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When measuring dry ingredients, do not use the measuring cup to scoop
ingredients out of the container. Scooping with the measuring cup can pack the
contents and thereby add more ingredients than called for. Instead, use a spoon to
gently fill the measuring container, then use a knife to level off the top.
When measuring liquid ingredients place the measuring cup on the counter and
lower your eyes to that level to accurately gauge the level of the liquid.
Thoroughly wash and dry your measuring containers when changing from
measuring one ingredient to another.
For successful bread making, using the correct ingredients is critical. Use ingredients
before their use-by date and keep them in a cool, dry place.
It is important to measure the quantity of flour precisely, therefore you should
weigh flour using a kitchen scale. Use pre-measured packets of dried yeast. Do not
use baking powder unless otherwise indicated in the recipe. Once a packet of yeast
has been opened, it should be sealed and stored in a cool place and used within 48
hours.
To avoid spoiling the dough, all ingredients should be put in the bread pan at the
start and you should avoid opening the lid during use (unless otherwise directed).
Carefully follow the order of ingredients and quantities indicated in the recipes. You
should first add the liquids, then the solids. The yeast should never come into
contact with the liquids, sugar, or salt.
The general order of adding ingredients is as follows:
1. Liquids (butter, oil, eggs, water, milk, etc.)
2. Salt
3. Sugar
4. First half of flour
5. Powdered milk
6. Specific solid ingredients (e.g., dried fruit, nuts, spices, etc.)
7. Second half of flour
8. Yeast
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