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measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife. Scooping or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients
(i.e. yeast, sugar, salt, powdered milk, honey, molasses) the appropriate measuring spoon provided, must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.
DO NOT USE NORMAL KITCHEN
TEASPOONS OR TABLESPOONS.
Hints on measuring ingredients
¥The cup is marked in various Ôvolume measurementÕ scales. The recipes in this book use the ÔcupÕ volume which is based on the ÔAmerican 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.
i.e.) | For white flour: |
| 1 cup = 144 gms |
| 2 cups = 288 gms |
You must use a good quality set of accurate scales, we prefer to use the ÔcupÕ measure for consistency and accuracy.
A conversion table is provided on page 29.
¥There are 2 spoons provided to cover all combinations of quantities in the recipes.
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Tablespoon tbsp, teaspoon, for 1/2 teaspoon measurements use the 1/4 tsp twice.
1tsp = 5 millilitres
1 tbsp = 3 tsp = 15 millilitres
Hint measure dry ingredients first with the tablespoon, then wet (oil) last.
Your breadmaker produces delicious baked goods with ease. This machine requires only that you carefully follow the recipe instructions. In basic cooking, normally Ôa pinch of this and a dash of thatÕ is fine, but not for breadmakers. Using an automatic breadmaker requires you accurately measure each ingredient for best results.
Ingredient temperatures
All ingredients, including the machine and pan, and especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below 10¡C (50¡F), they will not activate the yeast. Extremely hot liquids, above 40¡C (104¡F), may kill the yeast.
Creating your own yeast breads
With the breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with an electronic brain, the dough is mixed, kneaded, proofed and baked without you being present. The automatic breadmaker can also just prepare the dough, and when it's ready, you shape, allow to rise and bake in a conventional oven. The recipes on the following pages are ÔtailoredÕ for this breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely
