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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 (235 to 475 mL) flour.
2. Attach bowl and 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 dough hook and slow
down mixing process.
4. Continuing on Speed 2, gently
add remaining flour,
1
/2 cup
(120 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 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
(235 to 475 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.
GENERAL INSTRUCTIONS
FOR MIXING AND KNEADING YEAST
DOUGH WITH THE RAPID MIX METHOD
ILLUSTRATION C
ILLUSTRATION A
ILLUSTRATION B