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

"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'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.
>

"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.

On Sun, 29 Apr 2007 14:39:17 -0700, "Plumb Loco Records"
> wrote:

>.... I just dump and whiz, and I've never had any problems
>or complaints regarding my finished product.

I imagine if the dump and whiz are soon followed by a flush, you'll be hearing
about it. Or maybe you're a bachelor...

-- Larry

"martha" > wrote in message
...
> 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 was only trying to help. Silly me!!!
Graham

NO! You did great! For the most part, it's that I have a hard time with
"steps". As it turned out. (the bread) It gave up a "good looking loaf"...
but instead of a thump when thumped it made a kind of snap. It was heavy,
and spongy... almost rubbery... almost....
The yeast had been undisturbed in the fridge for a year. It didn't really
"Foam"
"graham" > wrote in message
news:GDoZh.146536$DE1.111061@pd7urf2no...
>
> "martha" > wrote in message
> ...
>> 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 was only trying to help. Silly me!!!
> Graham
>

"martha" > wrote in message
...
> NO! You did great! For the most part, it's that I have a hard time with
> "steps". As it turned out. (the bread) It gave up a "good looking
> loaf"...
> but instead of a thump when thumped it made a kind of snap. It was heavy,
> and spongy... almost rubbery... almost....
> The yeast had been undisturbed in the fridge for a year. It didn't really
> "Foam"
>> I was only trying to help. Silly me!!!
>> Graham
>>
>
Sorry! Feeling a bit thin-skinned today:-)
The thump test isn't always reliable. What temperature did you bake with?
450F is usually required, at least to start, and some crank up the oven to
max!
If it was a bit rubbery, perhaps it was a bit underbaked. With moister
doughs, it's often best to start out high and then after about 30 minutes
(depending on the size of the loaf, turning the temp down to ~400 or even a
bit less to thoroughly cook the crumb.
Instead of the thump test, get one of those probe thermometers (they're not
expensive) and check the interior temp when you think the loaf is done.
Depending on the loaf, an internal temp of 200F to 205F is about right.
If you haven't seen it, get "The Bread Baker's Apprentice" by Paul Reinhart
from your local library. It's a superb book and each recipe has the
internal temp range given. For everyday (and fancier) recipes, I highly
recommend "Bread" by Treuille & Ferrigno. I checked Amazon.com but they
say it's out of print but it recently became available through the Canadian
branch Amazon.ca It's available in a paperback edition now (I saw it the
other day in a local bookstore) and it's not expensive.
Best wishes
Graham

I have the 14 cup cuisinart but can;t get good results with the dough
setting. We only use freshly ground wholemeal flour but find that the
processor does not knead properly. Maybe we are doing something
wrong.

I actually bought the cuisinart instead of a kitchenaid because of the
dough setting, thinking it'd be easier than hand kneading.

i find that the motor often stalls especially when using pulse and the
speed does not seem to adjust like it is supposed to.

Has anyone else had success with 100% wholemeal breads?

Dale.