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12
steady stream, only as fast as dry ingredients ab-
sorb it. If liquid sloshes or splatters, stop adding it,
but do not turn off machine. Wait until ingredients
in the 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 strains the
machine.
The temperature of the liquid used to dissolve and
activate yeast must be between 105 degrees F
and 120 degrees F. Yeast cells are not activated
at temperatures lower than this and they die when
exposed to temperatures higher than 130 degrees.
All liquids, except those used to activate yeast,
should be cold to minimize the possibility of over-
heating the dough. You must never knead a yeast
dough to a temperature higher than 100 degrees.
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 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
the blade is rmly pressed back into place after
removing dough to test it.
Kneading dough for coffee cakes, batter
bread and brioche
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 oured 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 degrees. The rising time is about 1½ hours,
but will vary from 45 minutes to several hours,
depending on the type of our and the humidity
of the air. To test if 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 them 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 Pro Classic
™
Food Proces-
sor is extremely ef cient. Follow the recipe for
White Bread at the end of this book.
TROUBLESHOOTING WITH
TYPICAL BREAD DOUGHS
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 slosh-
ing, stop adding it, but do not turn off machine.
Instead, wait for ingredients in work bowl to 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 it
will go before processing started.
Excessively sticky dough can cause blade to rise
even though it cleans inside of the work bowl. If
dough feels very sticky, reinsert blade and imme-
diately add 2 tablespoons our through feed tube
while machine is running.
Dough doesn’t clean inside of work bowl
• Amount of dough may exceed maximum ca-
pacity of your food processor. Remove half and
process in two batches.
• Dough may be too dry. If it feels crumbly, add
water–1 tablespoon 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 of our. If necessary,
add more – 1 tablespoon at a time–until dough
cleans inside of work bowl and forms a ball.
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