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Few things are as satisfying as the aroma of freshly baked bread filling your kitchen, and with a trusty KitchenAid mixer by your side, making homemade bread becomes a breeze. I remember the first time I tried this recipe—it was a cold Saturday afternoon, and I wanted something comforting and simple. The KitchenAid made kneading effortless, and in no time, I had a beautiful, golden loaf with a perfectly chewy crust and soft, airy crumb.

What makes this recipe stand out is its simplicity. With just a handful of pantry staples—flour, yeast, water, and salt—you can create bakery-quality bread at home. The dough comes together in minutes, and with the mixer doing the heavy lifting, all you need is a bit of patience as the dough rises. The smell of yeast and warm dough baking is pure comfort, and when you finally slice into that warm, soft loaf, it’s pure bliss.

Pair this with a warm bowl of Blended Vegetable Soup or serve it alongside Avocado Chicken Salad for a wholesome, homemade meal. It’s the kind of bread that’s perfect for any occasion.

This image shows the freshly baked loaves being removed from the pans and cooling on wire racks.

Kitchenaid Bread Recipe

A KitchenAid bread recipe involves mixing flour, yeast, salt, water, and sometimes sugar in a stand mixer with a dough hook. Knead for about 5-7 minutes, let rise, then shape and bake. Perfect for soft, homemade bread!

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Prep Time 2 30

Cook Time 20

Total Time 2 50

Course Bread Recipes

Cuisine American

Servings 2 Loaves

Calories 1387 kcal

Equipment

Stand mixer with dough hook
Loaf Pan
Saucepan
Wire Rack

Ingredients

½ Cup Milk
1½ Cup warm water
2 Tbsp Salt
3 Tbsp Sugar
3 Tbsp Butter
5 Cups all purpose flour
2 packets of active dry yeast

Instructions

In a small saucepan, combine milk, sugar, salt, and butter.
Heat gently, stirring until the butter melts and the sugar dissolves.
Allow the mixture to cool until it's lukewarm (below 110°F).
If using active dry yeast, dissolve it in warm water in a pre-warmed mixer bowl and let it sit for 10 minutes.
Add the lukewarm milk mixture and the yeast mixture to 4 ½ cups of flour.
Using the dough hook attachment, mix on speed 2 for one minute.
Continue mixing on speed 2, gradually adding the remaining flour (½ cup at a time), until the dough clings to the hook and the bowl sides are clean.
Knead for an additional 4 minutes on speed 2 until the dough is smooth and elastic.
The dough should feel slightly sticky.
Place the dough in a greased bowl, turning it to coat the top.
Cover and let rise in a warm, draft-free space until it doubles in size (about an hour).
Punch the dough down and divide it into two portions.
Shape each into a loaf and place them in greased 8 ½ x 4 ½ x 2 ½ loaf pans.
Cover and let rise again until doubled, for about an hour.
Bake at 400°F for 30 minutes, then remove the loaves from the pans and cool on wire racks.