Measuring And Weighing Ingredients; Liquid Measuring Cups; Dry Measuring Cups And Spoons; Weighing Scales - Breville Gourmet Baker BBM400 Instruction Booklet

TIPS FOR BETTER BREAdMAKING TIPS FOR BETTER BREAdMAKING
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
Use this chart to familiarize yourself with
their equivalents.
1 teaspoon = 5g
1 tablespoon = 20g
US 1 tablespoon = 15g
¼ cup = 60ml
⁄ cup = 80ml
1
3
½ cup = 125ml
¾ cup = 180ml
1 cup = 250ml
⁄ cup.
1
8
19