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13
Processing
dry
Ingredients
Put
the
flour
in
the
work
bowl
with
all
the
other
dry
ingredients.
If
the
recipe
calls
for
herbs,
oil
or
solid
fats
like
butter,
add
them
with
the
flour.
Turn
the
machine
on
and
let
it
run
for
about
20
sec
onds.
(Cheese, nuts
and
raisins
may
be
added
with
the
dry
ingre
dients
or
during
the
final
knead
ing.
To
leave
them
almost
whole,
add
them
5
seconds
before
you
stop
kneading. For
a
finer
tex
ture,
add
them
sooner.)
Adding
liquids
All
liquid
should
be
added
through
the
feed
tube
while
the
machine
is
running.
Add
liquid
in
a
slow,
steady
stream,
only
as
fast
as
dry
ingredients
absorb
it.
If
liquid
sloshes
or
splatters,
stop
adding
it
but
do
not
turn
off
machine.
Wait
until
ingredients
in
bowl
have
mixed,
then
add
remaining
liquid
slowly.
Pour
liq
uid
onto
dough
as
it
passes
under
feed
tube
opening.
Oo
not
pour
liquid
directly
onto
bottom
of
bowl.
Follow
the
recipe
carefully.
It
is
important
to
add
enough
liquid
to
make
the
dough
soft
enough
to
knead.
Kneading
dough
that
is
too
still
can
strain
the
machine.
The
temperature
of
liquids
used
to
dissolve
and
activate
yeast
must
be
between
105°
and
120°F.
Yeast
cells
are not
activated
at
temperatures
lower
than
this
and
they
die
when
exposed
to
temper
atures
higher
than
130°F.
All
liquid
except
thai
used
to
acti
vate
yeast
should
be
cold,
to
min
imize
the
possibility
of
overheat
ing
the
dough.
You
must
never
knead
a
yeast
dough
to
a
temper
ature
higher
than
100°F.
Doing
so
will
slow
or
even
prevent
the
action
of
the
yeast.
Kneading
bread
dough
Do
not
try
to
use
the
machine
to
knead
dough
that
is
too
stiff
to
knead
comfortably
by
hand.
Doing
so
can
strain
the
machine.
After
the
dough
starts
to
clean
the
inside of
the
work
bowl
complete
ly
and
forms
a
ball,
process
it
for
60
seconds
to
knead
it.
Stop
the
machine
and
test
the
dough
to
be
sure
it's
properly
kneaded.
Typical
bread
dough
should
have
a
soft,
pliable
texture
and
it
should
feel
slightly
sticky.
Stretch
the
dough
with
your
hands
to
test
it.
If it
feels
hard,
lumpy
or
uneven,
continue
processing
until
it
feels
uniformly
soft
and
pliable.
Make
sure
that
the
blade
is
firmly
pressed
back
into
place
after
removing
the
dough
to
test
it.
Kneading
dough
for
coffee
cakes,
batter
bread
and
brioche
Process
dough
for
at
least
30
seconds
after
all
the
ingredients
are
incorporated.
It
will
not
clean
the
inside
of
the
work
bowl.
If
necessary,
scrape
the
bowl
and
process
for
5
more
seconds.
Rising
Put the
dough
in
a
large,
lightly
floured
plastic
bag.
Squeeze
out
all
the
air
and
close
the
end
with
a
wire
twist,
allowing
space
for
the
dough
to
rise.
Or
put
the
ball
of
dough
in
a
large
bowl
coated
with
soft
butter
or
vegetable
oil.
Roll
the
dough
around
to
coat
its
entire
surface.
Cover
it
with
a
damp
towel
or
a
piece
of
oiled
plastic
wrap.
Let
it
rise
in
a
warm,
draft-free
place
—
about
80°F.
The
rising
time
is
usually
about
1-1/2
hours
but
will
vary
from
45
minutes
to
several
hours,
depending
on
the
type
of
flour
and
the
humidity
of
the
air.
To
test
if
the
dough
has
risen
enough,
stick
a
finger
in
it.
An
indentation
should
remain.
If
it
doesn't,
let
the
dough
rise
more
and
test
again.
When
it
has
risen
enough,
punch
the
dough
down.
Shaping,
finishing
and
baking
If
you
shape
the
dough
in
loaf
pans,
fill
them
only
half
full.
Let
rise
until
dough
is
just
slightly
above
the
top
of
the
pan.
If
shap
ing
free-form
loaves,
let
them
rise
on
an
oiled
baking
sheet
until
at
least
doubled
in
bulk.
Making
consecutive
batches
You
can
make
several
batches
of
bread
dough
in
a
row.
The
motor
in
the
Pro
Classic™
Food
Processor
is
extremely
efficient.
Follow
the
recipe
for
White
Bread,
pg.
43.