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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 the machine. Wait
until ingredients in bowl
have mixed, then add
remaining liquid slowly.
Pour liquid onto dough as
it passes under feed tube
opening. Do 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 stiff can strain
the machine.
All liquid except that used
to activate yeast should
be cold, to minimize the
possibility of overheating
the dough. You must never
knead a yeast dough to a
temperature higher than
100
o
F (37
o
C). 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 completely and forms
a ball, process it for 60
seconds to knead it. Stop
the machine and test the
dough to be sure it’s proper-
ly 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 sweet dough:
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 veg-
etable 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
o
F
(26
o
C). 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 pans only
half full. Let rise until dough
is just slightly above the
top of the pan. If shaping
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 Prep 11 Plus
™
Food Processor is
extremely efficient.
TYPICAL
BREAD DOUGH:
PROBLEMS AND
SOLUTIONS IF
DOUGH BLADE
DOESN’T
INCORPORATE
INGREDIENTS
Always start processor
before adding liquid. Add
liquid in a slow, steady
stream, only as fast as dry
ingredients absorb it. If you
hear liquid sloshing, stop
adding it but do not turn off
machine. Instead, wait until
ingredients in work bowl
have mixed, then add
remaining liquid slowly. Pour
liquid onto dough as it pass-
es under feed tube; do not
pour liquid directly onto
bottom of work bowl.
Blade rises in work bowl:
Blade may not have
been pushed down as
far as possible before
processing started.
Excessively sticky dough
can cause blade to rise
even though it cleans inside
of work bowl. If dough feels
very sticky, reinsert blade
and immediately add 2
tablespoons (30 ml) flour
through feed tube while
machine is running.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 17