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Important Measuring Tips
Because each ingredient plays such a specific role, it is especially
important to measure the ingredients exactly to get the best results.
For dry ingredients, use a standard measuring spoon or measuring
cup -- not a tableware spoon or coffee cup -- and level off. For
flour, simply spoon the flour into a measuring cup and level off
with a flat kitchen utensil.
For liquids,
a standard measuring spoon or measuring cup to
the level indicated. Check your cup measurement by placing the
measuring cup on a flat surface.
For solid fats, fill a standard measuring spoon or
cup to
the level indicated and level off with a kitchen utensil.
Last
Last!
You’ll see this tip in
places in this book, but it bears repeating:
Always put the liquids
in first, the dry ingredients in next, and the yeast last.
Before adding the yeast, dig a shallow
hole in the dry ingredients and place the yeast in the hole so that there’s absolutely no contact
between the liquids and the yeast. You don’t want the yeast to be activated too soon in the
process. This is especially important when you’re using the Delay bake option.
Adding Fruits and Nuts
ompleted the
Fruits and nuts are added later, after the machine has c
will beep three times to let you know it is time to add fruit or nuts. If
the fruit nut beep, the fruit will be pureed due to excessive kneading
If fresh fruits or perishable ingredients are called for in a recipe, (i.e.,
use the Delay bake option.
first knead. The machir
they are added before
eggs, cheese, milk) do
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