KitchenAid bread hook versus 10 minutes kneading by moi? Can I trust the machine?

M

marilynfl

Moderator
I only make Grandma's Paska Easter bread once a year and I always make it by hand, taking 10 minutes manual kneading.

Now that I'm the proud owner of two KitchenAids (angled-head-lift and the vertical lift) I really, really want to let either one of them do the work this year. But I kinda, sorta want a little reassurance that it will work as well as my Ukrainian wrists.

Recipe uses 12 cups of flour. I can cut it down, but would prefer not to, if possible.

Thanks...

 
It works for me

I make a similar bread a couple of times a year, and the Kitchen Aid works fine, but my recipe calls for 2 pounds of flour. I think that's about 8 cups. My K.A. is a very old K5A (the one where the head doesn't lift.) Another 4 cups of flour might have the dough climbing the blade, but I haven't tried it with that much.

 
I use the KA for soft doughs, like those rare occasions when I've made brioche dough...

because it kneads it without incorporating extra flour. But I would do your dough in two 6-cup batches. I think 12 cups might make the machine walk itself right off the counter.

 
I would use your Kithcen Aid ~ I make a french bread recipe book came with KA mixer and it calls for

7 cups of flour and I let it knead for 10 minutes and my french bread comes out excellent.

I NOW make all my breads with my KA mixer and some call for up to 10 cups of flour ~ I have no problem(s) with using my KA Mixer and definately don't hesitate to use.

Enjoy and I hope your Grandma Paska Easter Bread turns out great.

Happy Easter +

 
It works for me too. I can make a three loaf batch of bread. . .

without making too big a mess. To keep flour from flying, add it, especially towards the end of the number of cups you need, a little at a time--or you will look like a ghost, and your kitchen will be whitewashed!

I usually make two-three loaf batches and then combine them to let rise. Works Good. And it is wonderful to make a wet, slack dough so you get a great rise and bubbles, should you want them.

 
Marilyn, I've cut paska recipes in half and experienced no difference in taste. I make the dough in

my ABM then shape, let rise again and bake.

 
Marilyn-I took a yeast bread class and the instructor told us when using a KitchenAid.

always reduce the kneading time by 50%. I only use my KA now for breads and it works like a charm. The new Professional Watt KA you can only use your bread hook on "low" setting - the older models we used the "4" setting. Never a problem.

I did, however, burn up one of my KA's making Sherry Yard's laminated dough - I think her instructions were mixing on a higher setting for maybe 20 minutes. It's always a sad day when you have to "put down" one of your trusted helpers!

Good luck with your bread!

 
I almost didn't bake a Paska for Easter this year but then decided in was a must do. So glad I did.

 
You balanced off my "didn't", Sylvia.

I got sick on the way home from work Saturday and knew the KitchenAid and 3 hours baking weren't in my destiny that tday. I stopped at a Polish deli hoping they might have one, but they were out too, so we ended up with a "stir and bake" Irish soda bread with raisins.

(sigh)...I do so enjoy this yearly ritual.

But, at least I know I can do it in the KA when I do.

 
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