Cuisinart DLC-10S manual

Processing dry Ingredients Put the flour in the work bowl with all the other dry ingredients. 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 sec onds. (Cheese, nuts and raisins may be added with the dry ingre dients or during the final knead ing. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer tex ture, add them sooner.)

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 liq uid onto dough as it passes under feed tube opening. Oo 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 still can strain the machine.

The temperature of liquids used to dissolve and activate yeast must be between 105° and 120°F. Yeast cells are not activated at temperatures lower than this and they die when exposed to temper atures higher than 130°F.

All liquid exceptthai used to acti vate yeast should be cold, to min

imize the possibility of overheat ing the dough. You must never knead a yeast dough to a temper ature 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.

After the dough starts to clean the inside of the work bowl complete ly 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 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 floured 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

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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°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 a 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.

Shaping, finishing and baking If you shape the dough in loaf pans, fill them only half full. Let rise until dough is just slightly above the top of the pan. If shap ing 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 Processor is extremely efficient. Follow the recipe for White Bread, pg. 43.