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TECHNIQUES
FOR
KNEADING
YEAST
DOUGH
WITH
THE
DOUGH
BLADE
12
The
Pro
Classic1"
Food
Processor
can
mix and
knead
dough
in
a
fraction of
the
time
it
takes
to
da
it
by
hand.
You
will
get
perfect
results
every lime
il
you
lollow
thass
directions,
never
try
to
PROCESS
DOUGH
THAT
IS
TOO
STIFF
TO
KNEAD
COMFORTABLY
BY
HAND.
There
are
two
general
types
of
yeast
dough.
Typical
bread
dough
is
made
with
a
Hour
mi*
thai
contains
at
leasl
50%
wlme
flour.
1Mb
uni
formly
soil,
pliable
and
slightly
sticky
when
properly
kneaded
It
always
cleans
the
inside
of
the
work
bowl
completely
when
properly
kneaded.
Typical
sweet
dough
contains
a
higher
proportion
ol
sugar,
liuttei
and/or
eggs
than
typical
bread
dougli
II
is
rich
and
sticky
and
it
does
nol
clean
trie
inside
ol
the
work
bowl.
It
requires
less
kneading
afler
the
ingredients
are
mixed.
Although
30
seconds
is
usually
sufficient,
60
to
90
sec
onds
gives
better
results
if
the
machine
does
not
slow
down.
Except
for
kneading,
described
below,
the
processing
procedures
are the
same
for
both
types
of
lo.iyh
Machine
capacity
If
a
bread
dough
calls
for
more
than
ItiB
recommended
amount
of
flour,
mix and
knead
it
in
equal
hatches
Do
the
same
for
sweet
doughs
that
call
tor
more
than
3-
1/2
cups
of
flrjur.
Recommended
maximum
amount
ol
Hour
is:
-I
cups
of
all-purpose
Hour
or 2-
1/2
cups
of
whole-grain
flour.
Using
the
right
blade
Measure
flour
by
the
"stir,
scoop
and
sweep"
meihod
described
below.
Use
the
dough
blade
when
the recipe
calls
tor
more
than
3-1/2
cups
(17-1/2
ounces)
of
flour.
Use
the
metal blade
when
a
recipe
calls
for less
than
3-1/2
cups
of
Hour.
Because
the
dough
blade
does
not
extend
to
Itic
omside
rim
of
the
work
bowl,
il
cannot
pick
up
all
the
flour
when
small
amounts
are
processed
Whichever
blade
you
use,
always
push
it
down
as
far
as
it
will
go
on
the
molor
shaft.
Measuring
the
Hour
Its
best
to
weigh
it.
If
you
don't
have
a
scale,
or
the fecipe
does
n't
specify weight,
measure
by
the
"stir
scoop
and
sweep"
method.
Use
a
standard,
gradu
ated
dry
measure,
not
a
cup
lor
liquid
ingredients.
With
a
spoon
or
fork.
sr/Mhe
Hour
in
its
container.
With
the
dry
measure,
scoop
up
the
flour
so
il
overflows.
With
a
spatula.
knife or
chopstick
—
being
care
ful
nol
to
press
down
—
sweep
excess Hour
back
into
the
con
tainer
so
the
top
ol
the
measure
is
level.
Proofing
the
yeast
The
expiraiicn
dale
is
marked
on
ihe
packages
To
be
sure
your
yeast
is
active,
dissolve
it
in
a
small
amount
of
warm
liquid
(about
1/3
cup
for
one
package
of
dry
yeast).
II
the
recipe
includes
a
sweetener
like
sugar
or
honey,
add
a
tablespoon
with
the
yeast.
If
no
sweetener
is
called
for.
add
a
pinch.
The
yeast
won
I
loam
without
it
Let
the
mixture
stand
until
it
foams
—
up
to
10
minutes