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NOT AT AN ANGLE. The liquid level 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 DRY INGREDIENTS, ESPECIALLY
FLOUR. THIS WILL COMPRESS THE INGREDIENTS INTO THE CUP AND CAUSE
THE DOUGH TO BE DRY 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 and dry milk 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 a 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 a 1½ pound loaf. Use the basic/specialty bread setting for most mixes
unless preparing a 100 percent 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 the flour mixture and finally the yeast on top. Select desired
crust color and start the bread maker. The time delay feature can be used with bread mixes providing no perishable
ingredients are used, such as milk, eggs, etc., which can spoil when left at room temperature for several hours. Bread mixes
can also be made at one-hour setting with some adjustments needed. See One-Hour Bread Express™ section on using
bread mixes at the one-hour setting.
MAKE YOUR OWN MIXES: To save time, money and energy, you can prepare your own bread mixes and store
them in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic
bag or seal-able container. Label as to the type of bread and loaf size. When ready to use, let the flour mixture stand at room
temperature 15 minutes, then add recommended liquids, the butter or margarine and then the dry flour mixture to pan.
Level and add the yeast to well made in center. Program and start the bread maker. Use time delay if recipe recommends
its use.
MEASUREMENT EQUIVALENT CHART
FLUID
CUP = 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