KitchenAid Professional 5 Manual

							69
Herb Garlic Baguettes
1 package active dry
yeast
1 tsp (5 mL) sugar
1⁄4cup (50 mL) warm
water (105°F to
115°F [40°C to
46°C])
3
1⁄4-31⁄2cups (800-850 mL)
all-purpose flour
1 tbs (15 mL)
chopped fresh basil
or 1 tsp (5 mL)
dried basil
2 tsp (10 mL)
chopped fresh
oregano or 
1⁄2tsp 
(2 mL) dried leaf
oregano
2 tsp (10 mL)
chopped fresh
thyme or 
1⁄2tsp 
(2 mL) dried leaf
thyme
1 tsp (5 mL) fresh
minced garlic
1 tsp (5 mL) salt
3⁄4cup (175 mL) cold
water
1 egg
1 tsp (5 mL) water
Dissolve yeast and sugar in warm water.
Place 3
1⁄4cups (800 mL) flour, basil, oregano,
thyme, garlic, and salt in bowl. Attach bowl and
PowerKnead™ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix 30 seconds. Stop and scrape
bowl.
Continuing on Speed 2, slowly add yeast mixture
and cold water, mixing about 30 seconds. If
dough is sticky, add remaining 
1⁄4cup (50 mL)
flour. Knead on Speed 2 about 3 minutes, or
until dough is smooth and elastic.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, 1
1⁄2to 2 hours, or until doubled in size.
On lightly floured surface, punch dough down
several times to remove all air bubbles. Divide
dough in half. Shape each half into a 12" 
(30 cm) long loaf. Place each loaf on greased
baking sheet or in greased baguette pans. With
sharp knife, make 3 to 4 shallow diagonal slices
in top of dough. Beat egg and 1 tsp (5 mL) water
together with a fork. Brush each baguette with
egg mixture. Cover with greased plastic wrap. Let
rise in warm place, free from draft, about 1 to
1
1⁄2hours, or until doubled in bulk.
Brush top of each baguette again with egg
mixture. Bake at 450°F (230°C) for 15 to 
18 minutes, or until deep golden brown. Remove
from pans and cool on wire racks.
Yield: 36 servings (18 slices per loaf).
Tip:Freeze up to 2 weeks. Thaw at room
temperature. Wrap loosely with foil. Heat at
375°F (190°C) for 10 to 15 minutes.
Per serving: About 45 cal, 1 g protein, 9 g carb, 
0 g fat, 6 mg chol, 62 mg sodium. 
						

							70
Herb Pull-Apart Rolls
1 package active dry
yeast
1 cup (250 mL) warm
water (105°F to
115°F [40°C to
46°C])
1⁄2cup (125 mL) butter
or margarine,
melted
3-3
1⁄2cups (750-875 mL)
all-purpose flour
2 tbs (25 mL) sugar
1
1⁄2tsp (7 mL) salt1⁄4tsp (1 mL) thyme1⁄4tsp (1 mL) oregano1⁄4tsp (1 mL) dill
Dissolve yeast in warm water in warmed mixer
bowl. Add 1⁄4cup (50 mL) butter, 2 cups (500 mL)
flour, sugar, salt, thyme, oregano, and dill.
Attach bowl and PowerKnead™ Spiral Dough
Hook to mixer. Turn to Speed 2 and mix for 
1 minute, or until well blended.
Continuing on Speed 2, add remaining flour, 
1⁄2cup (125 mL) at a time, and mix about 
2 minutes, or until dough starts to clean sides of
bowl. Knead on Speed 2 about 2 minutes longer,
or until dough is smooth and elastic.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down. Roll dough into a 12 x 9 x 
1⁄4"
(30 x 23 x 0.5 cm) rectangle. Brush with
remaining butter. Slice dough into six 1
1⁄2 x 12"
(3.5 x 30 cm) strips. Stack strips; then cut into
twelve 1" (2.5 cm) pieces. Place pieces, cut side
up, in greased muffin pans. Cover. Let rise in
warm place, free from draft, about 45 minutes,
or until doubled in bulk. Bake at 400°F (200°C)
for 15 to 20 minutes. Remove from pans
immediately and cool on wire racks.
Yield: 12 servings (12 rolls).
Per serving: About 149 cal, 3 g protein, 17 g
carb, 8 g fat, 20 mg chol, 292 mg sodium. 
						

							71
Banana Nut Bread
1⁄3cup (75 mL)
shortening
1⁄2cup (125 mL) sugar
2 eggs
1
3⁄4cups (425 mL) 
all-purpose flour
1 tsp (5 mL) baking
powder
1⁄2tsp (2 mL) baking
soda
1⁄2tsp (2 mL) salt
1 cup (250 mL) 
(2 medium) mashed
ripe banana
1⁄2cup (125 mL)
chopped walnuts or
pecans
Place shortening and sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6
and beat about 1 minute. Stop and scrape bowl.
Continuing on Speed 6, beat about 1 minute
longer. Add eggs. Turn to Speed 4 and beat
about 30 seconds. Stop and scrape bowl. Turn to
Speed 6 and beat about 1
1⁄2minutes.
Combine flour, baking powder, baking soda, and
salt in separate bowl. Add half of flour mixture
and half of mashed banana to mixer bowl. Turn
to STIR Speed and mix about 30 seconds. Add
remaining flour and banana. Continuing on STIR
Speed, mix about 30 seconds. Stop and scrape
bowl. Add walnuts. Continuing on STIR Speed,
mix about 15 seconds.
Pour mixture into greased and floured 9 x 5 x 3"
(23 x 13 x 7.5 cm) baking pan. Bake at 350°F
(180°C) for 40 to 45 minutes. Cool 5 minutes in
pan. Remove from pan and cool completely on
wire rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g protein, 21 g
carb, 7 g fat, 27 mg chol, 131 mg sodium.
VARIATION
Bread for Gifts
Triple the ingredients to prepare 3 loaves for 
gift-giving.
Yield:  48 servings (16 slices per loaf). 
						

							72
Lemony Raisin Bread
1 package active dry
yeast
1 cup (250 mL) warm
milk (105°F to
115°F [40°C to
46°C])
4-4
1⁄2cups (1 to 1.125 L)
all-purpose flour
1 cup (250 mL) raisins
1⁄4cup (50 mL) sugar
1 tsp (5 mL) salt
1 tsp (5 mL) grated
lemon peel
1⁄2cup (125 mL)
vegetable oil
1⁄2cup (125 mL) butter
or margarine,
melted
4egg yolks, beaten
1 egg white
1 tbs (15 mL) water
Dissolve yeast in warm milk. Set aside.
Place 3 cups (750 mL) flour, raisins, sugar, salt,
and lemon peel in mixing bowl. Attach bowl and
PowerKnead™ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix about 15 seconds. 
Continuing on Speed 2, gradually add milk
mixture, oil, butter, and egg yolks to flour
mixture and mix about 1 minute. 
Continuing on Speed 2, add remaining flour, 
1⁄2cup (125 mL) at a time, until dough starts to
clean sides of bowl. Knead on Speed 2 about 
2 minutes longer.
(NOTE:Dough may not form a ball on the hook.
However, as long as there is contact between
dough and hook, kneading will be accomplished.
Do not add more than the maximum amount of
flour specified or loaf will be dry.) 
Place dough in a greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, about 1 hour, or until doubled in bulk.
Punch dough down and shape into a ball. Place
in a greased and floured 1
1⁄2  qt (1.4 L) baking
dish. Let rise in warm place, free from draft,
about 1 hour, or until doubled in bulk.
Cut 2 slashes with a sharp knife in a cross
pattern on top of loaf. Beat egg white and water
in small bowl and brush lightly on top of loaf.
Bake at 350°F (180°C) for 55 to 60 minutes.
Remove from baking dish immediately and cool
on wire rack.
Yield: 12 servings (12 slices per loaf). 
Per serving: About 351 cal, 7 g protein, 47 g
carb, 15 g fat, 83 mg chol, 253 mg sodium.
VARIATION
Lemony Raisin Focaccia
Prepare dough as directed above. After shaping
into a ball, place dough on lightly greased
baking sheet and flatten to 2" thick. Let rise and
bake as directed above.  
						

							73
Raisin Bran Muffins
1 cup (250 mL)
boiling water
1 cup (250 mL) wheat
bran 
1 cup (250 mL) raisins
1 cup (250 mL)
brown sugar
1⁄2cup (125 mL) sugar1⁄2cup (125 mL)
shortening
2 eggs
2 cups (500 mL)
buttermilk
1
1⁄2tsp (7 mL) vanilla
21⁄2cups (625 mL) 
all-purpose flour
2
1⁄2tsp (12 mL) baking
soda
1 tsp (5 mL) baking
powder
1⁄2tsp (2 mL) salt
2 cups (500 mL) bran
cereal flakes
Pour boiling water over bran in medium bowl.
Add raisins. Set aside.
Place brown sugar, sugar, and shortening in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about 1 minute.
Add eggs. Turn to Speed 4 and beat about 
30 seconds. Add buttermilk and vanilla. Turn to
STIR Speed and mix about 30 seconds. Stop and
scrape bowl.
Add flour, baking soda, baking powder, and salt.
Continuing on STIR Speed, mix about 
30 seconds. Stop and scrape bowl. Continuing
on STIR Speed, mix about 30 seconds longer.
Gradually turn to Speed 4 and beat about 
1 minute. Add bran-raisin mixture and bran
cereal flakes. Turn to STIR Speed and mix about
30 seconds, or until ingredients are combined. 
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F (200°C) for 20 minutes, or
until toothpick inserted in center comes out
clean. Remove from pans immediately. Serve
warm.
Yield: 24 servings (1 muffin per serving).
Per servings: About 185 cal, 3 g protein, 33 g
carb, 5 g fat, 18 mg chol, 261 mg sodium.
Tip:Batter can be refrigerated in tightly covered
container up to 1 week. 
						

							74
Pepper Cheese Muffins
1 cup (250 mL)
buttermilk
1⁄3cup (75 mL) butter
or margarine,
melted
2 eggs
2 cups (500 mL) 
all-purpose flour
4oz (120 g) (1 cup
[250 mL]) shredded
pepper cheese
1 tbs (15 mL) sugar
2 tsp (10 mL) baking
powder
1 tsp (5 mL) chopped
parsley
1⁄2tsp (2 mL) baking
soda
1⁄4tsp (1 mL) salt1⁄4tsp (1 mL) coarsely
ground black
pepper
Place buttermilk, butter, and eggs in bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat 1 minute. Stop and scrape
bowl. Combine flour, cheese, sugar, baking
powder, parsley, baking soda, salt, and pepper.
Turn to STIR Speed and add flour mixture, mixing
just until moistened, about 30 seconds. DO NOT
OVERBEAT.
Fill greased regular muffin pans two-thirds full.
Bake at 400°F (200°C) for 15 to 20 minutes. Serve
warm.
Yield: 12 servings (12 muffins).
Tip: Recipe will make 24 miniature muffins to
serve as an appetizer.
Per serving: About 90 cal, 3 g protein, 9 g carb, 
5 g fat, 29 mg chol, 145 mg sodium.
VARIATION
Muffins for a Party
Double all ingredients and prepare in 6 qt 
(5.68 L) mixer bowl. In first paragraph, change
Speed 4 to Speed 2.
Yield:  24 servings (24 muffins). 
						

							75
Sour Cream Coffee Cake
1⁄2cup (125 mL) firmly
packed brown
sugar
1
1⁄2tsp (7 mL)
cinnamon
1 cup (250 mL)
chopped walnuts or
pecans
3 cups (750 mL) 
all-purpose flour
1
1⁄2cups (375 mL)
granulated sugar
3 tsp (15 mL) baking
powder
1 tsp (5 mL) baking
soda
1⁄2tsp (2 mL) salt
1 cup (250 mL) butter
or margarine,
softened
1 cup (250 mL)
reduced-fat sour
cream
1 tsp (5 mL) vanilla
3 eggs
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds, or until ingredients are combined.
Stop and scrape bowl. Turn to Speed 4 and beat
about 1
1⁄2minutes. Stop and scrape bowl.
Turn to STIR Speed and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured 13 x
9 x 2" (33 x 23 x 5 cm) baking pan or 10" 
(25 cm) tube pan. Sprinkle with half of
cinnamon-sugar mixture. Spread remaining
batter in pan and top with remaining cinnamon-
sugar mixture. Bake at 350°F (180°C) for 40 to 
50 minutes (13 x 9 x 2" [33 x 23 x 5 cm] pan) or
50 to 60 minutes (10" [25 cm] tube pan). Serve
warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g protein, 47 g
carb, 17 g fat, 44 mg chol, 349 mg sodium.
VARIATION
Coffee Cake for a Crowd
Double the ingredients and prepare in 6 qt 
(5.68 L) mixer bowl.
Yield:  32 servings (16 servings per cake). 
						

							76
Caramel Apple Kuchen
1 recipe Basic Sweet
Dough
2 cups (500 mL)
firmly packed
brown sugar
6 tbs (90 mL) all-
purpose flour
2 tsp (10 mL)
cinnamon
6 tbs (90 mL) butter
or margarine,
softened
6-8 apples (8 cups 
[2 L]), peeled and
thinly slicedDivide dough in half. Press each half into greased
13 x 9 x 2" (33 x 23 x 5 cm) baking pan. Gently
press edges 
1⁄2" (1 cm) up sides.
Cover. Let rise in warm place, free from draft, 45
to 60 minutes, or until doubled in bulk.
Meanwhile, place brown sugar, flour, cinnamon,
and butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 
1 minute.
Arrange apple slices over dough in each of two
pans. Sprinkle evenly with brown sugar mixture.
Bake at 350°F (180°C) for 35 to 45 minutes, or
until golden brown and apples are tender. Serve
warm.
Yield: 24 servings (12 pieces per kuchen).
Per serving: About 301 cal, 5 g protein, 54 g
carb, 8 g fat, 27 mg chol, 207 mg sodium.
Crispy Waffles
2 cups (500 mL) 
all-purpose flour
3 tsp (15 mL) baking
powder
2 tbs (25 mL) sugar
1⁄2tsp (2 mL) salt
2 eggs, separated
1
1⁄4cups (300 mL) 
low-fat milk
1⁄4cup (50 mL) butter
or margarine,
melted
Combine flour, baking powder, sugar, and salt in
mixer bowl. Add egg yolks, milk, and butter.
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.
Continuing on Speed 4, mix about 15 seconds,
or until smooth. Pour mixture into another bowl.
Clean mixer bowl.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
until whites are stiff, but not dry. Gently fold egg
whites into flour mixture.
Spray waffle iron with no-stick cooking spray.
Heat waffle iron. Pour about 
1⁄3cup (75 mL)
batter for each waffle onto iron. Bake 3 to 
5 minutes, or until golden brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 287 cal, 8 g protein, 39 g
carb, 10 g fat, 75 mg chol, 441 mg sodium. 
						

							77
Light and Fluffy Pancakes
4  eggs, separated
1  cup (250 mL)
cottage cheese
1⁄3cup (75 mL) 
all-purpose flour
1⁄4tsp (1 mL) salt
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and beat 2
to 2
1⁄2minutes, or until egg whites are stiff but
not dry. Place egg whites in another bowl.
Place yolks in mixer bowl. Turn to Speed 2 and
mix about 1 minute. Continuing on Speed 2, add
cottage cheese, flour, and salt. Mix about 
1 minute. Stop and scrape bowl. Remove bowl
from mixer and fold in beaten egg whites with a
rubber spatula.
For each pancake, drop a heaping tablespoonful
of batter on hot, greased griddle. Cook pancakes
1 to 2 minutes, or until puffed and dry around
edges. Turn and cook 1 to 2 minutes longer, or
until golden brown on underside. 
Yield: 6 servings (3, 3" [7.5 cm] pancakes per
serving).
Per serving: About 108 cal, 10 g protein, 7 g
carb, 4 g fat, 147 mg chol, 272 mg sodium. 
						

							78
Model FPPA
Three popular KitchenAid®
attachments have been packaged in
one carton. It includes a Rotor
Slicer/Shredder (RVSA), Food
Grinder (FGA), and Fruit/Vegetable
Strainer Parts (FVSP).
Multifunction Attachment Pack
K
i
t
c
h
e
n
A
i
dSt. Joseph, Michigan USAO
f
f
 
 
 
S
t
i
r
 
 
 
2
 
 
4
 
 
6
 
 
8
 
 
 
1
0S
o
l
i
d
 
S
t
a
t
e
 
S
p
e
e
d
 
C
o
n
t
r
o
l
®
K
i
t
c
h
e
n
A
i
dSt. Joseph, Michigan USAO
f
f
 
 
 
S
t
i
r
 
 
 
2
 
 
4
 
 
6
 
 
8
 
 
 
1
0S
o
l
i
d
 
S
t
a
t
e
 
S
p
e
e
d
 
C
o
n
t
r
o
l
®
K
i
t
c
h
e
n
A
i
dSt. Joseph, Michigan USAO
f
f
 
 
 
S
t
i
r
 
 
 
2
 
 
4
 
 
6
 
 
8
 
 
 
1
0S
o
l
i
d
 
S
t
a
t
e
 
S
p
e
e
d
 
C
o
n
t
r
o
l
Slicer & 
Shredder
Attachment Pack
Food 
GrinderFruit &
Vegetabl
Strainer
Food Grinder
Model FGA
Grinds meat, firm fruits and
vegetables, and dry bread.
Custom 
Attachments – For More Information call 1-800-807-6777
Fruit/Vegetable Strainer
Model FVSFGA
Makes preparing jams, purées,
sauces and baby foods quick and
easy. Comes with Food Grinder.
C
u
s
to
m