"Socks" > wrote in message
news
> i've had a bread machine for years, and think i know what a good dough
> consistency looks like there. and i've made bread by hand a dozen or so
> times, and have got that a little bit figured out. but i'm only starting
> to use a kitchen aid mixer and don't have a hang for what good consistency
> looks like as it kneads in that machine.
>
> i'm using ratios that worked in the bread machine (doubled), but the dough
> is sticking pretty good to the bottom of the bowl during kneading, and
> takes some work with a spatula to get it out (and then dust with flour and
> hand knead a little before putting in a bowl to rise).
>
> should a dough be dry enough to pull off the walls of the kitchen aid
> bowl? or maybe (since it isn't non-stick) i shouldn't expect that.
>
> (i might also ask how long to knead with the dough hook ... but don't know
> if that is a simple question, or if it varies with the bread you are
> making.)
>
> thanks.

Kitchen Aid shipped their mixers with a small cookbook.. That book has
recipes and good instructions for making bread. In short, the dough should
form a ball that cleans the sides of the bowl. The standard instruction are
to put the liquid, yeast, and any fat in the bowl along with about 3/4 of
the total flour. Turn the machine on at speed one to mix and then increase
to speed 2 or 4 to kneed. Add flour, 1/2 cup at a time until the dough
forms a ball that cleans the sides of the bowl. I would try the basic white
bread recipe in the KA cookbook to start with.