Morphy Richards 4Stainless steel breadmaker manual Measuring ingredients

Liquids/milk	measurement. A ‘guesstimate’ is not good enough as it
Liquids such as milk or a combination of powdered	could throw out the critical balance of the recipe.
milk and water, can be used when making bread. Milk
will improve flavour, provide a velvety texture and	Dry measurements
soften the crust, while water alone will produce a	Dry measurements (especially flours) must be done
crispier crust. Some liquids call for juice (orange,	using the measuring cup provided. The measuring cup
apple, etc) to be added as a flavour enhancer. Note:	is based on the American standard 8 fluid oz cup -
For most recipes we suggest the use of dry skimmed
milk.
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads.
Butter or margarine can be used as a substitute. If butter or
margarine is used direct from the refrigerator it should be	British cup is 10 fluid oz. Dry measuring must be done
softened for easier blending during the mixing cycle.	by gently spooning ingredients into the measuring cup
	and then once filled, levelling off with a knife. Scooping
Baking powder	or tapping a measuring cup will pack the ingredients
Baking powder is a raising agent used in cakes. This	and you will end up with more than is required. This
type of raising agent does not require rising time before	extra amount could affect the balance of the recipe.
baking as the chemical reaction works when liquid	Do not sift the flour, unless stated.
ingredients are added.	When measuring small amounts of dry or liquid
	ingredients (ie yeast, sugar, salt, powdered milk,
Bicarbonate of soda	honey, molasses) the measuring spoon which is
Bicarbonate of soda is another raising agent not to be	provided must be used. Measurements must be
confused or substituted for baking powder. It also does not	level, not heaped as this small difference could throw
require rising time before baking as the chemical reaction	out the critical balance of the recipe.
works during the baking process.	DO NOT USE NORMAL KITCHEN TEASPOONS
	OR TABLESPOONS.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the volume of the loaf.
Vitamin C powder or tablets should be used. You can also
use the orange flavour vitamin C supplement tablet. These
are usually marked in mg (milligrams) strength. If they are
200mg tablets, use 1/ tablet for 100mg dose. The tablet
2
must be crushed between 2 spoons to create a powder. If
using powder refer to the packet instructions but a 1/ of a
4
teaspoon is usually recommended.

Measuring ingredients

The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:

Liquid measurements

Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of

Hints on measuring ingredients

•The cup is marked in various ‘volume measurement’ scales. The recipes in this book use the ‘cup’ volume which is based on the ‘American cup of 8floz and is conveniently marked in 1/16 divisions.

•If you prefer to use weight (gms) as a measurement fill and weigh the required number of cups and record this conversion.

ie) 2 cups = xx gms 3 cups = xxx gms

You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for consistency and accuracy.

A conversion table is provided page 20.

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