PICS ARE AT BREAD 
Yes, well, smartypants Rossa showed me her loaf – yes, yes, I know, all ingredients in, it’s an art form, I’m told, not a science, blah, blah blah and she came out with a perfect loaf, dinn she eh?
Meanwhile, muggins here was doing this – I’ve just been driving her batty and was told to bugger off – do you find today’s chef a teensy bit ‘cheffy’ in temperament?
Must be because it’s around tea time.
Here’s what I’m going with for a 1.5 lb loaf:
Gives hydrations here in comments:
According to those, one cup is 240ml = 128g.
However, I did my own experiment. With an ice-cream paddle on a chisel as a seesaw, I put 70ml of lightly packed flour on one side and it was balanced by 47ml of water. As the water is about 47g, then the flour weighs 47/70 or 0.67 of the water. Or two-thirds the weight of the water.
OK, so if I need 375 g of flour, then I need 70/47 of that in ml = 558ml.
And there was my error – I was loading in enough flour on the 2lb loaf for 1.5lb but enough other things for a 2lb loaf.
Rule of thumb was 70% hydrated, so 70% of 375g = 262ml
If it is 330ml to 500g flour, then that’s 0.66 hydration, not 70%.
Though I’ve lessened oil, I’m plumping for 65% hydration or 243ml of water. On Rossa’s ratio, I should have 247ml. Yet the bread machine called for 290ml. Sounds strange.
Water 243ml, call it 250ml to be safe
Salt half tsp
Oil 3 tsp
Flour 375g or 558ml
Sugar 5 tsp
Yeast 2 tsp
OK, it’s all in and happily kneading itself in the goolies right now.
Report after 20:28.
STOP PRESS 18:14
IT HAS RISEN, IT HAS RISEN !!!!!
It’s got a big top on it and it’s all wispy and all that. Time for a beer.