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Tips
MEASURING AND WEIGHING
INGREDIENTS
With bread maker baking, the most important
step is accurately measuring and weighing
ingredients. The bread pan has a limited
capacity so ingredients must be measured
accurately to prevent overflow onto the
heating elements and to ensure the recipes
rise and taste properly. For best results, always
accurately measure and weigh ingredients and
add them to the bread pan in the order listed in
the recipe.
Liquid Measuring Cups
For liquid ingredients, use transparent plastic
or glass liquid measuring cups with the
measurements marked clearly on the side.
Do not use non-transparent plastic or metal
measuring cups unless they have measurement
markings on the side. Place the cup on a
horizontal flat surface and view markings
at eye level. The level of the liquid must be
aligned to the appropriate measurement mark.
An inaccurate measurement can affect the
critical balance of the recipe. Liquid ingredients
should be 27°C unless stated otherwise.
Dry Measuring Cups and Spoons
For dry ingredients, use plastic or metal dry
measuring cups and spoons. Do not use
tableware cups or spoons. It is important to
spoon or scoop the dry ingredients loosely into
the cup. There is no need to sift flour. Do not
tap the cup or pack the ingredients into the cup
unless otherwise directed eg. packed brown
sugar. This extra amount can affect the critical
balance of the recipe. Level the top of the cup
by sweeping the excess with the back of a knife
or spoon handle. Dry ingredients should be at
room temperature 20°C –25°C unless stated
otherwise. When using measuring spoons for
either liquid or dry ingredients such as yeast,
sugar, salt, dry milk or honey, measurements
should be level, not heaped.
Weighing Scales
For consistent results it is recommended to
use weighing scales if possible as they provide
greater accuracy than measuring cups. Place a
container onto the scale,
tare (or zero) the scales, then spoon or
pour ingredients in until the desired weight is
achieved.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cups, spoons
and weighing scales) for accuracy in producing
a 1 kg (1000g) or 750g or 500g loaf of bread.
As a general guide:
1 cup bread flour = 150g
1 cup wholemeal flour = 150g
1 cup plain flour = 150g
1 tablespoon butter = 20g
2 tablespoons butter = 40g
1 cup granulated sugar = 200g
1 cup firmly packed brown sugar = 220g
1 cup chopped nuts = 125g
1 cup dried fruits = 150g
1 cup chocolate chips = 190g
Measurement Conversion Chart
Bread maker recipes often call for some less
common measurements such as an 1⁄8 cup.
Use this chart to familiarize yourself with their
equivalents.
1 teaspoon = 5g
1 tablespoon = 20g
US 1 tablespoon = 15g
¼ cup = 60ml
1⁄3 cup = 80ml
½ cup = 125ml
¾ cup = 180ml
1 cup = 250ml
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