It requires less kneading after the ingredi-
ents are mixed. Although 30 seconds are
usually suffi cient, 60 to 90 seconds give
better results if the machine does not slow-
down. Except for kneading, the processing
procedures are the same for both types of
dough.
Machine capacity
Recommended maximum amount of
fl our is 4 cups (1 L) of all-purpose fl our or
2-1/2 cups (625 ml) of whole-grain fl our.
If a bread dough calls for more than the
recommended amounts of fl our, mix and
knead it in equal batches. Do the same for
sweet doughs that call for more than 3-1/2
cups (875 ml) of fl our.
Using the right blade
Use the dough blade when the recipe calls
for more than 3-1/2 cups (875 ml) (17-1/2
ounces [496 g]) of fl our. Use the metal
chopping blade when a recipe calls for less
than 3-1/2 (875 ml) cups of fl our.
Because the dough blade does not extend
to the outside rim of the work bowl, it
cannot pick up all the fl our when small
amounts are processed.
Measuring the fl our
It’s best to weigh it. If you don’t have
a scale, or the recipe does not specify
weight, measure by the stir, scoop and
sweep method. Use a standard, graduated
dry measure, not a liquid measuring cup.
With a spoon or fork, stir the fl our in its
container. Do not measure fl our directly
out of the bag; it is too packed to get an
accurate measure. With the dry measure,
scoop up the fl our so it overfl ows. With a
spatula or knife, sweep excess fl our back
into the container so the top of the mea-
sure is level. Do not pack fl our into the dry
measure.
Proofi ng 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). The temperature of liquid used
to dissolve and activate yeast must be
between 105 and 115°F (40°C and 46°C).
Yeast cells are not activated at tempera-
tures lower than this and they die when ex-
posed to temperatures higher than 130°F
(54°C). If the recipe includes a sweetener
like sugar or honey, add a teaspoon (5 ml)
with the yeast. If no sweetener is called for,
add a pinch, or add a pinch of fl our. The
yeast won’t foam without it. Let the mixture
stand until it foams, up to 10 minutes. If it
does not foam, discard and begin again.
Processing dry ingredients
Put the fl our 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 fl our. 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 fi nal kneading.
To leave them almost whole, add them 5
seconds before you stop kneading. For a
fi ner 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 ingredi-
ents in bowl have mixed, then add remain-
ing 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 possibil-
ity of overheating the dough. You must
never knead a yeast dough to a tempera-
ture 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 comfort-
ably 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.
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