Filter
Top Products
6
• DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients.
• ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next
and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of pan to
prevent liquid from seeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This sequence is
very important, especially when using the timer to prevent yeast from getting wet before bread making begins.
1. ALWAYS use standard 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 to measure at eye level.
Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the
height of the loaf.
2. ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. Dry measuring
cups are those that nest together.
ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry
ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See
Diagrams 2 and 3.
SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.
All ingredients measured in
measuring spoons must be level, not
rounded or heaping.
3. ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses
or water. The measurements MUST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4.
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 used in your bread maker. Follow the directions for making a 1½ pound loaf or 2 pound loaf. Use
the basic/specialty bread setting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the
whole wheat bread setting. Add the recommended amount of liquid to the bread pan first, then flour mixture and finally the yeast.
Select desired crust color, loaf size and start the bread maker. The time delay feature can be used with bread mixes providing no
perishable ingredients are used such as milk and eggs, which can spoil when left at room temperature for several hours.
MAKE YOUR OWN MIXES
To save time, money and energy, you can prepare your own mixes and store them in the refrigerator until ready to use. Simply
measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or seal-able container. Label the type of bread and loaf