KitchenAid KSM90PS Instruction and Recipe Booklet - Page 60

ķ℀ĸ 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. Lock 41⁄2 quart mixer head or raise 5 quart mixer bowl. Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined. 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. Josephc,hMeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol ILLUSTRATION A Josephc,hMeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol ILLUSTRATION B Josephc,hMeicnhAigiadn USA Solid Off SSttairte2S4pe6e8d C10ontrol 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. Unlock and raise head on 41⁄2 quart mixer or lower bowl on 5 quart mixer 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, ILLUSTRATION C 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. 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. 58