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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®
brand way.
•Start out with an easy recipe, like
Basic White Bread, page 53, until
you are familiar with using the
dough hook.
•ALWAYS use the dough hook to
mix and knead yeast doughs.
•Use Speed 2 to mix or knead
yeast doughs. Use of any other
speed creates high potential for
unit failure.
•NEVER use recipes calling for more
than 10 cups (2.4 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.
•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) Pre-warm the oven
by setting at 400°F (204°C) for 1
minute; then turn it off; place the
bowl on the centre 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 1⁄2cup
(120 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.
Bread Making Tips