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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 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.
Ⅲ MEASURING: THE CORRECT WAY
Be sure to measure accurately for success. Mis-measuring, even slightly, can make a big difference in your
results.
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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 rement/Conversion Chart
1 1/2 tsp = 1/2 TBL 8 TBL = 1/2 cup
3 tsp = 1 TBL 12 TBL = 3/4 cup
1/2 TBL = 1 1/2 tsp 16 TBL = 1 cup
2 TBL = 1/8 cup 3/8 cup = 1/4 cup + 2 TBL
4 TBL = 1/4 cup 5/8 cup = 1/2 cup + 2 TBL
5 TBL + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBL
Ⅲ DOUGH BALL: NECESSARY FOR A SUCCESSFUL LOAF 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 bread flour at a time
until it reaches the appropriate consistency. On the other hand, if the mixture is too dry to form a