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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 way.
• Start out with an easy recipe, like
Basic White Bread, page 61, until you
are familiar with using the dough
hook.
• ALWAYS use the dough hook to mix
and knead yeast doughs.
• NEVER exceed Speed 2 when using
the dough hook.
• NEVER use recipes calling for more
than 8 cups all-purpose flour or
6 cups whole wheat flour when
making dough with a 4
1
⁄2
quart mixer.
• NEVER use recipes calling for more
than 10 cups all-purpose flour or
6 cups whole wheat flour when
making dough with a 5 quart mixer.
• 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.
• Warm all ingredients to room
temperature to insure proper rising of
dough. If yeast is to be dissolved in
bowl, always warm bowl first by
rinsing with warm water to prevent
cooling of liquids.
• Allow bread to rise in a warm place,
80°F to 85°F, free from draft, unless
otherwise specified in recipe.
• Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be placed
on a wire rack over a pan of hot water.
(2) The bowl can be placed on the top
rack of an unheated oven; put a pan
of hot water on the rack below. (3)
Turn the oven to 400°F for 1 minute;
then turn it off; place the bowl on the
center rack of the oven and close the
door.
Cover bowl with waxed paper, if
desired. Always cover with towel to
retain warmth in the bowl and protect
the dough from drafts.
• Recipe rising times may vary due to
temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips of
fingers are pressed lightly and
quickly into dough.
• Most bread recipes give a range for
the amount of flour to be used.
Enough flour has been added when
the dough clings to the hook and
cleans sides of bowl. If dough is
sticky or humidity is high, slowly add
more flour, about
1
⁄2 cup at a time but
NEVER exceed recommended flour
capacity. Knead after each addition
until flour is completely worked into
dough. If too much flour is added, a
dry loaf will result.
