Ingredients Measurements - Russell Hobbs Bakers Delight RHBM1500 Instructions And Warranty Information

11. Grease, butter and vegetable oil
Grease can make bread soften and delay storage life. Butter should be melted or chopped to small
particles before using.
12. Baking powder
Baking powder is used for rising the Ultra Fast bread and cake. As it does not need rise time, and it can
produce the air, the air will form bubble to soften the texture of bread utilizing chemical principle.
13. Soda
It is similar with baking powder. It can also used in combination with baking powder.
14. Water and other liquid
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Water is essential ingredient for making bread. Water temperature between 20 C and 25 C is the best.
The water may be replaced with fresh milk or water mixed with 2% milk powder, which may enhance
bread flavor and improve crust color. Some recipes may call for juice for the purpose of enhancing bread
flavor, e.g. apple juice, orange juice, lemon juice and so on.

Ingredients measurements

One of important step for making good bread is proper amount of ingredients. It is strongly suggested to use
the measuring cup or measuring spoon to obtain accurate amount, otherwise the bread will be largely
influenced.
1. Weighing liquid ingredients
Water, fresh milk or milk powder solution should be measured with measuring cups. Observe the level of
the measuring cup with your eyes horizontally. When you measure cooking oil or other ingredients, clean
the measuring cup thoroughly without any other ingredients.
2. Dry measurements
Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled,
leveling off with a knife. Scooping or tapping a measuring cup with more than is required. This extra
amount could affect the balance of the recipe. When measuring small amounts of dry ingredients, the
measuring spoon must be used. Measurements must be level, not heaped as this small difference could
throw out the critical balance of the recipe.
3. Adding sequence
The sequence of adding ingredients should be abided, generally speaking, the sequence is: liquid
ingredient, eggs, salt and milk powder etc. When adding the ingredient, the flour can't be wetted by liquid
completely. The yeast can only be placed on the dry flour. And yeast can't touch with salt. After the flour
has been kneaded for some time and a beep will prompt you to put fruit ingredients into the mixture. If the
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