GE 840081500 - Manual (Page 6)

6
Tips for Perfect Bread
Two things can insure a perfect loaf of bread: precise measuring and quality
ingredients. If you pay close attention in these areas it will go a long way toward
successful breadmaking.
Measuring
Exact measuring is very important when
using a breadmaker. For the most
precise measurements you should use
two different types of measuring cups.
Liquid measuring cups are usually clear
glass or plastic with a spout for ease of
pouring. Measure the liquid ingredient
into the cup but do not raise the cup to
your eye level to check. Set the cup on
the counter and lower yourself to check
the liquid level.
Dry measuring cups are usually sold in a
nested set that are level across the top of
the cup. To measure flour, first stir the
flour to aerate it. Then spoon flour into
the measuring cup and using the
straight edge of a knife, scrape off the
excess. Do not shake the flour to level.
Loaf Sizes
1- 1 ⁄
2
pound and 2-pound breadmakers
do not actually refer to the weight or
size of the loaf. These actually refer to
the capacity of the bread pan in the
breadmaker. This breadmaker pan has
a 2-pound loaf capacity and can also
make a 1
1 ⁄
2
-pound loaf.
Ingredients
We recommend using either all-purpose
flour or bread flour
in most yeast-bread
recipes. Gluten, a protein, is the
component that gives bread its structure.
While bread flour has a higher gluten
content than all-purpose flour,
all-purpose flour will also work well.
Yeast
formulated specifically for bread-
makers has a finer grain and is sometimes
called instant yeast. Regular active dry
yeast can also be used in the breadmaker.
Make sure the yeast is fresh. Check the
expiration date printed on every package
or proof the yeast. To proof, mix 1 cup
hot tap water, 1 tablespoon of yeast, and
1 teaspoon of sugar. Let sit for 5 minutes.
If the mixture bubbles or “grows” the
yeast is active and fresh.
The Weather
Extremely dry or extremely damp and
humid weather can affect your bread
because flour absorbs moisture. During
the first 5 to 10 minutes of the bread-
maker mixing and kneading, look at the
dough in the machine.
The dough
should look like a smooth ball. It should
not be dry or crumbly. It should not be
sticky. Make any adjustment to the
dough by adding water or flour, 1 table-
spoon at a time, while the dough is still
in the first stages of mixing.
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