| This takes care of all of the liquid ingredients for the |
| recipe. Next come the dry ingredients. |
4 | Measure 4 cups of bread flour. Make sure not to |
| “overpack” the flour into the cup. To avoid over packing, |
| a good trick is to fill the measuring cup to overflowing, |
| then tap the side of the cup with a knife or spatula to |
| remove air pockets. Level off the measuring cup with the |
| knife or spatula. Pour the flour into the bread pan. |
5 | Measure 2 tablespoons of sugar. Again, make sure to |
| level off the tablespoons for an exact measurement. |
| Add the sugar into the bread pan. |
6 | Measure 4 teaspoons of dry milk. Level off the |
| teaspoons of dry milk like all of the rest of the dry |
| ingredients. Add the dry milk to the bread pan. |
7 | Measure 2 teaspoons of salt. It is especially important to |
| measure the salt precisely because too much salt, even |
| a little, can affect the rising of the dough. Add the salt |
| to the bread pan. |
8 | Before adding the yeast, use |
| your finger to form a well |
(hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding
ingredients.
Measure (again, leveling off) 2 teaspoons of yeast and carefully pour it into the well you made in the flour.
8
