Bread
Sue
In England our bread seems to be a lot lighter than in other countries.
I have a bread making machine, but all the recipes are americanized i.e.
all recipes use cups as measures rather than grams and ounzes which is
really confusing to me.
Are there any english people out there who can help me make a more
english tasting bread and could someone tell me how to convert cups into
ounzes for liquid and solid ingredients.
any help would be appreciated.
--
Sue
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Bob Y.
Sue wrote:
>
> In England our bread seems to be a lot lighter than in other countries.
>
> I have a bread making machine, but all the recipes are americanized i.e.
> all recipes use cups as measures rather than grams and ounzes which is
> really confusing to me.
>
> Are there any english people out there who can help me make a more
> english tasting bread and could someone tell me how to convert cups into
> ounzes for liquid and solid ingredients.
>
> any help would be appreciated.
>
> --
> Sue
1 cup (U.S.) = 8 fluid ounces
1/4 cup flour = 30g
--
Bob Y.
He who beats his sword into a plowshare usually ends up plowing for
theose who kept their swords.
輸non
c...@interaccess.com
Hi,
I would e-mail the people at Fleshem's Yeast and General Mills (Betty
Crocker). You can find these sites and more at http://www.homenfamily.com.
The flour, sugar, and shortening England are slightly different that in the
US. This could be the difference.
In article <gZ9sVCA7...@djpalace.demon.co.uk>,
Sue <S...@djpalace.demon.co.uk> wrote:
>
> In England our bread seems to be a lot lighter than in other countries.
>
> I have a bread making machine, but all the recipes are americanized i.e.
> all recipes use cups as measures rather than grams and ounzes which is
> really confusing to me.
>
> Are there any english people out there who can help me make a more
> english tasting bread and could someone tell me how to convert cups into
> ounzes for liquid and solid ingredients.
>
> any help would be appreciated.
>
> --
> Sue
> .--/|
> o~ " `.. - - - - .
> `~~\ `.
> `. } { /\|
> \ |~- -~\ |
> || | >> /
> \\|/ ||_| //_/ \|/
> \|//
>
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Howard Larson
On Thu, 7 May 1998 13:37:15 +0100, Sue <S...@djpalace.demon.co.uk>
wrote:
>In England our bread seems to be a lot lighter than in other countries.
>
>I have a bread making machine, but all the recipes are americanized i.e.
>all recipes use cups as measures rather than grams and ounzes which is
>really confusing to me.
>
>Are there any english people out there who can help me make a more
>english tasting bread and could someone tell me how to convert cups into
>ounzes for liquid and solid ingredients.
>
>any help would be appreciated.
The U.S. cup measure will hold 4 7/8 ounces by weight of flour
measured using a dip-level-pour technique without packing the flour
down. This works out to about 138 grams. The same measure holds
about 235 ml of liquid.
-H
----
Howard Larson
hbla...@ameritech.net
BASee1
I found this conversion at the new CakeRecipe.com. I hope it helps.
Choose a Conversion:
U.S. Standard to Australian U.S. Standard to U. K. U.S. Standard to
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Cake Bakers of the World Unite!
Most of us are aware that different measurement systems are used in different
countries (such as Imperial, US Standard, and Metric), but many people may not
know that different ways of measuring ingredients are also used. The most
important difference one may encounter is whether dry ingredients are measured
by weight (e.g. ounces, pounds, grams, kilograms) or by volume (e.g.
tablespoons, cups, milliliters, liters). For example, cookie bakers in the
United States tend to measure all ingredients by volume, while it is common in
Europe to measure dry ingredients by weight and liquid ingredients by volume.
To make matters even more confusing, many countries use measuring devices with
similar (and sometimes even identical) names, but which are actually different
in size. For example, 1 cup has the following equivalents: U.S. = 237
milliliters, U.K. = 284 milliliters, and Australia = 250 milliliters.
All of the recipes at Cake Recipe.com use volume measurement for ingredients.
The default measurement system is US Standard, but any recipe may converted to
a volume-measured metric recipe by clicking on the "Convert to Metric" link
located in the left column of each recipe. The metric version is an exact
conversion of the recipe from US Standard volume measures to metric volume
measures.
If you use metric measuring devices, you may also find the US Standard to
Metric conversion table useful for translating your recipes. If you use U.K. or
Australian measures, you should consult the U.S. Standard to U.K. tables or the
U. S. Standard to Australian tables . Please note that all of these tables have
two sections: the first simply gives the standard conversion for measuring
devices, the second is a "Quick Conversions" area which lists some of the
larger ingredient amounts and
should reduce the amount of math needed for translating a recipe.
Although baking is not an exact science, differences in measurement can make
your cookies turn out less that perfect. So, there are three items bakers
outside of the U.S. should note when accessing the fabulous recipes here on
CakeRecipe.com:
1.Our dry goods are not weight measurements so you should use our conversion
table to get the volume equivalent and then use the measuring devices you would
normally use for liquids to measure your dry goods as well.
2.If you are in the U.K or Australia (or elsewhere?) your measuring cups and
spoons are larger than ours in the U.S. so be sure to use the CakeRecipe.com
conversion tables to get the right equivalents for your measuring cups and
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3.If you are submitting a recipe, please let us know if you are using a
measurement system other than U.S. standard.
Please note that the conversion tables here on CakeRecipe.com are close
approximations. In the near future we plan to provide a set of conversions from
volume units to weight units. If you have any questions or thoughts on baking
conversions please feel free to give us your feedback.
Happy Baking,
The Staff of CakeRecipe.com
Crishna Simmons
Sue wrote:
>
> In England our bread seems to be a lot lighter than in other countries.
>
> I have a bread making machine, but all the recipes are americanized i.e.
> all recipes use cups as measures rather than grams and ounzes which is
> really confusing to me.
>
> Are there any english people out there who can help me make a more
> english tasting bread and could someone tell me how to convert cups into
> ounzes for liquid and solid ingredients.
>
> any help would be appreciated.
>
> Sue
> .--/|
> o~ " `.. - - - - .
> `~~\ `.
> `. } { /\|
> \ |~- -~\ |
> || | >> /
> \\|/ ||_| //_/ \|/
I had the same problem. I went out and bought a set of cup measuring
spoons from John Lewis. If you can't beat em (or easily convert their
recipes).......
They cost about £4.99 I think. I have quite a few recipes using USA
measurements - including a demon cookie recipe I got off the Internet -
so these Big Spoons have been really useful.
Kelly Husband
Hi Sue,
I'm Canadian so I can't help you with the English tasting bread but
here is a conversion table:
1 cup = 8 oz = 16 tbsp = 48 tsp = 240 ml
3/4 cup = 6 oz = 12 tbsp = 36 tsp = 180 ml
2/3 cup = 5 oz = 11 tbsp = 32 tsp = 160 ml
1/2 cup = 4 oz = 8 tbsp = 24 tsp = 120 ml
1/3 cup = 3 oz = 5 tbsp = 16 tsp = 80 ml
1/4 cup = 2 oz = 4 tbsp = 12 tsp = 60 ml
1/8 cup = 1 oz = 2 tbsp = 6 tsp = 30 ml
1/16 cup= 0.5 oz = 1 tbsp = 3 tsp = 15 ml
1 tsp = 5 ml
1/2 tsp = 2.5 ml
1/4 tsp = 1.25 ml
Hope this helps :)