12 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 [24°C and 32°C]). 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
Yeast/Baking Powder
or Baking Soda
Dry Ingredients
Water or Liquids
15. LAST MINUTE LOAF I Colour: Light, Medium, Dark
Size Total
Time
Mix-Ins Remove Paddle
Displayed Time Elapsed Time Displayed Time Elapsed Time
1½ lb.
(454 g
1:34 1:31 3 mins 1:18 16 mins
2 lb.
(680 g)
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
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 (250 ml) 140 grams 4½ ounces
Granulated Sugar 1 tablespoon (15 ml) 12.5 grams ½ ounce
Kosher Salt 1 teaspoon (5 ml) 6 grams ¹⁄
8 ounce
Unsalted Butter 1 tablespoon (15 ml) 15 grams ½ ounce
Water 1 cup (235 ml) 235 grams 8 ounces
Instant Yeast 1 teaspoon (5 ml) 4 grams ¹⁄
8 ounce
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