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

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Image 10
Sunbeam 5834 This takes care of all of the liquid ingredients for, Recipe. Next come the dry ingredients, To the bread pan

102817, 5834 specifications

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