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16
Nub of dough forms on top of blade and
does not become uniformly kneaded:
Stop machine, carefully remove dough,
divide into 3 pieces and redistribute evenly
in work bowl. Continue processing until
dough is uniformly soft and pliable.
Dough feels tough after kneading:
Divide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process 10
seconds or until uniformly soft and pliable.
Soft dough or liquid leaks onto base of
food processor:
Always start processor before adding
liquid and add liquid only as fast as dry
ingredients absorb it.
Motor stops:
• Cover may have become unlocked.
• Power cord may have become
unplugged.
• Excessive strain may have caused motor
to overheat and stop. Wait for the motor
to cool, 5–10 minutes. A safety protector
in the motor prevents excessive
overheating. If the motor stops, turn
machine off. After 5–10 minutes, divide
dough into 2 batches and complete
processing. Pinch dough to make
sure that it is not too stiff to knead
comfortably by hand. If it is, add liquid,
1 teaspoon (5ml) at a time, until dough is
sufficiently moist to clean inside of bowl.
Dough doesn’t rise:
We recommend you always test activity
of yeast before using, by stirring it and
adding a small amount of granulated
sugar into about
1
⁄3 cup (75ml) warm liquid
(105
˚
F – 110
˚
F) (40
˚
C – 43
˚
C). Within 10
minutes foam should develop, indicating
yeast is active. Do not use dry yeast after
expiration date on package.
Do not use water that exceeds the given
temperature or overheat dough with
excessive kneading, as it may kill the yeast
cells. All other liquid should be cold.
Do not knead so long that dough becomes
overheated. The ideal temperature for
kneaded dough is 80
˚
F (26
˚
C); it should
never exceed 100
˚
F (37
˚
C).
Let dough rise in draft-free environment of
about 80
˚
F (26
˚
C).
Dough containing whole grain flour will
take longer to rise than dough made of
white flour only.
Baked bread is too heavy:
Next time, feel dough to be sure it is
uniformly soft, pliable and slightly sticky
before setting aside to rise. Let dough fully
double in bulk in bowl or bag, then punch
it down, and let it double again after it is
shaped.
TYPICAL
SWEET DOUGH
PROBLEMS
AND SOLUTIONS
Motor slows down:
• Amount of dough may exceed
maximum capacity. Remove half, and
process in 2 batches.
• Don’t process too long after all
ingredients are incorporated. Rich
doughs will give you good results after
only 30 seconds of kneading.
Blade doesn’t incorporate ingredients:
Butter or margarine, if not melted, must
be cut into tablespoon-size pieces before
being added to work bowl. Make sure
butter or margarine is at room temperature.
Metal blade rises in work bowl:
Blade may not have been pushed down as
far as possible before processing started.
Machine may be overloaded. Carefully
remove half of dough and process in 2
batches.
Motor stops:
See comments under “Typical Bread
Dough Problems and Solutions.”
Dough doesn’t rise:
See comments under “Typical Bread
Dough Problems and Solutions.”
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