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The Pro Custom 11™ Food
Processor can mix and knead
dough in a fraction of the time it
takes to do it by hand. You will
get perfect results every time if
you follow these directions.
NEVER TRY TO PROCESS
DOUGH THAT IS TOO STIFF
TO KNEAD COMFORTABLY
BY HAND.
There are two general types
of yeast dough.
1. Typical bread dough is made
with a flour mix that contains
at least 50% white flour. It is
uniformly soft, pliable and slightly
sticky when properly kneaded. It
always cleans the inside of the
work bowl completely when
properly kneaded.
2. Typical sweet dough contains
a higher proportion of sugar,
butter and/or eggs than typical
bread dough. It is rich and sticky,
and it does not clean the inside of
the work bowl. It requires less
kneading after the ingredients are
mixed. Although 30 seconds is
usually sufficient, 60 to 90
seconds gives better results if
the machine does not slow down.
Except for kneading, described
below, the processing procedures
are the same for both types
of dough.
Machine capacity
Typical bread dough:
5 cups all-purpose flour
3 cups whole-grain flour
Typical sweet dough:
3 1/2 cups all-purpose flour
If a bread dough recipe calls
for more than the recommended
amount of flour, mix and knead
it in equal batches.
Using the right blade
Use the plastic dough blade
when the recipe calls for more
than 3-1/2 cups of flour. Use the
metal blade when a recipe calls
for less than 3-1/2 cups of flour.
Because the dough blade does
not extend to the outside rim of
the work bowl, it cannot pick up
all the flour when small amounts
are processed.
Whichever blade you use, always
push it down as far as it will go
on the motor shaft.
Measuring the flour
It’s best to weigh it. If you don’t
have a scale, or the recipe doesn’t
specify weight, measure by the
“stir, scoop and sweep” method.
Use a standard, graduated dry
measure, not a cup for liquid
ingredients.
With a spoon or fork, s t i r the flour
in its container. With the dry
m e a s u re, s c o o p up the flour so it
o v e rflows. With a spatula, knife or
chopstick— being careful not to
p ress down — s w e e p excess flour
back into the container so the top
of the measure is level.
Proofing the yeast
The expiration date is marked on
the packages. To be sure your
yeast is active, dissolve it in a small
amount of warm liquid (about 1/3
cup for one package of dry yeast).
The temperature of liquids used to
dissolve and activate yeast must be
between 105°F and 120°F. Yeast cells
a r e not activated at temperature s
lower than this, and they die when
exposed to temperatures higher
than 130°F. If the recipe includes a
sweetener like sugar or honey, add
a tablespoon with the yeast. If no
sweetener is called for, add a pinch.
The yeast won’t foam without it.
Let the mixture stand until it foams
—up to 10 minu t e s .
T E C H N I Q U E S F O R K N E A D I N G Y E A S T
D O U G H W I T H T H E D O U G H B L A D E
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