16
measuring must be done by gently
spooning ingredients into the
measuring cup and then once filled,
levelling off with a knife. Scooping
or tapping a measuring cup will
pack the ingredients and you will
end up with more than is required.
This extra amount could affect the
balance of the recipe. Do not sift
the flour, unless stated.
When measuring small amounts of
dry or liquid ingredients
(i.e. yeast, sugar, salt, powdered
milk, honey, molasses) the
appropriate measuring spoon
provided, must be used.
Measurements must be level, not
heaped as this small difference
could throw out the critical balance
of the recipe.
DO NOT USE NORMAL KITCHEN
TEASPOONS OR TABLESPOONS.
Hints on measuring
ingredients
• The cup is marked in various
‘volume measurement’ scales. The
recipes in this book use the ‘cup’
volume which is based on the
‘American cup of 8floz and is
conveniently marked in
1/16
divisions.
• If you prefer to use weight (gms) as
a measurement, fill and weigh the
required number of cups and record
this conversion.
i.e.) For white flour:
1 cup = 144 gms
2 cups = 288 gms
You must use a good quality set of
accurate scales, we prefer to use
the ‘cup’ measure for consistency
and accuracy.
A conversion table is provided on
page 29.
• There are 2 spoons provided to
cover all combinations of quantities
in the recipes.
Tablespoon tbsp, teaspoon, for
1/2
teaspoon measurements use the
1/4
tsp twice.
1tsp = 5 millilitres
1 tbsp = 3 tsp = 15 millilitres
Hint measure dry ingredients first
with the tablespoon, then wet (oil)
last.
Your breadmaker produces delicious
baked goods with ease. This
machine requires only that you
carefully follow the recipe
instructions. In basic cooking,
normally ‘a pinch of this and a dash
of that’ is fine, but not for
breadmakers. Using an automatic
breadmaker requires you accurately
measure each ingredient for best
results.
Ingredient temperatures
All ingredients, including the
machine and pan, and
especially liquids (water or
milk), should be warmed to
room temperature 21°C (70°F). If
ingredients are too cold, below 10°C
(50°F), they will not activate the
yeast. Extremely hot liquids, above
40°C (104°F), may kill the yeast.
Creating your own
yeast breads
With the breadmaker, even the most
inexperienced baker can achieve
the satisfying experience of baking
a loaf of bread. All of the mystery
and hard work is gone. Inside this
talented machine with an electronic
brain, the dough is mixed, kneaded,
proofed and baked without you
being present. The automatic
breadmaker can also just prepare
the dough, and when it's ready, you
shape, allow to rise and bake in a
conventional oven. The recipes on
the following pages are ‘tailored’ for
this breadmaker. Each recipe
features ingredients that best
compliment a particular loaf of
bread, and each was tested in our
machines. It is extremely
