Helpful Hints For A Successful Dough - Sunbeam Cafe Mixmaster MX8900W Instruction/Recipe Booklet

Helpful hints for a successful
dough
Step 1: Preparing the yeast
For the dry yeast to be activated it needs
to ferment. To do this place warm milk,
sugar and the tepid water into a bowl. Add
dry yeast and mix. Stand in a warm place
until mixture starts to foam or bubble. This
process will take about 10 minutes. Be sure
not to overheat the milk, as hot temperatures
will kill and deactivate the yeast.
Note: If dried yeast has not been stored
properly, has been exposed to light, extreme
heat, or is out of date it may be dead or
inactive and it will not ferment.
Step 2: Preparing the dough
NOTE: Insert dough hooks into the mixer head
(refer to page 7).
1. P lace the dry ingredients into the large
bowl and position it onto the turntable. Set
the speed dial on LOW (1), and gradually
add the liquid ingredients to the bowl.
NOTE: Use a rubber or plastic spatula to
scrape the dry ingredients from the sides of
the bowl (refer to page 15).
SAFETY TIP: Do not attempt to feed dough
into the dough hooks with your hands,
spatula or any other utensil while the mixer is
plugged into a power outlet or in operation.
2. W hen the ingredients start to form a ball,
scrape down the sides of the bowl with
spatula if necessary and remove your
dough.
SAFETY TIP: Do not use the mixer near the
edge of a bench or table top where it may
fall off.
3. D epending on the recipe, you may need
to knead the dough by hand in addition
to using the mixer. In this case, place
dough onto a dry, lightly floured surface
and knead for about 3-5 minutes, or until
dough is smooth and elastic. Transfer
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dough to a large, well greased mixing bowl.
Cover the bowl with a light cloth or plastic
wrap and place it in a warm, draft-free area
until the dough doubles in size.
5. P lunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured surface. Cut and
shape dough to form buns, rolls or free-
form loaves and place on prepared baking
trays. Alternatively, place dough into
prepared bread tins.
6. F or the final rising of the dough, cover the
shaped dough with a light cloth and place
in a warm, draft-free area until doubled in
size again. Glaze and bake.
Step 3: The finishing touches
To add interest to breads
• Sprinkle loaves or buns with poppy,
caraway or sesame seeds before baking.
• Sprinkle loaves with shredded cheese
during the last few minutes of baking.
• Drizzle cooled, sweet tea rings or buns
with icing, or dust with icing sugar before
serving.
Glazes
• May be brushed over the dough before,
during or after baking.
Before Baking
• For a shiny crust, brush with cream or
evaporated milk.
• For a glossy crust, brush with beaten egg
white.
After Baking
• For a matt finish, brush with melted butter
or margarine.
• For a shiny finish on sweet buns, brush