How to Convert Recipes for Bread Machines
Reduce the yeast to 1 teaspoon for a 1-1/2-pound machine or to 1-1/4
teaspoons for a 2-pound machine.
Reduce the amount of flour to 3 cups for a 1-1/2-pound machine or 4
cups for a 2-pound machine.
Reduce all other ingredients by the same proportion as you reduce the
flour. If a range is given for the flour, use the lower amount to
figure the reduction proportion. For example, for a 1-1/2-pound bread
machine, a recipe calling for 1 package of yeast and 4 1/2 cups flour
would be decreased to use 1 teaspoon yeast and 3 cups flour. Since
this is a one-third decrease in the flour, also decrease the
remaining ingredients by one-third.
If a bread uses 2 or more types of flour, add the flour amounts
together and use that total as the basis for reducing the recipe. The
total amount of flour used should be only 3 or 4 cups, depending on
the size of your loaf.
Use bread flour instead of all-purpose flour or add 1 to 3
tablespoons gluten flour (available at health-food stores) to the
all-purpose flour. If your recipe contains any rye flour, add 1
tablespoon gluten flour even when bread flour is used.
Add ingredients in the order specified by the bread machine manufacturer.
Add dried fruits or nuts at the raisin bread cycle, if your machine
has one. If it doesn't, add them according to the manufacturer's directions.
Don't use light-colored dried fruits, such as apricots or golden
raisins, because preservatives added to these dried fruits inhibit
yeast performance. Choose another fruit or use only the dough cycle
of your machine, lightly knead in the fruit by hand before shaping
the bread, then bake it in the oven.
When making dough to shape by hand, you may want to knead in a little
more flour after removing the dough from the machine. Knead in just
enough additional flour to make the dough easy to handle.
For breads made with whole wheat or rye flour or other whole grains,
use the whole grain cycle, if your machine has one.
For sweet or rich breads, first try the light-crust color setting or
sweet bread cycle, if available.
For future reference, record how much additional liquid or flour you added.
Source:
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