I don't have any experience using a Bosch, but my Zojirushi Bread Machine makes all my dough for me - I don't ever have to knead it. I have physical limitations in my hands and arms and using the Zojirushi Bread Machine, I'm still able to make all our breads/burger buns/rolls - everything I make with sourdough or yeast dough.

King Arthur Flour test kitchens use Zojirushi bread machines to make dough instead of stand mixers, or by hand, because the bread machine does a better job.

I never bake in the bread machine, but it's always an option.

-Grainlady

You absolutely can knead bread dough in your mixer. There are a couple of points to remember:

~ do not add all the flour amount in the recipe at once; hold back a half cup or so to use in the kneading process

~ knead at a lower speed for about 8 minutes, sprinkling in the saved flour by tablespoons as the machine kneads - don't go off and leave it by itself while kneading! machines have been known to travel across the countertop!

~ stop and scrape the sides of the mixer bowl a couple of times while kneading if necessary

~ if the dough climbs up the dough hook or beaters, stop and scrape it back down into the bowl

~ when the dough has come together, it will cling to the dough hook/beaters and gradually sweep clean the sides of the mixer bowl - with practice you will learn what I am talking about here

~ make sure your mixer does not overheat too much; if it does, stop the motor and let it cool a few minutes

~ read your instruction manual very, very closely!

I've been mixing and kneading bread in my Kitchen Aid for about 20 years or more. It does a great job. I still turn the bread out onto the floured counter to give it just a minute of hand kneading before I put it back in the oiled mixer bowl to rise the first time.

Have fun!
Teresa

If you want to start kneading dough with your mixer (I have a KA and it does fine) a good resource is Bernard Clayton's New Complete Book of Breads. I have a hardcover version of the book (see the Amazon entry at the link). The nice thing about Clayton's book is that he gives instructions for kneading the dough by machine--how many minutes each recipe needs.

You can get this new from Amazon for $15 plus shipping or used from addall.com for $12 shipping included. It's a pretty comprehensive text, and I of course haven't made every recipe in there--but every recipe I have made from the book has been at least very good, and some are excellent. It's a great place to begin with breadmaking.

There are lots of other good bread books out there, and other people will have other choices for a first bread book, but this is the only one I know of that specifies timings for machine kneading. Anybody know of any others?

Here is a link that might be useful: clayton bread book

Here are the mixer directions from Betsy Oppenneer's The Bread Book:

Mixing and Kneading Bread in a Heavy Duty Electric Mixer

1.Put dry yeast and proofing water into mixer bowl; whisk, proof yeast.

2.Fit mixer paddle on.

3.Add rest of liquid ingredients (milk, eggs, butter) to the yeast/water.

4.Add half of the flour amount of the recipe and any other dry ingredients.

5.Turn mixer on medium speed (#4 on KA) and beat 2 minutes.

6.Reduce speed to low (#1) and add rest of flour ¼ cup at a time.

7.Remove paddle, scrape well. Attach dough hook.

8.Scrape down sides of bowl, turn speed to #2 and add more flour 1 TB at a time (dough will cling to hook then spread back to sides of bowl).

9.Increase speed to #4 and knead 5-8 minutes. At the end of this kneading time the dough should cling to the hook and clean the sides of the bowl. If not, add flour 1 TB at a time, until the dough cleans the sides of the bowl.

10.Remove the dough to an oiled bowl, cover with a towel, let rise per the recipe  or  turn out dough, knead by hand a few times, form into a ball, drizzle a little oil in the mixing bowl, put dough in, swirl in bowl and turn oiled side up, cover, let rise.

You should be able to do the whole thing with the Bosch. I rarely hand knead anything anymore...ever. Maybe it's calling for hand kneading because the recipe wants a 'soft dough' and maybe it's wetter than what I usually make? I'm not sure, but I'd still do it all with the mixer.

With the Bosch you shouldn't have to worry about the dough climbing like on a KA. Add the last couple cups of flour a little at a time just until the dough cleans the side of the bowl, then knead about up to 8 minutes more. My Bosch has never even come close to overheating. With the feet they have on the new models, I can't imagine it walking off the counter, because I can barely get it off the counter or out of my cabinet sometimes...But I still would never leave it unattended while running, just in case.

I know Ann T kneads her dough with her stand mixer and her bread is nothing to sneer at, that's for sure.

Like Grainlady, I do all of mine in the Zojirushi bread machine, but I wouldn't turn down bread done another way, that's for sure.

You've gotten some good instructions, so I won't add to those, but I definitely want to know how the bread comes out.

Annie

I have a Bosch Universal as everyone here must know by now the way I continually rave about it LOL
You don't do any hand kneading.
Follow these steps.
Bowl on the machine, dough hook in place.
Get the water warmed up to about 115 and put it all in the Bosch bowl
Add all the sugar, yeast, and oil (whatever type you're using) NOT THE SALT. Pulse the machine once or twice.
Add about 1/4 of however much flour you're using.
PULSE the machine a few times to get the flour and water mix going then
Turn the machine on speed 1 and let it mix about 30 seconds so you have what looks like pancake batter
Turn the machine OFF
Then add the remaining flour and the SALT.
Turn the machine on speed 1 and let it knead for about 10 minutes.
You never have to use speed 2 or 3 making bread dough.

If after about 4 minutes the dough appears to be climbing up the center post your dough is too wet and you can sprinkle or sift more flour LIGHTLY over the spinning dough hooks without turning the machine off. About a tablesoons worth at a time

After about 10 minutes of kneading take the bowl off the machine, pull the dough hook out leaving the dough in the bowl to rise about 25-30 minutes only.. Then remove the dough, shape, let rise and bake. Easy.
There is no second kneading required.

Here's a video on how to make bread etc in the Bosch

Here is a link that might be useful: bosch mixer

Argh - I get more or less set up and look up how to add what it what order - only to find that the directions all seem to assume there won't be sour cream and milk - so when do I put this in?
I try so hard then always feel like I'm winging it anyway!

Oh wow, this was a disaster. Trying to read btw here, the bosch instructions and the recipe I missed where I was supposed to heat the milk, sour cream and butter first so only warmed the milk and sour cream. It was too late for the butter. Did the water sugar, yeast and some flour and butter first, pulsed, then after that it all got random, there was an egg too, can't remember exactly when, including speeds and how long mixing/kneading, trying to please 3 different set of instructions. The dough seemed too sticky when I pulled it out to put on a greased surface as per recipe instructions even though I did add extra flour. While wondering why the bacon for the filling was only burning not cooking I notice that there is a lot of smoke coming from the oven vent burner (electric stove) - I open the pre heated stove and tons of smoke comes pouring out (and hasn't quit).
The pizza stone that I unsuccessfully tried to "season" with some pillsbury rolls spread flat that just burned on - well I never could get it all scraped off and now its black burned on and there's smoke everywhere.
I give up. I turned the oven off, the bacon off. I'm going to have a warm relaxing shower, put on my jammies, and drink some wine and ignore it all. Wish the place didn't smell so much.

Sorry you're having all that trouble. ..

Personally I would add the milk and sour cream in with the warmed up water, yeast, sugar and a bit of the flour, the butter I'm assuming is the leavening agent instead of oil. so it also goes in with the water. The salt and the remaining flour are always last, after you've made your "pancake batter"
If your dough was a bit wet,use a few tablespoons less water next time than what your recipe is calling for.

Thanks pkguy - I appreciate the sympathy! But I do seem to be a walking disaster in the kitchen so while frustrated I'm not too surprised.
ny idea when to add the egg?

I decided to post the recipe. Its not the exact recipe I remember trying once 20 years ago (the one and only time I made anything with yeast, I remember they were small and tough but still good!) I lost that recipe this last move and when I asked my friend who's Lugen grandmother used to make these - they were so wonderful! this is the recipe my friend uses now.

Here is a link that might be useful: Lithuanian bacon buns