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 fi rmly
pressed back into place after removing
thedough to test it.
Kneading sweet dough
Process dough for at least 30 seconds
after all the ingredients have been incor-
porated. 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, resealable lightly
fl oured plastic bag. Squeeze out all the air
and seal, 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 fl our and the humidity of the air.
To test if the dough has risen enough, stick
a fi nger 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, fi nishing and baking
If you shape the dough in loaf pans, fi ll
pans only half full. Let rise until dough is
just slightly above the top of the pan. If
shaping free-form loaves, let them rise on
an oiled baking sheet until at least doubled
in bulk.
Making consecutive batches
You can make several batches of bread
dough in a row. The motor in the Prep 7™
Food Processor is extremely effi cient.
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If dough blade doesn’t incorporate
ingredients:
Always start processor before adding
liquid. Add liquid in slow, steady stream,
only as fast as dry ingredients absorb it. If
you hear liquid sloshing, stop adding it but
do not turn off machine. Instead, wait until
ingredients in work bowl have mixed, then
add remaining liquid slowly. Pour liquid
onto dough as it passes under feed tube;
do not pour liquid directly onto bottom of
work bowl.
Blade rises in work bowl:
Blade may not have been pushed down as
far as possible before processing started.
Excessively sticky dough can cause blade
to rise even though it cleans inside of work
bowl.
If dough feels very sticky, reinsert blade
and immediately add 2 tablespoons (25 ml)
fl our through feed tube while machine is
running.
Dough doesn’t clean inside of work
bowl:
• Amount of dough may exceed maxi-
mum capacity of your food processor.
Remove half and process in 2 batches.
• Dough may be too dry. If it feels crum-
bly, add water, 1 tablespoon (15 ml) at
a time, while machine is running, until
dough becomes moist and cleans inside
of work bowl. Wait 10 seconds between
additions of liquid.
• Dough may be too wet. While machine
is running, add 1 tablespoon (15 ml) of
fl our. If necessary, add more, 1 table-
spoon
(15 ml) at a time, until dough cleans
inside of work bowl and forms a ball.
• Dough blade is intended only for recipes
calling for at least 3-1/2 cups (875 ml)
of fl our (17-1/2 ounces) (496 g). If your
recipe calls for less fl our, remove metal
dough blade and insert metal chopping
blade. Always use metal chopping blade
16
