14
TECHNIQUES FOR
KNEADING DOUGH
The Premier
Series 11-Cup 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 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 may not clean the inside of the work bowl.
It requires less kneading after the ingredients
are mixed. Although 30 seconds are usually
sufficient, 60 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 5 cups of all-purpose flour or 2¾
cups of
whole grain flour. If a bread dough calls for
more than the recommended amounts of
flour, mix and knead it in equal batches. Do
the same for sweet doughs that call for more
than 3½
cups of flour.
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 [75ml] for one package of
dry yeast). The temperature of liquid used
to dissolve and activate yeast must be
between 105˚F and 110˚F (40˚C and 43˚C).
Yeast cells are not activated 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 small amount with the yeast.
If no sweetener is called for, add a pinch, or
add a pinch of flour. 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 liquid should be added through the small
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 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.
All liquid, except that which is 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 (37˚C). Doing
so will slow or even prevent the action of
the yeast.
