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White Bread – Stand Mixer Method

Stand Mixer White Bread
Watch the how-to video below to learn how to make homemade white bread using a stand mixer.
Yield 1 (9×5-inch) loaf
4

Reviews

Ingredients

  • 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

Instructions

  • 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 9×5-inch loaf pan. 
  • Roll dough into a 7×9-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.

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Review & Comments

Anna | Reply

5 stars
I made this and made sandwich buns with the dough. Absolutely simple and delicious. Could you double this recipe in the mixer using the same instructions?

Red Star Yeast | Reply

Hi Anna – If your mixer can hold the additional flour, you can double the recipe and mix in the stand mixer. Mixing times may vary with the larger dough, just keep an eye on it. You want to mix until the dough is smooth and elastic.
Happy baking!

Christopher Ponta | Reply

5 stars
I like this recipe, I have been making it for the last few weeks.

SharonZee | Reply

5 stars
Excellent recipe! With the price of bread in the store I am back to making my own bread. The changes I made to this recipe are: I use raw milk so it needs to be scaled first. Increased the salt to 1 1/2 tsp. Use raw honey rather than sugar.

God bless!

Denise | Reply

Do you need to preheat the microwave before you proof the bread?

Red Star Yeast | Reply

Hi Denise – To prepare the microwave: Place 1 cup of water in a microwave-safe measuring cup or dish. Heat oh high for 2 minutes. This will create a warm and moist environment for the dough. Carefully remove cup from microwave, then quickly place your covered bowl with dough in the microwave and close the door. Do not turn microwave on.
I hope you find this information helpful.
Happy baking!

Jasmine | Reply

Do we knead to knead at speed 4 for 7 more minutes? After 4 minutes on speed 2

Red Star Yeast | Reply

Hi Jasmine – Yes, that is correct. In step 2, mix flour mixture and warmed wet ingredient on low speed for 2 minutes using the paddle attachment. Switch to the dough hook attachment. In step 3, add in remaining flour while mixing on low speed – total mix time will be about 4 minutes (until dough pulls away from the side of the bowl). Then knead on low/medium speed for 7 to 10 minutes until dough is smooth and elastic. You can test it using the ripe test – more information here.
I hope you will find this information helpful.
Happy baking!

Floyd Miller | Reply

I would like to know if this recipe could be made without the sugar?
Keep up the great videos.

Red Star Yeast | Reply

Hi Floyd – Yes, you can take the sugar out of the recipe. Keep in mind the rise times and final flavor and color may be affected.
Happy baking!

Lana Allen | Reply

How do you double the ingredients & or add 2 yeast packages to this recipe. Trying to make 2 loaves.
Thank you.

Red Star Yeast | Reply

Hi Lana – If your stand mixer can handle a double-batch, simply double all ingredients, including the yeast. Note that the mixing/kneading and rise times may vary.
Happy baking!

Nancy Nashlund | Reply

Can I use all purpose flour instead bread flour for this recipe?

Red Star Yeast | Reply

Hi Nancy – Bread flour is recommended for this recipe. In a pinch, you can substitute all-purpose flour. Just keep in mind that absorption (amount of liquid needed), mixing, kneading and rise times may vary.
Happy baking!

Kate | Reply

5 stars
I needed a basic recipe for sandwich bread and this was exactly what I was looking for – it was an easy to follow recipe and turned out beautifully.

Marie | Reply

Can I use regular flour for this recipe?

Red Star Yeast | Reply

Hi Marie – Bread flour is recommended for this recipe. In a pinch, you can substitute all-purpose flour. Just keep in mind that absorption (amount of liquid needed), mixing, kneading and rise times may vary.
Happy baking!

Mary Hudson | Reply

How do if adjust bread flour to regulAr flour

Red Star Yeast | Reply

Hi Mary – Bread flour is recommended for this recipe. In a pinch, you can substitute all-purpose flour. Just keep in mind that absorption (amount of liquid needed), mixing, kneading and rise times may vary.
Happy baking!

Mary Hudson | Reply

Can i use the platinum yeast in this receipe thanks

Red Star Yeast | Reply

Hi Mary,
Yes! Substitute 1-for-1. Just keep an eye on your dough as rise times may vary.
Happy baking!

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