8
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:
If a bread dough calls for more than the
recommended amount of flour, mix and knead it
in equal batches. Do the same for sweet doughs
that call for more than 3
½ cups (875 ml) of flour.
Recommended maximum amount of flour is 5 cups
(1.25 L) of all-purpose flour or 3 cups (750 ml) of
whole-grain flour.
Installing the blade:
Make sure to always push the blade 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, stir the flour in its container.
With the dry measure, 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 package.
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). If the recipe includes a
sweetener like sugar or honey, add a small amount
with the yeast. If no sweetener is called for, add
a pinch. The yeast proofs better with 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 liquids 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.
The temperature of liquids used to dissolve and
activate yeast must be between 105° and 115°F
(40° and 46°C). Yeast cells are not activated at
temperatures lower than this and they die when
exposed to temperatures higher than 130°F (54°C).
All liquids, 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 (38°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. 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 dough for coffeecakes, batter bread
and brioche:
Process dough for at least 30 seconds after all the
ingredients are incorporated. It may 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
(27°C). The rising time is usually about 1
½ 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.
