Oster 5838 French - Page 7

Measuring, THE most important secret of making bread., With wet ingredients, With dry ingredients, - recipe

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Measuring THE most important secret of making bread. Exact measurements. That's the key to successfully baking bread. Exact measurements. With wet ingredients, use ONLY 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. Then, double check. With dry ingredients, always "level off" the measurement with the back of a knife or a spatula to make sure the measurement is exact. Another helpful tip is to never use the cup to scoop the ingredients (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Fill the measuring cup with a spoon before leveling off. The SECOND most important secret of making bread. Put the ingredients into the breadmaker in the EXACT order given in the recipe. This means: -FIRST, liquid ingredients -SECOND, dry ingredients -LAST, yeast Also, make sure ALL ingredients are at room temperature, (between 77°-85° F) unless otherwise noted in the recipe . 5

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5
Measuring
THE most important secret of making bread.
Exact measurements. That’s the key to successfully baking
bread. Exact measurements.
With wet ingredients,
use ONLY
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. Then,
double check.
With dry ingredients,
always
“level off” the measurement with the
back of a knife or a spatula to
make sure the measurement is
exact. Another helpful tip is to
never use the cup to scoop the
ingredients (for example, flour). By
scooping, you could add up to one
tablespoon of extra ingredients. Fill
the measuring cup with a spoon
before leveling off.
The SECOND most important secret of making bread.
Put the ingredients into the breadmaker in the EXACT order
given in the recipe. This means:
—FIRST, liquid ingredients
—SECOND, dry ingredients
—LAST, yeast
Also, make sure ALL ingredients are at room temperature,
(between 77°–85° F) unless otherwise noted in the recipe .