KitchenAid KG25H0XMC Instrucciones Y Recetas página 29

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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
• Start out with an easy recipe, like
Basic White Bread until you are
familiar with using the dough
hook.
• ALWAYS use the dough hook to
mix and knead yeast doughs.
• Use Speed 2 to mix or knead yeast
doughs. Use of any other speed
creates high potential for stand
mixer failure.
• Do not use recipes calling for more
than 14 cups (3.4 L) all-purpose
flour or 8 cups (1.9 L) whole-wheat
flour when making dough with a
6 qt (5.7 L) mixer.
• Do not use recipes calling for more
than 12 cups (3 L) all-purpose flour
or 6 cups (1.5 L) whole-wheat flour
when making dough with a 5 qt
(4.73 L) 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 avoid
cooling of liquids.
• Allow bread to rise in a warm
place, 80°F to 85°F (26°C to 29°C),
free from draft, unless otherwise
specified in recipe.
• Here are some alternative rising
methods to use: (1) The bowl
brand way.
®
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 (200°C) 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 to
keep drafts away from the dough.
• 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 starts to clean
sides of bowl. If dough is sticky or
humidity is high, slowly add more
flour, about / cup (120 mL)
1
2
at a time but do not 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.
• When done, yeast breads and rolls
should be deep golden brown in
color. Other tests for doneness of
breads are: Bread pulls away from
the sides of pan, and tapping
on the top of the loaf produces
a hollow sound. Turn loaves and
rolls onto racks immediately after
baking to avoid sogginess.
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