Tips For Better Bread Making - Sage BBM800BSS Instruction Book

TIPS FOR BETTER BREAD MAKING

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. Dry ingredients should be at room temperature
20°C—25°C unless stated otherwise
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 Spoons
For dry ingredients, use plastic or metal dry measuring spoons.
Do not use tableware spoons. It is important to spoon or scoop
the dry ingredients loosely into the cup.
When using measuring spoons for either liquid or dry ingredients
such as yeast, sugar, salt or dry milk, measurements should be level,
not heaped. Level the top of the cup by sweeping the excess with
the back of a knife or spoon handle. This extra amount can affect
the critical balance of the recipe.
Weighing Scales
For consistent results it is recommended to use weighing scales 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.
Measurement Conversion
1 teaspoon = 5ml
AUS 1 tablespoon = 20ml
UK/US/NZ 1 tablespoon = 15ml
¼ cup = 60ml
L cup = 80ml
½ cup = 125ml
M cup = 160ml
¾ cup = 165ml
1 cup = 250ml
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
Measuring Ingredients When Developing Your Own Recipes
Use these tips to make developing or adapting a recipe easier.
Loaf sizes
As a general formula:
300g flour recipe will produce a loaf that is about 0.5kg.
450g flour recipe will produce a loaf that is about 0.75kg.
600g flour recipe will produce a loaf that is about 1.0kg.
750g flour recipe will produce a loaf that is about 1.25kg.
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 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 300g
and maximum 750g 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 500g of fruit should
be used.
Eggs
As a general formula:
1 egg = 60ml
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:
250ml fresh milk = 4 tablespoons dry milk powder + 250ml water.
Use 5—6 tablespoons for a richer flavour.
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