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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 [75 ml] for
one package of dry yeast).
The temperature of liquid
used to dissolve and
activate yeast must be
between 105 and
120°F(40°C and 48°C).
Yeast cells are not activat-
ed at temperatures lower
than this and they die when
exposed to temperatures
higher than 130°F (54°C).
If the recipe includes a
sweetener like sugar or
honey, add a teaspoon
with the yeast. If no
sweetener is called for, add
a pinch, or add a pinch of
flour. The yeast won’t foam
without it. Let the mixture
stand until it foams, up to
10 minutes.
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
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 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
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 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
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