Kitchen Aid Basic White Bread

🧂 Ingredients (Makes 1 standard loaf)

• 500 g (4 cups) strong white bread flour (high-protein, around 12%+ protein)
• 3 tsp caster sugar
• 7 g (2 tsp) instant dried yeast (a.k.a. “no-need-to-activate” yeast)
• 1 tsp fine salt
• 250–300 ml (1 to 1¼ cups) just-warm water (~38°C / 100°F—not hot!)

• 1 tbsp olive oil or melted butter for added softness
• Swap 50 g flour for wholemeal or spelt for a more rustic loaf
• Sprinkle of oats or sesame seeds on top for texture flair

🛠️ Equipment

• KitchenAid (or any stand mixer with dough hook)
• Loaf tin or baking tray
• Clean tea towel or cling film

🔥 Method

1. Mix the dry stuff: In your stand mixer bowl, combine flour, sugar, yeast, and salt. (Tip: Put salt and yeast on opposite sides of the bowl—they’re not besties until the water joins in.)
2. Add water gradually: Start with 250 ml of warm water and mix on low speed using the dough hook for about 1 minute, just until combined. Add more water 1 tbsp at a time if the dough seems dry—aim for soft, slightly tacky dough.
3. Knead it like you mean it: Mix on medium speed (speed 2) for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl cleanly. If it's sticking like a needy ex, sprinkle in a tablespoon more flour.
4. First rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel or cling film and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
5. Shape & second rise: Punch down the dough (gently, not like it owes you money), then shape it into a loaf or place it in a greased loaf tin. Cover again and let rise for another 30–45 minutes, until puffy and domed.
6. Bake it golden: Preheat oven to 220°C (200°C fan) / 425°F. Bake the loaf for 25–30 minutes, or until the top is golden and it sounds hollow when tapped underneath.
7. Cool it (no really): Remove from tin and cool on a wire rack. Try to resist slicing while it’s steaming hot—though we both know a warm buttered heel is irresistible.

🧠Tips

• Flour types: “Strong” bread flour is key here—it gives structure and chew. Plain/AP flour just doesn’t rise to the occasion.
• Water temp test: If it feels like a warm bath to your wrist, it’s good. Hotter can kill the yeast, and nobody wants that.
• Crispier crust: Toss a tray of water in the bottom of the oven or spray with water before baking for bakery-style steam.