Converting Traditional Recipes for use with Bread Machines

Posted on August 13th, 2010 by Bread making machines in Bread Making Resources

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Ribeauvilé bread, pain

Despite what you may have heard there is no standard formula for converting traditional recipes for use with your bread machine.  Take a quick moment to review your owner’s manual.   Sometimes you will find tips on converting traditional recipes for use with bread machines there.

In the absence of any user manual tips, the following guidelines may be useful:

1.  Determine the capacity of your machine.  Does it produce 1 ½ or 2 pound loaves?
2.  For a 1 ½ pound machine, reduce your flour usage to 3 cups.  For a 2 pound machine, reduce your flour usage to 4 cups.

3.  Yeast usage should be reduced to 1 and 1 ¼ teaspoons respectively for the 1 ½ and 2 pound machines.                                                                                                                           Creative Commons License photo credit: notfrancois

4.  Determine the proportional reduction in your flour usage.  For example, let’s assume that your traditional recipe (1 ½ pound loaf) was based on 4 ½ cups of flour.  For our bread machine recipe we would reduce this to 3 cups.  This represents a flour reduction of 1/3.  You would now also reduce your remaining ingredients by 1/3.

Once you have gained a few recipes under your belt, your grasp of what will be necessary for converting traditional recipes for use with bread machines will improve.

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