Below are the answers to the most commonly asked bread machine questions that the Test Kitchen has received from cooks across the country.

Q: Can I make a 1-1/2-pound recipe in a 2-pound bread machine?

A: Most of our recipes list ingredients for both 1-1/2- and 2-pound loaves, so you can select the appropriate size to fit your needs and your machine.

Because some of our recipes produce exceptionally tall, beautiful loaves, it is important to note whether your bread machine pan is large enough to accommodate these loaves. Such recipes include the note "for the 1-1/2-pound loaf, the bread machine pan must have a capacity of 10 cups or more. For the 2-pound loaf, the bread machine must have a capacity of 12 cups or more." If your owner's manual doesn't list your machine's pan capacity, simply measure the volume of your pan. To do this, remove the pan from the bread machine. Keeping track of the total amount of water added to the pan, use a liquid measuring cup to fill the pan with water until it is filled to the brim. For reference, note the capacity in your owner's manual.

Q: Does it matter in what order I add ingredients to the machine?

A: Yes -- it's important to add ingredients to your machine according to the directions given in your owner's manual. Generally, manufacturers recommend adding the liquids first, followed by the dry ingredients. The yeast goes in last. Following this order keeps the yeast separated from the liquid ingredients until the kneading cycle begins. This is also the order that our Test Kitchen recommends.

However, this order may not be the order recommended by the manufacturer of your bread machine. Check your owner's manual and use the order recommended specifically for your machine.

Also in our bread machine recipes, any ingredients listed after the yeast, such as dried fruits or nuts, should be added at the raisin bread cycle, if your machine has one. If not, add them according to the manufacturer's directions, or 15 minutes into the kneading cycle.

Q: Do I have to be exact when measuring ingredients?

A: To achieve the best results, it is crucial to measure the flour and liquid ingredients accurately. Avoid problems with dough consistency by following these measuring guidelines.

• Flour: Stir the flour to lighten it, then gently spoon it into a metal or plastic measuring cup that's designed for dry ingredients. Level off the top with the straight edge of a knife or metal spatula. Never measure flour by dipping the measuring cup into the flour, and do not shake the cup after filling it with flour. This causes an excess of flour, resulting in a dry dough.
• Liquids: Use a glass or clear measuring cup for liquids. Place the cup on a level surface and bend down so your eye is level with the measure called for; fill the cup to the desired marking. Don't lift the cup to eye level for a reading as it's impossible to hold the cup steady enough for accuracy. When using a measuring spoon, pour the liquid just to the top of the spoon without letting it spill over. Don't hold the spoon over the machine when measuring -- you could accidentally pour excess liquid into the pan.

 

Perfect dough.

Q: How will I know whether my dough is the right consistency?

A: It's a good idea to check the consistency of bread dough after the first 3 to 5 minutes of kneading. Bread dough with the correct amount of flour and liquid will form a smooth ball.

 

Dry dough.

If the dough looks dry and crumbly or forms two or more balls, add additional liquid, 1 teaspoon at a time, until one smooth ball forms.

 

Wet dough.

If the dough has too much moisture and does not form a ball, add additional bread flour, 1 tablespoon at a time, until a ball forms.