Single Loaf Bread in a Stand Mixer

Make a single loaf of bread in a stand mixer for just the right size batch with minimal effort. Tender and flavorful, this classic white bread can be made with a little bit of whole wheat flour or flavored with herbs and cheese. It’s a classic!

The smell of a classic loaf of bread is something that every new baker wants to tackle. And you should.

As a beginner the Dabbler team always recommends starting with recipes that you can get your hands in first. That way you can learn how dough should feel and look before you let a stand mixer take the lead.

But it looks like you’re ready.

Here’s what you need to know more than anything else when making loaf bread with a stand mixer:

Mixers are good at overworking dough quickly. Make sure to pay attention to what’s happening in your bowl and check your single loaf often during mixing to look for proper gluten development.

Two minutes of knead time with a stand mixer is equal to 10-12 minutes by hand.

Can all purpose flour be substituted for bread flour?

It can. You will need to knead the dough longer to reach window pane because all purpose flour has less gluten.

Can I make this single loaf with whole wheat flour?

You can substitute half the white flour for whole wheat, but not all of it. You’d need a recipe written exclusively for whole wheat to do that.

I only have instant yeast. Can I use it?

Yes you can. I always recommend that beginners activate their yeast just like active dry. Instant yeast can be added directly to the flour, but most beginners fail to warm the flour and other liquid ingredients and this results in a failed loaf. Instead, just add it to water and move on once it foams.

Why is there egg in this recipe? Can I leave it out?

Eggs provide rise and moisture in breads. There have been some readers who have left the egg out and had good results. You are welcome to give it a try, though I encourage you to use it if you can.

How to build more flavor in to your single stand mixer loaf bread

If you are craving a super yeasty flavor, feel free to do your rises in the fridge. The longer a dough can sit, the more yeast flavor it will have. Place your mixer bowl in the refrigerator until the dough doubles–maybe 4 to 6 hours.

I don’t recommend leaving it overnight because commercial yeast can actually digest the gluten and leave you with a big soupy mess.

Your second rise can also be done in a cool location for further flavor development.

Ideas for flavor variations

This dough is versatile! Shape it in to rolls and tuck them in a round cake pan to rise or make cloverleaf or other shapes. Check out these 9 Ways to Shape Dinner Rolls.

Cinnamon sugar or cinnamon raisin

When pressing the dough into a rectangle for the loaf pan, spread the dough with a bit of butter and sprinkle on a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Raisins could also be added here. Then roll up and rise as usual.

Cinnamon Rolls

Spread the dough with butter and cinnamon sugar as listed above, adding in two tablespoons brown sugar. Roll the dough and cut slices 1-2 inches thick. Lay flat in a greased baking dish and let rise; bake as instructed cutting the bake time to about 20 minutes.

Raisins or Nuts

Knead in raisins or nuts in after you reach window pane. Add 3/4 cup to 1 cup depending on preference and mix a few seconds to distribute them.

Cheese, Garlic and Herbs

Work these in to the dough for a few seconds after reaching window pane. A blend of 3/4 cup parmesan or white cheddar, and roasted garlic would be delicious!

Other ideas include olives, sun dried tomatoes, jalapenos and cheddar cheese chunks–so many great ideas!

Adding ingredients means a slower rise time

Remember that adding other ingredients to your dough also adds weight. That means your dough will need more time to “lift” those ingredients as it rises so plan for rise times to take longer.