Instructions: Stand mixers are more efficient than your hands or even a food processor at developing the gluten in dough. Using a mixer also allows home bakers to make stiffer doughs and still develop gluten to its full strength, allowing for a larger loaf of bread with better texture.

The one disadvantage to using a stand mixer is that heat from the motor and from rapid kneading may cause the dough to become too warm. To compensate, you may want to use ice water and cold ingredients while kneading the dough.

As pro baker George Greenstein, author of Secrets of a Jewish Baker, points out, most mixers do a better job of kneading when they operate at full capacity.

To make your machine work efficiently, look for recipes that call for between six and eight cups of flour. Kneading in a stand mixer is usually done with a dough hook. At the initial stages of just mixing the dough, however, you will probably have better results using a flat beater until the ingredients are adequately combined.

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