Kitchenarm KA8520 - Page 16

BE CORRECT FOR THE FIRST BREAD
SUGAR is "food" for the yeast and helps yeast ferment, and improves color and flavor.
White granulated sugar is normally used. Do not substitute white granulated sugar with
powdered sugar, brown sugar, or artificial sweeteners unless indicated.
HONEY has a fantastic flavor that can't be beaten by any other natural sugar. When
honey is added to bread, it helps protect the bread's moisture. In addition to being the
"food" for the yeast, honey is also used to improve the consistency of the low-gluten
flour ingredients (especially for whole wheat flour and rye flour) and gluten free flour
ingredients. Honey should be in the fresh viscous liquid state not the old granulated half
dry state, and it can be substituted by molasses, but not by sugar or other sweeteners.
SALT adds flavor and stabilizes the gluten in the dough. It is also used to restrain yeast
activity, and keeps the dough from fermenting too much.
DAIRY PRODUCTS, such as milk and dry milk, improve flavor and keep breads soft.
Milk should be left outside the fridge for at least 1 hour or heated using microwave to
reach the room temperature before use (take out only the needed amount of milk in a
cup). Normally only nonfat or low fat dry milk is used for making breads.
EGGS add richness and velvety texture to bread dough. Eggs should be left outside
the fridge for at least 1 hour to reach the room temperature before use.
5. CORRECT MEASUREMENTS
Correct measurements of ingredients are crucial but often neglected. It's highly recommended
to always measure water and flour by weight (grams) instead of by cups, especially when you
try a recipe for the first time, because even a small measurement error of water or flour may
lead to a big variation in the end result. It's OK to measure other ingredients by cups,
tablespoons or teaspoons.
Use only the provided or your own US Standard measuring cups and spoons to measure
and add ingredients. There are 2 measuring cups and 2 measuring spoons in the package.
Use one cup and spoon set for liquid ingredients and the other set for dry ingredients.
For liquid ingredients, after filling the measuring cup, place it on a flat surface and
view it at eye level to ensure the amount of liquid is exact. When measuring oil or
small amounts of dry ingredients, use the measuring spoon and ensure it is leveled off.
If you measure water by cups, please note that one cup of water is not one full
measuring cup but at the 1 CUP mark of the cup which is 240ml and should weigh
about 240g. However, if you measure flour by cups, one cup of the flour is one full
measuring cup which is more than 240ml and should weigh about 133g for bread
flour or 129g for all purpose flour.
Flour cup measurement error can easily reach 10% depending on how tightly or loosely
packed the flour is, which will likely lead to a failed loaf. If measuring flour by cups, please
observe the FIVE precautions: (1) Use only the provided or your own US Standard
measuring cup. (2) Do not use the cup to scoop flour. (3) Do not fill the cup directly from
the flour sack. (4) Use a big kitchen spoon to loosen flour well first; scoop flour and
loosely fill the cup. (5) Level off flour with a dinner knife. For example, one cup of bread
flour should constantly weigh about the same at 133g, and one cup of regular all purpose
flour should constantly weigh about the same at 129g.
IEF