Yeast Breads - KitchenAid 4-C Recipes & Instructions

• Never use recipe calling for more than 8
cups of flour.
• You may need to add more flour than rec-
ipe calls for, if humidity is high (up to
1
cup). Adding flour, ½ cup at a time,
slowly around sides of Bowl, allows you
to add correct amount of flour to remove
stickiness. Allow Dough Hook to knead
each addition of flour until flour is
worked into dough. If more flour is neces-
sary, dough will then become sticky,
clinging to sides and/or bottom of Bowl.
When all dough clings to Hook and cleans
sides of Bowl—enough flour has been
added. Then knead
7
to 10 minutes longer
or until dough is soft, smooth and elastic.
BREAD MAKING TIPS
GENERAL INSTRUCTIONS
KNEADING BREAD DOUGH
YEAST BREADS
Models K-45 and K5-A only
• Bread Making Tips
• General Kneading Steps
• Shaping A Loaf
• Recipes
• Use a candy or other kitchen thermometer
to assure that liquids are at temperature
specified in the recipe. Liquids at higher
temperatures can kill yeast, while liquids
at lower temperatures will retard yeast
growth.
• Since cooler temperatures slow down
yeast growth, all ingredients should be
warmed or at room temperature for
proper rising of dough. If yeast is to be
dissolved in Bowl, always warm Bowl
first to prevent cooling of recipe liquids.
• Bread should be allowed to rise in a warm
place, 80°F. to 85°F., free from draft, un-
less otherwise specified in recipe.
• Recipe rising times may vary due to tem-
perature and humidity in your kitchen.
Dough has doubled in bulk when dent re-
mains after tips of fingers are pressed
lightly and quickly into dough.
1. Combine all dry ingredients in Bowl ex-
cept last
1
to
2
cups
flour
.*
2. Attach Bowl and Dough Hook. Lock
K-45
head, or raise K5-A Bowl. Turn to Speed
2
for approximately 30 seconds or until in-
gredients are mixed.
* When recipe calls for yeast to be dissolved
in warm liquids, add dry ingredients (ex-
cept last
1
to
2
cups flour) to liquid in Bowl
and proceed with Steps
2
through 6.
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