I'm with you Plumb! It shouldn't be harder than the bread machine. It
could be that Some people have machines that bog down. It could be that
being "bread wizards" they can't make it too simple. I did "proof" the
yeast. It didn't bother me. I'd already done it... Before I read your
piece.
We'll see how this one turns out...


"Plumb Loco Records" > wrote in message
...
>
> "graham" > wrote in message
> news:Eh2Zh.145814$aG1.14794@pd7urf3no...
>>
>> "martha" > wrote in message
>> ...
>>> So, I got a cuisinart DLC-7P. I think that it's big enough to make a
>>> good size loaf. I got my original instructions in here. Though my
>>> processor was small
>>> Now I believe that I have a food processor that will handle the job but
>>> I can't find ny how-to
>> Does it have a plastic dough blade?
>> If so, put the flour and salt in it and briefly pulse to mix. Proof the
>> yeast in a small amount of warm water with a pinch of sugar. After about
>> 10 minutes, it will be frothing nicely so add it to the flour and pulse a
>> few times to mix. Then, with the machine running, add the cold water in
>> a steady stream until the dough pulls away from the side of the bowl.
>> Continue for 1 minute. If it sticks to the side, you can always add a
>> bit more flour (1 Tbsp at a time). It's always better to have a more
>> moist dough though.
>>
>> The quantities depend on the capacity of your processor. I have the
>> Professional 14 version that supposedly has a capacity of ~3lbs (~1.5kg)
>> of dough but, from experience, I never go over ~2lbs (900g - 1kg).
>>
>> A typical recipe might be:
>> 3 cups of AP flour (if you are in the northern US or Canada, otherwise
>> use a "Best for Bread" type)
>> 2 tsp instant yeast (or one package)
>> 1/3 cup warm water for proofing the yeast with a pinch of sugar.
>> 1.25 tsp salt
>> 1 cup of cold water
>>
>> If you weigh your ingredients (and I STRONGLY recommend that you do) the
>> following works:
>> 500g flour (as above)
>> 1.5tsp salt
>> 2tsp instant yeast
>> 320 mls water
>> Use some of the water and a pinch of sugar to proof the yeast. One is
>> supposed to add the instant dried yeast directly to the flour but I think
>> dissolving it first is best.
>>
>> The above are for basic white breads. For variation, use about 50% whole
>> wheat flour and up to about 10% rye flour but always keep at least 40% of
>> white in the mix.
>> HTH
>> Graham
>>
>
> I just put everything (one-loaf recipes are all I've attempted in my
> 14-cup Cuisinart) in the work bowl with the metal blade, put the lid on
> and run the motor until the ingredients form a ball of dough. I never
> proof the yeast, and I never trickle the liquid ingredients in. I just
> dump and whiz, and I've never had any problems or complaints regarding my
> finished product.
>