Estimating weight of loaf of bread
Terrapots
16 years ago
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lindac
16 years agoRelated Discussions
Loaf of bread
Comments (16)Have you noticed that packages of processed meats have gone from a pound to twelve ounces? Bacon used to always be sold by the pound, but not anymore. Hot dogs have dwindled to eight per pack and buns don't always match the number of weenies anymore. Packaged egg noodles and pasta are sometimes twelve ounces, sometimes a pound. You have to watch if using them with dishes you've cooked in case it affects the finished product. Bags of raw potatoes now have a new price point at eight pounds. Why eight? It makes it more difficult to do price per pound calculations in your head, that's why. Most of the markets I frequent do have unit prices on the goods. But, only on the regular price. When sales hit they don't list a unit price........ever! That the goods packaged in larger sizes do not necessarily reflect a price savings? I buy staple goods like sugar and flour in large packages like twenty five pounds, and noticed that long ago it was often more cost effective to buy several smaller bags. That by changing the name of the product just a little, you may be buying something with added ingredients? Fruit juices become fruit drinks or cocktails. Ice cream becomes frozen dairy desserts. Cheese becomes processed cheese foods. Frozen hamburgers ready for the grill becomes grilling patties. I read the label on five different packs of frozen 'burgers' last week when shopping. Only ONE of them was 100% domestic beef. The rest were beef from numerous sources like Mexico, Canada, Argentina along with domestic beef. Several had added ingredients like soy meal, beef paste, and one of them had crushed beef hearts included. Not that there is anything nasty in those products, but it's a way to make them cheaper to produce and if you don't read a label you may be eating something other than what you think you are. Is it surprising that so many people find it harder to control their weight anymore, especially if they presume the calories in a prepared food are similar to those they'd prepare themselves from scratch?...See MoreWould like information on the correct pan sizes for loaf pans.
Comments (3)Welcome to the forum Womansheart. Found this information for you on The Fresh Loaf. Provided by PaulM. Dough Weight to Pan / Loaf Size Here is a list I have accumulated over the years. It also includes the approximate flour amounts, unfortunately in cups (volume) and not weight. I have only recently (since finding TFL) begun weighing ingredients. Dough Weight to Pan / Loaf Size Artesian ÷ A round 8" brotform banneton needs between 0.5 and 1 lb (227 - 454 g) of dough, which roughly means recipes with 1-2 cups of total flour. Makes a "small boule". ÷ A round 9" brotform banneton needs between 1 and 2 lb (454 - 901 g) of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "medium boule". ÷ A round 10" brotform banneton needs between 2 and 3 lb (907 - 1361 g) of dough, which roughly means recipes with 4-5 cups of total flour. Makes a "large boule". ÷ A round 11 3/4" brotform banneton needs between 3 and 4 lb (1362 - 1531 g) of dough, which roughly means recipes with 7-8 cups of total flour. Makes a "mega boule". ÷ 8" x 4 1/4 " Round Banneton 1 - 1 ý lb of dough 454 - 680 g ÷ 10" x 4 3/4 " Round Banneton 1 1/2 - 2 lb of dough 680 - 907 g ÷ 12" x 6" Round Banneton 3 - 4 lb of dough 1361 - 1531 g Loaf Pans ÷ A 9x5x2 3/4 loaf pan needs between 1.25 and 2 lb (680 - 907 g ) of dough, which roughly means recipes with about 3-4 cups total flour. This creates a "large" loaf. ÷ A 8x4x2 1/2 needs between 0.875 and 1.5 lb (394 - 680 g) of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "standard" loaf. ÷ A 7x3x2 1/2 needs between 0.6 and 1 lb (272 - 454 g) of dough, which roughly means recipes with 1.5-2 cups of total flour. Makes a "junior" loaf. ÷ Jumbo Pan - 10x4.5-inches - 4-5 cups flour - 2 lb (907 g) dough ÷ Quick Bread Pan - 9x5-inches - 4 cups flour - 2 lb (907 g) dough ÷ Standard/Large Pan - 8.5x4.5 - 3 cups flour - 1.5 lb (680 g) dough ÷ Medium Pan - 7.5x3.5 - 2.5 cups flour - 1 lb (454 g) dough ÷ Small - 5-3/4x3-3/4 - 1.5 cups flour - 8 oz (227 g) dough ÷ Miniature - 4.5x2.5 - 3/4 c. flour - 6 oz (170 g) dough ÷ 8x4x2 1/2 needs 1.5 lbs (680 g) dough ÷ 9x5x2 3/4 needs 1.3 x 1.5 = 1.95 lbs (884 g) dough ÷ 10x5 needs 1.3 x 1.95 = 2.54 lbs (1152 g) dough Here is a link that might be useful: Dough/Pan size...See MoreHow much UNGROUND wheat to make a loaf of bread?
Comments (1)These are some general numbers. You get a little more extraction with hard white wheat, compared to hard red wheat. -45 pounds = 158 cups of ground flour -1 pound (or approx. 3 cups) = approx. 4 cups flour -a rough approximation - a scant 2/3 c. wheat berries = 1 cup flour -60-pounds = 90 one-pound loaves (fits in a 7-1/2x3-1/2-inch loaf pan) -Grainlady Here is a link that might be useful: Wheat Foods Council - Wheat Facts...See MoreBread machine for gluten-free bread.
Comments (15)I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size....See Moretriciae
16 years agoTerrapots
16 years agograinlady_ks
16 years agoPaul Hannington
8 years agoplllog
8 years ago
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