Cuisinart DLC-8S manual Seconds, Adding liquids, Kneading bread dough, Rising

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Processing dry ingredients Put the flour and other dry ingredients in the work bowl. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. Turn the machine on, and let it run for about

20 seconds.

Adding liquids

All liquid should be added through the 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 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 over- heating the dough. You must never knead a yeast dough to a temperature higher than 100°F. 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.

Kneading typical bread dough 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 processing until it feels uniformly soft and pliable. Make sure that the blade is firmly pressed back into place after removing the dough to test it.

Kneading typical sweet dough 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.

Adding other ingredients Cheese, nuts and raisins may be added with the dry ingredients or during the final kneading. To leave them almost whole, add them through the feed tube 5 seconds before you stop kneading. For a finer texture, add them with the dry ingredients.

Rising

Put the dough in a large, lightly floured plastic food storage bag. Squeeze out all the air and close the bag, 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

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damp towel or a piece of oiled plastic wrap.

Let it rise in a warm, draft-free place — about 80°F. The rising time is usually about 1-1/2 hours but will vary from 45 minutes to several hours, depending on the type of flour and the humidity of the air. To test if the dough has risen enough, stick your finger 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. It is now ready to shape.

Shaping, finishing and baking If you shape the dough in loaf pans, coat them with vegetable oil cooking spray and fill 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 Custom 11™ Food Processor is extremely efficient. Follow the recipe for White Bread, pg. 41.

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Contents Pro Custom 11 Food Processor Make sure motor has CleaningGetting Ready OperationWith Metal Blade N T E N T SPick UP Color Film Here E P a R T SPlastic dough blade Machine includesWork bowl Cover with a large feed tube Compact cover with cap for chopping/bakingPick UP 4 Color Photos From Film A C T I C I N G W I T H F O O DM O V I N G P R O C E S S E D F O O D To chop raw fruits and vegetables To disassemble Compact Cover Make sure the small cap is in place before usingTo chop hard food like garlic, hard cheese To chop parsley and other fresh herbsTo purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo make peanut butter and other nut butters To chop nuts To beat egg whites To make mayonnaiseTo make cake mix To whip creamTo make pastry This describes the generalProofing the yeast Using the right bladeMachine capacity Measuring the flourRising SecondsAdding liquids Kneading bread doughDough doesn’t clean inside of work bowl R K N E a D I N G Y E a S T T H E D O U G H B L a D EBlade rises in work bowl Motor stops Dough doesn’t riseBaked bread too heavy Large fruits like pineapple and cantaloupe If the fruit or vegetable doesn’t fit You can load the feed tube A C T I C I N G S L I C I N G a N D S H R E D D I N GM O V I N G S L I C E D O R R E D D E D F O O D I C I N G a N D S H R E D D I N G T E C H N I Q U E S Small, round fruits and vegetablesSmall amounts of food French-cut green beans Frankfurters, salami and other sausages I C I N G M E a T a N D P O U L T R YI C I N G a N D S H R E D D I N G E E S E ChillFirm Cheeses like Swiss and Cheddar If necessary, use a brush D I T I O N a L I N F O R M a T I O NIs running Carrot, or similar food falls over in feed tube Always insert metal blade Capacity C I P E SP E T I Z E R S GuacamoleBlue Cheese and Pecan Spread Ounces Cheddar cheese, cut into 1-inch pieces Cheese CoinsU P S Chunky GazpachoLeek and Potato Soup/Vichyssoise Spilt Pea Soup Lentil SoupA T S a N D F I S H MeatloafChili Pounds boneless/skinless chicken breasts Cut vertically into 3 slabsUse metal blade to finely chop garlic and ginger Crab Cakes G E T a B L E S Mashed PotatoesPotatoes au Gratin Sliced Tomatoes on Shredded Lettuce Shredded Carrots and ZucchiniShredded Carrot Salad L a D SCreamy Cole Slaw Seconds to combine. Remove metal bladeMexican Salsa U C E SPesto No-Cook Cranberry-Orange RelishClassic Mayonnaise with Cooked Eggs Pastry CreamChocolate Sauce Fruit Tart Variation S T R YBasic Pastry This is the basic dough for pies, tarts and quichesCup pecans Corn BreadCoffee Cake Filling Cup light brown sugarBasic Pizza Dough White BreadWe used unbleached all-purpose flour and had great results Package dry yeast Cup warm water Tablespoon sugarS S E R T S Fudgy BrowniesApple Pie Tomato Pizza Sauce Pizza in a HurryCarrot Cake Chocolate Chip Oatmeal CookiesBanana-Apple Sherbet Cream Cheese FrostingPear Frozen Yogurt As necessaryUs at R R a N T YOr owners Pertinent to the product’s returnIB-4274A
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