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14
TIPS AND HINTS
INGREDIENTS
The most important rule of making bread: Use exact measurements.
This is the key to successful bread baking.
For the most consistent results, use a digital scale to weigh ingredients
for the recipes in this booklet, since even a tablespoon of flour or water
can change the final quality of the item. The recipes included with this
bread maker have all ingredients listed by both weight and volume,
but we recommend to always weigh ingredients. When measuring wet
ingredients via volume, use only liquid measuring cups with clearly marked
measurements on the side. Always measure on a flat surface and view the
measuring cup at eye level to make sure the amount of liquid is exact.
If measuring dry ingredients by volume, always give a good stir of the
dry ingredients before measuring. When ready to measure, fill a dry
measuring cup with a spoon and then level off the top of the cup with the
back of a knife or a spatula. Never use the cup to scoop the ingredients
directly from container. Do not pack down, unless otherwise noted.
Most recipes require all ingredients to be at room temperature,
unless otherwise noted. Always use fresh, top quality ingredients.
MEASUREMENTS, CAPACITIES, AND SUBSTITUTIONS
In general, a 2-cup white flour (all purpose or bread) recipe will produce
a loaf that is about 1 pound, a 3-cup flour recipe will produce a loaf
that is about 1½ pounds, and a 4-cup flour recipe will produce a loaf
that is about 2 pounds. Some recipes will have slightly larger or smaller
amounts of flour for each size, and with mix-ins, they may weigh more.
You should not use more than 4½ cups all-purpose/bread/whole wheat
flour total in the bread machine.
If you are adapting a recipe, and your mathematical measurements
become an odd amount, such as half an egg, whisk your egg well and
then measure out half. A large egg is generally equal to about ¼ cup.
Don't be tempted to omit ingredients, even when they're in amounts as
small as ¹⁄
8 teaspoon. Baking is chemistry, and changing the formula by
even this small amount can change the final product significantly.
AUTOMATIC MIX-IN DISPENSER
The Automatic Mix-in Dispenser holds up to ¾ cup of your favorite
mix-ins. We recommend that you roughly chop nuts, dried or fresh fruit
(if larger than a dried cherry), and larger herbs. If using ingredients that
are fresh (as in not dry in nature or touch), toss in flour or cornstarch
to aid in the dispensing process. When preparing 2 pound loaves,
we recommend that you close the Automatic Mix-In Dispenser door
after the mix-in tone has sounded, even if no mix-ins are being used.
BREAD PAN CARE
If preparing gluten-free, low carb, or cake/quick breads, lightly coat the
bread pan and paddle with a flavorless oil, such as vegetable or grapeseed.
Do not use canned nonstick cooking spray as it may reduce the
effectiveness of the nonstick coating over time.
Scrape down the pan if ingredients are sticking to the sides.
KNEADING/MIXING PROCESS
While the Cuisinart
®
Custom Convection Bread Maker provides a
hands-off process, we recommend checking on the dough as it is going
through the first kneading/mixing process. This first step of the kneading
will make it clear if the dough needs additional water (it is not mixing in
all of the dry ingredients fully), flour (it is very sticky, not really kneading
well), or just needs to be scraped down (often the case with gluten free,
low carb, and cake/quick breads). Add just 1 teaspoon at a time of either
water or the appropriate flour if either of those issues is occurring.
The mixing/kneading process will not be affected by opening the lid to
check in on the dough.
When making traditional yeasted breads, it's good to press your finger
into the dough a couple of times. If it feels too dense, add an additional
teaspoon or two of water to the pan. If the dough sticks to your finger
then add a teaspoon of flour. These steps early on will lead to a better
loaf in the end!
Ambient temperature and humidity affect bread-maker baking, and these
factors can be the reason for inconsistent results. On a humid day, you
may need additional flour. Pay attention to the dough during the first
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