12
Process by pulsing, inspecting after each
pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into
the batter. Overprocessing will cause quick
breads and cakes to be tough. (If your recipe
calls for ingredients that are to be coarsely
chopped – like raisins or nuts – add them last
with the mixed dry ingredients.)
To make cake mix
Your food processor work bowl is large
enough for the preparation of an 18.5-ounce
packaged cake mix. Insert the metal blade
and add the cake mix to the work bowl.
Press the ON button and while the ma-
chine is running, add the eggs and liquid
through the small feed tube and process for
5 seconds. Scrape down the sides of the
work bowl and process 1 minute more for
maximum volume. Do not remove the metal
blade. Insert a fi nger into the underside of
the blade from the bottom of the work bowl
to hold the blade in place while emptying the
batter.
Tip:
After emptying cake batter or puréed
soup from the work bowl, replace the
bowl on the motor base and PULSE once.
Centrifugal force will spin the batter off
the blade onto the sides of the work bowl.
Remove the blade, and use the spatula to
scrape any remaining batter from the bowl.
TECHNIQUES FOR
KNEADING YEAST DOUGH
The Premier Series 9-Cup Food Proces-
sor is designed to mix and knead dough
in a fraction of the time it takes to do it
by hand. You will get perfect results every
time if you follow these directions.
NEVER TRY TO PROCESS DOUGH
THAT IS TOO STIFF TO KNEAD
COMFORTABLY BY HAND.
There are two general types of yeast
dough. Typical bread dough is made with a
fl our mix that contains at least 50% white
fl our. It is uniformly soft, pliable and slightly
sticky when properly kneaded.
It always cleans the inside of the work
bowl completely when properly kneaded.
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 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
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 accu-
rate 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 measure is
level. Recommended maximum amount of
fl our is 4 cups of all-purpose fl our or 2½
cups 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 3½ cups of fl our.
Measuring the fl our
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
measure is level. Measure by the stir,
scoop and sweep method. Use a stan-
dard, graduated dry measure, not a liquid
measuring cup.
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, recipes vary). The temperature
of liquid used to dissolve and activate
yeast must be between 105° and 115°F
(40° and 46°C). Yeast cells are not acti-
vated 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
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