Earl's Homemade Bread for the Kitchenaid

"I got this recipe off breadnet.net as I could not find the book for my mixer. This is a wonderfully easy recipe and my bread has turned out great every time. Times do not include rise times."
photo by bonnie142857 photo by bonnie142857
photo by bonnie142857
Ready In:
2 loaves




  • When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK. This is the most important thing for getting consistency.
  • Place flour, salt and yeast in the mixer bowl but don’t turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
  • Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half—until ingredients are pretty well together and shut it off. Let it rest this way for 10 minutes.
  • Turn the mixer to the second speed and let it run 3 minutes. Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out.
  • Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans.
  • Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
  • Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like. If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier. Remove from pans and let cool at least 30 minutes on a wire rack.
  • I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
  • This bread has a wonderful flavor and keeps very well.

Questions & Replies

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  1. Lady Westphal
    Wow! I love this bread! I have used different flours like yesterday I used 1 1/2 cups of Whole Wheat Flour, 1 1/2 cups of Dark Rye Flour and 2 cups of Multigrain Flour and it turned out awesome. It is such a wonderful airy bread and it isn't heavy like whole wheat breads tend to be. I have been making this bread for months now and don't get tired of it. Wish I had an industrial size mixer so I could make a bigger batch! So recommend this recipe if you want a beautiful loaf of bread.
  2. no1.fab4fan
  3. bonnie142857
    I have tried many bread recipes, and this one is the best! Thnks, Earl.
  4. Dove22
    I don't know what I did wrong but by the end of mixing the dough was still very sticky and runny. I had to pout it out of the bowl and then add more flour to it. I will tell you how it turns out after I finish the whole process.
  5. ppender
    By far the easiest recipe I have tried, I just got my mixer and have trying to make bread with numerous disasterous results,this has been the best one so far. This is a great beginner recipe with great flavor. Thank you!


  1. nancybaumgardner
    So I absolutely love this recipe. I changed a few things. I use 2 cups hot water at 110 degree F. The first cup of hot water add 2 Tblsp. dry active yeast (not fast acting). Add in the honey to the same cup of hot water. This helps speed up the yeast activation process. Let that set for 5 minutes. Add the yeast honey water and the regular hot water to 3cups flour. I also used 6 cups loose flour it seemed to work better for me. The bread was perfect. I even did one loaf with fresh garlic and Italian seasoning 1 Tblsp. The olive oil really added to this and if you use fresh herbs and spices all the better. Yum... Thank you Earl. I also used a bread machine to bake for 1 hour and it was 2lbs loaf. Make sure you put oil on the inside of the lid when you bake in bread machine.


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