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English
“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 125 to
250 gr (1 to 2 cups) flour.
2. Attach bowl and dough hook. Lock
mixer head. 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.
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, 60 gr (
1
⁄2 cup) at a
time. 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.
6. Unlock and tilt back head 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 125 to 250 gr
(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.
Mixing and Kneading Yeast Dough
