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**We now use our Nutrimill to grind our wheat. I also use sucanat or honey as the sweetener.**
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. So, let’s get mixing!
Ingredients
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.
Cooks Stand Mixer
This is my mixer. It’s not a Kitchen Aid, but I love it anyway. Sure, I’d love to have a nice, red, shiny Kitchen Aid but I chose this one instead. I saved for a few months and bought this one at JCPenney. It’s their store brand. I chose it because it happened to have more amps or horsepower or pony watts, something like that. (Insert Tim the Tool Man Taylor grunt.) We’ll be using the paddle and the dough hook attachments.
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.
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.
Dough hook
This is the dough hook. Yes, it looks scary. It makes you think about Peter Pan doesn’t it? It’s ok 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 bread coming!
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.
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.
It’s not fat…..it’s just poofy.
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. 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.
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 did slap it. It was sorta fun. Good therapy. Who needs a psychologist? Make bread!
9 inch pans
Form your halves into loaves and throw them into two 9 inch pans that have been greased or oiled. Turn the loaves over so they’re totally coated and won’t stick to the pan. Cover the pans and let the dough raise again until doubled. My kitchen was pretty hot, so it only took 30 minutes. This could vary though…….bread is so fickle. I love it though. It’s consistent in its fickleness.
Ready to bake
Here it is ready to go! It looked pretty big to me…..almost too big. Like it was going to take over. Again I thought about the I Love Lucy episode. I put Annie down for a nap to save her in case there was a bread emergency. Carefully move it to your 375 degree oven.
Rest 10 Minutes
Bake until it’s brown, about 30 minutes. You know it’s done when it sounds hollow when you tap it. That’s the best test for making sure any yeast bread is done. See how HUGE it looks? I couldn’t believe I made something so big. It was intimidating me. But it smelled so good that I got over it quickly. Let the bread rest in the pans for 10 minutes before you turn it out to cool completely.
Bread!
Look how pretty! When I cut it, I realized that it is a great size for making sandwiches. Great recipe, Angela! Thanks for sharing with us! It’s really very easy and you should try it today. Your hips will thank you. Hips don’t lie.
Don’t forget to read the Light Bread post and enter the contest for the week. It’s for a set of coupons to make your own yeast bread. I’m taking entries until Friday, August 13 at 8PM.
Kitchen Aid Bread
2 packs yeast (or 4 teaspoons)
2 teaspoons salt
1/3 cup coconut oil
1/3 cup honey
2 eggs
2 cups warm water
6 ½ cups bread flour or white wheat flour (I use white wheat)
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 ¼ cup.
Put dough into a greased bowl, turning so surface is greased. Cover and let raise 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 raise 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.
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About Stacy
Hi, I'm Stacy! Welcome to Stacy Makes Cents! I'm a naturally-minded, frugal living mama, who likes to blog about living debt free in everyday life. Delicious (and healthy) recipes, money tips, and frugal living posts abound here! Enjoy your stay. Romans 13:8 
LOL…my kids have actually stolen my dough hook for my kitchen aid to use as a pirate hook on several occaisions.
This receipe is for me! Can’t wait to try it! Do you ever substitute butter for oil? Would it change the texture?
This is the first time I’ve made this bread. Maybe Angela would know……
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.
Like this recipe too!!
S<
My granny used to have a bread machine that we would use when I was there. I wonder if they still make those things?
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.
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.
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.
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.
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!
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!
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.
(I’ll post it sometime this week, just wanted to let you know ahead of time.)
Btw, I re-named the bread and I hope you don’t mind
Thanks Dianne!
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
Share away!
I’m just tickled pink it turned out great for you!
What kind of bread flour do you use?
These days I grind my own wheat, but I LOVE King Arthur flour.
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?
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!
Have you ever tried greasing your hook? I think that might help? Good luck!
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!
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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. 
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
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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.
Check out my Honey Oat Bread recipe too – it’s our total fave!
Congratulations on your first loaf of bread! WOOHOO!!!!