Breville the Custom Loaf BBM800XL Manuel D'instructions page 33

MEASURING INGREDIENTS WHEN
DEVELOPING YOUR OWN RECIPES
Use these tips to make developing or adapting a recipe easier.
Loaf sizes
As a general formula:
2-cup flour recipe will produce a loaf that is about 1 pound
3-cup flour recipe will produce a loaf that is about 1½ pounds
4-cup flour recipe will produce a loaf that is about 2 pounds
5-cup flour recipe will produce a loaf that is about 2½ pounds.
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 1lb to 2.5lb (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 2 cups and maximum 4,5 cups 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 3 cups of
fruit should be used.
Eggs
As a general formula:
1 egg = ¼ liquid cup
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:
1 cup fresh milk = 3 tablespoons dry milk powder + 1 cup water.
Use 4-5 tablespoons for a richer flavor.
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