"Knox Graham" > wrote in message
...
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you
to
> roll the dough flat then roll it up to form the loaf. Before, I would
simply
> punch it down a bit then form the loaves.

That shouldn't be the source of the problem, I've made bread both ways for
years and have never had dense underbaked bread as a result of the first
method.

>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,

I'd check the yeast, liquid temp, rise time and oven temp, bake time...my
guess is that the fault lies in one or a combination of those. I make
breads by hand and with the kitchenaid they produce similar but not
identical results.

I hardly ever use a recipe for breads, more of an intuitive baker when it
comes to that, but when I do use a recipe I tend to use those from either
_Baking with Julia_ or _The King Arthur 200th Anniversary Cookbook_, both
have yeilded results that I'm pleased with in hand and kitchenaid baking.
I've also had good luck with the recipe for French bread in the KA cookbook.

Jessica
>
> Thanks a bunch!
>
> Knox G.
>
>