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16
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 seconds.
(Cheese, nuts and raisins
may be added with the dry
ingredients or during the
final kneading. To leave
them almost whole, add
them 5 seconds before you
stop kneading. For a finer
texture, 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 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
100F (37C). 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 uni-
formly 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 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 80F
(26C). 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
PowerPrep 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 slow, steady
stream, only as fast as dry
ingredients absorb it. If you
hear liquid sloshing, stop
adding it but do not turn off