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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. Raise
mixer bowl (bowl-lift models). Turn to
Speed 2 and mix about 15 seconds,
or until ingredients are combined.
NOTE:
The dough hook is either
an included accessory or can be
purchased separately.
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. 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 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 Making and Kneading Yeast Dough
with the Rapid Mix Method
ILLUSTRATION A
ILLUSTRATION B
ILLUSTRATION C
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Solid State Speed Cont
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YEAST BREADS AND QUICK BREADS