Make the recipe

A stand mixer does the heavy lifting, but the dough still needs time to develop structure. This recipe uses the KitchenAid Artisan Plus 5-Qt. Tilt-Head Stand Mixer, which Bon Appétit named the best overall stand mixer. It handles standard bread doughs with ease, though for high-hydration sourdough, you might prefer an Ankarsrum or Bosch.

The process is straightforward: mix, knead, rise, and shape. Use the dough hook attachment on low speed to combine ingredients, then increase to medium to knead. This prevents the motor from straining while ensuring the gluten develops evenly.

The Kitchen Upgrade

Classic KitchenAid Bread

Prep20 minCook35 minServes1 loaf

Ingredients

  • 3 1/2 cups bread flour
  • 1 1/2 cups warm water
  • 2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp honey

Instructions

  1. Combine flour, yeast, salt, honey, and olive oil in the mixer bowl.
  2. Add warm water and mix on low speed with the dough hook until combined.
  3. Increase speed to medium and knead for 6-8 minutes until the dough pulls away from the sides.
  4. Transfer dough to a greased bowl, cover, and let rise for 1-2 hours until doubled.
  5. Punch down the dough, shape into a loaf, and place in a greased pan.
  6. Let rise again for 30-45 minutes while preheating the oven to 375°F.
  7. Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F.

Troubleshooting is simple: if the dough is too sticky, add flour one tablespoon at a time. If it's too dry, add water one teaspoon at a time. The mixer should do most of the work; if you're adding too much flour, the dough might be over-kneaded.

Keep the texture right

Good texture comes from matching the cooking cue to the food, not from trusting the timer alone. Check thickness, moisture, and doneness before changing the recipe.

  • Prep evenly
    Cut, roll, portion, or spread the mixture evenly so every piece cooks at the same pace.
  • Control moisture
    Pat, drain, rest, or reduce wet ingredients when excess liquid would soften the final texture.
  • Use the doneness cue
    Look for the recipe-specific sign of doneness instead of stopping at the first browned edge.
  • Let it settle
    Cool or rest the finished food long enough for steam and structure to stabilize.

Swaps that still work

Ingredient substitution is less about following rigid rules and more about understanding how fat, liquid, and structure interact in your specific stand mixer. A KitchenAid Artisan, for example, struggles with heavy, low-hydration doughs, while an Ankarsrum or Bosch handles them with ease. Choosing the right swap depends on what your machine can actually lift and knead.

The table below maps common substitutions to the mixer types that handle them best. Stick to these pairings to avoid burning out your motor or ending up with a dense brick.

SubstitutionBest MixerTradeoff
Butter for OilAll (Tilt-Head)Adds structure; mix until pale.
Yogurt for MilkBosch, AnkarsrumThicker batter; may need extra liquid.
Almond Flour for WheatKitchenAidNo gluten development; mix briefly.
Sourdough StarterBosch, AnkarsrumHigh hydration; requires strong motor.
Eggs for ApplesauceAll (Tilt-Head)Loses rise; best for quick breads.
Coconut Oil for ButterBreville, KitchenAidSolid at room temp; cream carefully.

Serve and store it

Let the baked goods cool completely on a wire rack before storing. Warm items trap steam, turning crisp cookies soft or causing mold in dense breads. For the air-fryer recipes, plate immediately for best texture, as the rapid air circulation can make fried items soggy if they sit in a sealed container.

Make-ahead and reheating

Most cookie doughs and bread doughs freeze well. Portion dough into balls and freeze on a tray, then transfer to airtight bags for up to three months. Thaw overnight in the refrigerator before baking. For cooked items, reheat in the air fryer at 350°F for 2–3 minutes to restore crispness. Avoid the microwave, which tends to chew up crusts and rubberize fillings.

Storage guidelines

Store baked goods at room temperature in airtight containers for up to three days. Add a slice of bread to cookie tins to retain moisture. For longer storage, freeze baked items rather than raw doughs with high-fat fillings, which can separate upon thawing. Always label containers with dates to track freshness.

Stand mixer reviews: what to check next

Choosing the right stand mixer can feel overwhelming given the number of options on the market. We pulled together the most common questions from shoppers to help you narrow down your choice based on your actual baking habits.

What stand mixer has the best reviews?

The KitchenAid Artisan Plus 5-Qt. Tilt-Head consistently tops expert review lists from sources like Bon Appétit and Consumer Reports. It is widely regarded as the best overall stand mixer for general home baking due to its versatility and vast accessory ecosystem. For those seeking a budget-friendly alternative, the Beautiful by Drew Barrymore 5.3-Qt. model offers similar functionality at a lower price point. If space is a constraint, the KitchenAid Artisan Mini 3.5-Qt. is frequently recommended for small kitchens.

Which stand mixer did America's Test Kitchen recommend?

America's Test Kitchen and Serious Eats have highlighted the Ankarsrum Original as a top contender, particularly for bread bakers. In rigorous testing, they noted that the Ankarsrum's unique bottom-draft design and rotating bowl mechanism develop dough more effectively than traditional planetary mixers. While it has a steeper learning curve, it handles heavy, high-hydration doughs that often stall other motors. The Bosch Universal is also frequently praised in these circles for its speed and power in handling dense doughs.

Is there a better stand mixer than KitchenAid?

Yes, depending on what you bake. KitchenAid mixers are excellent for cakes, cookies, and occasional bread, but they can struggle with stiff, high-hydration doughs. The Ankarsrum and Ooni Halo are significantly better for developing gluten in sourdough and artisan breads. The Bosch is superior for enriched doughs like brioche and lower-hydration breads. If your primary goal is daily bread baking, a planetary mixer like KitchenAid may not be the most efficient tool.

What stand mixer does Joanna Gaines use?

Joanna Gaines has publicly shared that she uses a KitchenAid Professional series mixer in her home. She noted in a recent social media post that while she loves the brand, the large capacity of the Pro series is sometimes unnecessary now that her children are older. She prefers the durability and power of the Pro line for her family-sized cooking needs, though she acknowledges that a smaller model might suffice for lighter tasks.