Recipe: Converting Hand Made Bread Recipes for the Bread Machine

Converting Hand Made Bread Recipes for the Bread Machine
Source: The Bread Book by Betsy Oppenneer

Most bread machines produce 1-pound or 1-1/2-pound loaves. Any recipe calling for approximately 6 cups of flour (which can include some cracked wheat, old-fashioned rolled oats, etc.) can be converted for use in either size bread machine. Six cups is the magic number because it can easily be divided by 3 or by 2. Every cup of flour represents 1/2 pound of bread. The math is easy, although the formula does not apply to yeast. And the amount of yeast makes a significant difference in the outcome of the bread. Take my word for it - my calculations for the yeast conversions work.

For a 1-pound loaf:
Divide all the ingredients in your 6-cup recipe by 3, except the yeast. Put the ingredients into the machine in the order specified in the manual (the liquid is added first in some machines, the flour in others). Use 1 teaspoon of yeast for white flour breads. For breads containing whole wheat flour, increase the yeast to 1-1/2 teaspoons.

If you find that the finished bread is dense, next time increase the yeast by 1/2 teaspoon.

For a 1-1/2-pound loaf:
Divide all the ingredients in half, except the yeast. Put the ingredients into the machine in the order specified in the manual. Use 2 teaspoons of yeast for white flour breads. For breads containing whole wheat flour, increase the yeast to 2-1/2 teaspoons.

If the baked bread is dense, next time increase the yeast by 1/2 teaspoon.

Follow the manufacturer's instructions for operating the bread machine.