What make and model is it. Often as not you can get the instructions on line. I got the full instructions for a Welbilt machine I found that way, just had to print them off on my printer.

I have an older Welbilt 1 lb Model #ABM 300 & 350. Here is the basic recipe. It will give an idea of how much flour, yeast and liquid to use for a 1 lb. loaf. There are lots of other recipes out there. Just look them up by the make and model number of your machine.
Good luck.
Clare

White Bread.
1 1/2 Teaspoons Dry Yeast
2 Cups bread flour
1 Teaspoons salt
1 Tablespoon Sugar
1 Tablespoon Dry Skim Milk
1 Tablespoon Shortening or Sweet Butter
1 Cup Less 1 Tablespoon Warm Water

1) Put dry yeast in inner pot.
2) Add all remaining ingredients except water.
3) Carefully pour in warm water.
4) Press the Select button for "MED".
5) Press the START button. (When using the preset timer, refer to the instruction manual.)
6) After taking out the baked bread from the Bread Oven, let cool then slice as desired.

Each bread machine has a load capacity for flour, for instance, the first Zojirushi, the S-15 (which made 1-pound loaves), had a 4-cup flour capacity.

Many recipes that are for 1-1/2-pounds use 3 cups of flour. Knowing the flour capacity, you may be able to make the dough of a 1-1/2 pound recipe if you ONLY mix and knead the dough in the machine. Remove the dough from the machine immediately AFTER it quits kneading, before the rising starts, and allow it to rise in a dough-rising bucket or bowl - to double, like you would traditionally made breads. Proceed like you would a regular loaf - pan, allow to rise, and bake in your regular oven. So your bread machine will essentially be used for mixing and kneading ONLY.

I'd only suggest this if you are fairly knowledgable at bread making. Otherwise follow some guidelines when reducing recipes:

1. The flour amount for 1# loaves is usually around 2 cups. So keep that in mind when you are reducing recipes. (Approximate flour amount for 1-1/2# is 3 cups and 2# is 4 cups.) So if a 1-1/2# recipe calls for 3 cups of flour, reduce the amount by 1/3, which is 2 cups of flour. Reduce the other ingredients, except the yeast, by 1/3. Reduce ingredients by half for 2# recipes.

2. The amount of active dry yeast is usually 2 t. for 1-pound loaves. If you are using Bread Machine Yeast, SAF Instant, or other Quick/Rapid Rise Yeast, which are all fast-acting types of yeast, reduce the amount in a recipe that calls for active dry yeast, by 25%.

3. If you've reduced a recipe, make sure you check the dough for the proper consistancy during the mixing/kneading, and adjust it accordingly. You want the dough to form a soft ball. It's better to err on the side of a slightly wet dough than dry.

Check your local library for bread machine cookbooks that contain 1-pound recipes.

-Four Seasons With the Bread Machine Baker - by Elizabeth M. Harbison are all recipes for 1# loaves.

-Bread Machine Magic - by Linda Rehberg & Lois Conway has 1 & 1-1/2# loaves for all the recipes.

Many of the Kansas Wheat Associations Bread Machine recipes include 1# loaves (see link below).

-Grainlady

Here is a link that might be useful: Kansas Wheat Commission - Bread Machine

I have just found this forum, and I am amazed at the wealth of knowledge of here. I consider myself an uninspired, mediocre cook, but I have to admit that I am starting to feel a bit jazzed as I read prior threads! :-)

I may have not made myself clear with my original post. Sorry! I have an old Panasonic bread maker that came with the original recipe book for 1 lb. loaves but as I looked for recipes on line, I kept finding really great ones but for 1 1/2 or 2 lb loaves.

I wasn't sure how to take the ingriedient list for a 1 1/2 lb. loaf and reduce it down to accommodate a 1 lb. bread maker. I was curious if there were guidelines or a specific formula I could use.

Thanks for your input, and in particular Grainlady for posting additional resources!!

Marilyn ( who will probably pack on an additional 10 lbs. as I experiment with bread making)

I wasn't sure how to take the ingredient list for a 1 1/2 lb. loaf and reduce it down to accommodate a 1 lb. bread maker. I was curious if there were guidelines or a specific formula I could use.

One pound is two-thirds of 1 1/2 pounds, so just multiply everything by two-thirds. If you want to use a calculator, multiply by .67.

And I want to stick on a point Grainlady made. I often make larger batches of DOUGH in my machine. It can't handle the baking part, but it does the dough cycle beautifully. So you'll have to take it out, and bake it seperately.
I don't think I've baked bread in my machine in atleast 5 years. LOL

Thank you cloudy christine, for a good rule of thumb!

Terri and Grainlady,

As a beginner, and until I feel comfortable with what I am doing, I'll let the break maker do the baking but I am intriqued with removing the dough and baking it in the oven. Must this be done immediately or is it possible to freeze (or refrigerate) the dough for future baking? Any tips you could share?

Thanks for your patience in answering a newbie's questions. I'm continuing researching on my own, as well.

Marilyn

Marilyn, I've never refrigerated the dough. I'm guessing (not assuming~cause we all know where that can get us. LOL)
that it would be fine since it's a yeast based dough.

It will start to rise again, if you don't get it out when the machine beeps, because of the warmth left in the machine from the last rise it went through.

Here's the recipe most made in my machine. I make it into "buns" for hamburgers and part of the batch into dinner roll size. Bobby(vacuumfreak) did it in a loaf pan. I've also shaped it into a big round and baked for a "stuffed" sandwich that is cut into wedges and served.
Very versitile recipe.
Do give it a try.
Terri

Here is a link that might be useful: Honey Wheat Sandwich Rolls

I have a pdf adobe reader file on the Welbilt bread machine instructions that gives some recipes for all 3 sizes. if you email me I can send it you.
my email is (leave out the 2 asterisks) p*kelly91@cogeco*.ca

Marilyn (fammsimm) -

"Must this be done immediately or is it possible to freeze (or refrigerate) the dough for future baking? Any tips you could share?"

The dough cycle on your bread machine is designed to make the dough only, up to the point where it needs to be formed, allowed to rise once more, then baked. This particular cycle feature comes in handy when you want to take the dough and make dinner rolls, hamburger/hot dog buns, cinnamon rolls, English Muffins, bread sticks, pizza, calazone, bierocks, kolaches, panned or free-formed loaves, etc. Things that must be formed and baked in your conventional oven.

I'm a do-it-now personality, so I remove the dough from the bread machine and form, rise, and bake. The only time I retard bread dough (or items made with bread dough) is if I have too much to be accomodated in the oven and I don't want to risk over-proofing the dough before I can get it baked. So if I make 4 loaves and my oven only accodomates 2 loaves, I'll form the loaves, cover with plastic wrap, place 2 in the refrigerator to slow down the rising, allow the other two to raise, and bake. About the time the first two go into the oven, bring out the refrigerated loaves, and allow them to finish proofing. They should be ready to go into the oven about the time the first two come out.

I also refrigerate half the dough when I make English Muffins because it's easier to work with in smaller amounts. It's all about timing and years of mistakes and experience. Bread is a very humbling thing...

Here's where it can get tricky...especially for newbies.

Can the dough be refrigerated?

Yes. It's called retarding the dough. You can retard formed loaves for a few hours or dough for up to 5 days.

To retard dough, you will need to remove it from the bread machine BEFORE it goes through a rise cycle (as soon as it stops kneading, remove it) to retard the dough in the refrigerator for later use. The dough will continue to rise, even in the cold confines of the refrigerator, and you may occasionally need to knock the dough down.

The dough needs to be well-covered in a sealed dough-rising bucket, or a bowl covered with plastic wrap so the "skin" of the dough doesn't dehydrate in the refrigerator.

A helpful hint when making refrigerator dough: they keep best if there is some potato - or any pureed vegetable - (mashed potatoes, potato flakes, etc.) in the recipe. The potato preserves moisture in the dry climate of the refrigerator. But any type of dough can be refrigerated successfully for a short period of time, up to 12-24 hours. If you are going to keep it for several days, you will want to choose a recipe with some potato in it. Most refrigerator dough is ready to use after 8 hours, and will keep for up to 5 days.

When you are ready to use refrigerated dough, punch it down. Shape, cover, let rise and bake. One of the famous recipes for this type of dough is Betty Crocker Potato Refrigerator Dough. You can Google the recipe to give you an idea of what you can make with refrigerator dough, even though it's not a bread machine recipe.

Retarding dough in the refrigerator is also a way to add flavor to the bread.

Can the dough be frozen?

Yes. It is best if you form it before you freeze it, and needs to be used within 4 weeks, whereas baked bread can keep for 3 months in the freezer. Check the link below for complete information about freezer dough.

I'm like many of the others, I only use my bread machine for making dough. I don't even let it rise in the bread machine. I use a dough rising bucket instead, so that I can judge when the dough has doubled. Dough doesn't rise to a clock and it's easy for dough to over-proof in a bread machine. But bread machines are great labor-saving devices when it comes to kneading. I have carpal tunnel and tennis elbow in both arms and wouldn't trade my Zojirushi for anything (other than another Zojirushi). The bread machine is what I use to make all our yeast and sourdough breads and I bake some kind of bread/s at least once or twice a week.

-Grainlady

Here is a link that might be useful: Baking 911 - freezing bread dough

I guess I don't get what you are asking about here. You take your basic recipe or the one I typed out here, which I guess I didn't need to since you had the recipe book to your machine, and use that as a "rule of thumb" about how much ingredients to add. You can adapt any recipe that way.

What recipes do you want to adapt anyway? Is it a Whole Wheat recipe or a Rye recipe or ??? With WW I would do it half and half with white flour. Same with other flours but keep it at 2 cups, so a cup of white and a cup of WW. The rest of the ingredients would remain the same. Maybe if you could list some of the recipes, we could help you adapt them.
Clare

Grainlady, thank you for that very detailed post!!! It's got lots of great information in it!!!