Hamilton Beach 29881 Use & Care - Page 14

840194101 ENv01.qxd:Layout 1 7/30/10 8:45 AM Page 14 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. Dry Measurements Measure dry ingredients by gently spooning flour, etc., into the measuring 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. Liquid Measurement Conversion Chart Fluid Ounce(s) Cup Tablespoon(s) Teaspoons 8 1 16 48 7 7/8 14 42 Dry Measurement Weight Equivalents 6 3/4 12 5 5/8 10 4 1/2 8 3 3/8 6 2 1/4 4 1 1/8 2 36 1 cup of: Ounces Grams 30 All-purpose flour 4.4 125 24 Bread flour 4.5 127 18 Whole-wheat flour 4.2 120 12 Rye flour 6 3.6 102 1 3 14 1/2 1 1/2