Susan Reid

January 13, 2015 at 12:16pm

Hey, Matthew. The cookie you're looking for is already on our website: Chococolate Wafer Cookies. They're almost a dead ringer (we think they taste better) for the ones you see in the oblong box at the store. As for the stand mixer and bread, the method we like for mixing bread in it often begins with the paddle when the recipe is still in its messy stage; add the flour a cup at a time, holding the last cup in reserve as the dough comes together. Once it begins to gather itself, that's when you switch to the dough hook, adding the last amount of flour only as needed. Stop the mixer and touch the dough from time to time. If your finger comes back coated with wet dough, add more flour. If the dough seems soft, but doesn't coat your finger, you're right where you need to be. One further bit of coaching about the dough hook: don't run your mixer at anything higher than medium speed. If you go any higher, you risk tearing the dough's gluten apart from overkneading. Susan
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.