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MILK
1 pound 1 1/2 pounds 2 pounds
milk 3/4 cup 1 cup 1 cup + 6 TBL
lemon juice 1 tsp 1 tsp 1 tsp
oil 2 TBL 2 TBL 3 TBL
sugar 1 tsp 1 1/2 tsp 2 tsp
salt 1/2 tsp 1 1/2 tsp 2 tsp
bread flour 2 cups 3 cups 4 cups
active dry yeast 1 tsp 1 3/4 tsp 2 tsp
program 1 1 1
BUTTERMILK
1 1/2 pounds 2 pounds
cultured buttermilk 80°F/27°C 1 cup + 2 TBL 1 1/2 cups
lemon juice 1 tsp 1 tsp
oil 3 TBL 1/4 cup
sugar 3 TBL 1/4 cup
salt 1 1/2 tsp 2 tsp
baking soda 1/4 tsp 1/2 tsp
bread flour 3 1/4 cups 4 1/2 cups
active dry yeast 1 1/2 tsp 1 3/4 tsp
program 1 1
Insta 5 Yeast: 2 1/2 tsp 1 TBL
EGG
1 pound 1 1/2 pounds 2 pounds
egg(s) room temperature 1 2 2
plus enough water 80°F/27°C
to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 1/3 cups
lemon juice 1 tsp 1 tsp 1 tsp
oil 1 TBL 1 1/2 TBL 2 TBL
sugar 4 tsp 2 TBL 2 1/2 TBL
salt 1 tsp 1 1/2 tsp 2 tsp
dry milk 2 TBL 3 TBL 1/4 cup
bread flour 2 cups + 2 TBL 3 cups 4 cups
active dry yeast 1 1/2 tsp 2 1/4 tsp 2 3/4 tsp
program 5 5 5