Hamilton Beach 29888 Use and Care Manual - Page 13

Tips: Use Exact Measurements One of the most important steps of making good bread is proper measurement of ingredients. Measure each ingredient carefully and add to your Bread Pan in order given in the recipe. Adding Sequence Always add ingredients in order given in recipe. FIRST: Liquid ingredients SECOND: Dry ingredients LAST: Yeast The yeast should only be placed on dry flour and never come in contact with liquid or salt. When you use Delay function for a long time, 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 the 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 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 since this could add up to one tablespoon of extra ingredients. Do not tap bottom of the Measuring Cup or pack down. Never exceed a total amount of 4 1/4 cups (1 L) of dry ingredients (that includes flours, oats, cornmeal, etc.). 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 Fluid Ounce(s) Cup Tablespoon(s) Teaspoons 8 1 16 48 7 7/8 14 42 6 3/4 12 36 5 5/8 10 30 4 1/2 8 24 3 3/8 6 18 2 1/4 4 12 1 1/8 2 6 1 3 1/2 1 1/2 Dry Measurement Weight Equivalents 1 cup of: All-purpose flour Bread flour Whole-wheat flour Rye flour Ounces 4.4 4.5 4.2 3.6 Grams 125 128 119 102 13