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Step 1: Preparing the yeast
For the dry yeast to be activated it needs to
ferment. To do this place warm milk, sugar
and the tepid water into a bowl, add dry
yeast and mix. Stand in a warm place until
mixture starts foaming ie bubbles. This
process will take approximately 10 minutes.
Be sure not to overheat the milk. As hot
temperatures will kill and deactivate the
yeast.
Step 2: Preparing the dough
Note: Ensure dough hooks are in place (refer
to page 5).
1.Place the dry ingredients into the
Mixmaster bowl and attach onto the base.
Turn the speed control dial to speed 1 and
begin to gradually add the liquid
ingredients to the bowl.
Note: You may find it useful to use a
rubber or plastic spatula to scrape the dry
ingredients from the side of the bowl
during the kneading process. Do not use
the spatula near or directly behind the
dough hooks. Use only a rubber or plastic
spatula and keep it well away from the
moving parts.
Safety Tip: Do not attempt to feed the
dough into the dough hooks with your
hands, spatula or any other utensil while
the mixer is plugged into a power outlet or
in operation.
2.As the ingredients start to form a ball,
scrape down the sides of the bowl if
necessary with a plastic spatula and
remove your dough.
Safety Tip: Do not use the mixer near the
edge of a bench or table top where it may
fall off.
3.Depending on what recipe you are making,
generally you will need to manually finish
the kneading of your dough. Place dough
onto a well floured work bench or surface
and knead until dough is smooth and
elastic. This should take approximately 10-
15 minutes.
4.After kneading place dough into a large
well greased mixing bowl. Place the bowl
in a warm, draft-free area and cover with a
light cloth until the dough doubles in size.
5.Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured board for shaping.
Place dough into tins for baking, or cut
and shape dough for making buns, rolls,
etc.
6.Final rising of dough. Cover the dough with
a light cloth and place in a warm, draft-
free area until doubled in size again. Glaze
and bake.
Step 3: The finishing touches
To add interest to breads.
• Sprinkle loaves or buns with sesame,
poppy, or caraway seeds before baking.
• Top loaves with shredded cheese during
the last few minutes of baking.
• Drizzle sweet tea rings or buns with an
icing sugar when cooled.
Glazes
• May be brushed over the dough at any time
before, during or after baking.
Before Baking
• For a shiny crust, brush with cream or
evaporated milk.
• For a glossy crust, brush with beaten egg
white.
After Baking
• For a matt finish, brush with melted butter
or margarine.
Helpful Hints for a Successful
Dough