Yeast cells are not activat- ed 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 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.
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 run- ning. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splat- ters, 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 100˚F (37°C). 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 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,
45 minutes to several hours, depending on the type of flour and the humidity in the air. To
test whether 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 Limited Edition Metal™ Food Processor is extremely efficient.
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