12
WEIGHING AND MEASURING
It is extremely important to use the exact measure of
ingredients for best results.
Always measure liquid ingredients in the see-through
measuring cup with graduated markings provided.
Liquid should just reach marking on cup at eye level,
not above or below.
Always use liquids at room temperature unless making
bread using the rapid 1 hour cycle. Follow the instructions given in the
recipe section.
Always use the measuring spoon provided to
measure smaller quantities of dry and liquid
ingredients. Use the slider to select between the
following measure
– 1
⁄
2 tsp, 1 tsp, 1
⁄ 2 tbsp or 1
tbsp. Fill to the top and level off the spoon.
Scooping or tapping a measuring cup will pack the
ingredients and you will end up with more than is
required. This extra amount could affect the balance of the recipe. Do not
sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients (i.e. yeast,
sugar, salt, powdered milk) the measuring spoon which is provided must
be used. Measurements must be level, not heaped as this small
difference could throw out the critical balance of the recipe.
INGREDIENTS
Strong White Flour (Bread Flour)
Bread flour is high gluten/protein flour that has been treated with conditioners
that give dough a greater suitability for kneading. Bread flour typically has a
higher gluten concentration than All-purpose flour. Strong white flour or bread
flour are recommended for use with this breadmaker. Do not use plain white
flour (cake flour) or self-raising flour for making yeast risen breads in your
bread maker, as inferior loaves will be produced.
