13
LOADING INGREDIENTS INTO THE BREAD PAN
NOTE: It's important to 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 or chemical leavening. Leavenings must be separated
from wet ingredients. Create a small crater in dry ingredients using
your finger or a spoon, and place leavening within the crater. Make sure
yeast is fresh; always store yeast in the back of a freezer or refrigerator.
Also, make sure ALL ingredients are at room temperature, unless
otherwise noted (that is, between 75˚F and 90˚F). Temperatures too cool
or too warm can affect the way the bread rises and bakes.
See Troubleshooting (page 18) to learn more.
MEASUREMENT/CONVERSION CHART
INGREDIENT CONVERSION CHART
INGREDIENT VOLUME
WEIGHT IN
GRAMS
WEIGHT IN
OUNCES
Large Egg (out of shell) 1 50 grams 1¾ ounces
Flour (All-Purpose or Bread) 1 cup 140 grams 4½ ounces
Granulated Sugar 1 tablespoon 12.5 grams ½ ounce
Kosher Salt 1 teaspoon 6 grams ¹⁄
8 ounce
Unsalted Butter 1 tablespoon 15 grams ½ ounce
Water 1 cup (235 milliliters) 235 grams 8 ounces
Instant Yeast 1 teaspoon 4 grams ¹⁄
8 ounce
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Water or Liquids
8. PACKAGE MIX
Total
Time
Remove Paddle
2:05 1:30 35 mins
14. CAKE
Total
Time
Mix-Ins
Displayed Time Elapsed Time
1:53 1:50 3 mins
15. LAST MINUTE LOAF I Color: Light, Medium, Dark
Size Total
Time
Mix-Ins Remove Paddle
Displayed Time Elapsed Time Displayed Time Elapsed Time
1½ lb. 1:34 1:31 3 mins 1:18 16 mins
2 lb. 1:40 1:37 3 mins 1:23 17 mins
1½ teaspoons = ½ tablespoon 8 tablespoons = ½ cup
3 teaspoons = 1 tablespoon 12 tablespoons = ¾ cup
½ tablespoon = 1½ teaspoons 16 tablespoons = 1 cup
2 tablespoons = ¹⁄
8 cup ³⁄8 cup =
¼ cup +
2 tablespoons
4 tablespoons = ¼ cup
5
⁄8 cup =
½ cup +
2 tablespoons
5 tablespoons
+ 1 teaspoon
= ¹⁄
3 cup
7
⁄8 cup =
¾ cup +
2 tablespoons
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