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Each ingredient in a loaf of bread plays a
specific role, so it is extremely important to
measure the ingredients correctly to get the
best results.
For optimum results, we recommend weighing
ingredients on a kitchen scale. This is
especially important with flour. Because flour
aerates, an accurate amount is needed to
achieve an optimum loaf of bread.
Weight measurements are given for each
recipe. If kitchen scales are not available,
ensure the following instructions are
followed:
Dry ingredients
Use a metric measuring spoon or cup. Do not
use tableware spoons or cups. Spoon the dry
ingredients loosely into the spoon or cup and
level off with a flat knife. This is particularly
important with flour. Do not pack dry
ingredients down into the cup or tap the cup
unless otherwise stated in the recipe.
Liquids
Fill a metric measuring spoon or cup to the
level indicated. Check your cup measurement
by placing the measuring cup on a flat
surface and reading the measurement at eye
level.
Solid fats
Fill a metric measuring spoon or cups to the
level indicated and level off with a flat knife.
Last Things Last
Always place the liquid in the bread pan
first, the dry mix ingredients in next. Then,
make a small pocket in the top of the dry
ingredients and place the yeast in the
pocket. Wipe away any spills from around the
outside of the pan. This will ensure a well
risen and evenly baked loaf.
Adding Fruits and Nuts
Fruits and nuts are added towards the end of
the kneading cycle. The machine will beep to
let you know it is time to add fruit or nuts. If
they are added before the Fruit and Nut
beep, the fruit will be pureed due to
excessive kneading.
Important Measuring Tips