Aroma BREADCHEF ABM-220 - Page 9

Liquid
activates
the
yeast
and
binds
the
dough.
Liquids
provide
the
initial
activation
for
the
yeast
to
grow.
The
temperature
of
the
liquids
will
affect
the
yeast
activity,
thus,
room
temperature
liquids
(60-70°F)
are
recommended.
In
our
recipes,
water
or
fresh
milk
is
used,
but
a
substitute
may
also
be
used.
If
you
add
liquid
substitute
or
an
ingredient
containing
liquid,
the
amount
of
water
or
milk
in
the
recipe
should
be
reduced
accordingly.
Liquid
substitutes
may
be
fruit
juice,
tea,
coffee,
etc,
Substitutes
containing
liquid
may
be
yogurt,
sour
cream,
cottage
cheese,
etc.
IMPORTANT
MEASURING
AND
INGREDIENTS
ADDING
TIPS
MEASURING
TIPS
Because
each
ingredient
plays
such
a
specific
role,
it
is
especially
important
to
measure
the
ingredients
exactly
and
to
add
them
in
the
correct
sequence
to
insure
getting
the
best
results.
Dry
Ingredients
1,
Use
the
provided
or
standard
measuring
spoon
and
measuring
cup,
not
tableware
spoon
or
coffee
cup.
2;
For
spoon,
use
a
flat
kitchen
utensil
to
level
off
ingredients.
For
cup,
simply
spoon
the
flour
into
the
measuring
cup
to
the
exact
line
shown
on
the
cup.
Do
not
tamp
or
shake
the
cup.
Liquids
Use
the
provided
or
standard
measuring
spoon
and
measuring
cup
and
fill
to
the
level
indicated.
Check
your
cup
measurement
by
placing
the
measuring
cup
on
a
flat
surface
and
at
your
eye
level.
Fats
Fill
the
provided
or
standard
measuring
spoon
to
the
level
indicated
and
level
off
with
a
kitchen
utensil.