Quick Tips for Scaling Yeast Bread Recipes

Published almost 2 years 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,

Paula

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

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