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16
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 (9g)
of flour. If necessary, add more, 1
tablespoon (9g) at a time, until dough
cleans inside of work bowl and forms
a ball.
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.
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