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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.
NOTE:
The dough hook is either an
included accessory or can be
purchased separately.
• Start out with an easy recipe, like Basic
White Bread, page 50, until you are
familiar with using the Dough Hook.
• ALWAYS use the Dough Hook to mix
and knead yeast doughs.
• NEVER exceed Speed 2 when using the
Dough Hook*.
• NEVER use recipes calling for more than
8 cups all-purpose flour or
6 cups whole wheat flour when making
dough with a 4
1
⁄2 quart mixer.
• NEVER use recipes calling for more than
9 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 clings to the hook and
cleans 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.
• 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.
• Some large recipes and soft doughs
may occasionally climb over the collar of
the hook. This usually indicates that the
dough is sticky and more flour should be
added. The sooner all the flour is added,
the less likely the dough will climb the
hook. For such recipes, try starting with
all but the last cup of flour in the initial
mixing process. Then add the remaining
flour as quickly as possible.
• 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.
* NEVER exceed Speed 1 when using the
Dough Hook for model KSMC50.