Hello, All !
I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to make
some bread!

I tried their white bread recipe in the book which comes with the mixer.
Tried it twice, in fact. Both times the loaves were small, heavy, and not
fully cooked in the middle.

The major deviation from my old way of making bread is that they tell you to
roll the dough flat then roll it up to form the loaf. Before, I would simply
punch it down a bit then form the loaves.

I'd sure appreciate some help with this and a recommendation of a good
cookbook with recipes using the Kitchenaid,

Thanks a bunch!

Knox G.

What's the date on your yeast?

On 2/5/2004 8:06 AM, Knox Graham wrote:
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you to
> roll the dough flat then roll it up to form the loaf. Before, I would simply
> punch it down a bit then form the loaves.
>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,
>
> Thanks a bunch!
>
> Knox G.
>
>

--
jmk in NC

"Knox Graham" > wrote in message
...
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you
to
> roll the dough flat then roll it up to form the loaf. Before, I would
simply
> punch it down a bit then form the loaves.
>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,
>
> Thanks a bunch!

I doubt that it has much to do with the way you are forming your loaves. I
use the white bread recipe from their cookbook without any problems. Unless
they changed it recently, it is the same recipe that they have published for
decades. Heavy, small loaves come from inadequate leavening. There could
be two issues. Your yeast could be dead, or you could have killed it. The
second possibility is that there is inadequate gluten formation - less
likely, in my opinion. Inadequate gluten formation comes primarily from
inadequate kneading or using flour that is too low in gluten forming
proteins (like cake flour). Make sure you let the dough form a ball that
cleans the sides of the bowl. Then, start timing the kneading process. I
believe that the new books say to knead for two minutes on speed #2. I
generally go for up to 10 minutes on speed 4. Let the dough rise until
double, no matter how long it takes.

I would try again with a new supply of yeast. You should be using a
thermometer to measure the temperature of the liquid. Also, don't bake the
loaf until it has risen to double the original size, no matter how long it
takes. Your bread will be done when the internal temperature registers
between 200F and 210F. Don't remove it from the oven until it reaches at
least 200F. If you don't put it in the oven until it is fully risen and you
don't remove it until it is fully baked, you can't end up with small,
under-baked loaves.

Knox Graham wrote:
>
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you to
> roll the dough flat then roll it up to form the loaf. Before, I would simply
> punch it down a bit then form the loaves.
>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,
>
> Thanks a bunch!
>
> Knox G.

Try posting this over at rec.food.baking

Then get Julia Child's Baking cookbook from the library.

--
JaKe, Seattle
"Feeling is more important than technique"
John "Bonzo" Bonham

"Knox Graham" > wrote in message
...
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you
to
> roll the dough flat then roll it up to form the loaf. Before, I would
simply
> punch it down a bit then form the loaves.
>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,
>
> Thanks a bunch!
>
> Knox G.
Bernard Clayton's "The New Complete Book of Breads" is a good choice for
you. Each recipe is expressed 3 ways--by hand, by KitchenAid and by food
processor. Be sure that you try out the very first recipe in the book, the
basic white bread recipe. You need to get the hang of using a KitchenAid.
I have had friends get a KitchenAid who have had disappointing first
results. For some reason they thought that a KitchenAid was like a bread
machine, that you dumped all the ingredients in and let the thing mix for x
minutes and perfect dough was the result. Come on over to
alt.bread.recipes.

Knox Graham wrote in message >...
>Hello, All !
>I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to make
>some bread!
>
>I tried their white bread recipe in the book which comes with the mixer.
>Tried it twice, in fact. Both times the loaves were small, heavy, and not
>fully cooked in the middle.
>
>The major deviation from my old way of making bread is that they tell you
to
>roll the dough flat then roll it up to form the loaf. Before, I would
simply
>punch it down a bit then form the loaves.
>

this is how i always make loaves. i never have any problems. however, i make
my bread by hand, not with a mixer, and im not sure if that makes a
difference.


>I'd sure appreciate some help with this and a recommendation of a good
>cookbook with recipes using the Kitchenaid,
>
>Thanks a bunch!
>
>Knox G.
>
>

"Knox Graham" > wrote in message
...
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you
to
> roll the dough flat then roll it up to form the loaf. Before, I would
simply
> punch it down a bit then form the loaves.

That shouldn't be the source of the problem, I've made bread both ways for
years and have never had dense underbaked bread as a result of the first
method.

>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,

I'd check the yeast, liquid temp, rise time and oven temp, bake time...my
guess is that the fault lies in one or a combination of those. I make
breads by hand and with the kitchenaid they produce similar but not
identical results.

I hardly ever use a recipe for breads, more of an intuitive baker when it
comes to that, but when I do use a recipe I tend to use those from either
_Baking with Julia_ or _The King Arthur 200th Anniversary Cookbook_, both
have yeilded results that I'm pleased with in hand and kitchenaid baking.
I've also had good luck with the recipe for French bread in the KA cookbook.

Jessica
>
> Thanks a bunch!
>
> Knox G.
>
>

"Knox Graham" > wrote in message
...
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you
to
> roll the dough flat then roll it up to form the loaf. Before, I would
simply
> punch it down a bit then form the loaves.
>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,
>
> Thanks a bunch!
>
> Knox G.

1. Proof the yeast you are using.
2. Check the date on the yeast.
3. Make sure to let the dough rise adequately (this is a variable based
on the ambient temperature).
4. Check the temperature of the oven.
5. Are you using the recommended type of flour?

I made the recipe and was very satisfied with the results.

Dimitri

I proof the yeast in cool, not warm water...I've murdered too many of the
beasties by using warm water...takes about 5 minutes longer...throw out the
yeast & buy fresh.

Harriet & critters (J J, the world famous jack russell terrior, who is the
yard letting the world know he is in charge...PK the lady manx, who is on
the bed, and doesn't care one way or the other...me..avoiding reviewing the
text for tonite's grad class..





"Knox Graham" > wrote in message
...
> Hello, All !
> I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
make
> some bread!
>
> I tried their white bread recipe in the book which comes with the mixer.
> Tried it twice, in fact. Both times the loaves were small, heavy, and not
> fully cooked in the middle.
>
> The major deviation from my old way of making bread is that they tell you
to
> roll the dough flat then roll it up to form the loaf. Before, I would
simply
> punch it down a bit then form the loaves.
>
> I'd sure appreciate some help with this and a recommendation of a good
> cookbook with recipes using the Kitchenaid,
>
> Thanks a bunch!
>
> Knox G.


>
>

"Jessica Vincent" > wrote in message hlink.net>...
> "Knox Graham" > wrote in message
> ...
> > Hello, All !
> > I received a Kitchenaid Artisan mixer for my birthday..Oh Boy! Time to
> make
> > some bread!
> >
> > I tried their white bread recipe in the book which comes with the mixer.
> > Tried it twice, in fact. Both times the loaves were small, heavy, and not
> > fully cooked in the middle.

First of all, it sounds as if you need to get new yeast. I always make
bread using my KitchenAid and I never have problems. There are two
bread books you should get - Bernard Clayton's NEW COMPLETE BOOK OF
BREADS and the King Arthur Flour Company's BAKER'S COMPANION. King
Arthur has an 800 help line with wonderful people to help you.

Second, you need to check the temp of your oven with an oven
thermometer. It sounds as if your oven may not be heating properly.

Check your yeast - proof it for ten minutes in warm water. If it
doesn't start bubbling, it is dead.

Check the temp of your oven. If it is off, you can compensate by
adjusting the temp your set.