Cuisinart CBK-110P1 User Manual - Page 11

MEASURING INGREDIENTS Important Note: The MOST important rule of making bread: Use exact measurements. This is the key to successful bread baking. When measuring wet ingredients, use only liquid measuring cups with the cups/ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Most recipes require liquids to be at room temperature. When measuring dry ingredients, fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. Never use the cup to scoop the ingredients directly from container (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down, unless otherwise noted. LOADING INGREDIENTS INTO THE BREAD PAN Important Note: The SECOND MOST important rule of making bread: Put the ingredients into the bread maker in the EXACT order given in the recipe. This means, in most cases: - FIRST, liquid ingredients - SECOND, dry ingredients - LAST, yeast - Yeast must be separate from wet ingredients and salt. Create a small crater in dry ingredients using your finger or a spoon, and place yeast within the crater. Make sure yeast is fresh. Also, make sure ALL ingredients are at room temperature, unless otherwise noted (that is, between 75˚F- 90˚F). Temperatures too cool or too warm can affect the way the bread rises and bakes. NOTE: Water should not be hot, or it will affect rising. Last, it is a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical. See Troubleshooting section (page 17) to learn more. Yeast/Baking Powder or Baking Soda Dry Ingredients Water or Liquids MEASUREMENT/CONVERSION CHART 11⁄2 teaspoons 3 teaspoons ⁄1 2 tablespoon 2 tablespoons 4 tablespoons 5 tablespoons + 1 teaspoon = ⁄1 2 tablespoon = 1 tablespoon = 11⁄2 teaspoons = ⁄1 8 cup = ⁄1 4 cup = ⁄1 3 cup 8 tablespoons 12 tablespoons 16 tablespoons ⁄3 8 cup ⁄5 8 cup ⁄7 8 cup = ⁄1 2 cup = ⁄3 4 cup = 1 cup = ⁄1 4 cup + 2 tablespoons = ⁄1 2 cup + 2 tablespoons = ⁄3 4 cup + 2 tablespoons INGREDIENT CONVERSION CHART INGREDIENT Egg (out of shell) Flour (All-Purpose, Bread or Whole Wheat) Granulated Sugar Kosher Salt Unsalted Butter Water Yeast, active dry VOLUME 1 large 1 cup WEIGHT IN WEIGHT IN GRAMS OUNCES 50 grams 1 ¾ ounce 126 grawms 4 ½ ounces 1 tablespoon 14 grams 1 teaspoon 6 grams 1 tablespoon 14 grams 1 cup (237 milliliters) 237 grams 1 teaspoon 4 grams ½ ounce 1/8 ounce ½ ounce 8 ounces 1/8 ounce 11