15
Otherwise, you may
damage the slicing disc or
the food processor itself.
TECHNIQUES
FOR KNEADING
YEAST DOUGH
WITH THE
POWERPREP
®
METAL DOUGH
BLADE
The Prep 11 Plus
™
Food Processor 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 flour mix that
contains at least 50% white
flour. It is uniformly soft,
pliable and slightly sticky
when properly kneaded.
It always cleans the inside
of the work bowl complete-
ly when properly kneaded.
Typical sweet dough
contains a higher propor-
tion 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 are usually
sufficient, 60 to 90 seconds
give better results if the
machine does not slow
down. Except for kneading,
described below, the
processing procedures and
use of the “Dough” button
are the same for both types
of dough.
Machine capacity:
Recommended maximum
amount of flour is 6 cups
(1.5L) of all-purpose flour or
3-1/2 cups (875ml) of whole-
grain flour. If a bread dough
calls for more than the rec-
ommended amounts of
flour, mix and knead it in
equal batches. Do the same
for sweet doughs that call
for more than 3-1/2 cups
(875ml) of flour.
Using the right blade:
Use the metal dough blade
when the recipe calls for
more than 3-1/2 cups
(17-1/2 ounces) (875 ml)
of flour. Use the metal
chopping blade when a
recipe calls for less than
3-1/2 cups (875 ml) of flour.
Because the metal 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.
Measuring the flour:
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 flour in its container. Do
not measure flour directly
out of the bag; it is too
packed to get an accurate
measure. With the dry
measure, scoop up the
flour so it overflows. With
a spatula or knife, sweep
excess flour back into the
container so the top of
the measure is level.
Do not pack flour into
the dry measure.
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).
The temperature of liquid
used to dissolve and
activate yeast must be
between 105
o
and 115
o
F
(40
o
C and 46
o
C). Yeast
cells are not activated at
temperatures lower than
this and they die when
exposed to temperatures
higher than 130
o
F (54
o
C). If
the recipe includes a
sweetener like sugar or
honey, add a teaspoon (5ml)
with the yeast. If no sweet-
ener is called for, add a
pinch, or add a pinch of
flour. The yeast won’t foam
without 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 liquid should be added
through the feed tube while
the machine is running.
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