KitchenAid Professional 5 Manual

							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 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" (30 x 37 cm) 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 (230°C) 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. 
						

							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
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 (125 mL) 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 “Shaping a
Loaf.” Place in greased 8
1⁄2 x 41⁄2 x 21⁄2" (21 x 12 x 
6 cm) 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 (190°C) 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. 
						

							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
bowl. Add lukewarm honey mixture, rye flour,
and 1 cup (250 mL) 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 (125 mL) 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 (180°C) 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. 
						

							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.
Add cottage cheese, remaining 3 tbs (45 mL)
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 (500 mL) 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" (21 x 12 x 6 cm) baking pans or two
well-greased 11⁄2to 2 qt (1.4 to 1.8 L) casseroles.
Cover. Let rise in warm place, free from draft,
about 45 minutes, or until doubled in bulk.
Bake at 350°F (180°C) 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 
(5.68 L) mixer bowl.
Yield: 64 servings (16 slices per loaf). 
						

							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 in warm water in small bowl. 
Set aside.
Combine whole wheat flour, 2 cups (500 mL) 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 (125 mL) 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 “Shaping a
Loaf.” Place in well-greased 8
1⁄2 x 41⁄2 x 21⁄2" (21 x 12
x 6 cm) baking pans. Cover. Let rise in warm
place, free from draft, 45 to 60 minutes, or until
doubled in bulk.
Bake at 375°F (190°C) 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. 
						

							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 Speed and
mix about 30 seconds. With spoon, gently stir in
blueberries.
Spoon batter into 9 x 5 x 3" (23 x 13 x 7.5 cm)
baking pan that has been greased on the bottom
only. Bake at 350°F (180°C) 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 (500 mL)
all-purpose flour
4tsp (20 mL) baking
powder
1⁄2tsp (2 mL) salt1⁄3cup (75 mL)
shortening
2⁄3cup (150 mL) 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" (1 cm) thickness. Cut with floured 2" 
(5 cm) biscuit cutter.
Place on greased baking sheets and brush with
melted butter, if desired. Bake at 450°F (230°C)
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. 
						

							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 
5 cups (1.25 L) 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 (125 mL) 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 
(5.68 L) mixer bowl. In first paragraph, change
small saucepan to medium saucepan. In second
paragraph, change 5 cups (1.25 L) flour to 
10 cups (2.5 L) flour. 
						

							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 24" (25 x 60 cm) rectangle. Spread
sugar-cinnamon mixture evenly on dough. Roll
dough tightly from long side to form 24" (60 cm)
roll, pinching seam together. Cut into 24 slices,
1" (2.5 cm) each.
Place 12 rolls each in two greased 13 x 9 x 2" 
(33 x 23 x 5 cm) baking pans. Cover. Let rise in
warm place, free from draft, 45 to 60 minutes,
or until doubled in bulk.
Bake at 350°F (180°C) for 20 to 25 minutes.
Remove from pans immediately. Spoon Caramel
Glaze over warm rolls.
Caramel Glaze1⁄3cup (75 mL)
evaporated milk
2 tbs (25 mL) brown
sugar
1
1⁄2cups (375 mL)
powdered sugar
1 tsp (5 mL) 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. 
						

							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.
Continuing on Speed 2, add remaining flour, 
1⁄2cup (500 mL) 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 “Shaping a Loaf.” Place in greased
8
1⁄2x 41⁄2x 21⁄2" (21 x 12 x 6 cm) 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 (200°C) 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. 
						

							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 
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" (35 cm) 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 (230°C) 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
(5.68 L) mixer bowl.
Yield:  8 servings (
1⁄4pizza per serving).