Make Your OWN Mixes, Measurement Equivalent Chart

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 Time Delay 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

ADAPTING YOUR FAVORITE BREAD /DOUGH RECIPES

After preparing a few of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required and you will need to check the dough during the knead cycle for any minor adjustment that may be necessary. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows:

For each cup of flour used in recipe, use:

⅓cup liquid

½tablespoon sweetener (sugar)

½teaspoon salt

½tablespoon fat (butter or margarine)

¾ teaspoon active dry yeast OR ½ teaspoon bread machine/fast rise yeast

For example, based on the formula above using 3 cups of flour, start with: 1 cup liquid

3 cups bread flour

1½ tablespoons sweetener 1½ teaspoons salt

1½ tablespoons fat

2¼ teaspoons active dry yeast OR 1½ teaspoons bread machine/fast rise yeast

Add ingredients to pan in this order: liquid first, then all dry ingredients, except yeast. Level dry ingredients; divide fat in 4 pieces, placing a piece in each corner of pan. Make a well in center of ingredients; add yeast. Program for appropriate bread setting. After 8 to 10 minutes of kneading, check condition of dough. It should be soft, a bit sticky with a slight smear of dough in bottom of pan. If too wet and sticky, add one-tablespoon flour at a time until dough gathers into a ball and does not cling to side. If too dry and motor is laboring, add one-teaspoon liquid at a time until dough becomes soft and pliable. Do not exceed 3 cups of flour when preparing bread to prevent it from baking into the cover.

HIGH ALTITUDE ADJUSTMENT

Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten. To slow the rising of dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by 2 to 3 teaspoons. Some experimentation will be needed when using your bread maker at high

altitudes. Make notes on the amount of yeast and liquid used for future reference.

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