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HELPFULHINTSFORBREADAND DOUGH
We recommend that you read the following information before you shop for your ingredients. Your
bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of
flour. All ingredients except liquids must be at room temperature and liquids should be approxi-
mately 80°F/27°C (baby bottle temperature). When preparing bread for the Fast Bake program, all
liquid temperatures must be 110°-115°F/43°-46°C. Always place the ingredients in the bread pan
in the order listed in the recipe: liquids, dry ingredients and then yeast. Some ingredient amounts
are the same for different size loaves.
MEASURING: THE CORRECT WAY
Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference
in your results.
/-
When you are measuring liquids, use a clear
glass or plastic liquid measuring cup. To ensure
accuracy, set the measuring cup on the counter
top and read the measurement at eye level.
To measure your flour, spoon it lightly into a stan-
dard dry ingredient measuring cup and level it
with a straight edge. Also, do not shake the cup
or tap it on the counter top. Do not scoop the
flour with the measuring cup as this tends to pack
more flour than the recipes call for.
Use standard measuring spoons and level
with a straight edge.
_ MEASURING CUP
1/4 CUP
_:;:_-Z_I / 3 CUP GRADUATED
1:::_-_1_ CUP ._Z_ MEASURING
1/2CUP_ j__ CUPS
1/2 1 GRADUATED
tsp tsp (_._ MEASURING
1/4 tsp _ _) (_) _ TBL_(,_____._'/'_._ziSPOONS
Measurement/Conversion Chart
1 1/2tsp = 1/2TBL 8TBI_ = 1/2cup
3 tsp = 1 TBL 12 TBL = 3/4 cup
1/2TBL = 1 1/2tsp 16TBL = 1cup
2TBL = 1/8cup 3/8 cup = 1/4cup+2TBL
4TBL = 1/4cup 5/8 cup = 1/2cup+2TBL
5 TBL + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBL
DOUGH BALL:NECESSARYFOR A SUCCESSFULLOAF OF BREAD
We have found that liquid amounts called for in a recipe may need to be adjusted slightly because
different climates and seasons result in a wide variety of humidity levels. You should check the
dough ball at the beep during the kneading process, see program specifications. At this point, the
ball should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will
leave a little dough on your finger. Push down any dough or flour that may be on the sides of the
pan. If it does not form a ball and is more like a batter, add 1 tablespoon of flour at a time until it
reaches the appropriate consistency. On the other hand, if the mixture is too dry to form a ball,
forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water and
allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients
specified in the recipe, measured the ingredients properly, and have a "good" dough ball, you
should achieve a successful loaf of bread.
When preparing bread in the Fast BakeTM program, the dough ball will be a very soft, loose ball with a
smooth texture and will be sticky to the touch. When touched it will leave dough on your finger.