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 |
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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 |
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milk. |
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Eggs |
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Eggs add richness and a velvety texture to bread |
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doughs and cakes. |
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Sunflower oil |
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‘Shortens’ or tenderises the texture of yeast breads. |
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Butter or margarine can be used as a substitute. If butter or |
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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 |
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Ascorbic acid helps improve the volume of the loaf. |
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Vitamin C powder or tablets should be used. You can also |
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use the orange flavour vitamin C supplement tablet. These |
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are usually marked in mg (milligrams) strength. If they are |
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200mg tablets, use 1/ tablet for 100mg dose. The tablet |
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2 |
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must be crushed between 2 spoons to create a powder. If |
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using powder refer to the packet instructions but a 1/ of a |
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4 |
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teaspoon is usually recommended. |
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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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