Cuisinart DLC-8S User Manual
INSTRUCTION AND
RECIPE BOOKLET
Pro Custom 11™Food Processor
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
DLC-8S Series
IMPORTANT
SAFEGUARDS
Always follow these safety
precautions when using this appliance.
Getting Ready
1. Read all instructions.
2. Blades are sharp. Handle them
carefully.
3. Unplug from outlet when not i n
use, before putting on or taking off
parts and before cleaning. To
unplug, grasp plug and pull from
electrical outlet. Never pull cord.
4. Do not use outdoors.
5. Do not let cord hang over edge
of table or counter, or touch hot
surfaces.
6. Do not operate any appliance
with damaged cord or plug, or
after appliance has been dropped
or damaged in any way. Return
appliance to the nearest authorized
service facility for examination,
repair or electrical or mechanical
adjustment.
Operation
1. Do not use pusher assembly if
sleeve becomes detached from
pusher.
2. Keep hands as well as spatulas
and other utensils away from
moving blades or discs while processing food, to prevent
possibility of severe personal
i n j u ry or damage to food pro c e s s o r.
A plastic scraper may be used but
must be used only when food
processor motor is stopped.
3. Avoid contact with moving
parts. Never push food down by
hand when slicing or shredding.
Always use pusher.
4. Make sure motor has
completely stopped before
removing cover. (If machine
does not stop within 4 seconds
when you turn cover, call
1-800-726-0190 for assistance.
Do not use machine).
5. Never store any blade or disc
on motor shaft. To reduce the risk
of injury, no blade or disc should
be placed on the shaft except
when the bowl is properly locked
in place and the processor is in
use. Store blades and discs, as
you would sharp knives, out of
reach of children.
6. Be sure cover is securely
locked in place before operating
food processor.
7. Do not try to override cover
interlock mechanism.
Cleaning
To protect against risk of electrical
shock, do not put base in water or
other liquid.
General
1. Close supervision is necessary
when any appliance is used by or
near children.
2. Do not operate this, or any
other motor-driven appliance,
while under the influence of alcohol
or other substances that affect
your reaction time or perception.
3. The food processor is UL
listed for household use. Use it
only for food preparation as
described in the accompanying
recipe and technique book.
4. The use of attachments not
recommended or sold by
C u i s i n a rt, may cause fire, electrical
shock, personal injury or damage
to your food processor.
5. To avoid possible malfunction
of work bowl switch, never store
processor with pusher assembly
in locked position.
6. Maximum rating of 5.2
a m p e res is based on attachment
that draws greatest curre n t .
Other recommended attachments
may draw significantly less curre n t .
SAVE THESE
INSTRUCTIONS
NOTICE
This appliance has a polarized
plug (one blade is wider than the
other). As a safety feature, this
plug will fit in a polarized outlet
only one way. If the plug does not
fit fully in the outlet, reverse the
plug. If it still does not fit, contact
a qualified electrician. Do not
attempt to defeat this safety feature .
Compact Cover
1. Do not use the Compact Cover
when mixing hot, thin liquids
such as soups or sauces. If you
do, it is possible that hot liquid
may splash and injure you.
2. DO NOT use any slicing, shredding, julienne, French
fry-cut or fine grater discs with
the Compact Cover. Doing so may
expose the user to injury.
3. Although the Cuisinart
Compact Cover may seem
compatible with machines from
other manufacturers, using the
cover with other machines may be
dangerous and may expose the
user to injury. We specifically caution you not to use the Compact
Cover with other
brand machines.
®
FOR
HOUSEHOLD
USE ONLY
C O N T E N T S
1
I M P O RTANT SAFEGUARDS
THE PARTS 2
PRACTICING WITH FOOD 4
REMOVING PROCESSED FOOD 5
CHOPPING, PURÉEING & MIXING
WITH METAL BLADE 6
TO CHOP RAW FRUITS AND VEGETABLES 6
TO PURÉE FRUIT AND COOKED VEGETABLES 6
TO CHOP HARD FOOD LIKE GARLIC,
HARD CHEESE 7
TO CHOP PARSLEY, OTHER FRESH HERBS 7
TO CHOP PEEL FROM CITRUS FRUIT 7
TO CHOP STICKY FRUIT LIKE DATES 7
TO CHOP MEAT, POULTRY AND FISH 8
TO PURÉE MEAT, POULTRY AND FISH 8
TO CHOP NUTS 9
TO MAKE PEANUT BUTTER 9
TO MAKE FLAVORED BUTTERS,
SPREADS AND DIPS 9
TO MAKE MAYONNAISE 10
TO BEAT EGG WHITES 10
TO WHIP CREAM 10
TO MAKE CRUMBS AND CRUMB CRUSTS 11
TO MAKE PASTRY 11
TO MAKE QUICK BREADS AND CAKES 11
TO MAKE CAKE MIX 11
PROBLEMS & SOLUTIONS
FOR MAKING DOUGH 14
PREPARING FOOD FOR SLICING
AND SHREDDING 16
ROUND FRUITS AND VEGETABLES 16
WHOLE PEPPERS 16
LARGE FRUITS LIKE PINEAPPLE,
CANTALOUPE 16
CABBAGE AND ICEBERG LETTUCE 16
FOOD DOESN'T FIT FEED TUBE 17
PRACTICING SLICING AND SHREDDING 18
REMOVING SLICED OR SHREDDED FOODS 19
SLICING AND SHREDDING TECHNIQUES 20
FRUITS AND VEGETABLES 20
SMALL AMOUNTS OF FOOD 20
FRENCH-CUT GREEN BEANS 21
MATCHSTICKS OR JULIENNE STRIPS 21
SLICING COOKED MEAT AND POULTRY 22
SLICING UNCOOKED MEAT AND POULTRY 22
SLICING FRANKFURTERS, SALAMI
AND OTHER SAUSAGES 22
SLICING AND SHREDDING CHEESE 23
IF YOU HAVE A PROBLEM 24
CLEANING AND STORING 24
KNEADING YEAST DOUGH
WITH DOUGH BLADE 12
TYPICAL DOUGH 12
MACHINE CAPACITY 12
USING THE RIGHT BLADE 12
MEASURING THE FLOUR 12
PROOFING THE YEAST 12
PROCESSING DRY INGREDIENTS 13
ADDING LIQUIDS 13
KNEADING DOUGH 13
RISING 13
SHAPING, FINISHING AND BAKING 13
MAKING CONSECUTIVE BATCHES 13
FOR YOUR SAFETY 25
SOME TECHNICAL DATA 25
RECIPES 26
BOWL CAPACITY 26
WARRANTY 46
T H E P A R T S
2
4
3
2
1
6
7
10
5
11
8
8
9
3
Your Cuisinart®Pro Custom 11™
Food Processor is a compact and
versatile appliance that chops,
minces, shreds, grates, slices,
blends, purées, emulsifies, mixes
and kneads - all with great
efficiency and speed. The large
feed tube allows you to make
whole slices of large fruits and
vegetables like potatoes, tomatoes
and apples.
The machine includes:
l. Motor base with a vertically
projecting shaft and two large
control levers.
2 Work bowl.
3. Cover with a large feed tube.
4. Pusher assembly that slides
over the feed tube.
5. Compact cover with cap for
chopping/baking.
6. Sharp metal chopping/
mixing blade.
7. Plastic dough blade.
8. Two serrated slicing discs: 1
medium and 1 thin.
9. Shredding disc.
10. Detachable stem that fits
all discs.
11. Plastic spatula.
T h e metal blade chops raw and
cooked fruits, vegetables, meat, fish
and cheese to the exact consistency
you want - from coarse to fine, even
to a purée. You control the texture .
It chops nuts, makes nut butters,
mayonnaise and sauces, and mixes
t e n d e r, flaky pastry. The metal blade
also mixes cakes, frosting, cookies,
quick breads, muffins and biscuits.
The dough blade mixes and kneads
m o r e efficiently than the metal blade
when your recipe calls for more
than 3-1/2 cups (875 mL) of flour.
A locking device prevents heavy
dough from driving the blade up
on the shaft.
The standard slicing disc makes
beautiful whole slices. It slices
whole fruits and vegetables,
cooked meat, semi-frozen raw
meat and thin loaves of bread.
The thin slicing disc is perfect
for slicing cabbage, onions,
radishes, mushrooms, celery,
potatoes and cucumbers.
The medium shredding disc
processes most firm and hard
cheese into long, attractive
shreds. It also shreds vegetables
like potatoes, carrots and zucchini, and processes nuts and
chocolate to a grated texture.
The detachable stem fits
all discs, making storage
easy in limited space.
The pusher assembly
has 3 parts.
1. The small removable white
pusher fits into the small feed
tube. This tube is for narrow food
like carrots, for adding liquid, and
for continuous feeding of small
hard food like garlic.
2. The large pusher is
permanently attached to the
sleeve, but moves freely within
it – except when the slide lock
on the sleeve is locked in place
over the large feed tube.
3. The bottom sleeve has two
descending tabs. One locks the
sleeve to the work bowl (white
lock); the other pushes down
an activating rod at the back
of the bowl, permitting the
motor to start.
P R A C T I C I N G W I T H F O O D
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Try chopping some practice foods
b e f o r e you process food to eat.
A zucchini or potato is a good
choice. First cut into 1-inch
p i e c e s .
I n s e rt the metal blade and put
the pieces in the work bowl.
Put on the cover; press the pusher
assembly down to lock it into
place. Press and release the
OFF/PULSE lever two or thre e
times and see what happens.
Each time the blade stops, let the
pieces drop to the bottom of the
bowl before you pulse again.
That puts them in the path of the
blade each time the motor start s .
Using the pulse/chopping
technique, you can get an even
chop without danger of overp r ocessing. Check the texture
f requently by looking through the
cover of the work bowl. If you
want a finer chop, press and
release the OFF/PULSE lever until
you achieve the desired texture .
Onions and other food with a high
water content will quickly end up
as a purée unless examined
t h r ough the work bowl after each
pulse to make sure they are not
o v e r p ro c e s s e d .
Try chopping other food, like meat
for hamburger or sausage. Then
make mayonnaise, pastry or
b r ead, as described in the re c i p e s
in this book. To obtain consistent
re s u l t s :
©
Be sure all the pieces you
add to the bowl are about the
same size.
©
Be sure the amount you
p rocess is no larger than
recommended. (See page 26).
R E M O V I N G P R O C E S S E D F O O D
Before you do anything, wait for
the blade to stop spinning.
Once it does, remove the cover
first. You can remove the cover
and pusher assembly in one
operation. Hold the pusher
assembly with your fingers away
from the descending tabs and
turn it clockwise. Lift it off, and
the cover will come with it.
Never try to remove the cover
and the work bowl together;
this may damage the work bowl.
Always remove the bowl from
the base of the machine before
removing the blade, as the blade
creates a seal to prevent food
from leaking. Turn the bowl clockwise to unlock it from the base,
and lift it straight up to remove.
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To prevent the blade from falling
out of the work bowl onto your
hand, use one of the three
methods shown. Be sure your
hands are dry. Remove the metal
blade before tilting the bowl (1.),
using a spatula to scrape off
any food. Or insert your finger
through the hole in the bottom of
the work bowl, gripping the blade
from the bottom, and grip the
outside of the work bowl with
your thumb (2.). Or hold the
blade in place with your finger
or a spatula while pouring out
processed food (3.).
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C H O P P I N G A N D P U R É E I N G
W I T H T H E M E T A L B L A D E
6
To chop raw fruits
and vegetables
Cut the food into 1-inch pieces.
You get a more even chop when
all pieces are about the same size.
Put no more than the
recommended amount of food
into the work bowl. (See page
26). Lock the cover in place.
Press the OFF/PULSE lever at the
rate of 1 second on, 1 second off
until the food is coarsely
chopped. Then hold down the
OFF/PULSE lever, letting the
machine run continuously until
the food is chopped. Check
f requently to avoid overpro c e s s i n g .
Use the spatula to scrape down
any pieces that stick to the sides.
To purée fruit and
cooked vegetables
Cut the food into 1-inch pieces.
You get a smoother purée faster
when all pieces are about equal in
size. Put no more than the
recommended amount of food
in the work bowl. (See page 26).
Lock the cover in place. Pulse to
chop coarsely, then press the ON
lever and process continuously
until the food is puréed. (NOTE:
Cooked potatoes are an exception
to this procedure. They develop a
gluey texture when processed
with the metal blade. See the
recipe for mashed potatoes at the
end of the book.)
©
When making soup, you will
want to purée vegetables that
have cooked in liquid. Don’t add
the liquid to the work bowl just the cooked vegetables;
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remove them with a slotted
spoon. They will purée faster
and smoother without liquid.
Then add just enough liquid
to make the purée pourable,
return it to the soup liquid
and stir to combine.
©
Occasionally, a piece of food
may become wedged between
the blade and the work bowl.
If this happens, remove the cover,
lift the blade out carefully and
remove the wedged piece.
Empty the bowl, reinsert the
blade and lock the cover into
place, first removing the small
pusher. Press the ON lever and
drop the food pieces through
the small feed tube while the
machine is running. After adding
a cupful this way, add the
remaining food to the bowl
and process in the usual way.
7
To chop hard food like garlic,
hard cheese
Small foods like garlic can be
dropped in whole. Larger foods
like hard cheese should be cut
into 1-inch pieces. Remove the
small pusher, press the ON lever
and drop the food through the
small feed tube while the machine
is running.
This method of processing
minces garlic, shallots and
onions. Hard cheese and coconut
will have the same texture as if
they had been hand grated.
I M P O R TA N T : Never try to pro c e s s
cheese that is too hard to cut
with a knife. You may damage the
blade or the machine.
To chop parsley and other
fresh herbs
The herbs, the work bowl and the
metal blade must all be thoro u g hl y clean and dry. Remove stems
from herbs. Add leaves to bowl
and process until they are
chopped as fine as you want.
The more herbs you chop at a
time, the finer chop you can
obtain. If completely dry when
chopped, parsley and other herbs
will keep for at least 10 days,
stored in an airtight bag in the
refrigerator. They may be frozen
for months, stored in an airtight
container or bag.
To chop peel from citrus fruit
(zest) or to chop sticky fruit like
dates or raisins
For citrus, remove only the peel
(zest) with a vegetable peeler. Do
not remove the white pith, which
is bitter tasting. Cut the peel into
lengths of 2 inches or less and
p roc ess with 1/2 cup of granulated
sugar from the recipe until finely
chopped. This may take 2 minutes
or longer.
For sticky fruit like dates, raisins,
prunes and candied fruit, first
freeze the fruit for about 10
minutes. Add to it some of the
flour called for in the recipe. Use
no more than 1 cup of flour for
each cup of fruit.
COMPACT FLAT COVER
Use the Compact Cover for added
convenience when your recipe
calls for chopping, mixing, puréeing
and kneading. It is particularly
useful when you are preparing
baked goods such as cakes,
cookies, pies and breads.
To assemble the Compact Cover
Begin with the work bowl and the
metal blade or dough blade in
place. Place the Compact Cover
on the work bowl so that the
Cuisinart logo written on the
cover is face up and readable.
Then turn cover COUNTERCLOCKWISE to lock into place.
Make sure the small cap is in
place before using.
To disassemble the
Compact Cover:
Place one hand near the Cuisinart
logo and one hand on opposite
end of cover; turn cover
CLOCKWISE. Lift cover up
and off work bowl. Do not use
the Compact Cover with any of
the slicing or shredding discs.
C H O P P I N G A N D P U R É E I N G
W I T H T H E M E T A L B L A D E
8
To chop meat, poultry, fish
and seafood
The food should be very cold, but
not frozen. Cut it into 1-inch
pieces to ensure an even chop.
Process no more than the
recommended amount at a time.
(See page 26). Press the
OFF/PULSE lever 3 or 4 times at
a rate of 1 second on, 1 second
off. If the food is not chopped
fine enough, let the processor run
continuously for a few seconds.
Check the texture often to avoid
overprocessing. Use a spatula to
scrape food from the sides of the
bowl as necessary.
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To purée meat, poultry, fish
and seafood
Prepare the food as described
above. Pulse until it is evenly
chopped, then process
continuously to the desired
texture. Scrape the bowl
with a spatula as needed.
Leave the purée in the work
bowl and add eggs, cream
and seasonings as called for
by the recipe. Process to
combine thoroughly.
Remember you control texture by
the length of time you process.
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To chop nuts
Chop no more than the
recommended amount at one
time. (See page 26). Press and
release the OFF/PULSE lever and
check frequently to avoid letting
powdered nuts clump together
in a nut butter.
When a recipe calls for flour or
sugar, add some to the nuts
before you chop them— about
1/2 cup for each cup of nuts. This
allows you to chop the nuts as
fine as you want without turning
them into a nut butter.
You can also chop nuts with a
shredding disc. The optional
Fine Shredding Disc is
particularly good.
To make peanut butter and
other nut butters
Process up to the recommended
amount of nuts. (See page 26).
Let the machine run continuously.
After 2 or 3 minutes, the ground
nuts will form a ball that will
gradually smooth out. Scrape the
sides of the bowl and continue
processing until drops of oil are
visible. Taste for consistency. The
longer you process, the softer the
butter will be. For chunk style,
add a handful of nuts just after
the ball of nut butter begins to
smooth out. To make cashew
butter, add a little bland vegetable
oil. Processor nut butters contain
no preservatives. Store in the
refrigerator to keep them from
separating.
To make flavored butter,
spreads and dips
Cut room-temperature butter
into tablespoon size pieces and
reserve. Process flavoring
ingredients first—anchovies,
cheese, herbs, etc.—chopping
them fine. Be sure the work bowl
is clean and dry. Then add small
hard ingredients like garlic and
hard cheese through the feed
tube while the machine is ru n n i n g .
Next, add the butter pieces and
process until smooth. Add any
liquid ingredients last, while the
processor is running, and
process just long enough to
blend. Process ingredients for
s p reads and dips in the same way.
All ingredients should be at room
temperature and cut into 1-inch
cubes, or added by tablespoonfuls.
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T E C H N I Q U E S F O R C H O P P I N G A N D
P U R É E I N G W I T H T H E M E T A L B L A D E
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To make mayonnaise
You can make foolproof homemade mayonnaise with your
Pro Custom 11™. The work
bowl and metal blade must be
clean and dry.
Foods prepared with raw eggs
may contain salmonella or other
potentially harmful bacteria.
Because egg yolks are a fine
growth medium for bacteria, we
recommend that you cook them
for use in mayonnaise,
Hollandaise sauce, Caesar salad
dressing, chilled soufflés, chilled
chiffons, mousses and other
recipes calling for raw egg yolks.
For mayonnaise, we recommend
using either the “cooked egg”
mayonnaise on page 38, or using
the following method with pasteurized liquid eggs.
For a “one egg” batch of basic
mayonnaise made with pasteurized liquid eggs, place 1/4 cup
pasteurized liquid eggs, 2 tablespoons wine vinegar or lemon
juice, 1 teaspoon dry mustard,
1/2 teaspoon kosher salt and a
pinch of ground white pepper in
the work bowl. With the machine
running, add 1/2 cup of vegetable
oil to the small pusher and allow
to slowly drip into the mixture
while processing. After all the oil
has dripped through, add another
1/2 cup of vegetable oil to the
small pusher and allow to drip
through. The mixture will form a
thick emulsion. For variation, you
may experiment with using flavored vinegars, adding chopped
fresh herbs, dry herbs, or roasted
garlic to taste. To make your
mayonnaise a little lighter, add
some well-drained plain fat-free
yogurt to taste.
To beat egg whites
The work bowl and metal blade
must be absolutely clean.
Add 3 or more egg whites and
p ress the ON lever. Add about
1 teaspoon of lemon juice or
vinegar for every egg white.
Vinegar makes stiffer whites;
its flavor is hardly detectable
in cakes or soufflés. Continue
p rocessing until the egg whites
hold their shape - about 1-1/2 to
2-1/2 minutes.
Egg whites may be folded into
batters and baked. We do not
recommend serving uncooked
egg whites.
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To whip cream
P rocessor whipped cream holds
its shape very well. It is good for
decoration or as a topping for
g i n g e r b read, berries and other
d e s s e rt s .
Chill the cream well before
starting. Using the Metal blade
process continuously until it
begins to thicken; add sugar as
desired and continue processing.
Watch carefully until the cre a m
reaches the desired consistency.
For consistently reliable results,
add 2 tablespoons of non-fat
dried milk for every cup of cream,
before whipping.
P rocessor whipped cream does
not whip to the light, fluffy c o nsistency obtained by methods t h a t
beat in more air. Use the optional
Whisk Attachment for the fluffiest
whipped cream.
To make bread, cracker and
cookie crumbs and crumb cru s t s
Cut or break bread, crackers or
cookies into 1-inch pieces and
put them in the work bowl.
Process continuously until they
reach the desired texture. For
seasoned crumbs, chop parsley
or other fresh herbs with the
crumbs. For buttered crumbs,
process until the dry crumbs are
of the desired texture, then
dribble melted butter through
the small feed tube while the
machine is running.
For crumb crusts, process
crackers or cookies as described
above. Add sugar, spices and butter, cut into 1-inch pieces,
as specified by your recipe.
Process until well combined.
To make pastry
This describes the general
procedure. A recipe giving exact
proportions is on page 39.
Combine unbleached all-purpose
flour, salt and 1-inch pieces of
very cold butter in the work bowl.
Process to the consistency of
cornmeal. While the machine is
running, pour ice water through
the feed tube. Stop processing as
soon as the dough begins to form
a ball, to ensure tender, flaky pastry.
Use the dough immediately or
form it into a round disc about
1 inch thick. Wrap it in plastic
wrap and refrigerate or freeze
for later use.
To make quick breads, and
cakes that use baking powder
and/or soda.
The most important rule for
success is not to overmix
after the flour is added.
The ingredients for these soft
doughs should be cold. If the
recipe calls for chopped
ingredients like lemon peel
or nuts, chop them first while
the work bowl is clean and dry.
Then set them aside until needed.
(Always use sugar when chopping lemon peel; see page 7.)
Put dry ingredients like flour, salt
and leavening in the work bowl
and process with the metal blade
for 5 seconds to mix them.
Remove and reserve the dry
ingredients.
Add the eggs and sugar to the
work bowl and process to mix,
letting the machine run about 1
minute. Next, add 1-inch pieces
of butter, at room temperature.
Let the machine run continuously
for a minute, until the butter is
thoroughly mixed with the sugar
and eggs. Then add flavoring and
liquid – vanilla, spices, cocoa,
etc. Process until mixed. Add the
dry ingredients to the work bowl.
Process by pulsing, inspecting
after each pulse. Stop pulsing as
soon as the dry ingredients have
almost disappeared into the batter. Overprocessing will cause
quick breads and cakes to be
tough. (If your recipe calls for
ingredients that are to be
coarsely chopped - like raisins
or nuts - add them last with the
mixed dry ingredients.)
To make cake mix
Your food processor work bowl i s
l a rge enough for the pre p a r a t i o n of
an 18.5-ounce packaged cake mix.
Insert the metal blade and add
the cake mix to the work bowl.
While the machine is running,
add the eggs and liquid through
the small feed tube and process
for 5 seconds. Scrape down the
side of the work bowl and
process again for 1 minute for
maximum volume. Remove the
work bowl from the base but
do not remove the metal blade.
Insert your finger into the
underside of the blade from
the bottom of the work bowl
to hold the blade in place while
emptying the batter.
Tip:
After emptying cake batter or
puréed soup from the work bowl,
replace the bowl on the motor
base. Insert the metal blade and
pulse once. Centrifugal force will
spin the batter off the blade onto
the side of the work bowl.
Remove the blade, and use the
spatula to scrape any remaining
batter from the bowl.
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
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The Pro Custom 11™ Food
Processor can mix and knead
dough in a fraction of the time it
takes to do it by hand. You will
get perfect results every time if
you follow these directions.
NEVER TRY TO PROCESS
DOUGH THAT IS TOO STIFF
TO KNEAD COMFORTABLY
BY HAND.
There are two general types
of yeast dough.
1. Typical bread dough is made
with a flour mix that contains
at least 50% white flour. It is
uniformly soft, pliable and slightly
sticky when properly kneaded. It
always cleans the inside of the
work bowl completely when
properly kneaded.
2. Typical sweet dough contains
a higher proportion of sugar,
butter and/or eggs than typical
bread dough. It is rich and sticky,
and it does not clean the inside of
the work bowl. It requires less
kneading after the ingredients are
mixed. Although 30 seconds is
usually sufficient, 60 to 90
seconds 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 dough.
Machine capacity
Typical bread dough:
5 cups all-purpose flour
3 cups whole-grain flour
Typical sweet dough:
3 1/2 cups all-purpose flour
If a bread dough recipe calls
for more than the recommended
amount of flour, mix and knead
it in equal batches.
Using the right blade
Use the plastic dough blade
when the recipe calls for more
than 3-1/2 cups of flour. Use the
metal blade when a recipe calls
for less than 3-1/2 cups of flour.
Because the 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.
Whichever blade you use, always
push it down as far as it will go
on the motor shaft.
Measuring the flour
It’s best to weigh it. If you don’t
have a scale, or the recipe doesn’t
specify weight, measure by the
“stir, scoop and sweep” method.
Use a standard, graduated dry
measure, not a cup for liquid
ingredients.
With a spoon or fork, s t i r the flour
in its container. With the dry
m e a s u re, s c o o p up the flour so it
o v e rflows. With a spatula, knife or
chopstick— being careful not to
p ress down — s w e e p excess flour
back into the container so the top
of the measure is level.
Proofing the yeast
The expiration date is marked on
the 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).
The temperature of liquids used to
dissolve and activate yeast must be
between 105°F and 120°F. Yeast cells
a r e not activated at temperature s
lower than this, and they die when
exposed to temperatures higher
than 130°F. If 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’t foam without it.
Let the mixture stand until it foams
—up to 10 minu t e s .
13
Processing dry ingredients
Put the flour and other dry
ingredients in the work bowl. 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.
Adding liquids
All liquid should be added
through the 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 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.
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.
Kneading typical bread dough
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 typical 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.
Adding other ingredients
Cheese, nuts and raisins may be
added with the dry ingredients or
during the final kneading. To leave
them almost whole, add them
through the feed tube 5 seconds
before you stop kneading. For a
finer texture, add them with the
dry ingredients.
Rising
Put the dough in a large, lightly
floured plastic food storage bag.
Squeeze out all the air and close
the bag, 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 your 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. It is now ready to shape.
Shaping, finishing and baking
If you shape the dough in loaf
pans, coat them with vegetable
oil cooking spray and fill them
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
in bulk.
Making consecutive batches
You can make several batches of
bread dough in a row.
The motor in the Pro Custom
11™ Food Processor is extremely
efficient. Follow the recipe for
White Bread, pg. 41.
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