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 (follows). Use
a standard, graduated dry measure, not a cup
for liquid ingredients.
To “stir, scoop and sweep”: With a spoon or fork,
stir the flour in its container. With the dry mea-
sure, scoop up the flour so it overflows. With a
spatula, knife or chopstick— being careful not to
press down — sweep 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 are not
activated at temperatures 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 minutes.
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 overheating
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
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