Kneading Yeast Dough With Dough Blade; Typical Bread Dough; Typical Sweet Dough; Machine Capacity - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

TECHNIQUES
DOUGH WITH
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
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
FOR KNEADING
THE DOUGH

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 3-
1/2 cups of flrjur. Recommended
It
maximum amount ol Hour is:
-I cups of all-purpose Hour or 2-
1/2 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"
YEAST
BLADE
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