My Favorite Yeast Bread Recipe

Over the years I’ve tried so many yeast bread recipes and I find myself coming back to this one. From sandwich bread to hamburger buns, pizza crust and baguette loaves, this is a family favorite I’m sure you will love.

Let’s talk about yeast dough for just a moment. Yeast needs a stretchy dough so that as it produces gases, the dough stretches and rises with those gases. The way to produce a stretchy dough is to first use a high protein flour. It should be noted that gluten is found in the protein portion of the kernel of wheat so you want to use a flour that is high in natural gluten. (Gluten Free yeast breads are a different subject for a different post.) Then you will want to make sure you develop the protein (or gluten) by properly kneading the dough. Use this list when choosing flour for your bread:

Store Bought Flour

  • All Purpose Flour – It is exactly what it says. May use for all purposes but may or may not be best for yeast bread.
  • Pastry Flour or Self-Rising Flour – NOT FOR YEAST BREAD! These flours are high in moisture and low in protein (gluten).
  • Bread Flour – Should be just right for yeast bread.

Home Milled Flour

  • Hard Red or Hard White Wheat Flour – Hard wheat is typically higher in protein (gluten) and lower in moisture. Just double check with your grain source to make sure your hard wheat is not labeled “for sprouting”. Sprouting wheat is mixed with a higher moisture grain and will not always work with yeast bread recipes.
  • Soft Wheat or Pastry Wheat – NOT FOR YEAST BREAD! This wheat is high in moisture and low in protein (gluten).
  • Spelt and Kamut Grain – These grains work well for yeast recipes but tend to have a bit more moisture than your hard wheat. For this reason you may find you will need up to 25% more flour than your recipe calls for and you may need to adjust your knead time.

Dough Hook or Dough Roller? That is the question.

The dough roller is one of the features that sets the Ankarsrum apart from all the other stand mixers on the market. A dough hook kneads (develops the gluten) by pulling and stretching the dough. This requires somewhat of a stiff dough which means more flour is needed. The dough roller on the Ankarsrum is shaped very much like the knuckles on your hand.

Dough roll, knife and spatula(1)

This allows the machine to gently knead the dough as it passes between the roller and the side of the bowl. You are able to use less flour, therefore resulting in a very soft loaf of bread. It is my preference to use the dough roller whenever I can and I haven’t found a recipe yet that won’t work with the dough roller.

Now, let’s get baking!

 

WHITE FLOUR VERSION

Prep Time (including rise time): 45 minutes

Bake Time: 3o minutes

Yields: 1 – 2 pound loaf or 2 – 1 pound loaves


1 3/4 cup warm water

1/3 cup olive oil

1/3 cup honey

2 teaspoons salt

1 tablespoon wheat gluten

4 – 4 1/2 cups high protein flour

2 tablespoons instant yeast

 

Preheat oven to 170 F for proofing.

Position stainless steel bowl on the Ankarsrum and put scraper and dough roller into place. Dough roller should be resting against the side of the bowl. Start by adding water, oil, honey, salt, and gluten into the stainless steel bowl. Turn machine on allowing liquids to mix on the slowest speed (speed knob set to 12 o’clock) for about 1 minute. Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed (about 2 o’clock)  and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl, locking the arm in place. Add the last cup of flour and adjust speed to a medium speed (about 4 o’clock), setting the timer on the Ankarsrum to about 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, let it rest in the stainless steel bowl for 10 minutes. This will make it easier to shape. Turn dough out onto a floured board. Taking the edge of the dough, fold it towards the middle, pressing down with the heal of your hand. Rotate the dough around so that you fold the other side in towards the middle.

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Pull the dough towards you, folding over and pressing down with the heel of your hands.
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Fold the front side of the dough towards the middle, pressing under with your fingertips forming a nice seam on the underneath side of the dough log.

 

Continue doing this until a smooth dough log has been formed. Fold the ends under, pressing into the seam. You should now have a tight seam down the middle of the log. Place dough log into greased or non-stick loaf pan, seam side down. You will have a beautifully smooth top facing up. If you prefer to make two smaller loaves, follow these same instructions with the two smaller balls of dough. Place loaf pan in the warm preheated oven and allow to rise until double in size (approximately 15-25 minutes). GENTLY remove from oven and increase oven temperature to 350 degrees F. Bake for 25-30 minutes until loaf is golden brown.

 

Click here to watch the dough roller in action.

 

FRESHLY MILLED WHOLE WHEAT FLOUR VERSION

Prep Time (including rise time): 45 minutes

Bake Time: 3o minutes

Yields: 1 – 2 pound loaf or 2 – 1 pound loaves

 

1 1/2 cups warm water

1/3 cup olive oil

1/3 cup honey

2 teaspoons salt

1 tablespoon wheat gluten

4 – 4 1/2 cups freshly milled hard red or hard white wheat

2 tablespoons instant yeast.

 

*Because freshly milled flour is higher in moisture, the amount of flour used can change on a daily basis due to weather and your geographic location. Miami, FL will naturally have a higher moisture content in the air than Phoenix, AZ. Please note the additional instructions listed in the mixing section.*

Preheat oven to 170 F for proofing.

Position stainless steel bowl on the Ankarsrum and put scraper and dough roller into place. Dough roller should be resting against the side of the bowl. Start by adding water, oil, honey, salt, and gluten into the stainless steel bowl. Turn machine on allowing liquids to mix on the slowest speed (speed knob set to 12 o’clock) for about 1 minute. Add about half the amount of flour and then yeast. Turn speed up to a low/medium speed (about 2 o’clock)  and another cup of flour. Adjust the arm/roller away from the side of the bowl so that the roller is applying gentle pressure to the dough as it passes between it and the side of the bowl, locking the arm in place. *At this point, pull the roller all the way to the middle of the bowl. You are looking to see if the dough follows the roller, pulling away from the side of the bowl and forming a doughnut around the roller. If this does not happen immediately, allow roller to go back to its locked position and add an additional 1/2 cup of flour and repeat the test. When the dough pulls away from the side of the bowl and follows the roller, you have enough flour.* Adjust speed to a medium speed (about 4 o’clock), setting the timer on the Ankarsrum to about 4-6 minutes. The Ankarsrum will turn off automatically when the timer runs out. Once the dough has been kneaded, let it rest in the stainless steel bowl for 10 minutes. This will make it easier to shape. Turn dough out onto a floured board. Taking the edge of the dough, fold it towards the middle, pressing down with the heal of your hand. Rotate the dough around so that you fold the other side in towards the middle. Continue doing this until a smooth dough log has been formed. Fold the ends under, pressing into the seam. You should now have a tight seam down the middle of the log. Place dough log into greased or non-stick loaf pan, seam side down. You will have a beautifully smooth top facing up. If you prefer to make two smaller loaves, follow these same instructions with the two smaller balls of dough. Place loaf pan in the warm preheated oven and allow to rise until double in size (approximately 15-25 minutes). GENTLY remove from oven and increase oven temperature to 350 degrees F. Bake for 25-30 minutes until loaf is golden brown.

 

Click here to watch the dough roller in action.

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SPELT OR KAMUT FLOUR VERSION

Increase flour to 5 – 5 1/2 cups

Decrease knead time to 4 minutes.

Follow mixing instructions for freshly milled whole wheat flour version.

 

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All photo credit to:

Amanda  from

The Tale Of An Ugly House

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.