Your Daily Homemade Bread: Easy Stand Mixer Bread Recipes: Best Basics

I have a vast collection of cookbooks and baking books, but I use this one the most frequently. I bake breads from this book three or four times per week, as my son has severe food allergies and we must make much of his food from scratch. I love how thorough and well-written this guide is - the author includes instructions for freezing the bread dough as well as a plethora of adaptations (for example, how to make garlic twists from the basic white bread dough). We are vegan, and the recipes are easily adapted- simply sub olive oil for the lard or butter (and the author includes notes on such fat substitutions). For breads that call for eggs, for each egg called for, we use a tablespoon of ground flaxseed mixed with three tablespoons of water and left to sit for five minutes. I love this book for its clarity and reliability- these are our go-to, fast, easy, everyday bread recipes. Photo is of multigrain rolls before baking.

This is a paperback book that contains 61 pages of how to make homemade bread using a stand mixer. The author explains that the MAIN method used in this book works because of the type of yeast that is used in these recipes. It is called "Instant Yeast". The first 22 pages in this book will help to educate you with the basics you may need to know before you begin. Sometimes you may run across problematic issues when you make your bread that can be frustrating. This book covers how to troubleshoot most situations that you may have and it will teach you how to correct them. The next 28 pages contain 15 delicious recipes that are very easy to make . I enjoy making the breads' in this book so much that I find myself baking bread at least twice a week. If you're searching for a good book about making bread with your stand mixer I assure you that this is the one you will enjoy. Happy Baking. 😊

From a publishing standpoint: This recipe book feels self-published if not somewhat dated, such as the typeface on the cover, and there are wide margins near the binding and narrow margins along the edges, and the recipes are very slightly crooked on the page. However, that's not really what it's all about, right?From a Bread Making standpoint: The author provides some great information, especially for a beginner bread maker such as myself. The first recipe I made from this book was the healthy sounding Six-Grain Multigrain Bread, and we liked it so well, I've made it several more times (I add extra flour in order for the dough to form a ball). In fact, we like it so well that I've not yet tried any of the other recipes yet! This bread turned out a little dense which bothered me for...oh, about 5 minutes. I make the recipe into two loaves, and cut and freeze one loaf with the pieces in small baggies so I pull just a few pieces out of the freezer at a time.Now I'm on a mission to find the perfect loaf pan, I have one great double-walled insulated pan and can't find another like it.UPDATE: I've now tried the Honey Wheat Bread recipe...awesome! No alterations to the recipe were needed, the bread has a wonderful lightly crunchy crust, and then the bread itself wonderfully soft. I didn't think I would like this better than the multi-grain, but I think I might. What a treat! (Though the multi-grain will still likely be my preferred recipe as it's got so many healthy grains).

I have always made bread my mothers old fashioned way... I bought a stand mixer recently to do the kneading for me... her method was a ten minute knead by hand... 2 hr rise... punch down... form... 1.5 hr rise.... and bake for 15 mins at high temp... then 45-50 mins at low temp... to say the least it was a day long project... I purchased this book the other day, and today I tried my first batch of everyday white... and wow... about two hours later, I have delicious, soft, tender, flavorful bread, with a gorgeous crispy crust... I ate almost a half a loaf myself. One batch made me four mini loaves, and twelve Cinnamon buns, without altering the recipe at all, and both were delicious. The fact that I had two successful products in one go makes the price of this book worth it... sorry mom, but your recipe might be a goner... lol

The first loaf of bread I made using the recipe in this book was perfect and required only one slight adjustment to the recipe, I used about a half cup more flour than called for when I made the 100% Whole Wheat bread. Most extraordinary was the fact that the rising times were spot on, the cooking time was spot on and the technique was precise without being precious. I have another bread book I inherited from my mother that is very good too. But this book targets the most simple approach to each recipe and saves time while making good use of my kitchen equipment.

The first white bread recipe is worth the price of admission! From start to in-the-oven took a bit over an hour, the biggest part of that time was rising in pans. I can't recommend this too highly. Like so many of you who are reading, I have shelves of cook books...but this is the 'bread' one I would grab in case of a need to save one thing and RUN! The author is concise, well versed and has a flair for writing that makes you want to bake each suggested recipe. I used to bake all our bread when the five little ones were little, but it became a chore and too time consuming. Today I used my Bosch Compact Mixer ( a jewel !) and it did all the work I just added everything at once and read while it kneaded for me! You will be thrilled with your purchase if you buy this.

I have just purchased a kMix stand mixer and found an associated recipe for easy crusty white bread which I have made twice and worked excellently. I had already ordered this book and the sister book with other bread related products recipes, which have just been delivered, so I have yet to try the recipes out. I was however very disappointing to realise as soon as I looked at the books that it are produced for the American market. Converting measurements from cups into metric is something I could do without (ditto oven temperatures - I have a fan oven) and not all ingredients are exactly the same on each side of the ocean. I am sure that the recipes will work, but had I known that the books were written from an American perspective , I would have looked for other books.

The idea is better than the reality. I have been looking for ways to simplify making bread with a stand mixer, mainly so results can be more reliable. This book promises recipes which do that adn which makes its quicker and easier to make bread. Unfortunately, they do not deliver. The approach seems to be to increase the amount of yeast and sugar so that bread rises more quickly, and so you rest it for only a short time before putting it in tins and proving it. My results were apparently impressive at first, with loaves filling and over-topping tins and looking good, but after baking, the texture was not good and the flavour lacking. They also had a tendency to sink in the oven: all classic symptoms of over-proven bread, even when total time to prove was very much less than usual. The results were edible, but not great.The book using American quantities and technical terms (e.g. "all-purpose flour") was not too big an obstacle as conversion is easy these days with apps and Google but this did not help me to simplify and speed up the process, except by making worse bread.

This is not a traditional recipe book for English readers. The whole approach is so different from the traditional and the measurements are only in American measures, you need a conversion table to hand or a set of American cup measures.

This is a great little book by a lady who knows what she is talking about. So easy to follow. I look forward to trying the many ideas and recipes she has offered here. Must look at her other books too. Will probably purchase this book for friends and family also in the future. I recommend.

Despite quality the recipes do seem to work. I’ve never made bread with lard in. That’s a new one on me.