Made By M Recipes

The best way to keep a kitchen clean is to reduce the number of kitchen items you have. Crazy idea, right?

Think about when you wanted that perfect capsule wardrobe for that dreaming European vacation - no way you were carrying multiple suitcases through cobblestones! The same sort of logic applies here; by reducing the number of kitchen items that you own, the kitchen inherently becomes cleaner.

I know what you're thinking.. but I have so many kitchen items, how many do I actually need? Well, Kels recommends maintaining an "8 of each" rule. 8 plates, 8 bowls, 8 sets of cutlery - you get the idea. Reducing is the key to keeping your kitchen clean. Less stuff = less mess!

Inspired by: Simple Life by Kels

Here's a list of quick and easy tips that could help you make better bread in your bread maker!

• Important! Have ingredients at room temperature. Yeast cannot grow if the ingredients are too cold or too hot.
• Substitutions: Don’t make any, unless the recipe gives you specific suggestions.
• Measure ingredients accurately.
• Add the ingredients in the order that they are listed in the recipe. Making sure that when you add the yeast, it’s not touching any liquid or oats.
• Flour: I always use all-purpose flour or bread flour, unless otherwise stated. Don’t try to substitute any different flours in recipes, instead find the correct recipe for the flour you wish to use.
• Yeast: Use fresh Instant Yeast: also called Bread Machine Yeast and Rapid Rise Yeast.
• Adding yeast: Make sure to add the yeast into a small well/divot in the flour. Don’t let it touch any liquid or oats.
• Milk: You can use 1%, 2% and whole milk. Some recipes also use buttermilk. All liquids should be at room temp, or even slightly warm (which I prefer).
• Butter: You can use salted or unsalted butter, at room temperature, it does not have to be melted.
• Eggs: Use large eggs, at room temperature. You can put whole eggs into a bowl of warm water to warm them up beforehand.
• Pay attention to loaf sizes in the recipes, vs. what size the basket is in your machine. Standard loaf sizes are 1.5 to 2.0 lb loaves.

Blog post inspiration by: Our Tasty Kitchen

Liquid Measurements

• 1 Gallon = 4 quarts = 8 pints = 16 cups = 128fl ounces = 3.785L
• 1 Quart= 2 pints = 32fl ounces =0.94L
• 1 Pint=2 cups = 16fl ounces = 473mL
• 1 Tbsp= 3tsp = 15mL
• 1 Tsp=5mL = 0.17fl ounces

Metric Weight Measurements

• 1 Kg (kilogram)= 1000 grams = 35.27 ounces = 2.2 pounds (lb)
• 1 lb (pound)= 454 grams (.454kg) = 16 ounces
• 1/2 lb225 grams = 8 ounces
• 1 tsp5 mL = 0.17 ounces

*Tip* for the most accurate meauring, use a kitchen scale where possible!

Blog post inspiration by: The Flavor Bender