MEASUREMENT EQUIVALENT CHART
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| FLUID |
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CUP | = | OUNCE | = | TBSP. | = | TSP. |
1 | = | 8 | = | 16 | = | 48 |
7/8 | = | 7 | = | 14 | = | 42 |
3/4 | = | 6 | = | 12 | = | 36 |
2/3 | = | = | = | 32 | ||
5/8 | = | 5 | = | 10 | = | 30 |
½ | = | 4 | = | 8 | = | 24 |
3/8 | = | 3 | = | 6 | = | 18 |
1/3 | = | = | = | 16 | ||
¼ | = | 2 | = | 4 | = | 12 |
¼ | = | 1 | = | 2 | = | 6 |
1/8 | = | 1 | = | 1 | = | 3 |
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| ½ | = | 1 | = | 3 |
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| ¼ | = | = |
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 structure. To slow the rising of the 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 a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquids used for future reference.
ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES
After you have prepared some of the recipes in this book, you may wish to adapt some of your favorite conventional bread recipes to the bread maker. Some experimentation will be required on your part and you will need to check the condition of the dough during the knead cycle for any minor adjustment that may be needed in liquid or flour. Either use one of the recipes in this book that is similar to your recipe as a guide, or use the formula that follows:
For each cup of flour used in recipe use: | For example, based on the formula using 3 cups of flour, start with: | ||
3 | ounces liquid, | 9 | ounces liquid, |
½ | tablespoon fat | tablespoons fat | |
½ | teaspoon salt | 3 | cups bread flour |
½ | tablespoon sweetener | teaspoons salt | |
scant ¾ teaspoon active or | tablespoons sweetener | ||
| ½ teaspoon bread machine/ | 2 | teaspoons active dry or |
| fast rise yeast |
| machine/fast rise yeast |
Add ingredients to the pan in recommended sequence: liquids first, followed by fat, then all dry ingredients except yeast. Level dry ingredients in pan, make a slight well and add the yeast to well. Program for basic
DO NOT EXCEED 3 CUPS OF BREAD FLOUR FOR A
SLICING BREAD – Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very difficult to slice and will be sticky.
STORING BREAD – Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a plastic bag or sealed storage container to keep it from dry out. Keep the bread at room temperature or in the refrigerator for up to one week. For longer storage, put the bread in freezer. Slice before freezing so you can remove only the number of slices you need at a time.
BECOME FAMILIAR WITH CONTROL PANEL – The control panel on your bread maker was designed to very easy to use. See Diagram 6. Please review the following features to better understand what each button on control panel is designed to do and the options that are available to you.
SELECT BUTTON
The select button lets you choose between a number of different bread settings as well as a dough and jam setting. With each press of the select button the number in the display will advance to the next setting on the control panel menu. When the machine is plugged into electrical outlet, SEL will flash in display, indicating that a selection must be made before the machine can be turned on.
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