15
Adding liquids
All liquid should be added
through the small feed tube
while the machine is run-
ning. Add liquid in a slow,
steady stream, only as fast
as dry ingredients absorb
it. If liquid sloshes or splat-
ters, 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 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.
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’s proper-
ly 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 are
incorporated. 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,
lightly floured plastic bag.
Squeeze out all the air and
close the end with a wire
twist, 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 min-
utes 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
14-Cup Food Processor
Food Processor is
extremely efficient.
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 pass-
es 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 dough cleans
inside of work bowl. If
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