Cuisinart DLC-2011CHBY Owner Manual - Page 15

TECHNIQUES FOR KNEADING DOUGH The Premier Series 11-Cup Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these 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 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 proportion of sugar, butter and/or eggs than typical bread dough. It is rich and sticky and it may not clean the inside of the work bowl. It requires less kneading after the ingredients are mixed. Although 30 seconds are usually sufficient, 60 seconds give better results if the machine does not slow down. Except for kneading, described below, the processing procedures and use of the DOUGH button are the same for both types of dough. Machine capacity: 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 [75ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105˚F and 110˚F (40˚C and 43˚C). Yeast cells are not activated 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 small amount with the yeast. If no sweetener is called for, add a pinch, or add a pinch of flour. The yeast proofs better with 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.) Recommended maximum amount of flour is 5 cups of all-purpose flour or 23/4 cups of whole grain flour. If a bread dough calls for more than the recommended amounts of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 31/2 cups of flour. 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 or splatters, stop adding it but do not turn off the machine. Wait until ingredients in 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 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. method. Use a standard, graduated dry measure, not a liquid measuring cup. Follow the recipe carefully. It is important to add enough liquid to make the dough soft With a spoon or fork, stir the flour in its container. Do not measure flour directly enough to knead. Kneading dough that is too stiff can strain the machine. 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 measure All liquid, except that which is used to activate yeast, should be cold, to minimize the possibility of overheating the dough. You must never knead a yeast dough to a 14