Sunbeam MX001 - Manual (Page 15)

13
Step 1: Preparing the yeast
For the dry yeast to be activated it needs to
ferment. To do this place warm milk, sugar
and the tepid water into a bowl, add dry
yeast and mix. Stand in a warm place until
mixture starts foaming ie bubbles. This
process will take approximately 10 minutes.
Be sure not to overheat the milk. As hot
temperatures will kill and deactivate the
yeast.
Step 2: Preparing the dough
Note: Ensure dough hooks are in place (refer
to page 6).
1. Place the dry ingredients into the
Mixmaster bowl and position onto the
turntable. Turn the speed control switch to
speed 1. Begin to gradually add the liquid
ingredients to the bowl.
Note: You may find it useful to use a rubber
or plastic spatula to scrape the dry
ingredients from the side of the bowl during
the kneading process. Do not use the spatula
near or directly behind the dough hooks. Use
only a rubber or plastic spatula and keep it
well away from the moving parts.
Safety Tip: Do not attempt to feed the dough
into the dough hooks with your hands,
spatula or any other utensil while the mixer
is plugged into a power outlet or in operation.
2. As the ingredients start to form a ball,
scrape down the sides of the bowl if
necessary with a plastic spatula and
remove your dough.
Safety Tip: Do not use the mixer near the
edge of a bench or table top where it may
fall off.
3. Depending on what recipe you are making,
generally you will need to add manual
kneading to your dough. Place dough onto
a well floured work bench or surface and
knead until dough is smooth and elastic.
This should take approximately 10-15
minutes.
4. After kneading place dough into a large
well greased mixing bowl. Place the bowl
in a warm, draft-free area and cover with a
light cloth until the dough doubles in size.
5. Plunge fist into the centre of the risen
dough to punch out excess air. Fold outer
edges into the centre and turn dough out
onto a lightly floured board for shaping.
Place dough into tins for baking, or cut
and shape dough for making buns, rolls,
etc.
6. Final rising of dough. Cover the dough
with a light cloth and place in a warm,
draft-free area until doubled in size again.
Glaze and bake.
Helpful Hints for a Successful
Dough