50
YEAST BREADS AND QUICK BREADS
“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 1 to
2 cups (235 ml to 475 ml) flour.
2. Attach bowl and dough hook.
Turn to Speed 2 and mix about
15 seconds, or until ingredients
are combined.
3. Continuing on Speed 2, gradually
add liquid ingredients to flour
mixture and mix 1 to 2 minutes
longer. See Illustration A.
NOTE: If liquid ingredients are added
too quickly, they will form a pool
around the dough hook and slow
down mixing process.
4. Continuing on Speed 2, gently add
remaining flour, 1⁄2cup (120 ml) at
a time. See Illustration B. Mix until
dough clings to hook and cleans
sides of bowl, about 2 minutes.
5. When dough clings to hook,
knead on Speed 2 for 2 minutes,
or until dough is smooth and
elastic. See Illustration C.
6. Tilt mixer head back 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 1 to 2 cups
(235 ml to 475 ml) 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.
General InstructionsFor Making And Kneading Yeast Dough with the Rapid Mix Method
ILLUSTRATION A
ILLUSTRATION B
ILLUSTRATION C
10
468
10
68
10
468