wheat or natural grain bread mix, which would require the use of the WHOLE WHEAT Bread setting. Add the recommended amount of liquid to the bread pan first, then the flour mixture and finally the yeast on top. Select desired Bread Color and start the bread maker. The delay start timer can also be used with bread mixes providing no perishable ingredients are used, such as milk, eggs, etc., which will spoil when left at room temperature for several hours.
MEASUREMENT EQUIVALENT CHART
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| FLUID |
|
|
|
| |
CUP | = | OUNCE (ML)= | TABLESPOON | = | TEASPOON | ||
1 | = | 8 (240) | = | 16 | = | 48 | |
⅞ | = | 7 (210) | = | 14 | = | 42 | |
¾ | = | 6 (180) | = | 12 | = | 36 | |
⅔ | = | 5⅓ (160) | = | 10⅔ | = | 32 | |
⅝ | = | 5 (150) | = | 10 | = | 30 | |
½ | = | 4 (120) | = | 8 | = | 24 | |
⅜ | = | 3 | (90) | = | 6 | = | 18 |
⅓ | = | 2⅔ (80) | = | 5⅓ | = | 16 | |
¼ | = | 2 | (60) | = | 4 | = | 12 |
⅛ | = | 1 | (30) | = | 2 | = | 6 |
|
| ½ | (15) | = | 1 | = | 3 |
|
| ¼ | (7.5) | = | ½ | = | 1½ |
MAKE YOUR OWN MIXES: To save time and money, you can prepare your own bread mixes ahead of time and store in the refrigerator until ready to use. Simply measure all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag and close with a twist tie. Label as to the type of bread and size loaf. When ready to use, simply add liquid ingredients to pan as recipe directs. Then add the dry mixture, level, add the butter or margarine and the yeast on top. Program and start the bread maker. Use delay timer if recipe recommends its use.
HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten. To slow the rise of dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by 2 to 3 teaspoons. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.
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