KitchenAid Professional 5 Manual
Here you can view all the pages of manual KitchenAid Professional 5 Manual. The KitchenAid manuals for Stand Mixer are available online for free. You can easily download all the documents as PDF.
Page 61
![Page 61
59
French Bread
2 packages active dry
yeast
2
1⁄2cups (625 mL)
warm water (105°F
to 115°F [40°C to
46°C])
1 tbs (15 mL) salt
1 tbs (15 mL) butter
or margarine,
melted
7 cups (1.75 L)
all-purpose flour
2 tbs (10 mL)
cornmeal
1 egg white
1 tbs (15 mL) 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...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-60.png "Page 61
59
French Bread
2 packages active dry
yeast
2
1⁄2cups (625 mL)
warm water (105°F
to 115°F [40°C to
46°C])
1 tbs (15 mL) salt
1 tbs (15 mL) butter
or margarine,
melted
7 cups (1.75 L)
all-purpose flour
2 tbs (10 mL)
cornmeal
1 egg white
1 tbs (15 mL) 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...")
59 French Bread 2 packages active dry yeast 2 1⁄2cups (625 mL) warm water (105°F to 115°F [40°C to 46°C]) 1 tbs (15 mL) salt 1 tbs (15 mL) butter or margarine, melted 7 cups (1.75 L) all-purpose flour 2 tbs (10 mL) cornmeal 1 egg white 1 tbs (15 mL) 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...
Page 62
![Page 62
60
Honey Oatmeal Bread
11⁄2cups (375 mL)
water
1⁄2cup (125 mL) honey1⁄3cup (75 mL) butter
or margarine
5
1⁄2-61⁄2cups (1.375-1.75 L)
all-purpose flour
1 cup (250 mL) quick
cooking oats
2 tsp (10 mL) salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tbs (15 mL) water
Oatmeal
Place water, honey, and butter in small
saucepan. Heat over low heat until mixture is
very warm (120°F to 130°F [48°C to 54°C]).
First place oats, then 5 cups (1.25 L) flour, salt,
and yeast in mixer bowl. Attach bowl and...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-61.png "Page 62
60
Honey Oatmeal Bread
11⁄2cups (375 mL)
water
1⁄2cup (125 mL) honey1⁄3cup (75 mL) butter
or margarine
5
1⁄2-61⁄2cups (1.375-1.75 L)
all-purpose flour
1 cup (250 mL) quick
cooking oats
2 tsp (10 mL) salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tbs (15 mL) water
Oatmeal
Place water, honey, and butter in small
saucepan. Heat over low heat until mixture is
very warm (120°F to 130°F [48°C to 54°C]).
First place oats, then 5 cups (1.25 L) flour, salt,
and yeast in mixer bowl. Attach bowl and...")
60 Honey Oatmeal Bread 11⁄2cups (375 mL) water 1⁄2cup (125 mL) honey1⁄3cup (75 mL) butter or margarine 5 1⁄2-61⁄2cups (1.375-1.75 L) all-purpose flour 1 cup (250 mL) quick cooking oats 2 tsp (10 mL) salt 2 packages active dry yeast 2 eggs 1 egg white 1 tbs (15 mL) water Oatmeal Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F [48°C to 54°C]). First place oats, then 5 cups (1.25 L) flour, salt, and yeast in mixer bowl. Attach bowl and...
Page 63
![Page 63
61
Light Rye Bread
1⁄4cup (50 mL) honey1⁄4cup (50 mL) light
molasses
2 tsp (10 mL) salt
2 tbs (25 mL) butter
or margarine
2 tbs (25 mL)
caraway seed
1 cup (250 mL)
boiling water
2 packages active dry
yeast
3⁄4cup (175 mL) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (500 mL) rye
flour
3
1⁄2-4cups (875mL-1 L)
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...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-62.png "Page 63
61
Light Rye Bread
1⁄4cup (50 mL) honey1⁄4cup (50 mL) light
molasses
2 tsp (10 mL) salt
2 tbs (25 mL) butter
or margarine
2 tbs (25 mL)
caraway seed
1 cup (250 mL)
boiling water
2 packages active dry
yeast
3⁄4cup (175 mL) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (500 mL) rye
flour
3
1⁄2-4cups (875mL-1 L)
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...")
61 Light Rye Bread 1⁄4cup (50 mL) honey1⁄4cup (50 mL) light molasses 2 tsp (10 mL) salt 2 tbs (25 mL) butter or margarine 2 tbs (25 mL) caraway seed 1 cup (250 mL) boiling water 2 packages active dry yeast 3⁄4cup (175 mL) warm water (105°F to 115°F [40°C to 46°C]) 2 cups (500 mL) rye flour 3 1⁄2-4cups (875mL-1 L) 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...
Page 64
![Page 64
62
Dill Batter Bread
2 packages active dry
yeast
1⁄2cup (125 mL) warm
water (105°F to
115°F [40°C to
46°C])
4tbs (60 mL) honey,
divided
2 cups (500 mL) large
curd cottage cheese
2 tbs (25 mL) grated
fresh onion
4tbs (60 mL) butter
or margarine,
softened
3 tbs (45 mL) dill
seed
3 tsp (15 mL) salt
1⁄2tsp (2 mL) baking
soda
2 eggs
1 cup (250 mL) whole
wheat flour
3-3
1⁄2cups (750-875 mL)
all-purpose flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tbs (15 mL) honey and let stand
5 minutes....](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-63.png "Page 64
62
Dill Batter Bread
2 packages active dry
yeast
1⁄2cup (125 mL) warm
water (105°F to
115°F [40°C to
46°C])
4tbs (60 mL) honey,
divided
2 cups (500 mL) large
curd cottage cheese
2 tbs (25 mL) grated
fresh onion
4tbs (60 mL) butter
or margarine,
softened
3 tbs (45 mL) dill
seed
3 tsp (15 mL) salt
1⁄2tsp (2 mL) baking
soda
2 eggs
1 cup (250 mL) whole
wheat flour
3-3
1⁄2cups (750-875 mL)
all-purpose flour
Dissolve yeast in warm water in warmed mixer
bowl. Add 1 tbs (15 mL) honey and let stand
5 minutes....")
62 Dill Batter Bread 2 packages active dry yeast 1⁄2cup (125 mL) warm water (105°F to 115°F [40°C to 46°C]) 4tbs (60 mL) honey, divided 2 cups (500 mL) large curd cottage cheese 2 tbs (25 mL) grated fresh onion 4tbs (60 mL) butter or margarine, softened 3 tbs (45 mL) dill seed 3 tsp (15 mL) salt 1⁄2tsp (2 mL) baking soda 2 eggs 1 cup (250 mL) whole wheat flour 3-3 1⁄2cups (750-875 mL) all-purpose flour Dissolve yeast in warm water in warmed mixer bowl. Add 1 tbs (15 mL) honey and let stand 5 minutes....
Page 65
![Page 65
63
Vegetable Cheese Bread
2 packages active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (500 mL)
whole wheat flour
3-3
1⁄2cups (750-875 mL)
all-purpose flour
2 tbs (25 mL) sugar
2 tsp (10 mL) salt
2 tbs (25 mL)
softened butter or
margarine
1 cup (250 mL) warm
low-fat milk (105°F
to 115°F [40°C to
46°C])
1⁄4cup (50 mL)
chopped sun-dried
tomatoes
2 tsp (10 mL) instant
minced onion
2 tsp (10 mL) dried
parsley leaves
1⁄2cup (125 mL)
shredded sharp
Cheddar cheese
Dissolve yeast...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-64.png "Page 65
63
Vegetable Cheese Bread
2 packages active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (500 mL)
whole wheat flour
3-3
1⁄2cups (750-875 mL)
all-purpose flour
2 tbs (25 mL) sugar
2 tsp (10 mL) salt
2 tbs (25 mL)
softened butter or
margarine
1 cup (250 mL) warm
low-fat milk (105°F
to 115°F [40°C to
46°C])
1⁄4cup (50 mL)
chopped sun-dried
tomatoes
2 tsp (10 mL) instant
minced onion
2 tsp (10 mL) dried
parsley leaves
1⁄2cup (125 mL)
shredded sharp
Cheddar cheese
Dissolve yeast...")
63 Vegetable Cheese Bread 2 packages active dry yeast 1 cup (250 mL) warm water (105°F to 115°F [40°C to 46°C]) 2 cups (500 mL) whole wheat flour 3-3 1⁄2cups (750-875 mL) all-purpose flour 2 tbs (25 mL) sugar 2 tsp (10 mL) salt 2 tbs (25 mL) softened butter or margarine 1 cup (250 mL) warm low-fat milk (105°F to 115°F [40°C to 46°C]) 1⁄4cup (50 mL) chopped sun-dried tomatoes 2 tsp (10 mL) instant minced onion 2 tsp (10 mL) dried parsley leaves 1⁄2cup (125 mL) shredded sharp Cheddar cheese Dissolve yeast...
Page 66
64 Blueberry Oat Bread 2 cups (500 mL) all-purpose flour 1 cup (250 mL) rolled oats 1 cup (250 mL) sugar 1 1⁄2tsp (7 mL) baking powder 1⁄2tsp (2 mL) baking soda 1⁄4tsp (1 mL) salt1⁄4tsp (1 mL) all spice 3⁄4cup (175 mL) low- fat milk 1⁄2cup (125 mL) butter or margarine, melted 1 tbs (15 mL) grated orange peel 2 eggs 1 1⁄4cups (300 mL) 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...
Page 67
![Page 67
65
Basic Sweet Dough
3⁄4cup (175 mL) low-
fat milk
1⁄2cup (125 mL) sugar
11⁄4tsp (6 mL) salt1⁄2cup (125 mL) butter
or margarine
2 packages active dry
yeast
1⁄3cup (75 mL) warm
water (105°F to
115°F [40°C to
46°C])
3 eggs, room
temperature
5
1⁄2-61⁄2cups (1.375-
1.625 L) 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...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-66.png "Page 67
65
Basic Sweet Dough
3⁄4cup (175 mL) low-
fat milk
1⁄2cup (125 mL) sugar
11⁄4tsp (6 mL) salt1⁄2cup (125 mL) butter
or margarine
2 packages active dry
yeast
1⁄3cup (75 mL) warm
water (105°F to
115°F [40°C to
46°C])
3 eggs, room
temperature
5
1⁄2-61⁄2cups (1.375-
1.625 L) 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...")
65 Basic Sweet Dough 3⁄4cup (175 mL) low- fat milk 1⁄2cup (125 mL) sugar 11⁄4tsp (6 mL) salt1⁄2cup (125 mL) butter or margarine 2 packages active dry yeast 1⁄3cup (75 mL) warm water (105°F to 115°F [40°C to 46°C]) 3 eggs, room temperature 5 1⁄2-61⁄2cups (1.375- 1.625 L) 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...
Page 68
66 Cinnamon Swirl Rounds 1 cup (250 mL) firmly packed brown sugar 1 cup (250 mL) sugar 1⁄2cup (125 mL) butter or margarine, softened 1⁄4cup (50 mL) all-purpose flour 1 1⁄2tbs (22.5 mL) cinnamon 1⁄2cup (125 mL) chopped walnuts or pecans 1 recipe Basic Sweet Dough (see “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...
Page 69
![Page 69
67
Rapid Mix Cool Rise White Bread
6-7 cups (1.5-1.75 L)
all-purpose flour
2 tbs (25 mL) sugar
3
1⁄2tsp (17 mL) salt
3 packages active dry
yeast
1⁄4cup (50 mL) butter
or margarine,
softened
2 cups (500 mL) very
warm water (120°F
to 130°F [48°C to
54°C])
vegetable oil
Place 51⁄2cups (1.375 L) 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....](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-68.png "Page 69
67
Rapid Mix Cool Rise White Bread
6-7 cups (1.5-1.75 L)
all-purpose flour
2 tbs (25 mL) sugar
3
1⁄2tsp (17 mL) salt
3 packages active dry
yeast
1⁄4cup (50 mL) butter
or margarine,
softened
2 cups (500 mL) very
warm water (120°F
to 130°F [48°C to
54°C])
vegetable oil
Place 51⁄2cups (1.375 L) 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....")
67 Rapid Mix Cool Rise White Bread 6-7 cups (1.5-1.75 L) all-purpose flour 2 tbs (25 mL) sugar 3 1⁄2tsp (17 mL) salt 3 packages active dry yeast 1⁄4cup (50 mL) butter or margarine, softened 2 cups (500 mL) very warm water (120°F to 130°F [48°C to 54°C]) vegetable oil Place 51⁄2cups (1.375 L) 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....
Page 70
![Page 70
68
Crusty Pizza Dough
1 package active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
1⁄2tsp (2 mL) salt
2 tsp (10 mL) olive oil
2
1⁄2-31⁄2cups (625-875 mL)
all-purpose flour
1 tbs (15 mL)
cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 21⁄2cups (625 mL)
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 (125 mL) at a time, and mix about...](http://img.usermanuals.tech/thumb/44/59388/w300_professional-5-1488373981_d-69.png "Page 70
68
Crusty Pizza Dough
1 package active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
1⁄2tsp (2 mL) salt
2 tsp (10 mL) olive oil
2
1⁄2-31⁄2cups (625-875 mL)
all-purpose flour
1 tbs (15 mL)
cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 21⁄2cups (625 mL)
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 (125 mL) at a time, and mix about...")
68 Crusty Pizza Dough 1 package active dry yeast 1 cup (250 mL) warm water (105°F to 115°F [40°C to 46°C]) 1⁄2tsp (2 mL) salt 2 tsp (10 mL) olive oil 2 1⁄2-31⁄2cups (625-875 mL) all-purpose flour 1 tbs (15 mL) cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2cups (625 mL) 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 (125 mL) at a time, and mix about...