KitchenAid KSM7581BZ0 Instructions And Recipes Manual page 19

Bread Making Tips
Making bread with a mixer is quite
different from making bread by hand.
Therefore, it will take some practice
before you are completely
comfortable with the new process.
For your convenience, we offer these
tips to help you become accustomed
to bread-making the KitchenAid _
brand way.
• Start out with an easy recipe, such
as the "Basic White Bread" recipe,
until you are familiar with using the
PowerKnead
TM
Spiral Dough Hook.
• Always use the PowerKnead
TM
Spiral
Dough Hook to mix and knead yeast
doughs.
• Use speed 2 to mix or knead yeast
dough orfondants. Use of any
other speed with heavy doughs may
cause mixer to stop rotating to limit
mixer mixer damage. This is normal
operation. If this occurs, turn the
speed selector to off, and then turn
back on to a lower speed.
• Do not use recipes calling for more
than 16 cups all-purpose flour or
10 cups whole-wheat flour when
making dough with a 7 qt mixer.
• Use a candy or other kitchen
thermometer to assure that liquids
are at temperature specified in
the recipe. Liquids at higher
temperature can kill yeast, while
liquids at lower temperatures will
retard yeast growth.
• Warm all ingredients to room
temperature to ensure proper rising
of dough. If yeast is to be dissolved
in bowl, always warm bowl first by
rinsing with warm water to avoid
cooling of liquids.
• Allow bread to rise in a warm place,
80°F to 85°F, free from draft, unless
otherwise specified in recipe.
Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be placed
on a wire rack over a pan of hot
water. (2) The bowl can be placed
on the top rack of an unheated
oven; put a pan of hot water on
the rack below. (3) Turn the oven to
400°F for 1 minute; then turn it off;
place the bowl on the center rack
of the oven and close the door.
Cover bowl with waxed paper, if
desired. Always cover with towel
to retain warmth in the bowl and
protect the dough from drafts.
• Recipe rising times may vary due to
temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips
of fingers are pressed lightly and
quickly into dough.
• Most bread recipes give a range
for the amount of flour to be used.
Enough flour has been added when
the dough starts to clean sides
of bowl. If dough is sticky or
humidity is high, slowly add more
flour, about 1/2 cup at a time but
do not exceed recommended flour
capacity. Knead after each addition
until flour is completely worked into
dough. If too much flour is added,
a dry loaf will result.
• When done, yeast breads and rolls
should be deep golden brown in
color. Other tests for doneness of
breads are: Bread pulls away from
the sides of pan, and tapping on the
top of the loaf produces a hollow
sound. Turn loaves and rolls onto
racks immediately after baking to
avoid sogginess.
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