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Each ingredient in a loaf of bread plays a
specific role, so it is extremely important to
measure the ingredients correctly to get the
best results.
We recommend using Australian standard
measuring jugs, cups and spoons. Weight
measurements are provided if you wish to use
a kitchen scale.
Australian standard
Tablespoon = 20mls
Tablespoon = 5mls
1 cup = 250mls
Dry ingredients
Use a metric measuring spoon or cup. Do not
use tableware spoons or cups. Spoon the dry
ingredients loosely into the spoon or cup and
level off with a flat knife. This is particularly
important with flour. Do not pack dry
ingredients down into the cup or tap the cup
unless otherwise stated in the recipe.
Liquids
Fill a metric measuring spoon or jug to the
level indicated. Check your jug measurement
by placing the measuring jug on a flat
surface and reading the measurement at eye
level.
Note: For greater accuracy water can be
weighed using the conversion:
1ml = 1g water
Solid fats
Fill a metric measuring spoon or cup to the
level indicated and level off with a flat knife.
Alternatively use kitchen scales.
Last Things Last
Place the liquid in the bread pan first, the
dry mix ingredients in next. Then, make a
small pocket in the top of the dry ingredients
and place the yeast in the pocket. Wipe away
any spills from around the outside of the pan.
This will ensure a well risen and evenly baked
loaf.
Important Measuring Tips