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 24°C - 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 (page 9) to learn more.
TIPS AND HINTS
Usage
Bread machine baking is affected by the temperature and humidity of the day – this is often the cause of varied dough consistency and results. On a humid day, the best method of measuring is to weigh the flour. A cup of white bread flour weighs 5 ounces/140grams. A cup of whole wheat flour weighs 4 ounces/120 grams.
If you do not have a scale (electronic works best for measuring flour), let your eye and hands guide you in adding more flour or liquid as necessary. Dough should be smooth and not cling to fingers when touched. Additional amounts of flour or liquid should be added 1 teaspoon at a time. This should be judged during the first knead only.
Remember, the key to successful bread making is to use exact measurements. When measuring ingredients use liquid measuring utensils for liquids and dry measures for dry ingredients. Stir all flours first, spoon into dry measure and level off using the flat side of a knife or spatula – do not pack down.
Giving the kneading paddle a light coating with a nonstick cooking spray, shortening or vegetable oil may make it easier to remove if it bakes into a loaf.
Important: If using perishable fresh ingredients such as dairy products, eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature. Dried ingredients such as dried egg powders, dried buttermilk, or dry milk may be substituted for some dairy products and eggs. Add the water to the machine first, then add the dried substitution after the flour to keep them separate. If you substitute these dried ingredients and have no other fresh, perishable ingredients in your bread recipe, you may then use the Delay Start Timer feature.
Use top quality ingredients to make your
Measure all ingredients accurately and have them ready before adding to bread pan. This is known as mise en place and helps to ensure that you measure each ingredient correctly, and do not find that you get down to the last (or nearly last) ingredient and find that it is not available in the pantry.
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