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Tips: Use Exact Measurements
One of the most important steps of making good bread is proper measurement of ingredients. Measure each ingredient carefully and add to your
Bread Pan in order given in the recipe.
Adding Sequence
Always add ingredients in order given in recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
The yeast should only be placed on dry flour and never come in
contact with liquid or salt.
Liquid Ingredients
Water, fresh milk, or other liquids should be measured with a glass
measuring cup with clear markings and a spout. Set cup on counter
and lower yourself to check the liquid level. When measuring cooking
oil or other ingredients, clean measuring cup thoroughly in between.
Liquid Measurement Conversion Chart
Fluid Ounce(s)
Cup
8
1
7
7/8
6
3/4
5
5/8
4
1/2
3
3/8
2
1/4
1
1/8
14
Tablespoon(s)
Teaspoons
16 (240 g)
48
14 (210 g)
42
12 (180 g)
36
10 (150 g)
30
8 (120 g)
24
6 (90 g)
18
4 (60 g)
12
2 (30 g)
6
1 (15 g)
3
1/2 (7.5 g)
1 1/2
Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into the
Measuring Cup and then, once filled, leveling off with a knife. Never
use the Measuring Cup to scoop your dry ingredients directly from
a container since this could add up to one tablespoon of extra
ingredients. Do not tap bottom of the Measuring Cup or pack down.
Never exceed a total amount of 4 1/2 cups (540 g) of dry ingredients
(that includes flours, oats, cornmeal, etc.).
Hint: Before measuring, stir flour to aerate it.
When measuring small amounts of dry ingredients, such as salt
or sugar, use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better
baking results.
Dry Measurement Weight Equivalents
1 cup of:
Ounces
All-purpose flour
Bread flour
Whole-wheat flour
Rye flour
Grams
4.4
124
4.25
120
4.25
120
3.6
106
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