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Tips: Use Exact Measurements
One of the most important steps of making good bread is the proper measurement of ingredients. Measure each ingredient carefully and add to
your bread pan in the order given in the recipe.
Adding Sequence
Always add ingredients in the order given in the recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
The yeast should only be placed on the dry flour and never come in
contact with the liquid or salt.
When you use the Delay Timer function for a long time, never add the
perishable ingredients such as eggs or milk.
Liquid Ingredients
Water, fresh milk, or other liquids should be measured with a glass
measuring cup with clear markings and a spout. Set the cup on the
counter and lower yourself to check the liquid level. When measuring
cooking oil or other ingredients, clean the measuring cup thoroughly
in between.
Liquid Measurement Conversion Chart
Fluid Ounce(s)
Cup
8
1
7
7/8
6
3/4
5
5/8
4
1/2
3
3/8
2
1/4
1
1/8
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7/30/10
8:45 AM
Page 14
Tablespoon(s)
Teaspoons
16
48
14
42
12
36
10
30
8
24
6
18
4
12
2
6
1
3
1/2
1 1/2
Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into the measur-
ing cup and then, once filled, leveling off with a knife. Never use the
measuring cup to scoop your dry ingredients directly from a container
as this could add up to one tablespoon of extra ingredients. Do not tap
the bottom of the measuring cup or pack down.
HINT: Before measuring, stir the flour to aerate it.
When measuring small amounts of dry ingredients, such as salt or
sugar, use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better baking
results.
Dry Measurement Weight Equivalents
1 cup of:
Ounces
All-purpose flour
4.4
Bread flour
4.5
Whole-wheat flour
4.2
Rye flour
3.6
Grams
125
127
120
102
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