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 is 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 sweet dough:
Process dough for at least 30 seconds
after all the ingredients have been
incorporated. It may 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
resealable plastic bag. Squeeze out all
the air and close tightly, 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, draft-free place,
about 80˚F (26˚C). The rising time is
½
usually about 1
hours, but will vary
from 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 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 Premier
Series 11-Cup Food Processor is
extremely efficient.
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If metal 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 passes 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,
carefully reinsert blade and immediately
add 2 tablespoons (30ml) flour through
small feed tube while machine is running.
Dough doesn't clean inside of
work bowl:
• Amount of dough may exceed
maximum capacity of your food
processor. Remove half and process in
2 batches.
• Dough may be too dry. If it feels
crumbly, add water, 1 tablespoon
(15ml) at a time, while machine is
running, until dough becomes moist
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