When I first started making bread, I had a bread machine.  Later, I got a KitchenAid mixer and started using that, especially after my bread machine broke!

But all of my recipes were geared for a Sunbeam machine, not a KitchenAid.  What to do?

Here’s how to convert a recipe to KitchenAid, especially recipes that call for the bread machine’s dough cycle.

The bread machine dough cycle basically mixes, kneads, and gives the dough the first rise.

To convert to a KA, mix the dough, (dump in your wet, dump in your dry ingredients w/ half the flour), mix, gradually add more flour while using the kneading hook.

When the dough comes together into a ball, start timing – usually a minimum of 5 minutes is needed. Then check the “gluten window” and knead more if necessary.
Keep a close eye on the KA, put your hand on the part with the motor to make sure it doesn’t overheat because that will trash it. I have a 6 qt and haven’t had a problem with this, but I have heard the 5qt. artisan series are notorious for this. If the motor feels really hot, turn it off for a minute or two to cool down.

Let rise until doubled, then proceed with recipe.

I posted this in the comments over at at Kitchen Stewardship, but then I realized it’s something my readers might like to see, too.

Linking up!

Tagged as: kitchen tips, KitchenAid, recipe