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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. Attach bowl and dough hook. Lock
mixer head. Turn to Speed 2 and mix
about 15 seconds, or until ingredients
are combined.
3. 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.
4. Continuing on Speed 2, gently add
remaining flour, 60 g (
1
⁄2 cup) at a time.
Mix until dough clings to hook and
cleans sides of bowl, about 2 minutes.
5. When dough clings to hook, knead on
Speed 2 for 2 minutes, or until dough
is smooth and elastic.
6. Unlock and tilt back head and remove
dough from hook. 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