For my Birthday this year, my family got together and helped me get something I have wanted for a long time – a stand mixer. Long had I been abused, confined and hampered by my lack of a stand mixer, but no more. I asked advice from friends about which brand is the best and hands down, the favorite was Kitchenaid. So why did I end up getting a Cuisinart
Because in reading over reviews, I found that newer Kitchenaids just don’t seem to have the same quality that they once did, even just a few years ago. And every person who recommended the Kitchenaid had an older one.
It was the number of positive references to the Cuisinart, in reviews for the Kitchenaid that led me to investigate it. I am glad I did. The Cuisinart is more powerful, has a better warranty, has better reviews and with the rebate Amazon is offering right now, it is quite a bit cheaper. Only time will tell if I made the right choice, but I am very happy with it so far.
I made cookies first thing, and I will blog that effort later in the week, but I wanted to give it a little tougher workout to see how it would perform. Bread. Specifically, Italian bread. I make a mean loaf of crusty Italian bread, even if I say myself, which I do; but it is a rather arduous task, taking at least 20 minutes of vigorous kneading by hand. Could I duplicate the quality without quite so much sweat equity involved? Let’s see.
This is a very simple recipe, containing just 5 ingredients. It has the added benefit of being almost entirely fat free, which is good if you are watching what you eat. I used the recipe I always do, changing only the method to utilize the mixer.
Place 1 and 1/4 c very warm water in the mixer bowl and sprinkle over it
1 packet active dry yeast
1 teaspoon sugar
Stir lightly and allow to sit for 5 minutes
Add
3 cups all purpose unbleached flour
1 & 1/2 teaspoon kosher salt
Beat at medium low speed for 2 minutes, scraping the sides of the bowl halfway through, if needed. Allow to rest for 20 minutes.
Turn mixer back on and gradually add up to another cup of all purpose flour. I add it in 1/4 cup increments and for this batch used about 3/4 of a cup. You know you have a enough when the dough is only the slightest bit sticky to the touch. A little more or less isn’t going to make huge difference, so don’t worry about getting it exactly right. If you want to be just like me, you can forget to take a photo of this step.
Set the mixer to medium speed and allow it to knead the dough for about 6 minutes. I guessed at this since I had no idea how to translate 20 minutes of hand kneading into an equal amount of machine kneading. I do know how the dough should look and feel though and this was the right amount of time to achieve that.
See? Nice and smooth and not at all sticky.
I then removed the bowl from the mixer, oiled it with about a tablespoon of olive oil, and returned the dough to the bowl, turning it to coat all sides, and covering it with a piece of plastic wrap to prevent the top from drying out. It rose for about an hour, until it had doubled in size.
I turned it back out on my counter and after kneading just a few turns to ensure it was evenly punched down, I shaped the loaf.
Flatten into a large rectangle and turn each edge to the middle, pressing all along each seam to help it adhere. Turn the two ends to the middle until they meet and pinch together all of the seams. Roll gently to get it all smooth and shape gently into a slightly flattened rectangle with rounded ends. It’s hard to explain – I hope the pictures help. Line a large heavy baking sheet with parchment paper and sprinkle with corn meal, and lay shaped loaf on top of that.
Brush the top and sides liberally with water, and place in a warm spot to rise again.
It took only about 40 minutes to double again. Preheat the oven to 400ยบ, and place a shallow dish half full of boiling water on the bottom rack. Brush all surfaces of the loaf with water again, and using a sharp knife, cut four diagonal slashes on the top surface – about 1/4 inch deep or so.
After 10 minutes, brush with water again, and then a final time 10 minutes after that. Total baking time is right around 30 minutes – it should sound hollow when you tap it and be very browned and crisp looking. Remove to a wire rack to cool for at least 15 minutes before slicing.
I was quite pleased with the result. A nice soft inside, surrounded by a crispy chewy crust and with the same simple but delicious taste I am used to getting from this recipe.
Pretty awesome actually.
OMG, that looks delicious!!
Reading your blog has made me want to start baking again!!
wow. hungry now.
your new toy looks really fun!
Lord. Have. Mercy.
I want this bandage off my finger so I can cook again!!
This looks MAHvelous!
Mmmm, warm bread right out of the oven! I can almost smell it! Looks great. Enjoy your new mixer!
Less work for you .. means you’ll make it more often .. I would … of course I dont have room for any mixers and I dont cook … I often forget that momentarily when I am here drooling over what you’ve made
the cuisinart looks very retro and cool!
WOW! Love it ….but yeast and me do not mix…we are sworn enemies!
Oh my word! I didn’t know you could do that with a mixer. Looks like I’ll be trying this recipe tomorrow. And your Cuisinart is gorgeous!
I’m drooling.
It’s why I can’t lose weight. I drool over fresh bread…right before I eat the LOAF!
there is nothing much better than warm bread and creamy butter….
A perfect birthday present, I’d say!
Oh man, that bread looks fabulous. Gotta love a nice thick slice of warm, homemade bread – yum!
Nice birthday gift!! I have always wanted one of those. Oh the smell of bread cooking. Makes me very hungry thinking of it!!
God Bless~
Debbie Jean
Um…YUM! There is nothing like a nice slice (ok, HUNK) of fresh bread with a little butter! I got a Kitchenaid for Christmas and I love it, though I haven’t had much time to properly test it. I will have to give this recipe a try this weekend!
It so does look awesome.. So! Id love some of that to dunk in my soup.
Ooooh! It’s pretty! And shiny! Always fun thing for new toys! Add to the fact that that loaf of bread looks awfully darn tasty and it looks like a match made in heaven!
I am of the ilk that has the old and trusty KitchenAid. It hasn’t seen the light of day in a while. I may just have to brush the dust off of it now and fire it up!
Thanks for the inspiration!
We need to visit more often!
Look fantastic!
I hope you enjoy the new mixer.
I’m with Weezee. We will be down very soon for those marshmallows you have on tap there.
Wow… this bread looks so wonderful!!!
I don’t know about the older KitchenAid – I have a new one and I’m in love with it!! But in any event that looks like some FANtastic bread! I hope when I make bread it looks that good!
The bread looks delicious! Do you think I could make the bread dough the night before and bake it the next day?
You definitely could Rachael – just let it come back to room temp and then raise and it will be fine – some people think the taste and texture are even better this way in fact.
I have a relatively new Kitchen Aid which I love. After seeing your loaf of bread I may try to make some. Here’s a question for you: in an air-conditioned home where is a “warm” place to put the bread to rise?
Sending you an email as well, so you get the info – this is what I would do Sarah:
Either turn on your oven for 5 minutes or so, turn off and scoot the dough in there. Or put a pan of boiling water on the bottom shelf of your oven a few minutes before you put the dough in, and leave it in there while the bread is rising. Either way, the temp in the oven will be warmer than the rest of the kitchen. The fact is, most bread, and certainly this one, will rise even in a cool room. It will just take longer is all.
I just wanted to drop by and say thank you for sharing this recipe! I made it this week with my spaghetti dinner and it was wonderful! I am no longer going to buy italian bread from the store!
Thanks so much for coming back to rell me Anna – glad it worked so weel for you!