Would Annatto mixed with oleoresin paprika cause an allergic reaction

Mixing bread with a stand mixer will normally take 10-12 minutes, depending on speed. A lot of this smaller mixers will tend to 'walk' if they are not anchored. Look for the dough to be smooth and supple, but not shiny. If it is shiny, and appears wet, it is over mixed. To start, it will look choppy and rough, sometimes you will have to pull all of the dough off of the hook and start up again, because it seems the dough will gravitate to the top of the hook and that part of the dough will not mix properly. This of course depends on the dough consistency to start with. Remember that a crusty bread dough will be stiffer, and a sweet dough will be soft, and should have a spot on the bottom that doesn't clear the bowl.

Perhaps I am not entirely qualified to answer this post, but as someone who was taught to cook (by my mother) mostly without recipes, when it comes to dishes like curries or stews, salt is simply 'to taste.' This, however, is always with the added note that you can always add more salt later, but taking it out of a dish that has been over saturated with it is a hassle, if possible at all. So just start with a sprinkle and taste, adding more as you see fit.