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TIPS FOR BETTER BREAD MAKING
MEASURING INGREDIENTS WHEN DEVELOPING
YOUR OWN RECIPES
Use these tips to make developing or adapting a recipe easier.
Loaf sizes
As a general formula:
2-cup flour recipe will produce a loaf that is about 1 pound
3-cup flour recipe will produce a loaf that is about 1½ pounds
4-cup flour recipe will produce a loaf that is about 2 pounds
5-cup flour recipe will produce a loaf that is about 2½ pounds
NOTE
Do not underfill or overfill the bread pan as the bread
may not mix properly. The recipes in this book have
been especially designed and tested to produce 1lb to
2.5lb (0.5kg to 1.25kg) loaves, so may have slightly more
or less flour than the general formula above. However
if developing your own recipes, as a general guide, a
minimum 2 cups and maximum 4.5 cups of total dry
ingredients is recommended to ensure the dough does
not rise over the bread pan. On the jam setting, as a
general guide, a maximum 3 cups of fruit should be used.
Eggs
As a general formula:
1 egg = ¼ liquid cup
1 egg white = 3 tablespoons
1 egg yolk = 1 tablespoon
1 egg = 3 tablespoons liquid egg substitute
1 egg = 1 tablespoon egg white powder + 2 tablespoons
cold water beaten until foamy
Milk
As a general formula:
1 cup fresh milk = 3 tablespoons dry milk powder + 1 cup water.
Use 4-5 tablespoons for a richer flavor.
BBM800XL_IB_FA.indd 41 1/07/10 10:47 AM