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"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
4
1
⁄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.
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 4
1
⁄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,
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.
General Instructions
For Making And Kneading Yeast Dough
with the Rapid Mix Method
ILLUSTRATION A
ILLUSTRATION B
ILLUSTRATION C
