Liquids

Some form of liquid is essential when making bread. It rehydrates and activates the yeast, and brings together the flour and any other dry ingredients to make the dough. Whatever the liquid, the temperature is important for successful machine breads. If your machine has a preheating cycle, cold liquids, straight from the refrigerator, can be used. If not, use liquids at room temperature, unless it is a very hot day. Water from the tap, providing it is merely cool, is fine. On a very cold day, measure the water and leave it to stand in the kitchen for a while so that it acclimatizes before you use it.