KitchenAid Bread Bowl Attachment Recipes

Artisan Bread Made Simple at Home!

The KitchenAid Bread Bowl is an attachment that fits KitchenAid 4.5-5qt. Tilt-Head Stand Mixers. It enables you to mix, rise and bake delicious bread – all right in the bowl! Simple!

Need a Gluten-Free Bread Bowl Recipe?

Why Bake in a Bread Bowl?

Much like baking in a covered dutch oven or a baking cloche – the covered baking environment creates a “steam oven” environment similar to those in professional bakeries. The steam baking gives your finished loaf that professional crisp crust and moist chewy interior texture. (The bowl is removed during the final minutes of baking to brown up the crust.)

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KitchenAid Bread Bowl Recipes:

Here are 5 delicious bread recipes from KitchenAid for your KitchenAid Bread Bowl Attachment:

I have made them all and they are scrumptious! I’ve added my personal notes. Just click the download button to download and print the recipes.

• I recommend baking all these loaves on a parchment round – extra insurance against sticking.

• I also recommend using a digital kitchen scale to weigh (at least) your flour for the recipes.

Tina’s Notes – Cinnamon Roll Bread: The recipe calls for 2T. heavy cream in the instructions but doesn’t include it in the ingredients – so make sure you have heavy cream on hand. Also, for the icing, you can substitute vanilla extract for vanilla paste.

Tina’s Notes – Whole Wheat Seed Bread: I had to add extra flour to the recipe as it was very wet. I recommend starting with adding 1 1/4 water to start, then adding more as necessary. Also, this recipe calls for sesame seeds in the instructions but doesn’t include them in the ingredient list – so make sure to have sesame seeds on hand.

Tina’s Notes – Cranberry Oat Walnut Bread: This dough is very wet, and that was fine, it turned out beautifully. It makes a pretty large loaf. I greased the edge and up 2-3 inches of the bowl, just in case the loaf baked against the edge of the bowl.

Tina’s Notes – Chocolate Cherry Rye Bread: This dough was also a large, wet loaf. I greased the edge and up 2-3 inches of the bowl, just in case the loaf baked against the edge of the bowl. The rye flavor is not very strong – has a nice balance and was delicious! Would be great with coffee or brunch!

Tina’s Notes – Everyday Artisan Boule: This is a delicious and really simple dough – Just 3 ingredients + water! I’ve made with both all-purpose and bread flour. The bread flour give slightly better texture and taste. This bread is really good sliced and toasted days after baking.