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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
• Start out with an easy recipe, like
Basic White Bread, page 49, until
you are familiar with using the
dough hook.
• ALWAYS use the dough hook to
mix and knead yeast doughs.
• NEVER exceed Speed 2 when using
the dough hook.
• NEVER use recipes calling for more
than 8 cups (2 L) all-purpose flour
or 6 cups (1.5 L) whole wheat flour
when making dough with a 4
quart (4.26 L) mixer.
• NEVER use recipes calling for more
than 10 cups (2.5 L) all-purpose
flour or 6 cups (1.5 L) whole wheat
flour when making dough with a 5
quart (4.73 L) mixer.
• Use a candy or other kitchen
thermometer to assure that liquids
are at temperature specified 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 insure proper rising
of dough. If yeast is to be dissolved
in bowl, always warm bowl first by
rinsing with warm water to prevent
cooling of liquids.
• Allow bread to rise in a warm place,
80°F to 85°F (27°C to 30°C), free
from draft, unless otherwise specified
in recipe.
Bread Making Tips
®
way.
1
⁄
2
47
• 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 (200 °C) 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 fingers are pressed lightly and
quickly into dough.
• Most bread recipes give a range for
the amount of flour to be used.
Enough flour has been added when
the dough clings to the hook and
cleans sides of bowl. If dough is
sticky or humidity is high, slowly
add more flour, about
mL) at a time but NEVER exceed
recommended flour capacity. Knead
after each addition until flour is
completely worked into dough. If
too much flour is added, a dry loaf
will result.
• Some types of dough, especially
those made with whole grain
flours, may not form a ball on the
hook. However, as long as the hook
comes in contact with the dough,
kneading will be accomplished.
Continued on next page.
1
⁄
cup (125
2
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