KitchenAid 4KSMC50S manual Quick Breads

QUICK BREADS

General Instructions

For Making And Kneading Yeast Dough

with the Rapid Mix Method

YEAST BREADS AND

“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 (250 to 500 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, 1⁄2 cup (125 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.Unlock and tilt back head (tilt-head models) or lower bowl (bowl-lift models) and remove dough from hook. Follow directions in recipe

for rising, shaping and baking. When using the traditional method to prepare a favourite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingre- dients, except last 1 to 2 cups (250 to 500 mL) flour. Turn to Speed 2 and mix about 1 minute, or until ingredients are thoroughly mixed. Proceed with Steps 4 through 6.

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ILLUSTRATION A

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ILLUSTRATION B

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ILLUSTRATION C

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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