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10
Liquid measurements
Use the cup provided
A
Ú
. When
reading amounts, the measuring
cup must be placed on a horizontal
flat surface and viewed at eye level
(not on an angle). The liquid level
line must be aligned to the mark of
measurement.
A ‘guesstimate’ is not good enough
as it could throw out the critical
balance of the recipe.
Dry measurements
Dry measurements must be done
using the measuring cup provided
A
Û
. Dry measuring must be
done by gently spooning
ingredients into the measuring cup
and then once filled, levelling off
with a knife
B
. 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 there are
two double ended spoons (one for
dry ingredients and one for liquid)
and one single ended spoon (used
primarily for dry ingredients)
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.
Measurements must be level, not
heaped as this small difference
could throw out the critical balance
of the recipe
B
.
Your breadmaker produces
delicious baked goods with ease.
This machine requires only that you
carefully follow the recipe
instructions. In basic cooking,
normally ‘a pinch of this and a
dash of that’ is fine, but not for
breadmakers. Using an automatic
breadmaker requires you to
accurately measure each ingredient
for best results.
• Always add ingredients in the order
they are listed in the recipe.
• Please note that the measuring
cups are based on the American
standard 8 fluid ounce cup,
NOT
the 10 fluid ounce British cup.
•
Accurate measuring of
ingredients is vital. Do not use
larger amounts.
Understanding
Baking
It is often said that cooking is an
art relying on the creativity of the
chef, while baking bread is much
more of a science. This means that
the process of combining flour,
water and yeast, results in a
reaction that produces bread. You
have to remember that when the
ingredients combine with each
other they produce a specific
result. Read the following
information carefully to gain a
better understanding of the
importance each ingredient plays in
the breadmaking process.
Using the Right
Flour
Flours, while visibly similar, can be
very different by virtue of how they
were grown, milled, stored, etc. You
may find that you will have to
experiment with different brands of
flour to help you make that perfect
loaf. Storage is also very important,
as all flours should be kept in an
airtight container.
All purpose flour/plain flour
All purpose flour is a blend of
refined hard and soft wheat flours
especially suitable for making cake.
This type of flour should be used
for recipes in the cake/quick bread
section.
Strong white flour/bread flour
Bread flour is a 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; however, depending
on different milling practices, this
may vary. Strong plain flour or
bread flour are recommended for
use with this breadmaker.
Wholewheat flour/ wholemeal
flour
Wholewheat flour/wholemeal flour
is milled from the entire wheat
kernel which contains the bran and
germ and makes it heavier and
richer in nutrients than white flour.
Breads made with this flour are
usually smaller and heavier than
white loaves. To overcome this
wholewheat flour/wholemeal flour
can be mixed with Bread flour or
strong plain flour to produce a
lighter textured bread.
Self-raising flour
Self-raising Flour contains
unnecessary leavening ingredients
that will interfere with bread and
cake making. It is not
recommended for use.
Bran
Bran (unprocessed) & Wheat Germ
are the coarse outer portions of the
wheat or rye grains separated from
flour by sifting or bolting. They are
often added in small quantities to
bread for nutritional enrichment,
heartiness and flavour. They are
also used to enhance the texture of
bread.
Oatmeal
Oatmeal comes from rolled or
steel-cut oats. They are used
primarily to enhance flavour and
texture.
Other Ingredients
Yeasts (active dry yeast)
Yeast through a fermentation
process produces gas (carbon
dioxide) necessary to make the
bread rise. Yeast must be able to
feed on sugar and flour
carbohydrates in order to produce
this gas. Fast action granular yeast
is used in all recipes that call for
yeast. There are three different
types of yeast available: fresh,
traditional dry active, and fast
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C
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