Hi PJ. Can't wait to add these to my KAF bread/rolls repertoire! One quick question -- the recipe says to knead for 7 minutes on medium speed. I thought the kneading speed (at least on a KA) is #2, which is of course low. Do you guys typically use a higher speed for kneading, or just in this case? Thanks! Emilie I typically use a higher kneading speed than KitchenAid calls for for, yes. On the KA, I don't use the slowest, or the second slowest, but the next one up from that; it's really hard to ascertain the numbers on a KitchenAid, so I don't usually refer to them. It's all just general guidelines, though - you really have to look and feel the dough to see when it's ready. And there's a lot of leeway there, too; the less you knead, the longer you let the dough ferment, as fermentation develops gluten every bit as good as kneading does. It's all so flexible... that's what I love about yeast bread. Enjoy - PJH

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