This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting Kitchen with the full suite of stand mixer attachments.
Receiving my KitchenAid® stand mixer in the mail was the closest thing to Christmas in the middle of the summer. I opened the package like an excited child and gazed at its beautiful pink tint — it was just perfect.
I was looking forward to using the stand mixer for bread because one of the three attachments that comes standard with the mixer is a dough hook. The dough hook attachment is amazing for kneading dough, a part of bread-making that has traditionally been a point of frustration for home bakers.
This bread recipe was a little time-consuming, but the spectacular results made it well worthwhile. Because it is a basic recipe, it can be used in a myriad of ways. Try adding some cooked diced pancetta, some coarsely chopped olives, sundried tomatoes or some grated parmesan — the possibilities really are endless.
I flavored these rolls with generous amounts of chopped walnuts and fresh rosemary, then lightly brushed the rolls with olive oil right before baking them. The finishing touch was sprinkling them with a little fleur de sel.
Rosemary Walnut Bread
adapted from Michael Ruhlman’s Ratio: The Simple Codes Behind the Craft of Everyday Cooking
20 ounces of all purpose flour
12 ounces of cold water
1 teaspoon of instant yeast
1 teaspoon of salt
Add all the ingredients in the Kitchen Aid bowl (and add any additional flavorings if using).
Using the paddle attachment on medium speed, mix until the dough just comes together to form a cohesive ball of dough.
Switch to the hook attachment and mix on medium speed for 10 minutes.
Cover the bowl with a plastic wrap and leave at room temperature for 3-4 hours or until double in size, or leave overnight in the fridge.
Preheat oven to 450 F. Remove dough and place on a floured surface. Knead using the palm of your hand to make the dough just come together. Cut into small sections and roll into balls.
Set the dough on a pizza stone or a baking sheet, and bake for 10 minutes. Reduce the temperature to 350F and bake for an additional 20 minutes or until the bread is golden brown and just cooked through.
Things We Used to Bake Rosemary Walnut Bread:
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand Mixer, Dough Hook Attachment (comes standard with mixer)