1. Know the capacity of your bread machine: 1 lb., 1.5 lb. or 2 lb. fill the bread pan with water in one cup increments, keeping count of the number of cups the pan holds. Assume a one-pound machine holds two to three cups, a one-and-a-half pound machine holds three to four cups and a two pound machine holds four or more cups.
2. Reduce the amount of total flour in your recipe to fit into your bread machine. Look at the amount of all the flour used in the recipe, even if the recipe uses multiple grains such as rye flour, wheat flour and rice flour. Use no more than two cups of flour in a one pound machine, three cups of flour in a one-and-a-half pound bread maker and four cups of flour in a two-pound machine.
3. Decrease the amounts of all other ingredients by the same proportion as you did the flour. For example, an original recipe requiring 6 cups of flour converted to a one pound bread machine would reduce the flour by 2/3. Decrease all other ingredients by
2/3, so 1 tbsp. (3 tsp.) of yeast would become 1 tsp. of yeast; 2/3 cup (about 12 tbsp.) of warm liquid would become about 1/4 cup (about 4 tbsp.) of water and 3 tbsp. Sugar would become 1 tbsp. of sugar.
4. Bring all the ingredients to room temperature, unless your recipe specifies otherwise.
5. Put the ingredients into the bread machine in the correct order: liquids, fats (butter or oils), liquid milk, salt, sugar or sweetener, dried spices or seasonings, whole wheat flour, all other flours and yeast.
6. Replace all of the white flour in the recipe with bread flour or add one tbsp. of vital wheat gluten to the recipe with the flours when putting the ingredients into the bread machine.
7. Plug in the machine and set it for a normal loaf.
8. Wait for your bread machine to do the work and listen for the timer to go off.
9. Let the bread cool for 10 minutes in the bread pan before turning the loaf onto a cooling rack to cool completely before slicing. Enjoy a homemade loaf of warm bread.