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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
®
brand way.
• Start out with an easy recipe, until
you are familiar with using the
PowerKnead™ Spiral Dough Hook.
• Always use the PowerKnead™
Spiral Dough Hook to mix and
knead yeast doughs.
• Use Speed 2 to mix or knead yeast
dough or fondants. Use of any other
speed with heavy doughs may cause
mixer to stop rotating to limit mixer
mixer damage. This is normal
operation. If this occurs, turn the
speed selector to off, and then turn
back on to a lower speed.
• Do not use recipes calling for more
than 16 cups all-purpose our or
10 cups whole-wheat our when
making dough with a 7 qt. mixer.
• Use a candy or other kitchen
thermometer to assure that liquids
are at temperature specied 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 ensure proper rising
of dough. If yeast is to be dissolved
in bowl, always warm bowl rst by
rinsing with warm water to avoid
cooling of liquids.
• Allow bread to rise in a warm place,
80°F to 85°F, free from draft, unless
otherwise specied 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 ngers are pressed lightly and
quickly into dough.
• Most bread recipes give a range for
the amount of our to be used. Enough
our has been added when the dough
starts to clean sides of bowl. If dough
is sticky or humidity is high, slowly add
more our, about 1/2 cup at a time but
do not exceed recommended our
capacity. Knead after each addition
until our is completely worked into
dough. If too much our is added, a
dry loaf will result.
• 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 avoid sogginess.
Bread Making Tips
General Information
W10505976A_EN.indd 13 8/22/12 12:37 PM