Cuisinart DLC-10S DLC-10S Manual - Page 18

TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE 12 The Pro Classic1" Food Processor can mix and knead dough in a fraction of the time it takes to da it by hand. You will get perfect results every lime il you lollow thass 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 Hour mi* thai contains at leasl 50% wlme flour. 1Mb uni formly soil, 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 proportion ol sugar, liuttei and/or eggs than typical bread dougli II is rich and sticky and it does nol clean trie inside ol the work bowl. It requires less kneading afler the ingredients are mixed. Although 30 seconds is usually sufficient, 60 to 90 sec onds gives better results if the machine does not slow down. Except for kneading, described below, the processing procedures are the same for both types of lo.iyh Machine capacity If a bread dough calls for more than ItiB recommended amount of flour, mix and knead it in equal hatches Do the same for sweet doughs that call tor more than 31/2 cups of flrjur. Recommended maximum amount ol Hour is: -I cups of all-purpose Hour or 21/2 cups of whole-grain flour. Using the right blade Measure flour by the "stir, scoop and sweep" meihod described below. Use the dough blade when the recipe calls tor more than 3-1/2 cups (17-1/2 ounces) of flour. Use the metal blade when a recipe calls for less than 3-1/2 cups of Hour. Because the dough blade does not extend to Itic omside rim of the work bowl, il cannot pick up all the flour when small amounts are processed Whichever blade you use, always push it down as far as it will go on the molor shaft. Measuring the Hour Its best to weigh it. If you don't have a scale, or the fecipe does n't specify weight, measure by the "stir scoop and sweep" method. Use a standard, gradu ated dry measure, not a cup lor liquid ingredients. With a spoon or fork. sr/Mhe Hour in its container. With the dry measure, scoop up the flour so il overflows. With a spatula. knife or chopstick - being care ful nol to press down - sweep excess Hour back into the con tainer so the top ol the measure is level. Proofing the yeast The expiraiicn dale is marked on ihe packages To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup for one package of dry yeast). II the recipe includes a sweetener like sugar or honey, add a tablespoon with the yeast. If no sweetener is called for. add a pinch. The yeast won I loam without it Let the mixture stand until it foams - up to 10 minutes