Cuisinart DLC-2007NC manual Techniques for Kneading Yeast Dough with the Dough Blade

Therefore, only attempt

to slice or shred mozzarella when well chilled, and Parmesan when at

room temperature.

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE

The Prep 7™ Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions.

NEVER TRY TO PROCESS DOUGH THAT IS TOO STIFF TO KNEAD COMFORTABLY BY HAND.

There are two general types of yeast dough. Typical bread dough is made with a flour mix that contains at least 50% white flour. It is uniformly soft, pliable and slightly sticky when properly kneaded.

It always cleans the inside of the work bowl complete- ly when properly kneaded.

Typical sweet dough contains a higher propor- tion of sugar, butter and/or eggs than typical bread dough. It is rich and sticky and it does not clean the inside of the work bowl.

It requires less kneading after the ingredients are mixed. Although

30 seconds are usually sufficient, 60 to 90 seconds give better results if the machine does not slow down. Except for kneading,

the processing procedures are the same for both types of dough.

Machine capacity

Recommended maximum amount of flour is 4 cups (1 L) of all-purpose flour or 2-1/2 cups (625 ml) of whole-grain flour. If a bread dough calls for more than the recommended amounts of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 3-1/2 cups (875 ml) of flour.

Using the right blade

Use the dough blade when the recipe calls for more than 3-1/2 cups (875 ml)

(17-1/2 ounces [496 g]) of flour. Use the metal chopping blade when a recipe calls for less than

3-1/2 (875 ml) cups of flour.

Because the dough blade does not extend to the out- side rim of the work bowl, it cannot pick up all the flour when small amounts are processed.

Measuring the flour

It’s best to weigh it. If you don’t have a scale, or the recipe does not specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its container. Do not measure flour directly out of the bag; it is too packed to get an accurate measure. With the dry measure, scoop up the flour so it overflows. With a spatula or knife, sweep excess flour back into the

container so the top of the measure is level. Do not pack flour into the dry measure.

Proofing the yeast

The expiration date is marked on the package. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup [75 ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105 and 115°F (40°C and 46°C). Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130°F (54°C). If the recipe includes a sweetener like sugar or honey, add a teaspoon

(5 ml) with the yeast. If no sweetener is called for, add a pinch, or add a pinch of flour. The yeast won’t foam without it. Let the mixture stand until it foams, up to 10 minutes. If it does not foam, discard and begin again.

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

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