KITCHENAID ACCOLADE 400 - Manuel (Page 54)

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Bread Making Tips
• Some large recipes and soft doughs
may occasionally climb over the
collar of the hook. This usually
indicates that the dough is sticky
and more flour should be added.
The sooner all the flour is added,
the less likely the dough will climb
the hook. For such recipes, try
starting with all but the last cup
(235 ml) of flour in the initial mixing
process. Then add the remaining
flour as quickly as possible.
• When done, yeast breads and rolls
should be deep golden brown in
colour. 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 prevent sogginess.
Shaping A Loaf
Divide dough in half. On lightly
floured surface, roll each half into a
rectangle, approximately 9x14 inches
(23x36 cm). A rolling pin will smooth
dough and remove gas bubbles.
Starting at a short end, roll dough
tightly. Pinch dough to seal seam.
Pinch ends and turn under. Place,
seam side down, in loaf pan.
Follow directions in recipe for rising
and baking.