Sunbeam MX9200 manual Making a Successful Dough, Yeast, Preparing the yeast, Preparing the dough

Making a Successful Dough

Yeast

Yeast is a raising agent used in dough. It is a microscopic living organism that grows rapidly in suitable warm, moist conditions. The yeast feeds on sugar and expels carbon dioxide which expands the gluten framework. When foaming yeast, the liquid should be warm; about 26°C. If the liquid is too cold it will retard the yeast growth. If it is too hot it will kill the yeast.

Preparing the yeast

For the dry yeast to be activated it needs to ferment. To do this, place warm liquid and sugar into a bowl. Add dry yeast and mix. Stand in a warm, draft-free place until mixture starts to foam or bubble. This process will take about 10 minutes.

Note: If dried yeast has not been stored properly, has been exposed to light, extreme heat, or is out of date, it may be dead or inactive and it will not ferment. If the yeast does not foam, your dough will not rise.

Preparing the dough

1.Insert dough hook (refer to page 6). Place the dry ingredients into the bowl and lock the bowl onto the base.

2.Turn the speed dial to low speed (1-4), and gradually add the liquid ingredients (including the pre-prepared yeast mixture) to the bowl. When the ingredients start to form a ball, stop the mixer and use a rubber or plastic spatula to scrape down the sides of the bowl if necessary.

3.Knead on low speed (1-4) (depending on the amount of dough) until smooth and elastic; for about 5-8 minutes.

4.Transfer dough to a large, well greased mixing bowl. Cover the bowl with a light cloth or plastic wrap and place it in a warm, draft-free area until the dough doubles in size.

5.Plunge fist into the centre of the risen dough to punch out excess air. Fold outer edges into the centre and turn dough out onto a lightly floured surface. Cut and shape dough to form buns, rolls or freeform loaves and place on prepared baking trays. Alternatively, place dough into prepared bread tins. For pizza dough, it is now ready to be rolled, topped and baked.

6.For the final rising of the bread dough, cover the shaped dough with a light cloth and place in a warm, draft-free area until doubled in size again. Glaze and bake.

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