1.0
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69
ENGLISH
YEAST BREADS AND QUICK BREADS
General instructions for making and kneading yeast dough
with the Rapid Mix method
“Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed
with other dry ingredients before liquid is added, rather than the traditional method
of dissolving the yeast in warm liquid.
1. Place yeast and all other dry ingredients except 1 to 2 cups flour in mixer bowl.
2. Attach bowl and dough hook. Turn to Speed 2 and mix until dry ingredients are
combined, about 15 seconds.
3. Continuing on Speed 2, gradually* add liquid ingredients to flour mixture
and mix 1 to 2 minutes longer.
4. Continuing on Speed 2, add remaining flour
1
⁄2 cup at a time, until dough
forms. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
5. When dough clings to hook, knead on Speed 2 until dough is smooth and
elastic, for 2 minutes.
6. Remove dough hook and bowl from the mixer, and then the dough from the hook
and bowl. Follow recipe directions for rising, shaping, and baking.
*Note: If liquid ingredients are added too quickly in Step 3, they will form a pool around the
dough hook and slow down the mixing process.
TIP: The “Rapid Mix” method may be 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.
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 69
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