Bedienungsanleitung KitchenAid KSM7588 (Seite 13 von 72) (Englisch, Französisch, Spanisch)

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BREAD MAKING TIPSMIXING 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 brand way.

• Start out with an easy recipe, until

you are familiar with using the

PowerKnead™ Spiral Dough Hook.

• Always use the PowerKnead™

Spiral Dough Hook to mix and

knead yeast doughs.

• Use Speed 2 to mix or knead yeast

dough or fondants. Use of any other

speed with heavy doughs may cause

mixer to stop rotating to limit mixer

mixer damage. This is normal

operation. If this occurs, turn the

speed selector to off, and then turn

back on to a lower speed.

• Do not use recipes calling for more

than 16 cups (3.8 L) all-purpose our or

10 (2.4 L) cups whole-wheat our when

making dough with a 7 qt. mixer.

• Use a candy or other kitchen

thermometer to assure that liquids

are at temperature specied 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 ensure proper rising

of dough. If yeast is to be dissolved

in bowl, always warm bowl rst by

rinsing with warm water to avoid

cooling of liquids.

• Allow bread to rise in a warm place, 80°F

(27°C) to 85°F (30°C), free from draft,

unless otherwise specied in recipe.

• Here are some alternative rising

methods to use: (1) The bowl

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

(204°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

protect the dough from drafts.

• Recipe rising times may vary due

to temperature and humidity in your

kitchen. Dough has doubled in bulk

when indentation remains after tips

of ngers are pressed lightly and

quickly into dough.

• Most bread recipes give a range for

the amount of our to be used. Enough

our has been added when the dough

starts to clean sides of bowl. If dough

is sticky or humidity is high, slowly add

more our, about 1/2 cup (125 mL) at a

time but do not exceed recommended

our capacity. Knead after each addition

until our is completely worked into

dough. If too much our 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.

General information

W10728463A_EN_v10.indd 13 10/2/14 5:00 PM

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