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White Bread - Stand Mixer Method

Watch the how-to video below to learn how to make homemade white bread using a stand mixer.
Stand Mixer White Bread
Yield 1 (9x5-inch) loaf


  • 3 to 3 1/4 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 (0.25oz) package or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 2 tablespoons butter or shortening


  • Place 2 1/2 cups flour, sugar, yeast and salt in mixer bowl.  Attach paddle to mixer.  Turn mixer on low and mix flour mixture for 1 minute until combined. 
  • Measure milk in 2-cup glass measure; add butter. Microwave on High for 75 to 90 seconds or until milk is very warm (120° to 130°F). (Use a thermometer to test the temperature.) Add to flour mixture. Beat on low for 2 minutes or until mixture is smooth. Turn mixer off; remove paddle and replace with hook. 
  • While mixer is on low speed, add in remaining flour, 1/4 cup at a time, until the mixture begins to cling to the dough hook and pull away from the bowl (about 4 minutes). Continue kneading with the dough hook on low/med speed for 7 to 10 minutes (set a timer) until dough is elastic and smooth.
  • Take dough out of mixer bowl, shape into a tight ball. Place dough ball in a large bowl that has been lightly coated with butter or oil. Turn once to coat the top of the dough. Cover bowl with plastic wrap. Place in a warm place to rise (proof) until dough tests ripe or is about doubled in size. 
  • Punch down; let rest 10 minutes. Meanwhile, lightly grease a 9x5-inch loaf pan. 
  • Roll dough into a 7x9-inch rectangle. Beginning on the 7-inch side, roll up and place in loaf pan. Cover and let rise again until imprint from a light touch remains on the side of the loaf (about 30 minutes).
  • Preheat oven to 375°F.
  • Bake at for 35 to 40 minutes or until bread sounds hollow when you tap the tops with your fingers (if necessary, cover with foil to prevent over-browning). Immediately remove from pan. Cool on wire rack.