Andrew James AJ000088 Bread Maker - Manual (Page 10)

10
Ingredient measurements
An important step for making good bread is using the correct amount of ingredients.
It is strongly recommended to use a measuring cup or measuring spoon to obtain
an accurate amount. The use of incorrect measurements can cause the bread to
fail.
1
.
Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring
cups. This can be done by placing a measuring cup on an even surface and
looking at it from a level view. When you measure cooking oil or other
ingredients, clean the measuring cup thoroughly before adding other ingredients.
2
.
Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring
cup and levelling off with a knife. Scooping or tapping a measuring cup could
result in more ingredients than what is required. This extra amount could affect
the balance of the recipe. When measuring small amounts of dry ingredients, a
measuring spoon should be used. Measurements must be level, not heaped as
this small difference could throw out the critical balance of the recipes.
3. Adding sequence
The sequence of adding ingredients should be followed exactly how it is stated in
the recipe. Generally speaking, the sequence is: liquid ingredient, eggs, salt and
milk powder etc. When adding the ingredients, the flour should not be wetted
completely by the liquid. The yeast can only be placed onto dry flour and the
yeast should not touch the salt. When you use the delay function for a long
period of time, never add the perishable ingredients such as eggs etc.