Noxxa BM325SC, Instruction Manual

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• Measurement/Conversion Chart
1 1/2 tsp = 1/2 TBSP 8 TBSP = 1/2 cup
3 tsp = 1 TBSP 12 TBSP = 3/4 cup
1/2 TBSP = 1 1/2 tsp 16 TBSP = 1 cup
2 TBSP = 1/8 cup 3/8 cup = 1/4 cup + 2 TBSP
4 TBSP = 1/4 cup 5/8 cup = 1/2 cup + 2 TBSP
5 TBSP + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBSP
• Dough Ball : Necessary for a Successful Loaf of Bread
We have found that liquid amounts called for in a recipe may need to be adjusted slightly
because different climates and seasons result in a wide variety of humidity levels. You may want to
check the dough ball half way through the first kneading program. At this point, the ball should be
round, smooth-textured, soft and slightly tacky to the touch. If it does not form a ball and is more
like a batter, add 1 tablespoon of flour at a time until it reaches the appropriate consistency. On
the other hand, if the mixture is too dry to form a ball or forms more than one ball, add 1 teaspoon
of water and allow it to absorb. Add more water if necessary. Provided you have used all of the
ingredients specified in the recipe, measured the ingredients properly, and have a “good” dough
ball, you should achieve a successful loaf of bread. Don’t worry if you don’t succeed at your first
attempt - practice makes perfect!
• Yeast : The Number One Ingredient for Yeast Breads and Dough
We used Active Dry Yeast when we developed all of the bread recipes. However, Instant yeast
may also be used. We found that we did not have to vary the amount used when we substituted
one for the other. When using bread machine yeast, follow the package instructions. A 1/4 ounce
package of Active Dry yeast contains approximately 2 1/4 level teaspoons of yeast. When the yeast
is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore, we recommend
storing yeast in an airtight container and refrigerating or freezing it. Measure out the amount you
need and allow it to come to room temperature before using it —this takes about 15 minutes.
If you have any doubt regarding the activity of the yeast, you may use one of the following tests
to determine its strength. Each test calls for a different amount of yeast as a base ingredient. This
gives you more bread choices once the test is complete.
To test for one package (2 1/4 teaspoons) of Active Dry or QUICK RISE Yeast, use a liquid
measuring cup and fill to the 1/2 cup level with 110°F/27°C-115°F/46°C water. Stir in 1 teaspoon
granulated sugar and 1 package (2 1/4 teaspoons) Active Dry or QUICK RISE Yeast. Leave your
stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will begin to
activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied to the 1 cup
mark, it is very active. The yeast mixture may be used in your
Noxxa
Breadmaker in a recipe that
calls for 2 1/4 teaspoons of yeast. Remember to adjust your recipe for the 1/2 cup of water and 2 1/4
teaspoons of yeast used in the test. The sugar does not need to be adjusted.
To test for 1 1/2 teaspoons of Active Dry or QUICK RISE Yeast, use a liquid measuring cup and fill
to the 1/4 cup level with 110°F/27°C-115°F/46°C water. Stir in 1 teaspoon granulated sugar and 1 1/2
teaspoons Active Dry or QUICK RISE Yeast.
Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it
will begin to activate and rise to the surface. If at the end of the 10 minutes the yeast has multiplied
to the 1/2 cup mark, it is very active. The yeast mixture may be used in your Noxxa Breadmaker in a
recipe that calls for 1 1/2 teaspoons or more of yeast.
Remember to adjust your recipe for the 1/4 cup of water and 1 1/2 teaspoons of yeast used in the
test. The sugar does not need to be adjusted.