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11
for 5 seconds to mix them. Remove and reserve
the dry ingredients.
Add the eggs and sugar to the work bowl and
process to mix, letting the machine run about
1 minute. Next, add butter at room tempera-
ture, cut into 1-inch pieces. Let the machine
run continuously for 1 minute, until the butter
is thoroughly mixed with the eggs and sugar.
Then add avoring and liquid—vanilla, spices,
cocoa
, etc., and process until mixed. Add the dry
ingredients to the work bowl. Process by pulsing,
inspecting after each pulse. Stop pulsing as soon
as the dry ingredients have almost disappeared
into the batter. Over-processing will cause quick
breads and cakes to be tough. (If your recipe calls
for ingredients that are coarsely chopped—like
raisins or nuts–add them last with the mixed dry
ingredients.)
To make cake mix:
Your food processor work bowl is large enough
for the preparation of an 15.25 oz. packaged cake
mix.
Insert the metal blade and add the cake mix to the
work bowl. While the machine is running, add the
eggs and liquid through the small feed tube and
process for 5 seconds. Scrape down the side of
the work bowl and process again for 1 minute for
maximum volume. Do not remove the metal blade.
Insert a nger into the underside of the blade from
the bottom of the work bowl to hold the blade in
place while emptying the batter.
TIP: After emptying cake batter or puréed soup
from the work bowl, replace the bowl on the motor
base. Insert the metal blade and pulse once.
Centrifugal force will spin the batter off the blade
onto the side of the work bowl. Remove the blade,
and use the spatula to scrape remaining batter
from the bowl.
TECHNIQUES FOR KNEADING
YEAST DOUGH WITH THE BLADE
The Pro Classic
™
Food Processor can mix and
knead 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 COM-
FORTABLY BY HAND.
There are two general types of yeast dough.
Typical bread dough is made with a our mix that
contains at least 50% white our. 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 propor-
tion of sugar, butter and/or eggs than a 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 is usually suf cient, 60 to 90 seconds
gives better results if the machine does not slow
down. Except for kneading, described below,
the processing procedures are the same for both
types of dough.
Machine capacity
If a bread dough calls for more than the recom-
mended amount of our, mix and knead in equal
batches. Do the same for sweet doughs that call
for more than 3½ cups of our. Recommended
maximum amount of our is: 4 cups of all-purpose
our or 2½ cups of whole-grain our.
Measuring the fl our
It’s best to weigh it. If you don’t have a scale, or
the recipe doesn’t specify weight, measure by
the “stir, scoop, sweep” method. Use a stan-
dard graduated dry measure, not a cup for liquid
ingredients.
With a spoon or fork, stir the our in its container.
With the dry measure, scoop up the our so it
over ows. With a spatula knife or chopstick—be-
ing careful to not press down—sweep excess our
back into the container so the top of the measure
is level.
Proofi ng 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 for one pack-
age of dry yeast). If the recipe includes a sweeten-
er like sugar or honey, add a tablespoon with the
yeast. If no sweetener is called for, add a pinch.
The yeast won’t foam without it. Let the mixture
stand until it foams–up to 10 minutes.
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
fat 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 liquids should be added through the feed tube
while the machine is running. Add liquid in a slow,
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