15
Kneading bread dough:
Do not try to use the machine to knead
dough that is too stiff to knead comfortably
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. Stop
the machine and test the dough to be sure
it is 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 firmly pressed back into
place after removing the dough to test it.
Kneading sweet dough:
Process dough for at least 30 seconds
after all the ingredients have been
incorporated. It may 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, lightly floured
resealable plastic bag. Squeeze out all the
air and close tightly, 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
½
hours, but will vary from 45
minutes to several hours, depending on the
type of flour and the humidity in the air.
To test whether the dough has risen
enough, stick a finger 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, finishing and baking:
If you shape the dough in loaf pans, fill
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 Premier
Series 11-Cup Food Processor is
extremely efficient.
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If metal blade doesn’t incorporate
ingredients:
Always start processor before adding
liquid. Add liquid in a 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, carefully
reinsert blade and immediately add 2
tablespoons (30ml) flour through small
feed tube while machine is running.
Dough doesn’t clean inside of
work bowl:
• Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in 2 batches.
• Dough may be too dry. If it feels crumbly,
add water, 1 tablespoon
(15ml) at a time, while machine is
running, until dough becomes moist
and cleans inside of work bowl. Wait
10 seconds between additions of water.
• Dough may be too wet. While machine is
running, add 1 tablespoon (9g) of flour. If
necessary, add more, 1 tablespoon (9g)
at a time, until dough cleans inside of
work bowl and forms a ball.
