1
Making dough
Preparing the dough
1. Fit the dough hooks.
2. Place the dry ingredients into the mixer bowl. Always keep dried yeast away from the
salt or your bread will fail to rise.
3. Turn the speed control switch to
1
and the bowl control dial to
LO
.
4. Begin to gradually add the liquid ingredients to the bowl.
You may find it useful to use a rubber or plastic spatula to scrape the dry ingredients
from the sides of the bowl during the kneading process. Always switch the unit off
before scraping the sides of the bowl. Do not use the spatula near or directly behind
the dough hooks. Use only a rubber or plastic spatula.
Never attempt to feed the dough into the dough hooks with your hands, spatula or
any other utensil while the mixer is plugged into the supply socket or is in operation.
5. As the ingredients start to form a ball, scrape down the sides of the bowl if necessary
with a plastic spatula and remove your dough.
Always switch off and uplug the mixer first. Do not use the mixer near the edge of
a work surface or table top because movement of the mixer during operation may
cause it to fall off.
6. Depending on the recipe you may need to manually knead your dough. Place the
dough onto a well floured surface and knead it until it is smooth and elastic. This
should take approximately 10 - 15 minutes.
7. After kneading place the dough into a large well greased mixing bowl. Place the
bowl in a warm, draft-free area and cover the bowl with a light cloth until the dough
doubles in size.
8. Plunge your fist into the centre of the risen dough to remove the excess air. Fold the
outer edges into the centre and turn the dough out onto a lightly floured surface for
shaping.
9. Place the dough into tins for baking, or cut and shape the dough for making buns,
rolls, etc.
10. For the final rising stage of the dough cover it with a light cloth and place it in a warm,
draft-free area until doubled in size again.
Finishing touches
Sprinkle loaves or buns with sesame, poppy or caraway seeds before baking.
Top loaves with shredded cheese during the last few minutes of baking.
Drizzle sweet tea rings or buns with an icing sugar when cooled.
Glazes may be brushed over the dough at any time before, during or after baking.
For a shiny crust, brush with cream or evaporated milk before baking.
For a matt finish, brush with melted butter or margarine after baking.
•
•
•
•
•
•
