Tips For Baking Bread At Home - BETTY CROCKER BCF1690 Manual De Instrucciones

Tips for Baking Bread at Home

Successful bread making is the result of precise measurements of ingredients: bread
flour, yeast, water, sugar, salt, etc. These ingredients work off one another in a
specific way. Using the wrong ingredients or mismeasuring can throw off that critical
balance needed in machine bread making.
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Use only fresh, high-quality ingredients.
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Yeast is the leavening agent that makes the bread rise. Yeast is very
sensitive; too much heat will kill it, and cold will stunt its growth. Always
check the expiration date of the yeast you are using. In the bread machine,
yeast does not need "proofing" or preliminary fermentation. After each use,
always close the container of yeast tightly and store it in a cool, dry place or
refrigerate.
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Measure ingredients exactly:
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Spoon ingredients into a standard dry measuring cup and level off
with a straight-edged spatula or knife.
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Firmly press brown sugar or shortening into a standard dry measuring
cup or measuring spoon. Level off with a straight-edged spatula or
knife.
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Measure baking powder, baking soda, salt, spices, and dry milk with
a standard measuring spoon. Level off with a straight-edged spatula
or knife.
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Measure liquid ingredients with a standard liquid measuring cup (8 or
16 fluid ounces) on a level surface. Fill to the specified mark and
check the measurement at eye level. The top of the liquid should be
even with the indicator line on the cup. Use standard measuring
spoons for small amounts of liquid.
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Use room temperature water when baking. Cold water won't activate the
yeast, or will slow down its action. Hot water will speed it too much, and very
hot water will kill it.
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For best results, allow bread to cool before slicing. To slice warm bread, use
a sharp, serrated-edge knife or electric knife.
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