Lots of books will reference the Kitchenaid in their recipes.
Try Bernard Clayton New Complete book of Breads---he gives directions for
mixer (but it is a Kitchenaid--I bet) and processor and by hand.
Also Nancy Silverton, Breads from La brea Bakery.
I think Clayton might be the most simple, but silverton will really hold
your hand the whole way through if you are not daunted by a 3-4 page recipe.
I wonder if your yeast was at fault.
Be sure to use the type yeast they are calling for if you follow the recipe
exactly.
"occupant" > wrote in message
...
> JaKe wrote:
> >
> > Knox Graham wrote:
> > >
> > > 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.
> > >
> > > I'd sure appreciate some help with this and a recommendation of a good
> > > cookbook with recipes using the Kitchenaid,
> > >
> > > Thanks a bunch!
> > >
> > > Knox G.
> >
> > Try posting this over at rec.food.baking
> >
> > Then get Julia Child's Baking cookbook from the library.
> >
> > --
> > JaKe, Seattle
> > "Feeling is more important than technique"
> > John "Bonzo" Bonham