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Tips: Use Exact Measurements
One of the most important steps in making good bread is proper measurement of ingredients. Measure each ingredient carefully and add to
your Bread Pan in order given in the recipe.
Adding Sequence
Always add ingredients in order given in recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
Yeast should only be placed on dry flour and never come
in contact with liquid or salt.
When you use Delay Timer function, never add perishable
ingredients such as eggs or milk.
Liquid Ingredients
Water, fresh milk, or other liquids should be measured with a glass
measuring cup with clear markings and a spout. Set cup on counter
and lower yourself to check liquid level. When measuring cooking oil
or other ingredients, clean measuring cup thoroughly in between.
Liquid Measurement Conversion Chart
Fluid Ounce(s)
Cup
8
1
7
7/8
6
3/4
5
5/8
4
1/2
3
3/8
2
1/4
1
1/8
Tablespoon(s)
Teaspoons
16 (240 g)
48
14 (210 g)
42
12 (180 g)
36
10 (150 g)
30
8 (120 g)
24
6 (90 g)
18
4 (60 g)
12
2 (30 g)
6
1 (15 g)
3
1/2 (7.5 g)
1 1/2
Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into
Measuring Cup and then, once filled, leveling off with a knife. Never
use Measuring Cup to scoop your dry ingredients directly from
a container since this could add up to one tablespoon of extra
ingredients. Do not tap bottom of Measuring Cup or pack down.
HINT: Before measuring, stir flour to aerate it.
When measuring small amounts of dry ingredients, such as salt or
sugar, use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better
baking results.
Dry Measurement Weight Equivalents
1 cup of:
Ounces
All-purpose flour
Bread flour
Whole-wheat flour
Rye flour
Grams
4.4
124
4.25
120
4.25
120
3.6
106
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