into the dough. Once the dough is mixed properly, it is placed in a proofing box to allow it to rest and relax. After resting, the dough is rolled out and cut into pieces. These pieces are then formed into loaves or rolls.
How do you knead bread with a hand mixer?
Kneading bread dough is an essential step in making bread. It helps develop gluten, which gives bread structure and elasticity. To get the most from your dough, you need to knead it thoroughly. Knead bread dough until it is smooth and elastic. This usually takes about 10 minutes.
How do you knead bread with dough hooks?
Kneading bread dough is a crucial step in making great bread. It helps develop gluten, which gives the bread structure and elasticity. To get started, mix together flour, salt, yeast, and other ingredients in a bowl. Add warm water to form a soft dough. Knead the dough until smooth and elastic. Cover the bowl with plastic wrap and let sit for 10 minutes. After 10 minutes, punch down the dough and divide into two pieces. Shape each piece into a ball and place on a lightly floured surface. Let rest for 5 minutes. Roll out each piece into a rectangle about 1/4 inch thick. Cut into desired shapes using a pizza cutter or knife. Place cut side down onto a baking sheet covered with parchment paper. Repeat process with remaining dough. Bake at 350 degrees F for 20 to 25 minutes.
How long do you knead bread with a dough hook?
To knead bread dough with a hand mixer, you simply mix the ingredients together until they become a homogenous mass. Then, you divide the dough into two equal parts. One half of the dough goes into the bowl of the mixer and the other half stays outside. The outside portion of the dough is rolled out into a rectangle shape. This is done by rolling the dough from the center outward using the palm of your hand. Once the dough is rolled out, fold it in thirds, making sure to roll each third of the dough from the center outwards. Repeat this process three times. After the last fold, place the dough back into the mixing bowl and let it rest for 10 minutes. Now, turn the mixer on low and slowly start adding flour to the dough. Mix the dough until it becomes smooth and elastic. It takes about 5-10 minutes to complete the kneading process. For a loaf of bread, you will need to repeat these steps twice.
How do you knead with a dough hook?
Kneading dough by hand is a great way to develop the gluten structure of breads and pastries. It involves working the dough vigorously until it becomes elastic and smooth. Kneading is done using the heel of your palm, pushing down firmly into the dough while rotating the ball of your hand back and forth. This action creates friction between the dough and the surface, stretching the gluten strands and developing the strength of the dough. The goal is to stretch the dough evenly throughout the mixing bowl, but not to tear it.
How long do you knead bread in a KitchenAid mixer?
Kneading dough is a crucial step in making breads, pastries, pizza crusts, and other baked goods. It helps develop gluten, which gives dough elasticity and structure. Kneading also develops flavor and aroma in the dough. To get the best results from your kneading, follow these tips: Use a heavy duty stand mixer with a dough hook attachment. This type of mixer works well because it allows you to mix dough while keeping the bowl stationary. Mix only until the dough forms into a cohesive mass; if you continue mixing after this point, the gluten in the dough will begin to break down. Make sure the dough is not warm when you start kneading. Warm dough will become sticky and difficult to handle. Also, avoid using flour to dust the surface of the dough. Instead, lightly coat the top of the dough with olive oil or shortening. This will help prevent sticking. Once you’ve mixed the dough, let it rest for 10 minutes. During this resting period, the gluten in the yeast cells relaxes, allowing the dough to expand. After resting, divide the dough into two equal portions. One portion should be used immediately, while the other portion can be refrigerated overnight. For best results, allow the dough to rise slowly about 1 hour in a covered container.