So my breadmaker is on its last legs - the paddle has been rubbing against the pan for quite some time and it's rubbing off the teflon coating and incorporating it into the dough, as well as leaving a gross black goop where the paddle connects to the pan. While the loaf of bread I made last night TASTES fine, it was a very pale grey and I've decided it's time to retire the machine. I can't find replacement parts anywhere that don't cost more than a new machine, which I will buy eventually.

So in the meantime, I'd like to try using my Kitchen Aid Stand Mixer to make bread. My main concern is the time factor, because I usually use my bread maker on the timer function to make dough to be ready when I wake up or get home from work, so that I can just take it out, let it do a second rise and pop it in the oven. Bread may become a weekend only venture until I get a new machine.

Obviously my bread machine recipes are not going to transfer over well to the mixer (at least the directions). There were a couple of basic recipes in the manual, but I'm never really impressed with the recipes in appliance manuals.

So what are your best bread recipes that are for a stand mixer? How do you get around the time factor? Help me make some un-gray non-carcinogenic bread!

Hey all,

I have some polenta, some flour, some refried beans, egg substitute, some avocados, some baking powder, some veggies, cheese and a lot of spices. I'm thinking of making a vegetarian mexican pizza for my uncle tonight. I have some idea of how it's going to go, except for the crust, for which I'm hoping you guys might be able to help me out!

I'm hoping to make a crust with flour, polenta, cumin, baking powder and egg substitute if it needs it. I don't make bread though, so I was hoping you guys could possibly throw an idea or two my way as to what would work, and what to avoid...

Edit:
Well, I nixed the mexican pizza, making a mexican cassarole instead.. Looks really good... :)