a
r
b
58
"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
chenAid
Joseph, Michigan USA
Off Stir 2 4 6 8 10
Solid State Speed Contr
ol
chenAid
Joseph, Michigan USA
Off Stir 2 4 6 8 10
Solid State Speed Contr
ol
chenAid
Joseph, Michigan USA
Off Stir 2 4 6 8 10
Solid State Speed Contr
ol
Summary of Contents for K45
Page 1: ...YIP Stand Mixer Instructions and Recipes 1 800 541 6390 Details Inside ...
Page 21: ...19 a b APPETIZERS ENTREES AND VEGETABLES ...
Page 30: ...28 a b CAKES AND FROSTINGS ...
Page 43: ...41 a b COOKIES BARS AND CANDIES ...
Page 52: ...50 a b PIES AND DESSERTS ...
Page 59: ...57 a b YEAST BREADS AND QUICK BREADS ...
Page 86: ...KITCHENAID is a registered Trademark of KitchenAid U S A 9704323 Rev A Printed in USA dZw 299 ...