Cuisinart DLC-XP manual Processing Yeast Dough for Bread and Coffee Cake, Machine capacity

the work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel; see page 8.)

Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade 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 the butter, at room temperature and cut into 1-inch (2.5 cm) pieces. Let the machine run continuously for a minute, until the butter is thor- oughly mixed with the sugar and eggs. Then add flavorings and liquid — vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl. Process by pulsing, looking down after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing the dry ingredients will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped, like nuts or raisins, add them last with the mixed dry ingredients.)

PROCESSING YEAST DOUGH FOR BREAD AND COFFEE CAKE

THE DOUGH BLADE

A fresh and fragrant loaf of bread is one of the most satisfying of foods. With the food processor to mix and knead the dough for you, it’s easy to produce perfect loaves every time.

There are two general types of yeast dough.

Typical bread dough:

•Is made with a flour mix that contains at least 50% white flour.

•Is uniformly soft, pliable and slightly sticky when properly kneaded.

•Always cleans the inside of the work bowl completely when properly kneaded.

Typical sweet dough:

•Contains a higher proportion of sugar, butter and/or eggs than typical bread dough.

•Is rich and sticky.

•Does not clean the inside of the work bowl.

•Requires less kneading after the ingredients are mixed. Although 30 seconds is usually sufficient, 60 to 90 seconds gives better results if the machine does not slow down.

Except for kneading, the procedures are the same for both types of dough.

Machine capacity

If a bread dough calls for more than 10 cups of all-purpose flour (50 ounces, 1.4 kg), or 6 cups of whole grain flour (30 ounces, 850 g), mix and knead the dough in equal batches. Do the same for sweet doughs that call for more than 6 cups of flour (30 ounces, 850 g).

Using the right blade

Use the plastic dough blade for any recipe that calls for more than 31⁄2 cups of flour measured by the “stir-scoop-and-sweep” method (171⁄2 ounces, 495 g). See the explanation under “Measuring the flour.”

Because the dough blade does not extend to the outside rim of the work bowl, it cannot pick up all the flour when small amounts of dough are being processed. Use the metal blade for recipes that call for less than 3-1/2 cups of flour

(171⁄2 ounces, 495 g).

Always push the blade down as far as it will go on the motor shaft.

Measuring the flour

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-and-sweep” method. Use a standard, graduated dry measure, not a cup for liquid measure.

•With a spoon or fork, stir the flour in its container.

•With the dry measure, scoop up the flour so it overflows.

•With a spatula, straight-edged knife or a chopstick – being careful not to press down – sweep excess flour back into the container so the top of the measure is level.

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