Homemade sandwich bread is one of the most rewarding things you can make with a stand mixer. The dough hook does the kneading for you — 8-10 minutes of effortless gluten development that would take 15-20 minutes by hand. The result is a soft, pillowy loaf with a thin golden crust that makes store-bought bread taste like cardboard.
This recipe works in any stand mixer with a dough hook, but the motor power matters for bread dough. The KitchenAid Artisan (325W) handles this recipe comfortably. For larger batches or denser whole-grain doughs, the Bosch Universal Plus (800W) or KitchenAid Professional 600 (575W) provide more headroom.
The Windowpane Test
The windowpane test is the most reliable way to know when bread dough is properly kneaded. Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to be translucent without tearing, the gluten is fully developed and the dough is ready. If it tears immediately, knead for 2-3 more minutes and test again.
Troubleshooting
If the dough is too sticky, add flour one tablespoon at a time. If it’s too dry and tearing, add water one teaspoon at a time. Bread dough should be slightly tacky but not stick to your hands. Humidity and flour brand affect absorption, so small adjustments are normal.
Nutrition Information
| Nutrient | Per Slice (1/12 loaf) |
|---|---|
| Calories | 145 |
| Protein | 4g |
| Fat | 3g |
| Carbohydrates | 26g |
| Fiber | 1g |
