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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, like
Basic White Bread, page 56, until
you are familiar with
using the
dough
hook.
• ALWAYS use the dough
hook to
mix and knead yeast doughs.
• Use Speed
2 to mix or knead yeast
doughs.
Use of any other speed
creates high potential
for unit
failure.
. NEVER use recipes calling for more
than 12 cups all-purpose
flour or
8 CLapswhole wheat
flour when
making dough
with a 6 quart
mixer.
• NEVER use recipes calling for more
than 10 cups all-purpose
flour or
6 cups whole wheat
flour when
making dough
with a 5 quart
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.
o Warm all ingredients
to room
temperature
to insure proper rising
of dough.
If yeast is to be dissolved
in bowl, always warm
bowl first by
rinsing with warm water to prevent
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 clings to the hook and
cleans sides of bowl. If dough
is
sticky or humidity
is high, slowly
add more flour, about Y_clap at a
time but NEVER 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.
Some types of dough,
especially
those made with whole grain
flours, may not form a ball on the
hook. However,
as long as the hook
comes in contact
with the dough,
kneading
will be accomplished.
54
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