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54
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
PowerKnead™ Spiral Dough Hook.
•ALWAYS use the PowerKnead™
Spiral 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 14 cups all-purpose flour or
8 cups whole wheat flour when
making dough with a 6 quart
mixer.
•NEVER use recipes calling for more
than 12 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.
•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 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 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.
• 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 prevent sogginess.
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