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.
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.
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.
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