Bread Making Tips
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 way.
NOTE: The dough hook is either an included accessory or can be purchased separately.
•Start out with an easy recipe, like Basic White Bread, page 50, until you are familiar with using the Dough Hook.
•ALWAYS use the Dough Hook to mix and knead yeast doughs.
•NEVER exceed Speed 2 when using the Dough Hook*.
•NEVER use recipes calling for more than 8 cups
6 cups whole wheat flour when making dough with a 41⁄2 quart mixer.
•NEVER use recipes calling for more than 9 cups
6 cups whole wheat flour when making dough with a 5 quart 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, 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
*NEVER exceed Speed 1 when using the Dough Hook for model KSMC50.
water on the rack below. (3) Turn the oven to 400°F for 1 minute; then turn it off; place the bowl on the center 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 1⁄2 cup 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.
•Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible.
•When done, yeast breads and rolls should be deep golden brown in color. Other tests for doneness of breads are: Bread pulls away from the sides of pan, and tapping on the top of the loaf produces a hollow sound. Turn loaves and rolls onto racks immediately after baking to prevent sogginess.
48
