Open as PDF
the bread maker. Remember, the bread maker is not human and cannot adjust for mismeasured ingredients, ONLY YOU
CAN MAKE SURE THE INGREDIENTS ARE MEASURED ACCURATELY. Follow these VERY IMPORTANT tips
when measuring ingredients: Read through the recipe and organize the ingredients you will need in the order they are
added to the bread pan. Many bread disasters occur because an ingredient was left out or added twice. Use standard kitchen
measuring cups and spoons and follow the steps below.
1. ALWAYS use glass or plastic “see through” liquid measuring cups to measure liquids. Place cup on flat surface and
measure at “EYE LEVEL,” not at an angle. The liquid level line MUST be right to the measurement marking, not above or
below. A “looks close enough” measurement can spell disaster in bread making. SPECIAL TIP: Place liquid measuring
cup on inside of kitchen cabinet for easier measuring at eye level.
2. ALWAYS use standard dry measuring cups for measuring all dry ingredients
especially flour. Dry measuring cups are those that nest together. ALWAYS SPOON
DRY INGREDIENTS INTO THE SPECIFIED MEASURING CUP, THEN LEVEL
OFF TOP WITH A KNIFE. All measurements must be level. DO NOT SCOOP
measuring cups into the dry ingredients for measuring as you will compress the
ingredients into the cup and end up with more than intended which will result in a short
loaf of bread.
SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.
3. ALWAYS use standard measuring spoons for measuring ingredients such as yeast,
salt, sugar, dry milk, etc. as well as small amounts of honey, molasses or water. Again,
the measurements MUST BE LEVEL, not rounded or heaping as this little bit of
difference can affect the bread. DO NOT USE TABLEWARE AS MEASURING
SPOONS AS THESE VARY IN SIZE AND WILL NOT BE ACCURATE.
USING BREAD MIXES IN YOUR BREAD MAKER - Pre-packaged bread
mixes can be prepared in your bread maker. Follow the directions for making up to a 1½ pound
(3 cup) loaf. Use the BASIC or BASIC RAPID Bread Setting for bread mixes unless preparing
a 100% whole wheat or natural grain bread mix, which would require the use of the WHOLE
WHEAT or WHOLE WHEAT RAPID Bread Setting. Add the recommended amount of liquid
to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread
maker. The delay start timer can also be used with bread mixes providing no perishable ingredients are used, such as milk,
eggs, etc., which will spoil when left at room temperature for several hours.
MAKE YOUR OWN MIXES - To save time and money, you can prepare your own bread mixes ahead of time and
store in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic
bag and close with a twist tie. Label as to the type of bread and loaf size. When ready to use, simply add liquid ingredients
to pan as recipe directs. Then add the dry mixture, level, add the butter or margarine and the yeast on top. Program and
start the bread maker. Use delay timer if recipe recommends its use.
MEASUREMENT EQUIVALENT CHART
CUP = FLUID OUNCE = TABLESPOON = TEASPOON
1 = 8 = 16 = 48
⅞ = 7 = 14 = 42
¾ = 6 = 12 = 36
⅔ = 5⅓ = 10⅔ = 32
⅝ = 5 = 10 = 30
½ = 4 = 8 = 24
⅜ = 3 = 6 = 18
⅓ = 2⅔ = 5⅓ = 16
¼ = 2 = 4 = 12
⅛ = 1 = 2 = 6
½ = 1 = 3
¼ = ½ = 1½