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13
pinch, or add a pinch of our. Let the mix-
ture stand until it foams, up to 10 minutes.
If it does not foam, discard and begin
again with fresh yeast.
Processing dry ingredients
Put the our 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 our. 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 nal kneading.
To leave them almost whole, add them 5
seconds before you stop kneading. For a
ner 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 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 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 process-
ing until it feels uniformly soft and pliable.
Make sure that the blade is rmly 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 incor-
porated. 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, resealable lightly
oured plastic bag. Squeeze out all the air
and seal, 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
1½ hours but will vary from 45 minutes
to several hours, depending on the type
of our and the humidity in the air. To test
whether the dough has risen enough, stick
a nger 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, fi nishing and baking
If you shape the dough in loaf pans, ll
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 9-Cup Food Processor is extremely
ef cient.
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