Bowl-Lift STAND Mixer Instructions and Recipes 1-800-541-6390 KitchenAid.
Proof of Purchase & Product Registration Always keep a copy of the sales receipt showing the date of purchase of your Stand Mixer. Proof of purchase will assure you of in-warranty service. Before you use your Stand Mixer, please fill out and mail your product registration card packed with the unit. This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act.
Table of Contents INTRODUCTION Proof of Purchase & Product Registration............................................... Inside Front Cover Stand Mixer Safety...........................................................................................................3 Important Safeguards......................................................................................................3 Electrical Requirements....................................................................................................
Table of Contents RECIPES Appetizers, Entrees, and Vegetables...............................................................................20 Cakes and Frostings.......................................................................................................28 Cookies, Bars, and Candies............................................................................................37 Pies and Desserts..........................................................................................................
Stand Mixer Safety Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.
Electrical Requirements Volts: 120 A.C. Hertz: 60 WARNING The wattage rating for your Stand Mixer is printed on the trim band or on the serial plate. Do not use an extension cord. If the power cord is too short, have a qualified electrician or serviceman install an outlet near the appliance. Electrical Shock Hazard Model KSMC50 Only: Watts 350 Volts 120 A.C. Amps 3.0 Horsepower 2/5 Hertz 60 Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter.
Bowl-Lift Stand Mixer Features Overload Reset Button Model KSMC50 only (not shown) Motor Head Accessory Hub with Hub Cover Accessory Knob Speed Control Lever (see page 6) KitchenA h, Michi id St.
Bowl-Lift Stand Mixer Features Accessory Hub with Hub Cover Bowl Support Hub cover removes to reveal the multipurpose accessory hub. The hub powers a variety of accessories that simplify food preparation and add culinary versatility (see pages 16-19). Durable metal arms support the bowl for stable mixing. Locating Pins Pins fit through the bowl brackets to position the bowl on the bowl support. Accessory Knob 67-Point Planetary Mixing Action Knob secures Stand Mixer accessory to the hub.
Assembling Your Bowl-Lift Stand Mixer Pre-Use Cleaning Attaching Flat Beater, Wire Whip*, or Dough Hook* Before using your Stand Mixer for the first time, wash the mixing bowl and accessories (see “Care and Cleaning” on page 14). 1. Turn speed control toHeavOFF and unplug. y Duty 2. Slip flat beater on beater shaft and press upward as far as possible. 3. Turn beater to right, hooking beater over the PIN pin on shaft. 4. Plug mixer in proper electrical outlet (See page 4).
Using the Pouring Shield* Attaching the Pouring Shield* 1. Make sure the speed control lever is set to OFF. 2. Unplug the Stand Mixer or disconnect power. 3. Attach desired accessory and raise the mixing bowl. 4. Slide pouring shield collar around beater shaft, centering collar over rim of bowl. Pouring Chute KitchenA St.
Using Your KitchenAid® Accessories Flat Beater for normal to heavy mixtures: cakes creamed frostings candies cookies pie pastry biscuits quick breads meat loaf mashed potatoes Wire Whip* for mixtures that need air incorporated: eggs egg whites heavy cream boiled frostings sponge cakes angel food cakes mayonnaise some candies Dough Hook* for mixing and kneading yeast doughs: breads rolls coffee cakes buns Mixing Time Your KitchenAid® Mixer will mix faster and more thoroughly than most other electric mi
Speed Control Guide – 10 Speed Mixers Speed Use For Description Stir STIR For slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures. 2 SLOW MIXING For slow mixing, mashing, faster stirring.
Speed Control Guide – Commercial Mixers** Solid State Speed Control Off Stir 1 2 3 4 5 Speed Use For Description Stir STIR For slow stirring, combining, mashing, starting all mixing procedures. 1 SLOW MIXING For slow beating, mashing and kneading yeast doughs. 2 MIXING, BEATING For mixing cookie and cake batters. 3 BEATING, CREAMING For beating, creaming and medium fast whipping. 4 FAST BEATING, WHIPPING For whipping heavy cream, egg whites, and boiled frostings.
Mixing Tips Adding Ingredients Converting Your Recipe for the Mixer Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. Note: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See “Beater to Bowl Clearance,“ page 14.
Egg Whites Whipped Cream Place room temperature egg whites in clean, dry bowl. Attach bowl and Wire Whip*. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. Pour cold whipping cream into chilled bowl. Attach bowl and Wire Whip*. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT AMOUNT SPEED SPEED 1 egg white.............. GRADUALLY to 10 2-4 egg whites..............
Care and Cleaning in hot sudsy water and rinse completely before drying. Wire Whip, burnished Dough Hook and burnished flat beater should be hand washed and dried immediately. Do not wash Wire Whip, burnished Dough Hook and burnished flat beater in a dishwasher. Do not store beaters on shaft. NOTE: Always be sure to unplug mixer before cleaning. Wipe mixer with a soft, damp cloth. Do not use household/ commercial cleaners. Do not immerse in water.
Troubleshooting Problems – Is the fuse in the circuit to the Stand Mixer in working order? If you have a circuit breaker box, be sure the circuit is closed. – Turn the Stand Mixer off for 10-15 seconds, then turn it back on. If the mixer still does not start, allow it to cool for 30 minutes before turning it back on. Please read the following before calling the service center. 1. The Stand Mixer may become warm during use.
Optional Stand Mixer Accessories (Accessories not NSF Approved for KSMC50) General Information KitchenAid® Accessories are designed to assure long life. The Accessory power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the Accessory. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid® Accessories require no extra power unit to operate them; the power unit is built in.
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Accessories - Sold Separately For More Information Call 1-800-541-6390 Rotor Slicer/Shredder Model RVSA Includes 4 cones: thin and thick slicer, fine and coarse shredder. St. JoseKitchen ph, Aid Mich igan USA Solid Off Stat Stir e Sp ee 2 4 d Cont 68 ro 10 l Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. St. JoseKitchen ph, Aid Mich igan USA Solid St Off ate Sp Stir eed 2 4 Cont 68 ro 10 l St. JoseKitchen ph, Aid Mich igan USA Solid Off St.
Accessories - Sold Separately For More Information Call 1-800-541-6390 Pasta Maker Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. Comes with Food Grinder. ® A. U.S. ck Lock Model K5SS325 Max. Watts 115 Volts Hz 60 Heavy Duty parts g of removing efore CAUTION: Unplug b KitchenA St.
APPETIZERS, ENTREES, AND VEGETABLES Crabmeat Dip 1 package (8 oz.) light cream cheese 1 cup reduced-fat cottage cheese 1 ⁄4 cup reduced-calorie mayonnaise 1 can (61⁄2 oz.) crabmeat, flaked 1 tablespoon lemon juice 3 tablespoons chopped green onions 1 ⁄2 teaspoon garlic salt 3 drops hot pepper sauce Place cream cheese, cottage cheese, and mayonnaise in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrape bowl.
Layered Mexican Dip 1 package (8 oz.) light cream cheese 1 ⁄2 cup shredded hot pepper Monterey Jack cheese 1 ⁄4 cup bean or black bean dip 1 ⁄2 cup thick and chunky salsa 1 ⁄2 cup chopped green onions 1 ⁄4 cup sliced pitted ripe olives Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds.
Spinach and Cheese Crostini 1 baguette loaf, cut into 1⁄2-inch slices 2 teaspoons butter or margarine 1 ⁄2 cup finely chopped onion 1 clove garlic, minced 1 package (9 oz.) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz.) light cream cheese 1 ⁄4 cup roasted red peppers 1 ⁄2 cup shredded Cheddar cheese Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside. Melt butter in 10-inch skillet over medium heat. Add onion and garlic.
Mushroom-Onion Tartlets Pastry Crusts 4 oz. light cream cheese 3 tablespoons butter or margarine, divided 3 ⁄4 cup plus 1 teaspoon all-purpose flour 8 oz. fresh mushrooms, coarsely chopped 1 ⁄2 cup chopped green onions Filling 1 egg 1 ⁄4 teaspoon dried thyme leaves 1 ⁄2 cup shredded Swiss cheese To make Pastry Crusts, place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3⁄4 cup flour.
Stuffed New Potatoes 8 small new red potatoes, boiled in skins 1 ⁄4 cup reduced-fat sour cream 1 tablespoon margarine or butter, melted 1 ⁄4 teaspoon garlic salt 1 ⁄4 teaspoon dried thyme leaves 1 ⁄4 cup finely chopped green onions 1 ⁄4 cup finely shredded Cheddar cheese Paprika, if desired Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8-inch shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.
Mashed Potatoes 5 large potatoes (about 21⁄2 lbs.), peeled, quartered, and boiled 1 ⁄2 cup low-fat milk, heated 2 tablespoons butter or margarine 1 teaspoon salt 1 ⁄8 teaspoon black pepper Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth. Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed.
Herbed Whipped Squash 1 large butternut squash, baked (about 3 cups cooked) 1 ⁄4 cup butter or margarine, melted 1 ⁄2 teaspoon dried tarragon leaves 1 ⁄8 teaspoon salt 1 ⁄8 teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and Wire Whip* to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes. Yield: 6 servings (1⁄2 cup per serving).
Garden Quiche 1 1 1 8 6 1 ⁄3 1 1 5 1 Baked Pastry Shell (see page 43) tablespoon oil small onion, chopped medium green bell pepper, chopped oz. sliced fresh mushrooms eggs cup low-fat milk tablespoon chopped fresh parsley teaspoon salt drops hot pepper sauce cup (4 oz.) reducedfat shredded Swiss cheese Follow procedure for Baked Pastry Shell. Cool 10 minutes. Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently.
CAKES AND FROSTINGS Quick Yellow Cake 21⁄4 cups all-purpose flour 11⁄3 cups sugar 3 teaspoons baking powder 1 ⁄2 teaspoon salt 1 ⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 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.
Caramel Walnut Banana Torte Topping 1 cup firmly packed brown sugar 1 ⁄2 cup butter or margarine 1 ⁄4 cup whipping cream 1 cup chopped walnuts Cake 11⁄2 cups sugar 1 ⁄2 cup butter or margarine, softened 1 cup (2 medium) mashed ripe banana 1 teaspoon vanilla 3 eggs 21⁄2 cups all-purpose flour 11⁄4 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 3 ⁄4 cup buttermilk Filling 1 ⁄2 cup sugar 3 tablespoons allpurpose flour 1 ⁄4 teaspoon salt 1 cup low-fat milk 1 egg, beaten 1 teaspoon vanilla 1 t
Angel Food Cake 11⁄4 cups all-purpose flour 11⁄2 cups sugar, divided 11⁄2 cups egg whites (about 12 to 15 egg whites) 11⁄2 teaspoons cream of tartar 1 ⁄4 teaspoon salt 11⁄2 teaspoons vanilla or 1 ⁄2 teaspoon almond extract Mix flour and 1⁄2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and Wire Whip* to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites are frothy. Add cream of tartar, salt, and vanilla.
Old-Fashioned Pound Cake 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1 ⁄2 teaspoon salt 2 cups butter, softened 1 ⁄2 cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.
Chocolate Cake 2 cups all-purpose flour 11⁄3 cups sugar 1 teaspoon baking powder 1 ⁄2 teaspoon baking soda 1 ⁄2 teaspoon salt 1 ⁄2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz. each) unsweetened chocolate, melted 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.
Chocolate Almond Brownie Cake Cake 7 squares (1 oz. each) semi-sweet chocolate 1 ⁄2 cup butter or margarine 3 eggs, separated 1 ⁄2 cup sugar 1 ⁄2 teaspoon almond extract 2 tablespoons allpurpose flour Glaze 1 square (1 oz.) semisweet chocolate 1 teaspoon shortening Topping 1 ⁄2 cup whipping cream 1 tablespoon powdered sugar 1 ⁄4 teaspoon almond extract 2 tablespoons sliced almonds To make Cake, melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.
Applesauce Cake 11⁄2 cups all-purpose flour 1 cup whole wheat flour 11⁄2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 ⁄2 teapoon salt 11⁄2 teaspoons cinnamon 1 ⁄2 teaspoon nutmeg 11⁄2 cups applesauce 1 ⁄2 cup margarine or butter, melted 2 eggs 1 cup chopped, peeled apple 1 ⁄2 cup chopped walnuts Caramel Creme Frosting, if desired (see page 36) Combine dry ingredients in mixer bowl. Add applesauce, margarine, and eggs. Attach bowl and flat beater to mixer.
Chocolate Frosting 1 cup butter, softened 2 tablespoons light corn syrup 4 cups powdered sugar 2 squares (1 oz. each) unsweetened chocolate, melted Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, 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.
Caramel Creme Frosting ⁄2 cup margarine or butter 1 cup firmly packed brown sugar 1 ⁄4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1 ⁄2 teaspoon vanilla 1 Melt margarine in medium saucepan. Add brown sugar and milk; mix. Heat to boiling. Cook about 1 minute, stirring constantly. Remove from heat. Add marshmallows. Stir until marshmallows melt and mixture is smooth. Place powdered sugar in mixer bowl. Add brown sugar mixture and vanilla. Attach bowl and flat beater to mixer.
3 ounces light cream cheese 1 ⁄4 teaspoon mint flavoring 2 drops green food color or color of choice 41⁄4-41⁄2 cups powdered sugar Superfine sugar Place cream cheese, flavoring, and food color in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 11⁄2 minutes, or until mixture becomes very stiff. To make mints, dip individual flexible candy molds in superfine sugar.
Divinity 3 ⁄4 1 ⁄2 2 1 cups sugar cup light corn syrup cup water egg whites teaspoon almond extract 1 cup chopped walnuts or pecans 3 Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove from heat and let stand until temperature drops to 220°F, without stirring. Place egg whites in mixer bowl. Attach bowl and Wire Whip* to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form.
Macadamia Chocolate Chunk Cookies 1 cup firmly packed brown sugar 3 ⁄4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 21⁄4 cups all-purpose flour, divided 1 ⁄2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 package (8 oz.) semi-sweet baking chocolate, cut into small chunks 1 jar (31⁄2 oz.) macadamia nuts, coarsely chopped Place brown sugar, sugar, margarine, vanilla, and eggs in mixer bowl. Attach bowl and flat beater to mixer.
Peanut Butter Cookies ⁄2 cup peanut butter ⁄2 cup butter or margarine, softened 1 ⁄2 cup granulated sugar 1 ⁄2 cup brown sugar 1 egg 1 ⁄2 teaspoon vanilla 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 11⁄4 cups all-purpose flour 1 1 Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
Fudge Brownies 1 cup margarine or butter, softened 4 squares (1 oz. each) unsweetened chocolate 2 cups sugar 1 teaspoon vanilla 3 eggs 1 cup all-purpose flour 1 ⁄2 teaspoon salt 1 cup chopped walnuts or pecans Melt 1⁄2 cup margarine and chocolate in small saucepan over low heat; cool. Place remaining 1⁄2 cup margarine, sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 6 and beat about 2 minutes. Turn to Speed 4.
Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 ⁄2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz.) light cream cheese 1 ⁄2 cup powdered sugar 2 tablespoons flour 2 eggs 1 teaspoon vanilla Lemon Filling 4 eggs 2 cups granulated sugar 1 ⁄4 cup all-purpose flour 1 teaspoon grated lemon peel 1 ⁄4 cup lemon juice Powdered sugar, if desired Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer.
21⁄4 cups all-purpose flour 3 ⁄4 teaspoon salt 1 ⁄2 cup shortening, well chilled 2 tablespoons butter or margarine, well chilled 5-6 tablespoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Cut shortening and butter into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.
Apple Pie 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 ⁄8 teaspoon nutmeg 1 ⁄8 teaspoon salt 6-8 medium tart cooking apples, peeled, cored, and thinly sliced 2 tablespoons margarine or butter KitchenAid Pie Pastry for Two-crust Pie (see page 43) Combine sugar, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples. Follow procedure for Two-crust Pie. Fill with apple mixture and dot with margarine. Sprinkle top crust with sugar, if desired. Bake at 400°F for 50 minutes.
Vanilla Cream Pie ⁄2 cup sugar 6 tablespoons all-purpose flour 1 ⁄4 teaspoon salt 21⁄2 cups low-fat milk 3 egg yolks 1 tablespoon margarine or butter 1 teaspoon vanilla KitchenAid Baked Pastry Shell (see page 43) 1 Meringue 1 ⁄4 teaspoon cream of tartar 1 ⁄8 teaspoon salt 3 egg whites 1 ⁄2 cup sugar Combine sugar, flour, and salt in heavy saucepan. Add milk and cook over medium heat until thickened, stirring constantly. Reduce heat to low. Cook, covered, about 10 minutes longer, stirring occasionally.
Lemony Light Cheesecake Crust 15 reduced-fat cremefilled chocolate sandwich cookies, finely crushed (about 11⁄2 cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 oz. each) light cream cheese 1 cup sugar 1 tablespoon allpurpose flour 4 eggs 1 ⁄4 cup lemon juice 1 teaspoon grated lemon peel Spray bottom and sides of 9-inch springform pan with no-stick cooking spray. To make Crust, combine cookie crumbs and butter in medium bowl; mix well.
St. JosKitche eph nAid , Mic higa n USA “Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water. 1. Place all dry ingredients including yeast into bowl, except last 1 to 2 cups flour. 2. Attach bowl and Dough Hook. Raise mixer bowl (bowl-lift models). Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined.
Bread Making Tips Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid way. NOTE: The dough hook is either an included accessory or can be purchased separately. water on the rack below.
Shaping A Loaf Pinch ends and turn under. Place, seam side down, in loaf pan. Follow directions in recipe for rising and baking. Divide dough in half. On lightly floured surface, roll each half into a rectangle, approximately 9x14 inches. A rolling pin will smooth dough and remove gas bubbles. Starting at a short end, roll dough tightly. Pinch dough to seal seam.
Basic White Bread ⁄2 3 2 3 cup low-fat milk tablespoons sugar teaspoons salt tablespoons butter or margarine 2 packages active dry yeast 11⁄2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour 1 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 and 41⁄2 cups flour. Attach bowl and Dough Hook* to mixer.
Basic White Bread VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 49. Mix together 1 ⁄2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine. Sprinkle with half of sugar mixture. Finish rolling and shaping loaves. Place in well-greased 81⁄2x41⁄2x21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Whole Grain Wheat Bread ⁄3 cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole wheat flour 3 ⁄4 cup powdered milk 2 teaspoons salt 1 ⁄3 cup oil 1 Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups flour, powdered milk, 1⁄3 cup brown sugar, and salt in mixer bowl. Attach bowl and Dough Hook* to mixer. Turn to Speed 2 and mix about 15 seconds.
French Bread 2 packages active dry yeast 21⁄2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and 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.
Honey Oatmeal Bread 11⁄2 cups water 1 ⁄2 cup honey 1 ⁄3 cup butter or margarine 51⁄2-61⁄2cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F). Place 5 cups flour, oats, salt, and yeast in mixer bowl. Attach bowl and Dough Hook* to mixer. Turn to Speed 2 and mix about 15 seconds.
Light Rye Bread ⁄4 ⁄4 2 2 1 1 2 1 2 ⁄4 3 2 31⁄2-4 cup honey cup light molasses teaspoons salt tablespoons butter or margarine tablespoons caraway seed cup boiling water packages active dry yeast cup warm water (105°F to 115°F) cups rye flour cups 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.
Dill Batter Bread 2 packages active dry yeast 1 ⁄2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons butter or margarine, softened 3 tablespoons dill seed 3 teaspoons salt 1 ⁄2 teaspoon baking soda 2 eggs 1 cup whole wheat flour 3-31⁄2 cups all-purpose flour Dissolve yeast in warm water in warmed mixer bowl. Add 1 tablespoon honey and let stand 5 minutes.
Vegetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole wheat flour 3-31⁄2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoons butter or margarine 1 cup warm low-fat milk (105°F to 115°F) 1 ⁄4 cup chopped sun-dried tomatoes 2 teaspoons instant minced onion 2 teaspoons dried parsley leaves 1 ⁄2 cup shredded sharp Cheddar cheese Dissolve yeast in warm water in small bowl. Set aside.
Blueberry Oat Bread 2 cups all-purpose flour 1 cup rolled oats 1 cup sugar 11⁄2 teaspoons baking powder 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon allspice 3 ⁄4 cup low-fat milk 1 ⁄2 cup butter or margarine, melted 1 tablespoon grated orange peel 2 eggs 11⁄4 cups 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.
Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄2 cup butter or margarine, softened 1 ⁄4 cup all-purpose flour 11⁄2 tablespoons cinnamon 1 ⁄2 cup chopped walnuts or pecans 1 recipe Basic Sweet Dough (see page 58) Caramel Glaze 1 ⁄3 cup evaporated milk 2 tablespoons brown sugar 11⁄2 cups powdered sugar 1 teaspoon vanilla 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.
Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 31⁄2 teaspoons salt 3 packages active dry yeast 1 ⁄4 cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) Place 51⁄2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and Dough Hook* to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 11⁄2 minutes longer.
Crusty Pizza Dough 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1 ⁄2 teaspoon salt 2 teaspoons olive oil 21⁄2-31⁄2cups all-purpose flour 1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 21⁄2 cups flour. Attach bowl and Dough Hook* to mixer. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.
Baking Powder Biscuits 2 cups all-purpose flour 4 teaspoons baking powder 1 ⁄2 teaspoon salt 1 ⁄3 cup shortening 2 ⁄3 cup low-fat milk Melted margarine or butter, 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. Turn to Stir Speed and mix until dough starts to cling to beater. Avoid over beating.
Sour Cream Coffee Cake ⁄2 cup firmly packed brown sugar 11⁄2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 11⁄2 cups sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 ⁄2 teaspoon salt 1 cup margarine or butter, softened 1 cup reduced-fat sour cream 1 teaspoon vanilla 3 eggs 1 Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside. Combine flour, sugar, baking powder, baking soda, and salt in mixer bowl. Add margarine, sour cream, and vanilla.
Pancakes 11⁄2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1 ⁄2 teaspoon salt 1 ⁄2 cup fat-free egg substitute or 2 eggs 11⁄4 cups low-fat milk 3 tablespoons shortening, melted Combine flour, baking powder, sugar, and salt in mixer bowl. Add all remaining ingredients. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and mix about 15 seconds, or until smooth.
KitchenAid® Stand Mixer Warranty Length of Warranty: KitchenAid Will Pay For: KitchenAid Will Not Pay For: 50 United States, the District of Columbia, and Puerto Rico: One-year limited warranty from date of purchase. 50 United States and the District of Columbia Hassle-free replacement of your Stand Mixer. See the following page for details on how to arrange for replacement. OR In Puerto Rico: The replacement parts and repair labor costs to correct defects in materials and workmanship.
Hassle-Free Replacement Warranty – 50 United States and District of Columbia We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your Stand Mixer should fail within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your original Stand Mixer returned to us. Your replacement unit will also be covered by our one year limited warranty.
How to Order Accessories and Replacement Parts Or write to: Customer Satisfaction Center KitchenAid Portable Appliances P.O. Box 218 St. Joseph, MI 49085-0218 To order accessories or replacement parts for your Stand Mixer in the 50 United States, District of Columbia, and Puerto Rico, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to 5 p.m.
® Registered trademark/™ Trademark/ the shape of the stand mixer is a trademark of KitchenAid, U.S.A. © 2008. All rights reserved. Printed in USA.
