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“Rapid Mix” describes a bread baking
method that calls for dry yeast to be
mixed with other dry ingredients before
liquid is added. In contrast, the traditional
method is to dissolve yeast in warm water.
1. Place all dry ingredients including yeast
into bowl, except last 125 to 250 g
(1 to 2 cups) flour.
2. Bowl-lift Stand Mixers: Attach
bowl and dough hook. Raise Stand
Mixer bowl.
Tilt-Head Stand Mixers: Attach
bowl and dough hook. Lock Stand
Mixer head.
3. Turn to Speed 2 and mix about
15 seconds, or until ingredients
are combined.
4. Continuing on Speed 2, gradually add
liquid ingredients to flour mixture and
mix 1 to 2 minutes longer.
NOTE: If liquid ingredients are added
too quickly, they will form a pool around
the dough hook and slow down mixing
process.
5. Continuing on Speed 2, gently add
remaining flour, 60 g (
1
⁄2 cup) at a time,
as needed. Mix until dough starts to
clean sides of bowl, about 2 minutes.
6. When dough clings to hook, knead on
Speed 2 for 2 minutes, or until dough
is smooth and elastic.
NOTE: Dust flour on the inside of bowl
and dough hook to prevent dough
from sticking.
7. Bowl-Lift Stand Mixers: Lower bowl
on Stand Mixer and remove dough
from the bowl and dough hook.
Tilt-Head Stand Mixers: Unlock and
tilt back Stand Mixer head and remove
dough from the bowl and
dough hook.
8. Follow directions in recipe for rising,
shaping, and baking.
When using the traditional method to
prepare a favorite recipe, dissolve yeast
in warm water in warmed bowl. Add
remaining liquids and dry ingredients,
except last 125 to 250 g (1 to 2 cups)
flour. Turn to Speed 2 and mix about
1 minute, or until ingredients are
thoroughly mixed. Proceed with Steps 4
through 6.
Both methods work equally well for
bread preparation. However, the “Rapid
Mix” method may be a bit faster and
easier for new bread bakers. It is slightly
more temperature tolerant because the
yeast is mixed with dry ingredients rather
than with warm liquid.
Mixing and Kneading Yeast Dough