KitchenAid K4SSWH Use & Care Guide - Page 49

YEAST BREADS AND QUICK BREADS General Instructions for Making and Kneading Yeast Dough with the Rapid Mix Method "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 flour. 2. Attach bowl and Dough Hook. Raise mixer bowl (bowl-lift models). Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined. NOTE: The dough hook is either an included accessory or can be purchased separately. 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 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. 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 favorite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 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. oseph, MeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol ILLUSTRATION A oseph, MeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol ILLUSTRATION B oseph, MeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol 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. 47