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 the 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 overheating the dough. You must never knead a yeast dough to a temperature higher than 100oF (37oC). 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 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 proper- ly 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 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.
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 veg- etable 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,
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 pans only half full. Let rise until dough is just slightly above the top of the pan. If shaping
Making consecutive batches:
You can make several batches of bread dough in a row. The motor in the Prep 11 Plus™ Food Processor is extremely efficient.
TYPICAL BREAD DOUGH: PROBLEMS AND SOLUTIONS IF DOUGH BLADE DOESN’T INCORPORATE INGREDIENTS
Always start processor before adding liquid. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If you hear liquid sloshing, stop adding it but do not turn off machine. Instead, wait until ingredients in work bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it pass- es under feed tube; do not pour liquid directly onto bottom of work bowl.
Blade rises in work bowl:
Blade may not have been pushed down as far as possible before processing started.
Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons (30 ml) flour through feed tube while machine is running.
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