KitchenAid KG25H0XMC Use & Care Guide - Page 29

ENGLISH 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® brand way. • Start out with an easy recipe, like containing the dough can be Basic White Bread until you are placed on a wire rack over a pan familiar with using the dough of hot water. (2) The bowl can hook. be placed on the top rack of an • ALWAYS use the dough hook to mix and knead yeast doughs. unheated oven; put a pan of hot water on the rack below. (3) Turn the oven to 400°F (200°C) for • Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for stand 1 minute; then turn it off; place the bowl on the center rack of the oven and close the door. mixer failure. • Cover bowl with waxed paper, if • Do not use recipes calling for more than 14 cups (3.4 L) all-purpose flour or 8 cups (1.9 L) whole-wheat desired. Always cover with towel to retain warmth in the bowl and to keep drafts away from the dough. flour when making dough with a • Recipe rising times may vary due 6 qt (5.7 L) mixer. to temperature and humidity in • Do not use recipes calling for more than 12 cups (3 L) all-purpose flour or 6 cups (1.5 L) whole-wheat flour when making dough with a 5 qt your kitchen. Dough has doubled in bulk when indentation remains after tips of fingers are pressed lightly and quickly into dough. (4.73 L) mixer. • Most bread recipes give a range • 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. for the amount of flour to be used. Enough flour has been added when the dough starts to clean sides of bowl. If dough is sticky or humidity is high, slowly add more flour, about 1/2 cup (120 mL) at a time but do not exceed recommended flour capacity. • Warm all ingredients to room Knead after each addition until temperature to insure proper rising flour is completely worked into of dough. If yeast is to be dissolved dough. If too much flour is added, in bowl, always warm bowl first by a dry loaf will result. rinsing with warm water to avoid cooling of liquids. • When done, yeast breads and rolls should be deep golden brown in • Allow bread to rise in a warm color. Other tests for doneness of place, 80°F to 85°F (26°C to 29°C), breads are: Bread pulls away from free from draft, unless otherwise the sides of pan, and tapping specified in recipe. on the top of the loaf produces a hollow sound. Turn loaves and • Here are some alternative rising rolls onto racks immediately after methods to use: (1) The bowl baking to avoid sogginess. 29