STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside ™ FOR THE WAY IT’S MADE.
Hassle-Free Replacement Warranty We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your 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 “failed” mixer returned to us. Your replacement unit will also be covered by our one year full warranty. Please follow these instructions to receive this quality service.
Table of Contents Hassle-Free Replacement Warranty...........................................Inside Front Cover Product Registration Card ........................................................Inside Front Cover Important Safeguards........................................................................................2 Warranty ...........................................................................................................3 For the United States and District of Columbia.........................
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.” These words mean: You can be killed or seriously injured if you don’t immediately follow ! DANGER instructions.
KitchenAid® Mixer Warranty for the United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for mixers operated in the United States and District of Columbia. Length of Warranty: KitchenAid Will Pay For Your Choice of: One Year Full Warranty from date of purchase. Hassle-Free Replacement of your mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.
KitchenAid® Mixer Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center. Please bring the mixer, or ship it prepaid and insured, to the nearest Authorized Service Center. Call tollfree 1-800-541-6390 to learn the location of a Service Center near you. Your repaired mixer will be returned to you prepaid and insured.
Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The wattage rating for your mixer is printed on the trim band or on the serial plate. ! WARNING Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire or electrical shock. Troubleshooting Problems Please read the following before arranging for service.
Bowl-Lift Models* Stand Mixer Features Motor Head Attachment Hub (see page 15) Attachment Knob Speed Control Lever (see page 7) KitchenA St.
Assembling Your Bowl-Lift Mixer To Attach Bowl To Attach Flat Beater, Wire Whip, or Dough Hook 1. Be sure speed control is OFF and mixer is unplugged. 2. Place bowl lift handle in down position. 3. Fit bowl supports over locating pins. 4. Press down on back of bowl until bowl pin snaps into spring latch. 5. Raise bowl before mixing. 6. Plug mixer in proper electrical outlet.** 1. Turn speed control to OFF and unplug. 2. Slip flat beater on beater shaft and press upward as far as possible. 3.
Tilt-Head Models* Stand Mixer Features Attachment Hub (see page 15) Motor Head Attachment Knob g sertin Speed Control Lever (see page 12) parts oving of rem in l efore tro lu g b on U np d C 10 CAUTION: ee Sp 4 6 8 te 2 a t r S lid ff Sti O So id US henAigan Kitcph, Mich St.
Assembling Your Tilt-Head Mixer nAid n USA higa Kitche , Mic St. Jos To Remove Flat Beater, Wire Whip Or Dough Hook eph OFF 1. Turn speed control to OFF and unplug. 2. Press beater upward as far as possible PIN and turn left. 3. Pull beater from beater shaft. 4. Plug mixer in proper electrical outlet.** ON To Attach Bowl 1. Be sure speed control is OFF and mixer is unplugged. 2. Tilt motor head back. 3. Place bowl on bowl clamping plate. 4. Turn bowl gently in clockwise direction. 5.
Using Your KitchenAid® Attachments 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 mixe
Care and Cleaning ! 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. Wipe off beater shaft frequently, removing any residue that may accumulate.
Speed Control Guide – 10 Speed Mixers Number of Speed Stir Speed 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. Use to mix heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour, mix thin or splashy batters, and mix and knead yeast dough. Use with Can Opener attachment.
Mixing Tips Converting Your Recipe for the Mixer Adding Ingredients 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 11.
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 cup cup cup pint ...................GRADUALLY to 10 ...................GRADUALLY to 10 .....................
Attachments and Accessories General Information KitchenAid® attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid® attachments require no extra power unit to operate them; the power unit is built in.
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 ⁄3 1 1 1 5 1 Baked Pastry Shell (see page 39) 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
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.
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 32) 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 allpurpose 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 39) 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 allpurpose 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 39) 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.
Vanilla Cream Pie CONTINUED VARIATIONS Chocolate Cream Pie Add 2 squares (1 oz. each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed on page 41. Per serving (filling and crust): About 368 cal, 8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod. Banana Cream Pie Slice 2 or 3 ripe bananas into pastry shell before adding filling. Proceed as directed on page 41. Per serving (filling and crust): About 359 cal, 8 g pro, 54 g carb, 13 g fat, 86 mg chol, 298 mg sod.
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.
YEAST BREADS AND QUICK BREADS General Instructions For Making And Kneading Yeast Dough with the Rapid Mix Method JosephchenA , Mic id 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.
Bread Making Tips • Here are some alternative rising methods to use: (1) The bowl containing the dough can be placed on a wire rack over a pan of hot water. (2) The bowl can be placed on the top rack of an unheated oven; put a pan of hot water on the rack below. (3) Turn the oven to 400°F for 1 minute; then turn it off; place the bowl on the center rack of the oven and close the door. Making bread with a mixer is quite different from making bread by hand.
Bread Making Tips Shaping A Loaf • Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible. Divide dough in half.
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. Turn to Speed 2 and mix about 1 minute.
Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 46. 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 51⁄2-61⁄2 cups 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 sundried 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 55) 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 21⁄2-31⁄2 cups 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 overbeating.
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.
Attachments – For More Information call 1-800-541-6390 Multi-Function Attachment Pack ® ® Kitch St. Josep enAi h, Michig d an USA Solid Off Sta te Sp Stir Kitch St. Josep enAi h, Michig d an USA Solid Off ee 2 4 d Contr 68 ol 10 Model FPPA KitchenAid has packaged its three most popular attachments in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).
Attachments – For More Information call 1-800-541-6390 Food Tray Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding. For use with FGA. ® St. JoseKitchen ph, Aid Mich igan USA Solid Stat Off e Sp Stir eed 2 4 Cont 68 ro 10 l Sausage Stuffer Aid higa n USA Model SSA 3 ⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with FGA.
Attachments – For More Information call 1-800-541-6390 Grain Mill Model GMA Grinds low-moisture grains from very fine to extra coarse textures. en Aid Michiga n USA Solid Sta Off te Spe Stir ed 2 4 Con 6 8 trol 10 Can Opener St. JosKitche eph nAid , Mic higa n USA Model CO Opens cans quickly, leaves edges smooth and snag-free. Solid Sta Off te Spe Stir ed 2 4 Con 6 8 trol 10 Pasta Roller Set St.
Attachments – For More Information call 1-800-541-6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. Sta te S Stir peed 2 4 Con 6 8 trol 10 Pasta Maker Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. Comes with Food Grinder. ® Water Jacket Mad Model K5SS325 Max. Watts Volts 115 Hz 60 HOUSEHOLD USE ONLY Model K5AWJ Fill with ice, cold or hot water to keep cold mixtures cold, hot ones hot.
Attachments – For More Information call 1-800-541-6390 Pouring Shield Kitchen St. Joseph, Aid Michigan USA Solid Sta te Spe ed Con Off Stir trol 2 4 6 8 10 CAUTION: U Model KPS2CL Minimizes splash-out when adding ingredients. Heavy Dut y n p l u g be fore inser ting of rem oving parts Bowl Covers 2 pack, non-sealing bowl covers are dishwasher-safe (top rack). Mixer Covers Model K45CR (For 41⁄2 quart mixers) Model K5CR (For 5 quart mixers) To protect mixers when not in use.
67
™ FOR THE WAY IT’S MADE.™ ® Registered trademark/™ Trademark/ the shape of the mixer is a trademark of KitchenAid, U.S.A. 9706634 Rev. B © 2002. All rights reserved.