How to convert your favorite recipes to a bread machine: start with the flour

Whether or not you use a bread machine, this all-in-one bread-baking appliance has some legs: it’s been around for going on 30 years now. This is a tool that definitely has its advocates — those who appreciate the machine’s production of loaf after loaf with little more effort than pressing a button. So it’s not surprising that one of the questions we hear frequently on our Baker’s Hotline is this: “How can I bake my favorite homemade bread recipes in the bread machine?”

The fact is, with all the brands, degrees of quality, and sizes of bread machine out there — to say nothing of the huge universe of yeast bread recipes — it’s impossible to offer a one-size-fits-all method for baking traditional “handmade” recipes in a machine. You’ll want to learn some basic rules, then start experimenting with your favorite recipes.

Want to bake that favorite handmade bread recipe in your bread machine? Here’s how. Click To TweetUnderstand that your favorite yeast bread recipes, when baked in a bread machine, will often be drier and less tender than the original. The price you pay for the superior convenience of machine baking (“just press start!”) is a slight drop-off in the resulting loaf’s quality. But if you usually enjoy your bread toasted or grilled, then honestly, you’ll never notice the difference.

So, how do you decide which of your favorite recipes to try first? Follow these tips, and you’ll soon develop the ability to quickly determine when a recipe can potentially transition easily to the bread machine — and when it’s best to continue making the recipe by hand.

Learn the capacity of your bread machine

The last thing you want to do is open your bread machine and find half-baked dough spilling out of the bucket into the bottom of the machine, the result of using a recipe with too much flour. How do you know if your proposed recipe has the “right” amount of flour?

While your machine may label itself a 1-pound, 1 1/2-pound, or 2-pound machine, what you really want to know is its “flour capacity.”

Converting recipes to the bread machine via @kingarthurflour

To determine the flour capacity of your particular machine, study the machine’s recipe booklet. You may notice that the manufacturer’s recipes consistently call for, as an example, between 3 and 4 cups of flour: that’s your machine’s capacity.

In general, these are the flour capacities for the most common sizes of bread machine:
1-pound machine — 2 to 2 3/4 cups flour
1 1/2-pound machine — 3 to 4 cups flour
2-pound machine — 4 to 5 1/2 cups flour

Converting recipes to the bread machine via @kingarthurflour

Choose recipes that match your bread machine’s flour capacity

Many typical single-loaf recipes use 3 to 4 cups of flour; those recipes are perfect for your 1 1/2-pound machine (or your 2-pound machine using the 1 1/2-pound setting).

If you have a recipe that calls for less flour than your machine’s capacity, try baking it anyway; you’ll probably get a loaf that’s just a bit shorter than it would normally be.

If the recipe is larger, determine how much you need to reduce the recipe’s flour in order to accommodate your machine’s capacity, and go with that amount; cut back the remaining ingredients by the same percentage.

Watch those mix-ins

Does your handmade recipe call for the addition of both rolled oats and nuts? Understand that adding dry ingredients like fruit, nuts, flaked or chopped whole grains, and seeds will decrease your machine’s effective capacity.

Converting recipes to the bread machine via @kingarthurflour

A recipe calling for 3 3/4 cups flour, 1 cup rolled oats, and 1/2 cup chopped walnuts will probably surpass the capacity of your 1 1/2-pound machine; best to try a different recipe.

Instant vs. active dry vs. rapid yeast

Many recipes call for a packet of active dry yeast; some call for “rapid” yeast. We’re strong advocates for instant yeast in all bread baking, and that includes machine baking. Instant yeast is vigorous and strong; it’s infinitely less expensive than the little packets of active dry you get at the supermarket, and it’s almost surely fresher.

How do you know how much instant yeast to use? It’s a simple substitution:

Substitute 2 1/4 teaspoons instant yeast for a packet of active dry or rapid yeast. 

Converting recipes to the bread machine via @kingarthurflour

What if you don’t have any instant yeast? Then you’ll have to use active dry. Be aware that it may work more slowly, so don’t use active dry yeast in your machine’s quick cycle.

Also, don’t worry about “proofing” active dry yeast prior to use; its formulation has changed in recent years, and it’s no longer necessary to dissolve it in warm water before use.

Finally, if you find your bread machine loaves consistently rising and then falling, try cutting the yeast back by about one-third (e.g., if you’ve used 2 1/4 teaspoons yeast, try 1 1/2 teaspoons). it could be that your particular machine’s rising cycles are extra-warm or extra-long, which can cause the bread to over-rise before it bakes.

How to select a cycle

Your machine has multiple cycles, from basic to wheat to manual. Which one should you choose?

Converting recipes to the bread machine via @kingarthurflour

Start with the basic cycle, medium crust. It’s a good all-purpose cycle that will work for most bread recipes, including those with whole grains. If you’re in a hurry, try the quick cycle (though only if you have rapid or instant yeast; it’s not appropriate for active dry yeast).

Converting recipes to the bread machine via @kingarthurflour

What about using the wheat cycle for whole-grain breads? Give it a try; I’ve found that the basic cycle bakes my 100% whole wheat bread every bit as nicely as the wheat cycle, so I just stick with basic.

Add ingredients in the order directed

Your machine’s instruction booklet will tell you the order for adding ingredients to the bucket; follow those instructions, ignoring whatever mixing directions your recipe gives. If your booklet doesn’t include that information, put the liquids in the bucket first, followed by the flour, then the remaining dry ingredients.

Converting recipes to the bread machine via @kingarthurflour

Some older recipes will call for you to “scald” the milk before using; ignore this. Bakers routinely scalded milk back in the day in order to kill any bacteria; pasteurization takes care of that these days. Simply have your milk at room temperature or warm it slightly, enough to take off the refrigerator’s chill.

A simple solution for recalcitrant recipes

If you’re not happy with how your favorite recipe turned out baked in the bread machine, there’s an easy fix: use the machine’s dough (manual) cycle to prepare the dough, then take the dough out of the machine once it’s fully risen. Proceed with the recipe from the point where it tells you to “deflate the dough,” shaping the dough and baking the bread in your regular oven.

Converting recipes to the bread machine via @kingarthurflour

Your machine’s dough cycle is a hands-free, convenient way to get any yeast dough ready for shaping and baking: no kneading ultra-sticky dough by hand; no standing watch over a stand mixer or finding a warm place for dough to rise.

While you’ll want to take a peek at your dough every now and then as it kneads and rises, and adjust the liquid or flour if it seems extremely dry or very sticky, you can pretty much “set it and forget it.” A bread machine’s dough cycle is truly the busy bread baker’s best friend!

To sum it up —

Choose which recipe to try baking in your bread machine based on your machine’s flour capacity and the amount of flour in the recipe.

Use basic bread, medium crust as your default setting.

For best results, choose sandwich loaf recipes. Recipes that require extra-long rising times (like sourdough), or special shaping (like babka or focaccia) are best made by hand — or by using your machine’s dough cycle to knead and raise the dough for these breads, then shaping and baking them outside the machine.

Converting recipes to the bread machine via @kingarthurflour

We’ve just explored one small facet of bread machine baking here. For additional tips and helpful information, see our post, successful loaves from your bread machine: 5 tips for home bakers.

How many of you readers out there own and use a bread machine? If you’re a bread machine baker — either completing the entire process in the machine, or simply using the dough cycle — please let us know in comments, below.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Stanley


    I have no experience in making bread manually until I get a breadmaker machine. Used several times following its recipe for whole wheat bread as well as sweet bread but following its instruction of adding fruits, the raisins will be totally smashed in the finished bread without any raisins to bite. May I know how can I solve this problem ?
    Will it spoil the dough/bread if I take out the dough and add the raisins manually after the end of the kneading process ?
    Thank you.

    1. Susan Reid

      Hi, Stanley. Most machines have a “beep” for adding additions toward the end of the kneading cycle, so the raisins don’t get pulverized. But if your machine doesn’t haver that, you can certainly knead in the raisins by hand after the dough has formed and even put it right back in the machine to bake if that’s your preference. Susan

  2. Elie

    I bought a Zojirushi and am extremely satisfied with the purchase.
    Although I do find that my breads come out best when I take the dough out and bake it in a regular oven, it’s so convenient to have the machine for overnight bread ready for work the next day.
    The breads certainly do come out drier but it’s a worthwhile sacrifice, considering that store bought bread is the alternative.

  3. carole childers

    I didn’t really like my bread machine because it made an “ugly”shaped loaf. So, I didn’t use it for a long time. Then I started making sourdough bread and discovered using the bread machine just for mixing and rising the dough. I now make loaf after loaf of gorgeous bread by removing the dough from the bread machine and arranging it in a traditional loaf pan. Every loaf is beautiful!!

  4. Ruth O.

    I’ve used a bread machine for many years. A decade ago, I moved from sea level to an altitude of 4330 feet and I really have not been very happy with my machine breads since then. They are what I call “European dense.” I get the correct loaf shape by reducing the yeast to scant 1 tsp. and increasing the salt to 1.5 tsp. (for a 1-1/2 lb. loaf). I also add 2-3 tsp. of gluten, depending on the humidity. But i cannot seem to make a lighter (more airy?) loaf, which I would like to be able to do for my cinnamon raisin bread and oatmeal bread.

    Any suggestions?

    1. Susan Reid

      Hi, Ruth. All of the changes you’ve made make sense, but the one thing that’s missing is extra water, for 2 reasons. The extra gluten is taking up the water in the recipe, and the environment at altitude is invariably very dry. I would suggest adding at least 2 more tablespoons of water to your recipe, and perhaps 3. Try the smaller amount first and let us know if it works! Susan

    2. The Baker's Hotline

      Hmm, you should be able to make a few adjustments to the machine’s settings to change up rising times and temperatures a bit, Ruth. If you have a Zojirushi Bread Machine, our Programming Tips guide will be of help. If it’s another brand, either the manual booklet that came with it or the brand’s website will have the information needed to makes changes. It would also help to alter the flour and water amounts outlined in our High Altitude Baking Guide. With a few tweaks both in the machine and the ingredients, your bread should be back to it’s airier self in no time! Annabelle@KAF

    3. Ruth O.

      Thanks, Susan. I’m sorry – I forgot to mention adding extra water because I routinely adjust the dough once it’s in the bread machine with either liquid or flour to get the right texture. I wait until the flour is completely incorporated and then I usually add water so that I end up with a slightly sticky dough that pulls away from the sides with “strings” of dough attached. Once the dough has completed its first mix and is starting to rise, it’s usually just right – no longer sticky but nice and soft.

      Thanks, Annabelle. I used the Colorado U. information to develop my basic recipe (so that the bread wouldn’t just fall flat or push up the lid of the machine). As I look at the Baking Guide – and the guide in my Breadman manual – apparently my bread is rising faster than it would at sea level. I don’t think I noticed that before. I can’t adjust the rising times, but I CAN try the “Rapid Rise” setting on the machine. On a basic white or french bread, which really cuts back the rise time on all 3 rises. I don’t have any “Rapid Rise” yeast, but I’ll increase the yeast to a level teaspoon (from 3/4 teaspoon or so). I’ll try this tomorrow and let you know – hopefully I will get decent sized “bread bubbles” again this way. Ruth

      Thank you both for the suggestions! Ruth 🙂

  5. Helen Creech

    I splurged and bought a “Zo” bread machine and it was the best purchase I ever made. Since I don’t bake in the bread machine, basically only use the dough cycle, I wasn’t sure the expense was justified. Well, it was! The 2 paddles and the preheat alone make it worth every penny. Using the machine to knead and rise is an incredible almost fool proof way to get to the end result, a perfectly delicious baked product. I just made the KA recipe for deli hard rolls. They are great. I really appreciate your site and the great chat, and the customer service phone line folks also. Always very helpful.

  6. Mike D'Angelo

    Bread machines are wonderful. I have purchased several over the last fifteen years or so (and have given some of those to friends, trying to inspire them to bake regularly, too. Thrift shops are a great source for new or slightly used machines, by the way.)
    The only real drawback to the machine is the amount of counter space it takes up. As for effort, the whole process takes perhaps 5 to 10 minutes of work). Having the aroma of freshly baked bread fill the house is quite a bonus to the pleasure of producing a loaf which costs perhaps 1/3 of what a bakery loaf would cost and is as good or better in texture and flavor and nutrition.
    Know that public libraries are filled with many bread machine cookbooks — and that the King Arthur Flour sandwich bread (tailored to my specific taste) is the basis of many of the breads I make each week.
    I encourage everyone to explore bread machine bakery!

  7. Karen M.

    I bought a bread machine when they first came out many years ago. I quickly discovered that the machine did not produce a loaf that made me happy in shape or texture. But using the machine to mix, knead and raise the dough left my favorite part to me; shaping, rolling, braiding, etc. as I love handling the dough. I am now on my third machine, having worn out the other two. All of your tips and instructions for converting are right on. Most of the recipes I started out with were from “ Bread Machine Magic” by Rehberg & Conway.
    Thank you for your wonderful, wonderful website. I enjoy it so much.

    1. PJ Hamel, post author

      And thanks for your kind words, Karen — and for sharing your love of dough! I feel the same. PJH@KAF

  8. JP Garrison

    Thanks for your help re my sourdough problems, and the ” desert-dry dessert “-the Zo chocolate cake! Will try soon. You’re always so very helpful!

    1. PJ Hamel, post author

      Let us know how that chocolate cake turns out — we can brainstorm other ideas if that’s not the answer… PJH@KAF

  9. Bonnie L.

    I bought my bread machine 18 months ago and have not bought a loaf of bread since, the ‘home made’ bread is so much better. I recently started making your ‘burger buns’ and hot dog buns in my machine – just delicious. I am not very good at shaping the buns but they taste awesome even misshaped. I am not afraid to experiment or tweak recipes and that makes for a variety of breads. I really do enjoy baking bread and the bread machine just makes the process so much easier.

    1. Howard

      Hi – Check out Patrick Ryan from Firehouse Bakery and Masterclasses on YouTube. He shows you how to roll and shape buns. Also tons of other recipes and tips 🙂

Post a comment

Your email address will not be published. Required fields are marked *