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.)
Whole Wheat Seed Bread 
Cinnamon Roll Bread 
Cranberry Oat Walnut Bread 
Chocolate Cherry Rye Bread 
The Everyday Artisan Boule
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.
Is there a sourdough recipe for the breadbowl?
Hi Mary! I don’t have a specific sourdough bread recipe at this time – but the bowl can accommodate recipes with up to 3.5 cups of flour (makes about a 1- 1.5 lb. loaf of bread). So if you have a recipe you like that fit’s those sizes, I’d give it a go!
Tina – I wish you would put these recipes on the QVC website and include them in with the bowl. I made my first loaf in the bowl and it came out fine – but I’m not sure how much I can put in the bread bowl and need guidance on that. Some of us aren’t baking whizzes and appreciate some hand holding in getting used to new products like this.
Hi Bill – I agree – a recipe booklet included with the product is a great idea! I promise I have and will keep advocating for that with lots of our products. In the meantime – I provide as many recipes as I can here. So, KitchenAid says we can use bread recipes with up to 3.5 cups flour in the bread bowl. With larger loaves of bread, I rub a little oil on the inside lower part of the bowl, just in case the bread comes in contact with it during baking. There is one recipe that came packed in with the bowl and I have it linked here on this post as well – it’s the Boule recipe – really love this recipe – it’s simple and absolutely delicious! I like to make mine with bread flour. Feel free to reach out with any questions!
Thank you for these recipes for the KitchenAid Bread Bowl! I just got one and can’t wait to try them out.
A quick note, on the Cinnamon Roll Bread recipe, you are missing the 200g of powdered sugar for the icing in step 6.
I appreciate your conversion from the metric to the US measurements too, though I am an ardent fan of the food scale for all the dry ingredients for the past few years. I’m glad to see you advocate for that in your notes.
Thanks Cheryl!
For the whole wheat seed bread, can it be made without all of the seed ingredients? We just want a simple wheat bread recipe.
Also, can I use the recipes I have for my bread machine?
Thank you
Hi Dina – I’m sure you can make without all the seeds. Also – I made the Boule recipe with part whole wheat flour and part AP flour. Everyone liked it, just didn’t rise quite as high. I would think as long as you don’t go over 3.5 cups flour, you should be good. I always rub a little oil on the inside edge of the bowl (I go up about 3 inches) before baking in case the bread rises and touches the edge of the bowl while baking.
Hi Tina,
So I tried making the basic recipe today. It was a disaster! The dough never became a ball as demonstrated in the Kitchen Aid Australia video. It was just a blob of sticky dough. Does the flour have to be room temperature? I used bread flour, was that a mistake? Any help would be most welcomed.
Thank you!
Hi Dina – My dough is more blob than ball when I make the basic recipe. You can always sprinkle in another tablespoon or two of flour if it’s just too loose. You could also try adding the water gradually and stop when it pulls together. By the time it rises the first time – it usually builds more structure. When the recipe says sprinkle with flour – for the rising and the turning out – I do so liberally. I’ll have to make a video – would probably be helpful.
Thanks, Tina. I searched and searched, Finally found a short Crate and Barrel video where it suggessted 5 to 6 minutes of kneading. It did the trick. A step by step video would be most helpful for us newbies. Loved my first loaf!
Hello. I’ve made the classic bread boule multiple times and I believe there is an error in the recipe (also in the recipe that comes with the bread bowl with lid). The amount of salt says 1 tsp (8gm). However, 8 grams is actually 1.4 teaspoons. I round up to 1 1/2 teaspoons and I think it tastes much better! Also, I live in South Carolina and found that I needed to add more flour due to the humidity. The amount varies depending on the day. I usually add by the tablespoon until I see it start to come together but is still sticky. Hope this helps!
Thanks so much for your thoughts Carmen! Happy Baking!
Can you provide a recipe for pizza dough using the bread bowl?
Hi Annette! Are you looking to bake the pizza dough in the bread bowl? They would end up being mini-type pizzas as the diameter of the baking surface of the bread bowl is about 8-10-inches (don’t have mine in front of me at the moment to measure)
I wasn’t thinking of baking the dough in the bread bowl, just mixing. I assume any recipe for the dough would work? I don’t have one and thought maybe you had one to mix and rise in the bowl.
Hi Annette – I do have some favorite Pizza Dough recipes! Single Pizza Crust (small batch) Easy Homemade Pizza Dough (Makes 1, 12-inch Pizza) Lager Batch/2 pizzas Stand Mixer Pizza Dough (Makes 2, 12-inch Pizzas) Grilled Pizza Dough Pizza Dough for Grilling Have fun! Let me know if you have questions!