Cuisinart CBK-200C manual Measuring Ingredients, Loading Ingredients Into Bread PAN

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MEASURING INGREDIENTS

Important note: The MOST important rule of making bread:

Use exact measurements. This is the key to successful bread baking.

With wet ingredients, use only liquid measuring cups with the cups/ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Liquids must be room temperature.

With dry ingredients fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. Never use the cup to scoop the ingredients directly from container (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down.

LOADING INGREDIENTS INTO

THE BREAD PAN

Important Note: The SECOND MOST important rule of making bread: Put the ingredients into the bread maker in the EXACT order given in the recipe. This means:

—FIRST, liquid ingredients – room temperature

—SECOND, dry ingredients

—LAST, yeast – Yeast must be separate from wet ingredients. Create a small crater in dry ingredients using your finger or a spoon, and place yeast within the crater. Make sure yeast is fresh.

Yeast/Baking Powder or Baking Soda

Dry Ingredients

Water or Liquids

Also, make sure ALL ingredients are at room temperature, unless otherwise noted [that is, between 75˚– 90˚F (24 – 32˚C)]. Temperatures too cool or too warm can affect the way the bread rises and bakes. Note: Water should not be warm, or it will affect rising.

Last, it’s a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical.

See troubleshooting section (pages 16–17) to learn more.

MEASUREMENT/CONVERSION CHART