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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
the "Basic White Bread" recipe,
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.
• Do not use recipes calling for
more than 12 cups all-purpose
flour or 8 cups whole-wheat flour
when making dough with a
6 qt mixer.
• Do not use recipes calling for
more than 10 cups all-purpose
flour or 6 cups whole-wheat flour
when making dough with a
5 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.
Bread Making Tips
56
• 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
1
⁄
2
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.
• 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.
cup at a time but
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