Whirlpool Tilt Head Mixer KSM120BLQSM0 User Manual

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YEAST BREADS AND QUICK BREADS
General instructions for making and kneading yeast dough with the Rapid Mix method
“Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed 
with other dry ingredients before liquid is added, rather than the traditional method\
 
of dissolving the yeast in warm liquid.
1.Place yeast and all other dry ingredients except 1 to 2 cups flour in mixer bowl.
2. Attach bowl and dough hook. Turn to Speed 2 and mix until dry ingredients are
combined, about 15 seconds.
3. Continuing on Speed 2, gradually* add liquid ingredients to flour mixt\
ure 
and mix 1 to 2 minutes longer.
4. Continuing on Speed 2, add remaining flour 
1⁄2cup at a time, until dough 
forms. Mix until dough clings to hook and cleans sides of bowl, about 2 min\
utes.
5. When dough clings to hook, knead on Speed 2 until dough is smooth and 
elastic, for 2 minutes.
6. Remove dough hook and bowl from the mixer, and then the dough from the hook
and bowl. Follow recipe directions for rising, shaping, and baking.
*Note: If liquid ingredients are added too quickly in Step 3, they will form a pool around the
dough hook and slow down the mixing process.
TIP: The “Rapid Mix” method may be faster and easier for new bread bake\
rs. 
It is slightly more temperature tolerant because the yeast is mixed with\
 dry ingredients
rather than with warm liquid.
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YEAST BREADS AND QUICK BREADS70
Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 
21⁄2cups flour. Attach bowl and 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 until dough
clings to hook and cleans sides of bowl, about 2 minutes. 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-inch 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.
PER SERVING: ABOUT 373 CAL, 11 G PRO, 74 G CARB, 3 G FAT, 0 MG CHOL, 
271 MG SOD
1 package active dr y yeast
1 cup warm water (105°F  to 115°F)
1⁄2teaspoon salt 2 teaspoons olive oil
2
1⁄2to 31⁄2cups all-purpose flour
1 tablespoon cornmeal
CRUSTY PIZZA DOUGH
YIELD: 4 SERVINGS (14PIZZA PER SERVING)
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							Place eggs, milk, butter, flour, and salt in mixer bowl. Attach bowl and wire whip 
to mixer. Turn to Speed 4 and beat 15 seconds. Stop and scrape bowl. Turn to
Speed 4 and beat 15 seconds more.
Fill 8 heavily greased and floured custard cups half full with batter. Place cups 
on cookie sheet. Place cookie sheet in cold oven and set heat at 450°\
F. Bake for 
15 minutes; reduce heat to 350°F and bake 20 to 25 minutes longer. Remove 
from oven and cut slit into side of each popover. Serve immediately.
PER SERVING:ABOUT 103 CAL, 4 G PRO, 13 G CARB, 3 G FAT, 59 MG CHOL, 
115 MG SOD
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YEAST BREADS AND QUICK BREADS
POPOVERS
YIELD: 8 POPOVERS
2 eggs
1 cup milk
1 tablespoon butter or margarine,
melted 1 cup all-purpose flour1⁄4teaspoon salt
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							  2  cups all-purpose fl our
  1  tablespoon baking powder
 
1⁄2  teaspoon salt
 1⁄4  cup butter
  3  tablespoons shortening
   About 
3⁄4 cup milk
Preheat oven to 450°F. Grease baking sheet.
Sift  our, baking powder and salt into medium bowl. Using pastry blender or 
2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Stir in 
enough milk to make soft dough.
Turn out onto lightly  oured surface. Knead dough lightly. Roll out 
12-inch thick. 
Cut biscuit rounds with 2-inch cutter. Place on greased baking sheet.
Bake 8 to 10 minutes or until browned.
PER SERVING: 135 CAL, 3 G PRO, 17 G CARB, 6 G FAT, 1 MG CHOL, 183 MG SOD
BAKING POWDER BISCUITS
YIELD: 16 BISCUITS
YEAST BREADS AND QUICK BREADS
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							Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach
bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add egg whites. Turn to Speed 6 and beat about 1 minute, or until
smooth and fluffy.
Pour batter into two greased and floured 8- or 9-inch round baking pan\
s. Bake at
350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost i\
f desired.
PER SERVING:ABOUT 267 CAL, 4 G PRO, 42 G CARB, 9 G FAT, 2 MG CHOL, 
183 MG SOD
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CAKES AND FROSTINGS
2 cups all-purpose flour
1
1⁄2cups sugar
3 teaspoons baking powder
1⁄2teaspoon salt
1⁄2cup shortening
1 cup low-fat milk
1 teaspoon vanilla
4 egg whites
EASY WHITE CAKE
YIELD: 12 TO 16 SERVINGS
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CAKES AND FROSTINGS
Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach
bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add eggs. Continuing on Speed 2, mix about 30 seconds. Stop\
 and
scrape bowl. Turn to Speed 6 and beat about 1 minute.
Pour batter into two greased and floured 8- or 9-inch round baking pan\
s. Bake at
350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost i\
f desired.
PER SERVING:
ABOUT 272 CAL, 4 G PRO, 42 G CARB, 10 G FAT, 37 MG CHOL, 
175 MG SOD
21⁄4cups all-purpose flour
11⁄3cups sugar
3 teaspoons baking powder
1⁄2teaspoon salt
1⁄2cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
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QUICK YELLOW CAKE
YIELD: 12 TO 16 SERVINGS
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							Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 
and beat about 11⁄2minutes, or until creamy. Stop and scrape bowl. Add corn
syrup. Turn to Speed 2 and mix well. Stop and scrape bowl.
Turn to Stir Speed. Gradually add powdered sugar, mixing until blended. Turn to
Speed 4 and beat about 1 minute. Stop and scrape bowl. Turn to Speed 2. Slowly
add melted chocolate and mix about 1
1⁄2minutes. Stop and scrape bowl. Turn to
Speed 4 and beat about 1 minute.
PER SERVING: ABOUT 325 CAL, 1 G PRO, 44 G CARB, 18 G FAT, 41 MG CHOL, 
160 MG SOD
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CAKES AND FROSTINGS
1 cup butter, softened
2 tablespoons light corn syrup
4 cups powdered sugar
2 squares (1 ounce each)
unsweetened chocolate,
melted
CHOCOLATE FROSTING
YIELD: 12 TO 16 SERVINGS (FROSTING FOR 2-LAYER 
OR 13 9 2-INCH CAKE)
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CAKES AND FROSTINGS
Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach
bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and
scrape bowl. Add eggs and chocolate. Continuing on Speed 2, mix about 
30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.
Pour batter into two greased and floured 8- or 9-inch round baking pan\
s. Bake at
350°F for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost i\
f desired.
PER SERVING:
ABOUT 285 CAL, 4 G PRO, 41 G CARB, 12 G FAT, 37 MG CHOL, 
185 MG SOD
2 cups all-purpose flour
11⁄3cups sugar
1 teaspoon baking powder
1⁄2teaspoon baking soda1⁄2teaspoon salt1⁄2cup shortening 1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 ounce each)
unsweetened chocolate,
melted
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CHOCOLATE CAKE
YIELD: 12 TO 16 SERVINGS
Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4
and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream,
vanilla, salt, and 1 cup powdered sugar. Turn to Stir Speed and mix about 30
seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 1
1⁄2minutes, or
until well blended. Stop and scrape bowl. 
Turn to Stir Speed. Gradually add remaining 3 cups powdered sugar and mix u\
ntil
blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at a time, if
necessary. Turn to Speed 4 and beat about 1 minute, or until smooth.
PER SERVING: ABOUT 208 CAL, 0 G PRO, 40 G CARB, 6 G FAT, 16 MG CHOL, 
99 MG SOD
1⁄3cup butter, softened1⁄4cup cream or evaporated milk
1 teaspoon vanilla
1⁄4teaspoon salt
4 cups powdered sugar, divided Low-fat milk, if necessar y
BUTTERCREAM FROSTING
YIELD: 12 TO 16 SERVINGS (FROSTING FOR 2-LAYER 
OR 13 9 2-INCH CAKE)
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CAKES AND FROSTINGS
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							KEY LIME PIE
YIELD:1 PIE
1.Combine 11⁄2cups sugar, cornstarch and salt in 2-quart saucepan. Add lime
juice, water and egg yolks; blend well. Add butter and gradually add boi\
ling water.
Bring mixture to a boil over medium heat and cook 3 minutes, stirring co\
nstantly. Stir
in lime peel and green food coloring, if desired. Remove from heat and c\
ool 
20 minutes.
2. Beat egg whites in bowl of electric stand mixer on high speed until frot\
hy. Add
cream of tartar and whip until soft peaks form. Continuing on high speed, gradually
add remaining sugar, beating until stiff peaks form.
3. Pour cooled filling into pie shell. Lightly pile meringue on filling\
 and spread to
edges. Bake at 350°F for 15 minutes, or until lightly browned. Cool c\
ompletely
before serving.
PER SERVING: (1⁄8PIE) ABOUT 398 CAL, 4 G PRO, 69 G CARB, 12 G FAT, 91 MG CHOL,
240 MG SOD
2 cups sugar, divided1⁄4cup plus 2 tablespoons cornstarch
1⁄4teaspoon salt1⁄2cup fresh key lime juice1⁄2cup cold water
3 eggs, separated 2 tablespoons butter
1
1⁄2cups boiling water
1 teaspoon grated fresh lime peel Green food coloring (optional)
1⁄4teaspoon cream of tartar
Pastr y for 9-inch pie (see recipeon page 80)
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78PIES AND DESSERTS
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