It is a large recipe as it makes 3 loaves. I don't have a KitchenAid mixer (yet) so to make it work in my 11 cup food processor I made the following changes:
I cut the recipe in half and processed them separately then combined the dough to rise and still got 3 loaves, or just did half and either had 2 small loaves or 1 large one.
In the food processor I added nearly all the flour (3 cups if doing a half batch) right away. Otherwise the food processor gets gummed up. Then add wet ingredients slowly while processing until it forms a ball. Usually I'll need to add about another 1/2 a cup of flour here to make it the right consistency. Your mileage may vary.
I do the glaze differently too. I do a 1/4 c. melted butter and 1 tsp vanilla to 2 c. powdered sugar. If it needs to be thinned I add a T of milk or 2.
Otherwise I follow the recipe.
Basic Bread recipe
2 cups warm water
2 tbs yeast
1/3 cup sugar or honey
Let proof 5-10 minutes
Add to yeast mixture
1/2 cup oil
2 eggs- beaten
1 tbs salt
4 cups flour
*to make cinnamon rolls, add 2/3 cup Greek yogurt or sour cream and 1 extra egg
Mix till smooth
Add 2-3 cups of flour till the dough forms a ball and pulls clean from the side of the bowl.
Leave in the mixer bowl and cover with plastic wrap or towel. Let rise till double-1-2 hours depending on the room temp.
When doubled, turn mixer on and kneed dough for 5-10 seconds.
For basic sandwich bread:
Turn out dough onto floured surface and divide into 3 equal parts. Form into loafs. Let rise till double in greased bread pans. Bake at 350 for 30 minutes. Butter the top while hot for extra flavor and calories.
*Flour grains can be adjusted for unique results as long as they total a minimum of 6 cups. For example: 3 cups white flour, 2 cups whole wheat flour, 1 cup ground flax seed.
Cinnamon loafs:
Turn out dough onto a floured surface and divide into 3 parts. Using one part at a time, roll out dough till it measures about 12"x18". Sprinkle evenly with 1 cup of brown sugar and dust evenly with 3tbs cinnamon. Starting with the long edge roll dough to form a long tube. Twist each end of the tube till the middle twists onto its self and doubles over. Place in greased bread pan and let rise till double. Bake at 350 for 30 minutes. Remove from pans promptly to cool. Butter the top while hot. Frost when cool.
Cinnamon rolls:
Divide dough into 2 equal balls. Using one at a time, roll out till it measures about 8"x12". Sprinkle surface with 1 cup brown sugar and 2-3 tbs cinnamon. Starting at the long edge, roll into a tube. Cut the tube into 2" rounds. Place in a greased 9"x13" pan and let rise till double. Bake at 350 for 17-20 minutes. Butter when hot. Frost when cool.
Frosting:
2 cups powered sugar
1 tbs vanilla
Mix till smooth and adjust to desired consistency.
Eliminate the egg from the dough mixture and use olive oil in place if vegetable oil. Let rise once and divide in half. Roll out and add desired toppings. Skip the second rise and bake at 375 for 30 minutes. This is defiantly a soft crust pizza, but that's the way my kids like it.
Source: Laura S.
This is my go to whole wheat recipe. I cut it in half because a full recipe is too much for my mixer. Halfing the recipe make 2 nice sized sandwich loafs.
Whole Wheat Bread
Grind 9 cups of wheat (hard red, hard white, or combination) This will grind into about 14 cups of flour
3 T. yeast
5 cups warm water
¼ cup sugar
Combine; let sit for about 10 minutes.
Add:
8 cups wheat flour
2/3 cup oil
2/3 cup honey
2 T. salt
½ cup vital wheat gluten*
2 T. dough enhancer** (optional; will increase shelf life)
Mix for a minute or two. (I use my Kitchen Aide mixer, but you can use electric beaters)
Then add about 5 ½ cups more wheat flour, or until it leaves sides of mixing bowl. If mixing by hand, add enough so it’s not too sticky. Knead for about 7-10 minutes
Shape into 4 - 5 loaves. Put in greased pans.
Place in cold oven to rise for about 45- 60 minutes. Leaving pans in the oven, turn oven on to 350.
Start timing and bake for 30 minutes. For easiest slicing, cool completely.
Source: Laura S.
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