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stop kneading. For a finer
texture, add them sooner.)
Adding liquids:
All liquid should be added
through the small feed tube
while the machine is run-
ning. Add liquid in a slow,
steady stream, only as fast
as dry ingredients absorb
it. If liquid sloshes or splat-
ters, 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 which
is 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
˚
F (37
˚
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 prop-
erly 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 have been incor-
porated. It will not clean the
inside of the work bowl. If
necessary, scrape the bowl
and process for 5 more sec-
onds.
Rising:
Put the dough in a large,
lightly floured resealable
plastic bag. Squeeze out all
the air and close tightly,
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
(26
˚
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 in
the air.
To test whether 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 Premier Series 11-Cup
Food Processor is extreme-
ly efficient.
TYPICAL
BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If dough blade doesn’t
incorporate ingredients:
Always start processor
before adding liquid. Add
liquid in 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
passes 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.
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