Converting Bread Recipes For Breadmaker

1. Calculate the number of “loaves” in a non-ABM recipe by allowing 3 cups
of flour per “loaf” (or 2 cups flour for a 1-lb machine). Rounding off is
fine; if a recipe calls for 5 cups flour, I figure that’s close enough to 2
loaves for government work. Remember to add in ALL the flours, if there’s
bread flour plus WW flour plus rye flour plus … you get the idea. Most
handmade bread recipes seem to make 2 loaves.

(2). Have MM resize it to 1 loaf.

3. Manually change the yeast and sugar amounts to whatever suits your
machine. In my R2D2, 1/2 tb yeast and 1/2 tb sugar are optimum. (If you
don’t know what works best in your machine, don’t try altering recipes yet!
Try a number of different ABM recipes and start looking for a pattern. What
amounts give the best results?) If the amount the resized recipe calls for
is dramatically different from what you know works in your machine, don’t
worry. Stick with what works in your machine. (This does not apply to
sweet breads; since my R2D2 doesn’t produce usable sweet breads, I’ve not
tried to convert sweet bread recipes and have no guidelines to suggest.)

4. Add the dry ingredients and oil/butter/eggs to the machine. Measure out
the liquid and pour in HALF of the measured amount. (If your machine calls
for putting in the liquid first, and you’re terrified to use a different
ingredient order, put only HALF the measured amount of liquid in.) Start
the machine and let knead a few minutes. Add remaining liquid, a little at
a time, until the dough is the right consistency. (Again, if you haven’t
used your ABM enough to recognize the right consistency when you see/feel
it, don’t start adapting recipes yet.) You may need to add more liquid, or
you may have liquid left over. Make a note of how much liquid you actually
used.

5. When the bread is done, evaluate. Didn’t rise enough? Add another 1/8
cup liquid next time. Overflowed? Reduce the liquid by 1/8 cup. I don’t
remember the last time I had to adjust anything except the liquid.