Mixing and Kneading Yeast Dough
“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 125 to 250 gr (1 to 2 cups) flour.
2.Attach bowl and dough hook. Lock mixer head. Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined.
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3.Continuing on Speed 2, gradually add liquid ingredients to flour mixture and mix 1 to 2 minutes longer.
NOTE: If liquid ingredients are added too quickly, they will form a pool around the dough hook and slow down mixing process.
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5.When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic.
6.Unlock and tilt back head 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 125 to 250 gr (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.
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4.Continuing on Speed 2, gently add remaining flour, 60 gr (1⁄2 cup) at a time. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
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