Mixing and Kneading Yeast Dough

English

“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 g (1 to 2 cups) flour.

2.Bowl-lift Stand Mixers: Attach bowl and dough hook. Raise Stand Mixer bowl.

Tilt-Head Stand Mixers: Attach bowl and dough hook. Lock Stand Mixer head.

3.Turn to Speed 2 and mix about

15 seconds, or until ingredients are combined.

4.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.

5.Continuing on Speed 2, gently add remaining flour, 60 g (1⁄2 cup) at a time, as needed. Mix until dough starts to clean sides of bowl, about 2 minutes.

6. When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic.

NOTE: Dust flour on the inside of bowl and dough hook to prevent dough from sticking.

7.Bowl-Lift Stand Mixers: Lower bowl on Stand Mixer and remove dough from the bowl and dough hook. Tilt-Head Stand Mixers: Unlock and tilt back Stand Mixer head and remove dough from the bowl and

dough hook.

8.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 g (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.

5K45SSC, 5KSM150PSC, 5K5SSC specifications

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