On Sat, 14 Apr 2012 09:35:10 -0700, sf > wrote:

>On Fri, 13 Apr 2012 20:16:11 -0400, Cheryl >
>wrote:
>
>> I forgot the water part of the baking technique! The recipe I used said
>> to use the kitchen aid dough hook, which I did, then it said to knead it
>> by hand. I'll have to try letting the dough hook do all the kneading
>> next time.
>
>I hope you have the fancy Kitchen Aid. I have the cheap one and it
>doesn't like to knead for the 7-10 minutes it takes for bread dough.
>The housing gets very, very warm. I wouldn't call it hot, but it
>shouldn't heat up like that either.

You can cut the machine kneading short by using a process called
'autolyse.' Mix the wet and dry ingredients until you have a rough,
shaggy mass. Cover the mixer with plastic (a waste basket bag will
do) and leave the mass alone for 10-15 minutes. (technically,
autolyse leaves out the salt until the end, but no matter here). Come
back to the mixer bowl at the end of the rest period and turn the
mixer on to speed two. It should come together almost immediately. I
knead at most 5 minutes. If you do true autolyse, toss the salt in
when you begin to knead after rest. The dough will tighten
significantly as salt tightens gluten.
Janet US