Bread Making
There are two different types of breads in this recipe book, yeast breads and quick breads. Yeast breads
contain flour, yeast, liquid, sugar, salt, and fat. These ingredients acting together make the mixture rise.
Yeast breads can be made into a dough in the mixer. The dough is kneaded in the mixer or by hand.
These kneaded yeast breads are then covered and allowed to rise, usually several times. Kneaded yeast
breads have a fine, even-grained texture that results when the gases are evenly distributed through the
dough during the kneading process.
Quick
breads usually contain flour, a leavening agent, sugar,
salt,
eggs,
liquid and sometimes fruit
and nuts. Many quick breads are prepared in a similar manner to cake batters. Quick breads do not
go
through a rising time, making them much faster to prepare than yeast breads. Their texture can be very
light or very heavy depending on the recipe used.
Special instructions for making kneaded breads
When making kneaded breads, your mixer will require more care than when making ordinary mixtures,
such as cake batter and cookie dough. The elasticity of the bread dough and the shape of the dough
hooks may cause your mixer to do some unusual things. The mixer head may rock up and down. Don’t
be alarmed. This action is normal. DO NOT attempt to hold the mixer head down, as this may interfere
with the kneading action. The bowl may tend to rock back and forth. We suggest that you guide the
bowl with one hand to help control the rocking action. AVOID GETTING YOUR HANDS TOO NEAR THE
DOUGH HOOKS!
The kneading action may cause the mixer to slide on a slippery work surface. Be sure the work surface
and rubber feet on the bottom of the mixer are clean and dry. CAUTION: Do not use the mixer too near
the edge of a table or counter top, where it could fall off DO NOT LEAVE YOUR MIXER UNATTENDED
WHEN USING THE DOUGH HOOKS.
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