13
press START/STOP. While the mixer is operating add
a partial amount of flour according to recipe size: 7
cups for large batch, 5 for medium, and 3 for small.
Continue mixing for an additional 30 seconds. Add
the yeast and lock the lid on the bowl.
Gradually add the remaining amount of flour until the
dough clings to the dough hooks and stops sticking to
the sides of the mixing bowl. This indicates that there
is sufficient flour incorporated into the dough. This
initial mixing lasts approximately 3-4 minutes.
When dough pulls away from the sides of the bowl,
stop adding flour, and press the Auto Knead button.
The Mix n Blend II™ will now mix the dough until the
bread reaches its peak of gluten development. It will
then shut off automatically. The dough is now ready
to form into loaves.
When using instant yeast, there is no need to let the
dough rise before forming into loaves.
Put 2 to 3 tablespoons of oil on a clean counter. With
oiled hands, remove dough hook and kneading arm
and empty dough out onto counter.
Form dough into loaves. Roll each loaf in oil and place
in pans. Rolling the dough in the oil keeps it from
sticking to the pan and keeps the top of the bread
moist as it is rising.
Allow loaves to rise in a warm oven or on a warm
counter away from drafts.
For oven rising: Set oven to 150 degrees Fahrenheit
for a few minutes to take the chill off, turn off and put
the bread in to rise. If the oven is too hot, the bread
will rise too fast and cause a hollow area at the top of
the loaf.
Allow bread to rise until it is almost double in size. If
loaves are in the oven, remove them before preheating
the oven. (For a thicker crust, the loaves may stay in
the oven while it is preheating.)
Preheat the oven to 350 degrees Fahrenheit.
Bake for 15-20 minutes in 3” x 5” pans or 20-25
minutes in 5” x 9” pans.
Bread is done when the top crust is nicely browned.
Remove one of the loaves from the oven and take
it out of the pan to check the bottom crust. If it is
too light, return to the oven and bake for five more
minutes. Remove loaves from pans and cool on a wire
rack.
WHITE BREAD
3 cups warm water
12 oz canned evaporated milk
¼ cup sugar or honey
¼ cup vegetable oil
4 cups white flour
2 Tbsp instant yeast
5 to 7½ cups white flour
2 tsp salt
Follow the same directions given for Whole
Wheat Bread. Bake at 350 degrees Fahrenheit for
approximately 30 minutes.
OLD FASHIONED CINNAMON ROLLS
8 to 10 cups flour
1 cup non-fat powdered milk
1 cup instant mashed potato flakes
1 cup sugar
2 tsp salt
2 medium eggs
½ cup butter or margarine, melted
3½ cups warm water
2 Tbsp instant yeast
Cinnamon/Sugar Mixture (see the recipe below)
Frosting (see right column)
Combine 2¾ cups flour, powdered milk, potato flakes,
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