KitchenAid KSM7591XEOB Mode D'emploi page 12

Tips for Great Results
Bread Making Tips
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
way.
• ALWAYS use the PowerKnead Spiral
Dough Hook to mix and knead yeast
doughs.
• Use Speed 2 to mix or knead yeast dough.
Use of any other speed with heavy doughs
may cause mixer to stop rotating to limit
mixer damage. This is normal operation.
If this occurs, turn the Speed Control
Lever to off, and then turn back on to
a lower speed.
• 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 ensure proper rising
of dough. If yeast is to be dissolved
in bowl, always warm bowl first by
rinsing with warm water to avoid
cooling of liquids.
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• Allow bread to rise in a warm place,
26°C to 29°C, free from draft, unless
otherwise specified in recipe.
• Recipe rising times may vary due to
temperature and humidity in your
kitchen. Dough has doubled in bulk when
brand
TM
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 starts to
clean sides of bowl. If dough is sticky or
humidity is high, slowly add more flour,
about 60g (1/2 cup) at a time but do not
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.
• When done, yeast breads and rolls should
be deep golden brown in colour. 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.
11/15/11 1:47 PM