Salad in a Jar

Quick Tips for Scaling Yeast Bread Recipes

Published about 1 month ago • 1 min read

Hi Friends,

I recently made a recipe and a half of my Tangzhong dinner rolls. Multiplying the recipe was easy with the new recipe modifier in the upper right-hand corner of all the recipes on my website.

If you need to do the same thing, I have some tips based on reader questions I received this week.

Scaling a Recipe from My Website:

Note: Nearly all the yeast bread recipes on my website produce a 1½-pound loaf, which equals 2¾ to 3½ cups of flour.

  • For a 2-pound loaf, choose the 1.5 X option.
  • If you have a 3-pound bread machine, choose the 2 X option (5-6 cups of flour). Be cautious about doubling my recipes, as this makes too much dough for most bread machines to knead efficiently.

Yeast Adjustment Tips:

  • Don't automatically increase or double the yeast when multiplying a recipe. Leave the amount of yeast the same as the original recipe.
  • Switching to instant yeast can reduce the amount needed when using older recipes that call for active dry yeast (ADY). Typically, I use 1½ to 2 teaspoons of instant yeast in my bread machine recipes.

Remember, the slower the dough rises, the better the flavor of your bread.

Check out the recipe multiplier for easy adjustments--bigger and smaller, and send me any questions.

The BEST Bread Machine Cinnamon-Raisin Bread with a Secret

Mix this recipe in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

Happy Bakers

Speak Up

This made the most beautiful loaf of cinnamon swirl bread! I loved the flavor punch from the cloves, and the egg wash made it look like it came from a bakery! Yum!!--CAROLINE

May all your bread be worth sharing,


p.s. Thank you to all of you who share my recipes with your friends. You are greatly appreciated.

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