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Processing dry ingredients
Put the flour and other dry
ingredients in the work bowl. 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.
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 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 over-
heating the dough. You must
never knead a yeast dough to a
temperature 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.
Kneading typical bread dough
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
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 typical 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.
Adding other ingredients
Cheese, nuts and raisins may be
added with the dry ingredients or
during the final kneading. To leave
them almost whole, add them
through the feed tube 5 seconds
before you stop kneading. For a
finer texture, add them with the
dry ingredients.
Rising
Put the dough in a large, lightly
floured plastic food storage bag.
Squeeze out all the air and close
the bag, 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 your 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. It is now ready to shape.
Shaping, finishing and baking
If you shape the dough in loaf
pans, coat them with vegetable
oil cooking spray and fill them
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 Pro Custom
11™ Food Processor is extremely
efficient. Follow the recipe for
White Bread, pg. 41.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 16