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12 Bread Making Tips for the Bosch Mixer

Baking bread can be a very rewarding experience and the Bosch Universal Plus Mixer makes it that much easier. The dough hook has been engineered to knead dough perfectly, stretching it gently and folding it over and over. While the Bosch can handle the kneading, there are still some great tips to make your bread come out perfectly every time. 

Basic Bread Steps for your Bosch Mixer

  1. Add ingredients to the bowl in this order: liquids first, next 1/2 the recommended flour, and other dry ingredients, (yeast on top).  Pulse “M” switch a few times.  Mix on speed 2 until thoroughly combined.  Optional: let the dough rest 15-30 minutes, until bubbly. (This will enhance the flavor and texture).
  2. Add flour until dough pulls from the sides and bottom of the bowl and forms a ball slightly over to one side.
  3. Knead dough 5-8 minutes, until smooth and elastic, so a small piece can be gently stretched to form a translucent “window,” without tearing.
  4. Remove dough from the bowl and place it on a  lightly floured surface (for white dough) or a lightly oiled surface (for whole wheat dough).  Divide into portions of about 1-1/2 to 2 pounds, depending on pan size.  Shape as desired and place in greased pans.
  5. Cover and let rise until doubled, 20-60 minutes, depending on size and shape of dough and room temperature.  The white dough must rise once, be punched down, and then made into loaves to rise again.
  6. Bake until golden brown. Filled loaf breads such as jalapeño cheese or cinnamon swirl typically take up to 5 minutes longer to bake than standard loaves.
Use Instant-rise Yeast or Machine Yeast
Place Oil in the measuring cup first, then Honey.
If Dough tears, it requires more kneading

Use instant yeast or bread machine yeast.  This may be added with dry ingredients and does not need to be dissolved in water.  Store yeast in an airtight container and refrigerate or freeze to maintain freshness.

When a recipe calls for oil and honey, put oil in the measuring cup first and then honey.  This allows the honey to slide out more easily. 

When the dough is kneaded properly, you should be able to slowly stretch a small piece into a thin windowpane, thin enough to see light through.  if it tears, you may need to knead longer. 

Use a timer to ensure you don't over-knead the dough
If an Indentation quickly goes back out, let dough rise for additional time
Bread is finished cooking when its internal temperature has reached 190F-200F

Start counting kneading time as soon as you have added the last of the flour.

It is always best to stop kneading early, rather than to over-knead.  Typical kneading time for white bread is 5-6 minutes using Speed 1.  For whole wheat bread knead 6-8 minutes, using Speed 2. 

To test if the dough has risen to double in size, press finger lightly and quickly into dough.  If indentation springs back, let rise additional time.  if indentation remains or comes back slowly, the dough has risen enough.

Using a meat thermometer is extremely helpful in determining when bread is done.  Bread is done when the internal temperature is 190ºF-200ºF. 

If bread cracks on the sides, the dough has not risen long enough or too much dough has been put in the pan.

Good luck with your bread making, and don’t hesitate to reach out if you have any great tips or questions!

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