Kenwood Vs. KitchenAid: Which Mixer Is Best?
Kitchenaid stand mixers seem to be so popular and have been for many years.
They are a lifestyle choice for so many people. What does it say about you and your kitchen to have a snazzy top of the range mixer permanently gracing your kitchen counter? Sounds silly, but I think lots of people see it this way – they can’t be taken seriously as a keen home cook without one, perhaps?
We have to say though; they are a complete lifesaver for professional bakers and keen cooks just like us. The stand mixer has completely revolutionized the way of cooking.
So let’s try to made some granary bread, so here is the recipe we used:
To make 1 loaf
• 500g granary bread flour
• 1 tsp. salt
• 1 tsp. yeast
• 1 tsp. sugar
• 300ml warm water
• 2 tsp. sunflower oil
- Preheat the oven to 200C
- Place all the dry ingredients in the bowl of the stand mixer
- Whisk the oil into the water
- Pour the water into the bowl of the stand mixer and mix with the dough hook on the stand mixer to combine. We set both machines to run on speed 2 until all the flour was worked into the dough
- Leave the dough to rise in a warm place for an hour, in the mixer bowl, covered with cling film
- After an hour, place the bowls back onto the stand mixers and knead the dough on speed 2 for 5 minutes
- Then cover the dough again and leave for 30 minutes to rise
- Transfer the dough to a lightly oiled baking sheet and shape. I made mine into cottage loaves with one ball placed on top of the dough, and a hole pressed through the centre using a chunky wooden spoon handle.
- Bake for 40 minutes
- The Kenwood’s motor seems more robust. The Kitchenaid sounds and feel a bit clunky. Although it is a very heavy machine, it does feel as though the motor is not as robust as you may imagine for such a solid machine. We felt as though I could turn the Kenwood up higher without worrying it might break, which I do with the Kitchenaid
- The attachments for the Kenwood feel really robust and are slightly easier to attach to the machine than with the Kitchenaid
- The Kitchenaid is easier to clean, as there are fewer nooks and crannies to get muck into when baking
- The Kenwood did appear to work slightly harder than the Kitchenaid, and worked the dough more quickly, even though visually both mixers appeared to be working at the same speed
- The Kitchenaid is the most visually attractive mixer but….it’s a more expensive and it’s not better “on work”.
In terms of taste and texture, both breads came out pretty much the same.
We would give the edge to Kenwood – the flavour and texture are ever so slightly nicer.
We used the exact same ingredients for both loaves and baked them on the same shelf of the oven simultaneously.
So, what do you think? Which machine do you use, if any, and which one do you prefer?
Here are the links to the websites I have used to compare the price of the machines: