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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 way.
* Start out with an easy recipe, like
Basic White Bread, page 61,until you
are familiar with using the dough
hook.
• ALWAYSuse the dough hook to mix
and knead yeast doughs.
* NEVER exceedSpeed2 when llsing
the&lgh ho&.
* NEVERuse recipes calling for more
than 8 cups all-purpose flour or
6 cups whole wheat flour when
making dough with a 4E quart mixer.
* NEVERuse recipes calling for more
than10cups 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 call kill
yeast, while liquids at lower
temperatures will retard yeast growth.
* Warm all ingredients to room
temperature to insure proper rising of
dough. If yeast is to be dissolved ill
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, flee from draft, unless
otherwise specified ill recipe.
Here are some alternative rising
methods to use: (1)The bowl
containing the dough can be placed
oila wire rack over a pail ofhot water.
(2)The bowl can be placed oil the top
rack of an unheated oven; put a pan
ofhot water oil 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 vaU 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 offlour 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 _ cup at a time but
NEVERexceed 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.
59
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