67. The advantage of a bread mixer in bread making is that it
practically does away with hand mixing and kneading; however, all the
other steps described are the same, depending on the process used. As
has been mentioned, the housewife who bakes such a small quantity as
three or four loaves of bread can get along very well without a bread
mixer; at least, for so few loaves a bread mixer does not seem so
necessary as when six or more loaves are to be made at one time, when it
is a decided convenience. However, bread mixers can be had in various
sizes to meet the requirements of the housewife.
68. In using a bread mixer like that described in _Essentials of
Cookery_, Part 2, the ingredients are placed in the mixer and thoroughly
mixed together by turning the handle, and after the sponge or the dough
has risen, the kneading is performed by again turning the handle. The
amount of turning to be done is, of course, regulated by the ingredients
and the method that is followed.
In addition to the bread mixer mentioned, there is another convenient
type that is constructed in two parts, the top part having a sifter in
its bottom, through which the flour or other dry ingredients are sifted.
The sifting is done with a crank, which also operates a shaft to which
is attached a number of knives extending in different directions. These
knives accomplish the mixing and the kneading. The bread is allowed to
rise in the lower part of the bread mixer, the top part being removed
after the mixing and sifting have been accomplished.
Any of the bread-making methods described may be used with the bread
mixer without change in the process, and no kneading need be done by
hand except a sufficient amount to shape the loaves after the last
rising and before they are placed in the pans.