Cuisinart DLC-10C - Manual (Page 19)

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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 sec­
onds. (Cheese, nuts and raisins
may be added with the dry ingre­
dients or during the final knead­
ing. To leave them almost whole,
add them 5 seconds before you
stop kneading. For a finer tex­
ture. add them sooner.)
Adding liquids
All liquid should be added
through the feed tube v/hile 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
machine. Wait until ingredients in
bowl have mixed, then add
remaining liquid slowly. Pour liq­
uid onto dough as it passes under
feed tube opening. Oo not pour
liquid directly onto bottom of
bowl.
Follow the recipe carelully. It is
important to add enough liquid to
make the dough soft enough to
knead. Kneading dough that is
too still can strain the machine.
The temperature of liquids used
to dissolve and activate yeast
must be between 105° and 120°F.
Yeast cells are not activated at
temperatures lower than this and
they die when exposed to temper­
atures higher than 130°F.
All liquid except that used to acti­
vate yeast should be cold, to min­
imize the possibility of overheat­
ing the dough. You must never
knead a yeast dough to a temper­
ature higher than 100°F. 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 complete­
ly 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 dough for coffee
cakes, batter bread and brioche
Process dough tor at least 30
seconds after all the ingredients
are incorporated. It will not clean
the inside ot 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. The rising
time is usually about 1-1/2 hours
but will vary from 45 minutes to
several hours, depending on the
type of flour and the humidity of
the air. To test if 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 them only half full. Let
rise until dough is just slightly
above the top of the pan. If shap­
ing tree-form loaves, let them rise
on an oiled baking sheet until at
least doubled in bulk.
Making consecutive batches
You can make several batches of
bread dough In a row.
The motor in the Pro Classic™
Food Processor is extremely
efficient. Follow the recipe for
White Bread, pg. 43.