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HELPFUL HINTS FOR BREAD AND 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 ingredi-
ents except liquids must be at room temperature and liquids should be approximately 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: liq-
uids, dry ingredients and then yeast. Some ingredient amounts are the same for different size loaves.
Ⅲ M E A S U R I N G : THE CORRECT WAY
Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in
your results.
9
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
standard 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.
Me a s u r e m e n t / C o nv e rsion Chart
1 1/2 tsp = 1/2 T B L 8 T B L = 1/2 cup
3 tsp = 1 T B L 12 T B L = 3/4 cup
1/2 T B L = 1 1/2 tsp 16 T B L = 1 cup
2 T B L = 1/8 cup 3/8 cup = 1/4 cup + 2 T B L
4 T B L = 1/4 cup 5/8 cup = 1/2 cup + 2 T B L
5 TBL + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 T B L
Ⅲ DOUGH BA L L : N E C E S S A RY FOR A SUCCESSFUL LOAF OF BREAD
We have found that liquid amounts called for in a recipe may need to be adjusted slightly because diffe r-
ent climates and seasons result in a wide va r iety of humidity leve l s. You should check the dough ball at
the beep during the kneading process, see program specifications. At this point, the ball should be round,
s m o o t h - t extured, soft and slightly tacky to the touch. When touched it will leave a little dough on your fin-
g e r. Push down any dough or flour that may be on the sides of the pan. If it does not fo rm 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 fo rm a ball, fo rms more than one ball, or is a ball but not soft and
slightly tack y, add 1 teaspoon of water and allow it to absorb. Add more water if necessary. P r ovided yo u
h ave used all of the ingredients specified in the recipe, measured the ingredients properl y, and have a
" g o o d ” dough ball, you should achieve a successful load of bread.
When preparing bread in the Fast Bake program, the dough ball will be a ve ry soft, loose ball with a
smooth texture and will be sticky to the touch. When touched it will leave dough on your finger.