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Sunbeam MX9200 Planetary Mixmaster Manual

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HeadingMaking a Successful Dough
Yeast
Yeast is a raising agent used in dough. It
is a microscopic living organism that grows
rapidly in suitable warm, moist conditions.
The yeast feeds on sugar and expels carbon
dioxide which expands the gluten framework.
When foaming yeast, the liquid should be
warm; about 26°C. If the liquid is too cold it
will retard the yeast growth. If it is too hot it
will kill the yeast.
Preparing the yeast
For the dry yeast to be activated it needs
to ferment. To do this, place warm liquid
and sugar into a bowl. Add dry yeast and
mix. Stand in a warm, draft-free place
until mixture starts to foam or bubble. This
process will take about 10 minutes.
Note: If dried yeast has not been stored
properly, has been exposed to light, extreme
heat, or is out of date, it may be dead or
inactive and it will not ferment. If the yeast
does not foam, your dough will not rise.
Preparing the dough
1. Insert dough hook (refer to page 6). Place
the dry ingredients into the bowl and lock
the bowl onto the base.
2. Turn the speed dial to low speed (1-4),
and gradually add the liquid ingredients
(including the pre-prepared yeast mixture)
to the bowl. When the ingredients start
to form a ball, stop the mixer and use a
rubber or plastic spatula to scrape down
the sides of the bowl if necessary.
3. Knead on low speed (1-4) (depending on
the amount of dough) until smooth and
elastic; for about 5-8 minutes.
4. Transfer dough to a large, well greased
mixing bowl. Cover the bowl with a light
cloth or plastic wrap and place it in a
warm, draft-free area until the dough
doubles in size.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured surface. Cut and
shape dough to form buns, rolls or freeform
loaves and place on prepared baking trays.
Alternatively, place dough into prepared
bread tins. For pizza dough, it is now ready
to be rolled, topped and baked.
6. For the final rising of the bread dough,
cover the shaped dough with a light cloth
and place in a warm, draft-free area until
doubled in size again. Glaze and bake.
… 21 …


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