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reasons, salt may be left out. However, in this case the bread may rise higher than it normally does.
LIQUIDS
Liquids, such as milk, water, or a combination of powdered milk and water, can be used when making
bread. While milk improves the fl avour of the bread, it also gives it a velvety texture and softens its
crust, water alone produces a crispier crust. Some recipes call for juice (orange, apple, etc.) to be
added as a fl avour enhancer.
EGGS
Eggs add richness and velvety texture to bread doughs and cakes. Use large-size eggs with these recipes.
FATS: SHORTENING, BUTTER, OIL
Shortening, butter and oil shorten or tenderize the texture of yeast breads. French bread owes its
unique crust and texture to the lack of fat in the ingredients used. However, breads containing fat
stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for
easier blending during the kneading cycle.
BAKING POWDER
Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent
does not require a rising time before baking, as the chemical reaction works when liquid ingredients
are added
BAKING SODA
Baking soda is another leavening agent not to be confused with or substituted for baking powder. It
also does not require rising time before baking, as the chemical reaction works during the baking
process.
MEASURING YOUR INGREDIENTS
You fi nd enclosed the following measuring instruments that will help you measure the ingredients
easily:
1 measuring cup with the measuring units ml, oz and cup
1 big measuring spoon, equal to 1 tablespoon
1 small measuring spoon, equal to 1 teaspoon
Place the cup on a horizontal fl at surface while measuring the ingredients. The ingredients level must
be aligned to the mark of measurement. It is very important to measure each ingredient accurately
when baking with your bread machine. Faulty measurements — even if small— can cause poor baking
results. The ingredients must also be added in the order specifi ed in each recipe.
When measuring dry ingredients make sure the measuring cup is DRY. When measuring with the
measuring spoons, measurements must be level, not heaped. You can use a knife to level off. Do not
scoop or tap a measuring cup as this will pack the ingredients.
RECIPE TIPS
The recipes included with this manual are tailored especially to this bread machine. To obtain the
best baking results, it is extremely important not no exceed the amounts of fl our specifi ed in each of
the recipes. When trying your own recipes, use the recipes in this manual as a guide for converting
proportions from your recipe to your bread machine.