Technical data

15
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:
Recommended maximum amount of flour
is 5 cups of all-purpose flour or 2¾ 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 3½ cups of flour.
Using the right blade:
Use the metal dough blade when the recipe
calls for more than 3½ cups (17½ ounces)
(875 ml) of flour. Use the metal chopping
blade when a recipe calls for less than 3½
(875 ml) cups of flour.
Because the metal dough blade does not
extend to the outside rim of the work bowl,
it cannot pick up all the flour when small
amounts are processed.
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
method. Use a standard, graduated dry
measure, not a liquid measuring cup.
With a spoon or fork, stir the flour in its
container. Do not measure flour directly
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
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
˚ F and 115 ˚ F (40 ˚ C and 46 ˚ 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 pusher 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 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
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’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