13
Liquid Measurements
Use the cup provided. 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 (especially flours) must be
done using the measuring cup provided. The
measuring cup is based on the American standard
8 fluid oz cup.
(British cup is 10 fluid oz.) Dry measuring must
be done by gently spooning ingredients into the
measuring cup to the indicated line. 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 (ie yeast, sugar, salt, powdered milk,
honey) the measuring spoons provided must be
used. Measurements must be level, not heaped
as this small difference could throw out the critical
balance of the recipe.
NOTE: DO NOT USE NORMAL KITCHEN
TEASPOONS OR TABLESPOONS.
Liquids/Milk
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread.
Milk will improve flavour, provide a velvety texture
and soften the crust, while water alone will produce
a crispier crust. Some liquids call for juice (orange,
apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use
of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
Sunflower Oil
‘Shortens’ or tenderises the texture of yeast breads.
Butter or margarine can be used as a substitute.
If butter or margarine is used direct from the
refrigerator it should be softened for easier blending
during the mixing cycle.
Baking Powder
Baking powder is a raising agent used in cakes.
This type of raising agent does not require rising
time before baking as the chemical reaction works
when liquid ingredients are added.
Bicarbonate of Soda
Bicarbonate of soda is another raising agent not
to be confused or substituted for baking powder.
It also does not require rising time before baking
as the chemical reaction works during the baking
process.
Vitamin C - Ascorbic Acid
Ascorbic acid helps improve the volume of the
loaf. Vitamin C powder or tablets should be used.
You can also use the orange flavour vitamin C
supplement tablet. These are usually marked in
mg (milligrams) strength. If they are 200mg tablets,
use 1/2 tablet for 100mg dose. The tablet must be
crushed between 2 spoons to create a powder. If
using powder refer to the packet instructions but a
1/4 of a teaspoon is usually recommended.
Measuring Ingredients
The key and most important step when using your
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan
in the order in which they are given in each recipe.
Liquid and dry measurements are done somewhat
differently and are as follows:
