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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 1 to 2 cups flour.
2. Attach bowl and dough hook.
Lock mixer head (tilt-head
models) or raise mixer bowl
(bowl-lift models). 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. See
Illustration A.
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,
1
⁄2 cup at a
time. See Illustration B. 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. See Illustration C.
6. Unlock and tilt back head (tilt-
head models) or lower bowl
(bowl-lift models) 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 1 to 2 cups flour. Turn to
Speed 2 and mix about 1 minute,
or until ingredients are thoroughly
mixed. Proceed with steps 4-6.
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.
General Instructions
For Making And Kneading Yeast Dough
with the Rapid Mix Method
ILLUSTRATION A
ILLUSTRATION B
ILLUSTRATION C
Off Stir 2 4 6 8 10
ate Speed Control
Off Stir 2 4 6 8 10
ate Speed Control
Off Stir 2 4 6 8 10
ate Speed Control
YEAST BREADS AND QUICK BREADS