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We Tried the KitchenAid Bread Bowl—Here’s What We Thought

Anyone who’s made bread at home knows the challenges of getting a perfect rise, an irresistibly crunchy crust and a tender, pillow-soft interior in a homemade loaf of bread.

Over the years, our Test Kitchen tried various ways to create a bakery oven-like environment. Our first success gave us Crusty Homemade Bread. We then tried a Dutch Oven version that was equally as delicious. Both recipes are simple and give great results.

The only downside is all the back and forth between mixer and bowls and proofing vessels. But one gadget solves this hassle: the KitchenAid bread bowl attachment.

What Is the KitchenAid Bread Bowl with Lid?

Kitchenaid Artisan Stand Mixer Bread Bowl

KitchenAid has added another must-have accessory to their repertoire with Bread Bowl with Baking Lid.

This beautifully designed bowl does everything (mixing, proofing and baking) all in the same vessel. As with all KitchenAid products, made to last and is impeccably designed.

The sturdy, chip-resistant ceramic bowl attaches to all KitchenAid 4.5 and 5-quart tilt-head stand mixers. Its 5-quart capacity means you can make most bread recipes calling for up to four cups of flour, which is roughly a pound loaf.

Trying the Bread Bowl in My Own Kitchen

Kitchenaid Ceramic Bread Bowl For Artisan Stand Mixer O

Right out of the box, I loved the design. It comes in a grey color speckled with brown, which matched nicely with my stand mixer. Since I was anxious to try it out, I grabbed the instruction booklet and preheated the oven.

First, fill the bowl with hot water and wipe it dry. Warmth is great for encouraging yeast to grow. After a quick dry, I set the bowl on my kitchen scale, dropped in the ingredients and then attached it to my mixer.

After a few minutes, I popped on the lid and set the bowl aside to allow the bread dough to proof. Lines etched inside the bowl make it easy to see when your dough has doubled in size.

After punching down and shaping the dough, it goes back in the bowl to proof a second time.

Now came the only tricky part of the whole operation. Before baking, you need to flip the dough gently onto the lid that is covered with parchment paper. My first attempt I realized I didn’t flour the dough enough before the second rise, so it stuck a little to the bowl. It deflated some when I was trying to unstick it but eventually, I got it placed onto the lid. You then invert the bowl then and use it as the cover as you slid it into the oven.

After baking for a time, you’re supposed to remove the lid, which is where I ran into my second snag. Remember I said I didn’t flour the top enough? Well, it came back to haunt me again. When the dough rose in the oven, it touched the bowl walls and stuck, so I had to gently cut around the bowl edge to loosen the bread.

It finished baking, uncovered, on the lid. While it wasn’t the prettiest-looking bread, with its gnarly, mangled edges, it really was delicious.

Undeterred, I took another stab the next morning. I made sure to flour the dough well this time and I had no issues with sticking. What I was rewarded with was a beautiful, golden-brown loaf with a crunchy exterior and tender crumb.

KitchenAid Bread Bowl Features: Pros & Cons

Despite a few hiccups with my first loaf, I found a lot to love with each subsequent loaf and just a few minor drawbacks.

Pros:

  • Chip-resistant
  • Dishwasher-safe
  • The closed bowl is perfect for proofing without worrying about drafts
  • Marks inside the bowl show you when the dough has doubled
  • Oven safe up to 500°F
  • Quickly heats and retains it evenly throughout the baking process
  • Pairs seamlessly with 4.5- and 5-quart tilt-head stand mixers

Cons:

  • At $129.99 it’s an expensive bread tool (but it makes a great gift for bread fanatics)
  • Only available in one color unlike many KitchenAid appliances and gadgets

The Final Verdict

Having made numerous more bread loaves over the past few weeks, I can’t say enough good things about the KitchenAid Bread Bowl and Lid.

I did have a few more sticking issues but that was my fault more than the bowl (I tried a high-hydration bread that spread a little too much and I over-proofed another loaf.)

If you’re aspiring to make bakery-quality loaves, it’s a nice addition to your baking arsenal.

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Rustic Rye Bread

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
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Flaky Cheddar-Chive Biscuits

These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
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Autumn Pear Bread

Pears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. —Mary Lynn Wilson, Linden, Texas
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Flavorful Herb Bread

This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst—If you don't have a bread machine on hand, learn how to make bread without one!) —Gerri Hamilton, Kingsville, Ontario
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This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.—Karen Bourne, Magrath, Alberta
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Soft Sesame Breadsticks

I've been making these tasty breadsticks that go with almost any meal for years. Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch. —Nancy Johnson, Connersville, Indiana
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My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! —Mary Cass, Baltimore, Maryland
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Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
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Cornmeal Pan Rolls

These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we’ve enjoyed for years. —Vivian Eccles, Gridley, Kansas
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Caraway Seed Rye Bread

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

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Butternut Squash Dinner Rolls

These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio
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I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. —Debbie Johnson, Centertown, Missouri
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No-Knead Casserole Bread

You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! —Peggy Key, Grant, Alabama
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These are similar to old-fashioned biscuits made from scratch, but they're even better thanks to the tasty sausage throughout. It's almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. —Nancy Parker, Seguin, Texas
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My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
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This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas
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These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
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Whole Wheat French Bread

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My sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen. -Karen Wingate, Coldwater, Kansas
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These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
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No-Knead Knot Rolls

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
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Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
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Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
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When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
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I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
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Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It's especially festive to serve at holiday time. My husband and I have three young children - ages 6, 3 and 1. -Deidre Fallavollita, Vienna, Virginia
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Italian Pinwheel Rolls

An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. The aroma that wafts through the house while they are baking is incredible. —Patricia FitzGerald, Candor, New York
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Apple Raisin Bread

I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington
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Overnight Yeast Rolls

It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. —Trisha Kruse, Eagle, Idaho
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Skillet Herb Bread

We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
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Evelyn's Sour Cream Twists

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Elvis Banana Bread

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Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE
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Cardamom Braid Bread

I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
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Cornmeal Parker House Rolls

My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska
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As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
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Scottish Oatmeal Rolls

My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
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Cardamom Twist

This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. —Carla Miller, Pasco, Washington
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Tender Whole Wheat Rolls

Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa
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Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan
Wild Rice Bread with Sunflower Seeds

Wild Rice Bread with Sunflower Seeds

I loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado Up Next: The Best Bread Recipes of 2021

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