Bedienungsanleitung KitchenAid ksm 90 (Seite 67 von 148) (Englisch, Französisch, Spanisch)

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YEAST BREADS AND QUICK BREADS

BREAD MAKING TIPS

Making bread with a stand mixer is quite different than 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 breadmaking the KitchenAid way.

• Start with an easy recipe, such as Rapid Mix Cool Rise White Bread (page 68)

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

⁄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.

• NEVER use recipes calling for more than 12 cups all-purpose ﬂour or 8 cups

whole wheat ﬂour when making dough with a 6-quart mixer.

• Use a candy thermometer or other kitchen thermometer to ensure that liquids are

at the temperature speciﬁed in the recipe. Liquids at higher temperatures can kill

yeast, while liquids at lower temperatures will retard yeast growth.

• Warm all ingredients to room temperature to ensure a proper rise. If yeast is to be

dissolved in the bowl, always warm the bowl ﬁrst by rinsing with warm water.

• Allow bread to rise in a warm place, 80°F to 85°F, free from draft, unless

speciﬁed otherwise in recipe.

• Here are some alternative rising methods: (1) Place the bowl of dough on a wire

rack over a pan of warm water. (2) Place the bowl on the top rack of an

unheated oven over a pan of hot water on the rack below. (3) Turn 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.

• Always cover the bowl with a towel to retain warmth and to protect it from drafts.

Sixty-Minute Rolls: Increase yeast to 3 packages and sugar to

⁄4 cup. Mix and

knead dough as directed for Basic White Bread on page 64. Place in greased

bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about

15 minutes. Turn dough onto lightly ﬂoured surface. Shape as desired (see

following suggestions). Cover. Let rise in slightly warm oven (90°F) about

15 minutes. Bake at 425°F for 12 minutes, or until golden brown. Remove

from pans immediately and cool on wire racks.

Curlicues: Divide dough in half and roll each half to 12ϫ9-inch rectangle. Cut

12 equal strips about 1 inch wide. Roll each strip tightly to form a coil, tucking

ends underneath. Place on greased baking sheets about 2 inches apart.

Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball

and place in greased muffin pan. With scissors, cut each ball in half, then

quarters.

Yield: 24 servings (1 roll per serving)

PER SERVING: ABOUT 130 CAL, 4 G PRO, 25 G CARB, 2 G FAT, 0 MG CHOL,

198 MG SOD

060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 65

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