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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 (250 mL to 500 mL) flour.
2. Attach bowl and PowerKnead™
Spiral Dough Hook. Raise mixer
bowl. 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 PowerKnead™
Spiral Dough Hook and slow down
mixing process.
4. Continuing on Speed 2, gently
add remaining flour,
1
⁄2 cup
(125 mL) at a time. See
Illustration B. Mix until dough
starts to clean sides of bowl,
about 2 minutes.
5. Knead on Speed 2 for 2 more
minutes, or until dough is
smooth and elastic. See
Illustration C.
6. Lower bowl on mixer and remove
dough from the bowl and
PowerKnead™ Spiral Dough
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 2 cups (250 mL to
500 mL) 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.
53
General Instructions
for Making and Kneading Yeast Dough
with the Rapid Mix Method
ILLUSTRATION C
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ILLUSTRATION A
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ILLUSTRATION B
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YEAST BREADS AND QUICK BREADS