Important Measuring Tips
Because each ingredient plays such a specific role, it is especially
important to measure the ingredients exactly to get the best results.
For dry ingredients, use a standard measuring spoon or
measuring cup -- not a tableware spoon or coffee cup -- and
level off. For flour, simply spoon the flour into a measuring cup
and level off with a flat kitchen utensil.
For liquids, fill a standard measuring spoon or measuring cup to
the level indicated. Check your cup measurement by placing the
measuring cup on a flat surface.
For solid fats, fill a standard measuring spoon or measuring cup
to the level indicated and level off with a kitchen utensil.
Last Things Last!
You'll see this tip in several places in this book, but it bears repeating: Always put the
liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast,
dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's
absolutely no contact between the liquids and the yeast. You don't want the yeast to be
activated too soon in the process. This is especially important when you're using the
Delay Bake option.