Cuisinart DLC-10C - Manual (Page 18)

T E C H N I Q U E S F O R K N E A D I N G Y E A S T
D O U G H W I T H T H E D O U G H B L A D E
12
The Pro Classic™ Foot! Processor
can mi!( and Idiead dough in a
fraction of the time it takes to do
it by hand. You will get perfect
results every time it you follow
these directions. NEVER TRY TO
PROCESS DOUGH THftT IS TOO
STIFF TO KNEAD COMFORTABLY
BY HAND.
There are hvo general types ot
yeast dough.
Typical bread dough is made
vdlP a flour mix thal contains at
least 50% white flour, it is uni­
formly soit, pliable and slightly
sticky v/hen properly kneaded It
always cleans the inside of the
work bowl completely when
properly kneaded.
Typical sweet dough oonlains a
higher proportion ot sugar, hiitter
and/or eggs than typical bread
dough It is rich and sticky and
It
does not clean the inside ot the
work bowl. It requires less
kneading afler the ingredients are
mixed. Although 30 seconds is
usually sutficient, 60 to 90 sec­
onds gives better results it the
machine does not slow down.
Except for kneading, descriheti
below, the processing procedures
are the same tor both types of
dough.
Machine capacity
If a bread dough calls for more
than the recommended amount
of tiour. mix and knead it in equal
batches. Do the same tor sweet
doughs thal call tor more than 3-
1/2 cups oMIour. Recommended
maximum amount ol Hour is:
<1 cups of all-purpose Hour or 2-
1/2 cups of vrhoie-grain flour
Using the right blade
Measure flour by the "stir, scoop
and sweep" nreihod described
below Use the dough blade
when the recipe calls for more
than 3-1/2 cups (17-1/2 ounces)
of flour. Use the melal blade
when a recipe calls for fess than
3-1/2 cups of flour.
Because the dough blade does
not extend to the outside nm of
the work bowl, it cannot pick up
all the flour when small amourUs
are processed.
Whichever blade you use, always
push if down as far as it vrill go
on the molor shaft.
Measuring the Ilnur
It's best to weigh
It.
If you don't
have a scale, or the recipe does­
n't specify v/eight. measure by
the "stir scoop and svreep"
method. Use a standard, gradu­
ated dry measure, not a cup lor
liquid ingredients.
With a spoon or fork. sf/Mhe
Hour in
Its container With the
dry measure, scoop up the flour
so it overflows. With a spatula,
knife or chopstick — being care­
ful not to press down —
sweep
excess Hour back into the con­
tainer so the top of the measure
is level.
Prnnling the yeast
The expiraiion dale is marked on
Hie packages. To be sure your
yeast IS active, dissolve it in a
small amount of warm liquid
(about 1/3 cup for one package
ot dry yeast). II the recipe
includes a sweetener like sugar or
honey, add a tablespoon with the
yeast. It no svreetener is called
lor. add a pinch The yeasi won'/
loaio mihoijt it. Let the mixture
stand until
It
foams — up to 10
minutes.