29982 Use and Care Guide

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Tips: Use Exact Measurements

One of the most important steps in making good bread is proper measurement of ingredients. Measure each ingredient carefully and add to your

Bread Pan in order given in the recipe. Keep in mind room temperature, humidity and altitude may affect your bread outcome. Too hot or too cold room

temperature and/or high humidity will make a difference in baked bread. On a hot, humid day, weighing ingredients with a digital scale is best for accurate

measuring. Always follow your recipe and information in this Use and Care Guide. When making bread in high-altitude areas, consult with your local

Cooperative Extension office.

Adding Sequence

Always add ingredients in order given in recipe.

FIRST: Liquid ingredients

SECOND: Dry ingredients

LAST: Yeast

Yeast should only be placed on dry flour and never come

in contact with liquid or salt.

When you use Delay Timer function, never add 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 cup on counter and

lower yourself to check liquid level. When measuring cooking oil or other

ingredients, clean measuring cup thoroughly in between.

Dry Measurements

Measure dry ingredients by gently spooning flour, etc., into Measuring

Cup and then, once filled, leveling off with a knife. Never use Measuring

Cup to scoop your dry ingredients directly from a container since this

could add up to one tablespoon of extra ingredients. Do not tap bottom

of Measuring Cup or pack down.

Hint: Before measuring, stir 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.

Liquid Measurement Conversion Chart

Dry Measurement Weight Equivalents

Fluid Ounce(s) Cups Tablespoon(s) Teaspoons

8 1 16 (240 g) 48

7 7/8 14 (210 g) 42

6 3/4 12 (180 g) 36

5 5/8 10 (150 g) 30

4 1/2 8 (120 g) 24

3 3/8 6 (90 g) 18

2 1/4 4 (60 g) 12

1 1/8 2 (30 g) 6

1 (15 g) 3

1/2 (7.5 g) 1 1/2

1 cup of: Ounces Grams

All-purpose flour 4.4 124

Bread flour 4.25 120

Whole-wheat flour 4.25 120

Rye flour 3.6 106

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Use and Care Guide - Page 12