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measure 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 [75 ml] for one
package of dry yeast). The temperature of
liquid used to dissolve and activate yeast
must be between 105° and 120°F
(40° and 48°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 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
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 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).
15
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 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 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, draft-free place,
about 80°F (26°C). The rising time is
usually about 1½ 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
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