KitchenAid 6 Qt Mixer Manual
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61 French Bread 2 packages active dry yeast 2 1⁄2cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Roll each half into 12 x 15" rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks. Yield: 30 servings (15 slices per loaf). Per serving: About 114 cal, 3 g protein, 23 g carb, 1 g fat, 0 mg chol, 221 mg sodium.
62 Honey Oatmeal Bread 11⁄2cups water1⁄2cup honey1⁄3cup butter or margarine 5 1⁄2-61⁄2cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F). First place oats, then 5 cups flour, salt, and yeast in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. See the ”Shaping a Loaf” section. Place in greased 8 1⁄2 x 41⁄2 x 21⁄2" baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Beat egg white and water together with a fork. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375°F for 30 to 40 minutes. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 134 cal, 4 g protein, 24 g carb, 3 g fat, 13 mg chol, 162 mg sodium.
63 Light Rye Bread 1⁄4cup honey1⁄4cup light molasses 2 teaspoons salt 2 tablespoons butter or margarine 2 tablespoons caraway seed 1 cup boiling water 2 packages active dry yeast 3⁄4cup warm water (105°F to 115°F) 2 cups rye flour 3 1⁄2-4 cups all-purpose flour Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary. Continuing on Speed 2, add remaining all- purpose flour, 1⁄2cup at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Bake at 350°F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 96 cal, 2 g protein, 20 g carb, 1 g fat, 0 mg chol, 143 mg sodium.
64 Dill Batter Bread 2 packages active dry yeast 1⁄2cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons butter or margarine, softened 3 tablespoons dill seed 3 teaspoons salt 1⁄2teaspoon baking soda 2 eggs 1 cup whole-wheat flour 3-3 1⁄2cups all-purpose flour Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes. Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Add eggs. Continuing on STIR Speed, mix about 15 seconds. Add whole-wheat flour and 2 cups all-purpose flour. Turn to Speed 2 and mix about 2 minutes, or until combined. Continuing on Speed 2, add remaining flour, a little at a time, and mix until dough forms a stiff batter. Stop and scrape bowl, if necessary. Continuing on Speed 2, mix about 2 minutes longer. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Stir dough down. Place in two well-greased 8 1⁄2 x 41⁄2 x 21⁄2" baking pans or two well-greased 11⁄2- to 2-qt casseroles. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 350°F for 40 to 50 minutes. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 98 cal, 4 g protein, 15 g carb, 3 g fat, 15 mg chol, 298 mg sodium. VARIATION Dill Batter Bread for a Crowd Double all ingredients and prepare in 6 qt mixer bowl. Yield: 64 servings (16 slices per loaf).
65 Vegetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole-wheat flour 3-3 1⁄2cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons softened butter or margarine 1 cup warm low-fat milk (105°F to 115°F) 1⁄4cup chopped sun- dried tomatoes 2 teaspoons instant minced onion 2 teaspoons dried parsley leaves 1⁄2cup shredded sharp Cheddar cheese Dissolve yeast in warm water in small bowl. Set aside. Combine whole-wheat flour, 2 cups all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, gradually add yeast mixture, softened butter, and warm milk to flour mixture and mix about 1 1⁄2minutes. Stop and scrape bowl. Add tomatoes, onion, parsley, and cheese. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a loaf as directed in the “Shaping a Loaf” section. Place in well-greased 8 1⁄2 x 41⁄2 x 21⁄2" baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Bake at 375°F for 40 minutes. Remove from pans immediately and cool on wire rack. (NOTE:Loaves may need to be released by running a knife around edges of pans.) Yield: 32 servings (16 slices per loaf). Per serving: About 99 cal, 3 g protein, 18 g carb, 2 g fat, 2 mg chol, 160 mg sodium.
66 Blueberry Oat Bread 2 cups all-purpose flour 1 cup rolled oats 1 cup sugar 1 1⁄2teaspoons baking powder 1⁄2teaspoon baking soda 1⁄4teaspoon salt1⁄4teaspoon allspice3⁄4cup low-fat milk1⁄2cup butter or margarine, melted 1 tablespoon grated orange peel 2 eggs 1 1⁄4cups fresh or frozen blueberries (not thawed) Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. With spoon, gently stir in blueberries. Spoon batter into 9 x 5 x 3" baking pan that has been greased on the bottom only. Bake at 350°F for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Yield: 16 servings (16 slices per loaf). Per serving: About 196 cal, 3 g protein, 31 g carb, 7 g fat, 27 mg chol, 177 mg sodium. Baking Powder Biscuits 2 cups all-purpose flour 4 teaspoons baking powder 1⁄2teaspoon salt1⁄3cup shortening2⁄3cup low-fat milk Melted butter or margarine, if desired Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute. Stop and scrape bowl. Add milk. Continuing on STIR Speed, mix until dough starts to cling to beater. Avoid overbeating. Turn dough onto lightly floured surface and knead about 20 seconds, or until smooth. Pat or roll to 1⁄2" thickness. Cut with floured 2" biscuit cutter. Place on greased baking sheets and brush with melted butter, if desired. Bake at 450°F for 12 to 15 minutes. Serve immediately. Yield: 12 servings (1 biscuit per serving). Per serving: About 135 cal, 3 g protein, 17 g carb, 6 g fat, 1 mg chol, 183 mg sodium.
67 Basic Sweet Dough 3⁄4cup low-fat milk1⁄2cup sugar 11⁄4teaspoons salt1⁄2cup butter or margarine 2 packages active dry yeast 1⁄3cup warm water (105°F to 115°F) 3 eggs, room temperature 5 1⁄2-61⁄2cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 2 minutes. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, and mix about 11⁄2minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and shape as desired for rolls or coffee cakes. VARIATION Basic Sweet Dough for a Crowd Double all ingredients and prepare in 6 qt mixer bowl. In first paragraph, change small saucepan to medium saucepan. In second paragraph, change 5 cups flour to 10 cups flour.
68 Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1⁄2cup butter or margarine, softened 1⁄4cup all-purpose flour 1 1⁄2tablespoons cinnamon 1⁄2cup chopped walnuts or pecans 1 recipe “Basic Sweet Dough” Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface. Roll dough to 10 x 24" rectangle. Spread sugar- cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24" roll, pinching seam together. Cut into 24 slices, 1" each. Place 12 rolls each in two greased 13 x 9 x 2" baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Bake at 350°F for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls. Caramel Glaze1⁄3cup evaporated milk 2 tablespoons brown sugar 1 1⁄2cups powdered sugar 1 teaspoon vanilla Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Place milk mixture, powdered sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 2 minutes, or until creamy. Yield: 24 servings (1 roll per serving) Per serving: About 338 cal, 6 g protein, 57 g carb, 10 g fat, 28 mg chol, 219 mg sodium.
69 Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 3 1⁄2teaspoons salt 3 packages active dry yeast 1⁄4cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) vegetable oil Place 51⁄2cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 1⁄2minutes longer. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. Cover dough with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Shape each half into a loaf as directed in the “Shaping a Loaf” section. Place in greased 8 1⁄2 x 41⁄2 x 21⁄2" baking pans. Brush each loaf with vegetable oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours. When ready to bake, uncover dough slowly. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400°F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 110 cal, 3 g protein, 21 g carb, 2 g fat, 0 mg chol, 251 mg sodium.
70 Crusty Pizza Dough 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1⁄2teaspoon salt 2 teaspoons olive oil 2 1⁄2-31⁄2cups all-purpose flour 1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2cups flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, and mix about 11⁄2minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down. Brush 14" pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450°F for 15 to 20 minutes. Yield: 4 servings ( 1⁄4pizza per serving). Per serving: About 373 cal, 11 g protein, 74 g carb, 3 g fat, 0 mg chol, 271 mg sodium. VARIATION Pizza for a Crowd Double the ingredients and prepare in the 6 qt mixer bowl. Yield: 8 servings ( 1⁄4pizza per serving).