TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE
The Premier Series
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 completely when properly kneaded.
Typical sweet dough contains a higher pro- portion 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 ingredi- ents 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 of
Using the right blade
Use the dough blade when the recipe calls for more than 3½ cups (17½ ounces/875 ml) of flour. Use the metal chopping blade when a recipe calls for less than 3½ (875 ml) cups of 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 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 mea- sure 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° and 46°C). Yeast cells are not activated at tempera- tures 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 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 with fresh yeast.
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.)
Adding liquids
All liquid should be added through the small 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
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