Measuring Your Ingredients - Beyond WBYBM2 Owner's Manual

Breadmaker Owner's Manual
Fats
Double Acting Baking powder is a leavening agent used in quick breads and
Baking Powder cakes. This type of leavening agent does not require rising time
before baking, as the chemical reaction works when liquid
ingredients are added and again when heat is applied.
Baking Soda Baking soda is another leavening agent, not to be confused or
substituted for baking powder. It also does not require rising time
before baking as the chemical reaction works during baking
process.

Measuring Your Ingredients

The most important step when using your Breadmaker is mea-
suring your ingredients. It is very important to measure each
liquid and dry ingredient accurately. For best results, add
ingredients in the order given in each recipe.
Liquid Measure
•
Use transparent plastic or glass liquid measuring cups to
measure all liquid ingredients.
•
Place the cup on a horizontal flat surface and view mark-
ings at eye level. The level of the liquid must be aligned to
the appropriate mark of measurement.
•
Do not "guesstimate!"
• Shortening, butter and oil shorten, or tenderize, the texture of
yeast breads. Breads that call for fat stay fresh longer.
• French bread gets its unique crust and texture from the lack of
fat added.
• If butter is used directly from the refrigerator, it should be cut
into small pieces for easier blending during the kneading
cycle.
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