Morphy Richards Fastbake breadmaker Measuring ingredients, Liquids/milk, of dry skimmed milk

Liquids/milk	Measuring ingredients
Liquids such as milk or a combination of
powdered milk and water, can be used when making	The key and most important step when using your
bread. Milk will improve flavour, provide a velvety	breadmaker is measuring your ingredients precisely
texture and soften the crust, while water alone will	and accurately. It is extremely important to measure
produce a crispier crust. Some liquids call for juice	each liquid and dry ingredient properly or it could
(orange, apple, etc) to be added as a flavour	result in a poor or unacceptable baking result. The
enhancer. Note: For most recipes we suggest the use	ingredients must also be added into the baking pan
of dry skimmed milk.	in the order in which they are given in each recipe.
	Liquid and dry measurements are done somewhat
Eggs	differently and are as follows:
Eggs add richness and a velvety texture to bread
doughs and cakes.	Liquid measurements
	Use the cup provided. When reading amounts, the
Sunflower oil	measuring cup must be placed on a horizontal flat
‘Shortens’ or tenderises the texture of yeast breads.	surface and viewed at eye level (not on an angle). The
Butter or margarine can be used as a substitute. If	liquid level line must be aligned to the mark of
butter or margarine is used direct from the refrigerator	measurement. A ‘guesstimate’ is not good enough as
it should be softened for easier blending during the	it could throw out the critical balance of the recipe.
mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This
type of raising agent does not require rising time
before baking as the chemical reaction works when
liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to
be confused or substituted for baking powder. It also
	Dry measurements
does not require rising time before baking as the
chemical reaction works during the baking process.	Dry measurements (especially flours) must be
	done using the measuring cup provided. The
	measuring cup is based on the American standard 8
	fluid oz cup - British cup is 10 fluid oz. Dry 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 (ie yeast, sugar, salt, powdered milk, honey, molasses) the measuring spoon which is provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.

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