How To Convert a Bread Recipe for Use in a Bread Machine

Sneak Peek: Learn step by step how to convert a bread recipe to a bread machine. Expand your bread machine recipe collection quickly.

If you are looking for the Soft Garlic Breadsticks recipe that used to be on this post, click here.

monkey bread mixed in a bread machinePin

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Do you have a favorite recipe for Grandma’s bread or an old newspaper clipping for bread you’ve always wanted to try? Do you have a bread machine you want to use?

Find the recipe. Let’s talk about adapting it. Keep a tradition going or start a new one with the help of your bread machine.

Happy Bakers Speak Up

“This is an amazing resource. VERY THOROUGH!!!!! Much appreciated. Hubby has taken to making bread in bread machine and was wondering if he could use our regular bread recipes, and you have opened up a new world to him. Thanks!” —ROB and GEORGIE

What Is the First Thing I Should Do?

Before you start, determine the maximum amount of flour your machine can manage.

Look through the owner’s manual. If you don’t see the answer, review the recipes in the manual for the average amount of flour specified.

If you have no manual and can’t find it online, measure the pan with water. Fill the pan with 1 cup at a time until it’s full. Keep track of how many cups of water you poured into the pan and compare it to the numbers below.

Determine the capacity of your bread machine by the number of cups of water the bucket holds. For instance: 1.5-lb. machines hold 10 cups of water; 2-lb. machines hold 12 cups or more of water, and 1-lb. machines only hold 8 cups of water.

How To Find Out the Size of My Bread Machine Loaf

Approximate amounts of flour in various weights of bread

1-pound loaf2 to 2-⅔ cups flour
1 ½-pound loaf3 to 3-¾cups flour
2-pound loaf4-5 cups flour

Does It Matter if My Traditional Recipe Is Bigger or Smaller than the Recipes in the Owner’s Manual?

  1. If your recipe contains more flour, it can be hard on the machine. You may hear the motor straining to knead it.
  2. Too much or too little dough may result in less than optimum kneading.
  3. If you are going to mix, knead, and bake the bread in your machine, a large batch may rise out of the pan and even spill over the sides. I don’t want to think about cleaning up the mess when the overflowing dough bakes inside the machine.
  4. When you bake a batch too small for your machine, the loaf will be short and squat. Imagine baking a Jiffy Cornbread Mix in a 13 x 9-inch pan.

How To Convert a Traditional Bread Recipe for Use in a Bread Machine

Step 1. Total all the flour.

flour in a container with a scoppPin

Always look at the amount of flour first. Then, be sure to add all flour and flour-like ingredients (such as oatmeal and Vital Wheat Gluten).

If the original recipe calls for more than the capacity of your bread maker, you will have to scale the recipe down.

For example, when I find a recipe specifying 8 cups of flour, I know that my first step is to cut the whole recipe in half to fit into my bread machine.

If the amount of flour called for in the original recipe is acceptable for your machine, proceed to Step 3.

PLEASE NOTE: If you plan to actually bake your bread in the machine, replace all-purpose flour with bread flour. The extra protein in bread flour will help your bread rise higher but may require a little more water. Remember that in Step 3.

Step 2. Refigure the other measurements accordingly.

converted monkey bread recipePin

In other words, if you divide the flour by two, do the same with the other ingredients.

  1. Dividing some measurements can be awkward. For example, you may need to halve a third of a cup of sugar. Make it easy on yourself and ask Alexa or look it up on your phone. I found the exact amount of half of 1/3 cup of sugar on Google.
  2. The crucial ingredients to get right are flour, liquid, and salt. Practice measuring flour correctly. It’s important if you hope to avoid dense bread.
  3. Seasonings can be adjusted to your preferences. You can guess at a 1/3 teaspoon of a spice you love by using a heaping 1/4 teaspoon. Spices are rarely deal-breakers.
  4. If you have an odd number of eggs, use a liquid egg substitute. Another approach is to beat a slightly larger number of eggs and measure out a scant 1/4 cup of an egg for each egg specified. Or use a whole egg (instead of half) and reduce the overall liquid in the recipe by 2 tablespoons.
  5. If you change the dry and wet ingredients into their weight based on grams (ask Google how much various ingredients weigh in grams), it makes dividing and measuring easier.

Step 3. Total all the liquids.

  • Treat milk, buttermilk, yogurt, whey, fruit juices, and vinegar like water in this step.
  • One large egg is equal to a scant 1/4 cup of liquid. Include any eggs in your liquid count.
  • Handle Greek yogurt, mashed potatoes, sour cream, vegetable puree, applesauce, bananas, etc. as half-liquid. Adjust your overall liquid accordingly. If the recipe contains honey or maple syrup, it will contribute some moisture, but the amount is variable.
  • Oil and butter are not included in the liquid. (See discussion below.)

You will need roughly 3/8 cup of liquid per cup of flour.

Put another way, a standard loaf requires slightly over one cup of liquid for 3 cups of flour. Although not a hard and fast rule, it’s a place to start. All liquid is not equal.

In the sample recipe shown below, my new flour measurement is 2-½ cups + 2 tablespoons (315 grams). Therefore, I will need a little less than 1 cup of liquid in my Herbal White Bread. I would need more than that if I mixed this recipe by hand.

Step 4. Are different types of yeast interchangeable when using a bread machine?


When using a bread machine, I recommend using instant, quick, or bread machine yeast. These are the same, don’t need to be dissolved, and work with bread maker recipes.

Even if the original recipe calls for active dry yeast, substitute instant yeast using 1/4 teaspoon less than specified.

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Active dry yeast is slower to rise than instant yeast. Although modern-day active-dry yeast formulations make dissolving unnecessary, it’s still OK to dissolve if you like.

Yeast is not always easy to figure out when you are scaling a recipe. Compare it with a similar bread machine recipe you’ve had success with already.

For example, I divided the yeast in half in the recipe below. Therefore, I should use one teaspoon of yeast (2-¼ teaspoons of active dry yeast replaced by two teaspoons of instant yeast then divided in half).

I know from experience that baking in the machine will require more yeast to raise the dough before the baking cycle kicks in. So I guessed and went up to 1-¾ teaspoon. It worked.

Related Post: 5 Keys To Using Yeast in Your Bread Machine with Confidence

Step 5. Salt: You have to have it.


Many people want to cut out salt due to dietary restrictions.

Salt acts as a control pedal for yeast. Without salt, your yeast will rise too high, too fast, and give out when you need it most.

Generally, use 1/2 teaspoon of salt for every cup of flour. You might be able to decrease that a bit after experimenting, but don’t leave it out.

If you can’t have any salt in your diet, look for recipes that have been designed specifically for no salt.

Does the type of salt you use matter?

If the recipe isn’t specific, assume the recipe developer used table salt or sea salt. (Check the cookbook intro to be sure.) If you only have Kosher salt on hand, increase the amount by 1/4 teaspoon.

Step 6. Sugars


Yeasty bodies love to munch on a spoonful of sugar while producing microscopic bubbles that make your bread dough rise.

When the original recipe calls for a teaspoon or less sugar and a small amount of water to use in pre-activating the active-dry yeast, I leave them both out because I use instant yeast instead.

Be aware that sweet doughs with a high sugar ratio will make your yeast sluggish like humans after Thanksgiving dinner. Allow a longer rise (a good reason to use the DOUGH cycle).

Read more about the effects of sugar in yeast bread.

Step 7. Fats

fats--butter and oilPin

Many older bread recipes call for shortening (Crisco). Butter is a good substitute for shortening. You can also substitute oil, but it may change the texture slightly (not in a bad way, just different). So again, experiment to see what works best for your tastes and a specific recipe.

Avoid coating the yeast with fat before mixing it with flour. Instead, pour the fat into the liquid under the flour when dumping the ingredients into the pan. Another trick is to use a table knife to chop up cold butter into tiny pieces. The heat caused by friction will quickly melt that better.

Butter or fat should be soft (not melted) and cut into small pieces.

Step 8. Add-Ins

addd-ins like seeds, fruit and whole grainsPin

Based on the emails from excited new bread machine owners, many people hope to make their bread healthier by adding seeds, dried fruits, whole grain flour, etc. Proceed with caution in the beginning. Too many add-ins will weigh the bread down and cause denseness. Start with no more than 1/2 cup for a 1-lb recipe until you know how much your recipe will tolerate.

How To Assemble the Ingredients for a Recipe Converted to a Bread Machine Recipe

ingredients assembled into a bread machine panPin

1. The order matters.

Add wet ingredients first–then salt, fat, flour(s), and yeast last. Some brands of bread machines will tell you to put the dry ingredients in first and then the wet ingredients. Do whatever works best with your bread maker.

2. Room temperature matters.

Addendum: After doing some experimenting, I no longer think it is important for all ingredients to be at room temperature. The friction caused by the kneading action of the paddles heats the dough quite nicely. If you don’t believe me, stick a quick-read digital thermometer into the dough when it finishes kneading in a bread machine. It will be between 80 and 90˚F. That’s plenty warm for yeast to work up an appetite.

The temperature of your ingredients is more important if you use the bread machine to mix, knead, and bake your bread.

3. Hold back some of the liquid.

Predicting how much liquid you need is the hardest part of converting a traditional recipe to a bread machine recipe. The first time I make a recipe, I usually reserve about a fourth of the liquid to add to the dough after the kneading cycle begins, if needed.

4. How do I know if I need to add more flour or water?

The goal for perfect bread dough during the kneading cycle:

After kneading for several minutes, the dough should make a tacky and irregularly-shaped ball that sticks to the side briefly, then pulls away cleanly. 

Getting your dough to this point is CRUCIAL to avoid many problems with the final product.

A Quick Troubleshooting Guide

  • Is the dough crumbly? Add liquid.
  • Is the dough bouncing off the walls like a rubber ball? Add liquid. You may have to use a spatula to separate the ball so it will accept more liquid.
  • Does the dough look like pancake batter? Add flour.
  • Does the dough stick to the side and pull away but not cleanly? Add a small amount of flour.

If your dough doesn’t fit the description in the box above, add liquid or flour one tablespoon at a time. Give it a chance to mix in. Re-evaluate.

This step is the most important thing you can do when using a bread machine to ensure success.

shows bread dough that is too wet, too dry and just rightPin
Your dough should look similar to the bottom picture, not too wet, as seen on the top right, or too dry, as seen on the top left.

5. When to add raisins, nuts, cheese, etc.

Wait for the beep close to the end of the kneading cycle before adding things like nuts or raisins. These ingredients will be pulverized and disappear into the dough if added with everything else at the beginning.

All is not lost when using the DOUGH cycle if your machine has no beep or you don’t hear it. Work the ingredients in by hand before you shape the dough. Otherwise, remove the dough after one of the rising cycles, work the ingredients in by hand, and place the dough back into the bread machine pan.


What kind of bread recipe works best in a bread machine?

Most of them. Even wet and sticky doughs are perfect for the DOUGH cycle. Ciabatta, rye bread, and brioche come to mind. Even traditional sourdough bread without commercial yeast is easily mixed and kneaded in a bread machine.

I’m a “set it and forget it” kind of bread maker. Will this work for me, too?

Whenever you bake in a bread machine, it’s harder to produce a nice-looking loaf. The appearance and crust can’t compare to shaping bread by hand and baking bread machine dough in the oven.

With that disclaimer, you can make your favorite loaves from start to finish in your bread maker. If your bread rises too high and hits the lid, reduce the entire recipe, starting with the flour and yeast. If it is too small and dense, check out my post about the causes of dense bread.

Is there any bread I can’t make in a bread machine?

Bread doughs with a high percentage of hydration generally develop gluten using time and not so much force (kneading), often under refrigeration. Recipes such as these Overnight Bran Rolls, along with no-knead bread recipes, are too wet to benefit from a bread maker. A stand mixer or mixing by hand is more efficient for mixing this type of dough.

overnight bran roll--not a good recipe for converting to a bread machinePin
Refrigerator doughs such as these overnight bran rolls may be too wet to benefit from kneading in a bread machine.

A bread machine has no brain–only a timer.

Parting Thoughts: The more your dough is set up to behave according to what the timer expects (not always easy), the more likely you will have bread success. That’s why it is nearly impossible to make a beautiful loaf with a bread machine. How do you read a bread machine’s “mind?”

What recipe do you want to try in your bread machine? I can’t wait to hear about it. Pictures in my email are even better.

What Would You Like To Read Next?

If you have questions or suggestions, email me privately for a quick answer: Paula at Hope to see you again soon! 

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  1. Hi Paula,
    Do you have any gluten free roll or bread recipes?


  2. Donna Lundgren says:

    I received a gift of a bread machine. I had been trying to use it the way it said. My dough wasn’t rising enough…so I started mixing the dough on the dough setting and letting it rise in the machine for about an hour. Then I would punch it down and let it rise again. Set it on bake and it all looked good, but the last two times the top of the bread collapsed and the bread had a big hole in the top. (It is a vertical loaf) What am I doing wrong?

    1. Hi Donna,
      Glad you wrote. The two main reasons for “volcano bread” is too much yeast or the dough over proofed. Take a look at this post for more information. Sadly, this is very common with bread machines, especially in the summertime. I recommend you sign up for my FREE 7-day email course. If you are open-minded, I will show you a different way to use your bread machine so this doesn’t happen. I’ll teach you how to make dependably fabulous bread that your are proud to share.

  3. Hi, I use both my oven and a bread machine to make my breads, rolls, pizza dough, etc. After reading your article, my question is what size pan do you bake a 1 pound loaf in, a 1 5 pound loaf in and a 2 pound loaf in? For how long on each size and at what temperature? 350? Thanks so much. I have a great honey wheat nd a pumpernickle I make in my machine while camping and would like to convert them. Thanks so much

    1. Hi Karen,

      You can find these guidelines in this post There are no hard and fast rules because some recipes rise more than others. One rule I follow (until proven wrong) is that the dough should not fill more than half of the pan when you first lay the dough in there. Enriched doughs (eggs, milk, butter, etc.) should bake at 350-375˚F. Leaner doughs like French bread should bake at 400-425˚F.

  4. Rob & Georgie says:

    This is an amazing resource. VERY THOROUGH!!!!! Much appreciated. Hubby has taken to making bread in bread machine and was wondering if he could use our regular bread recipes, and you have opened up a new world to him. Thanks

    1. Hi Georgie,
      I’m so glad you took the time to leave a comment. Sounds like your husband is getting adventurous. That’s my goal for all of my readers. Don’t hesitate to write back if you have any questions.

  5. Christine says:

    Such good information. I use my bread machine for the whole process as my oven uses propane and it’s really expensive. Thank you so much!

    1. Hi Christine,

      So glad to hear from you. Glad you found the article helpful. Happy bread-baking.

  6. Hello, This is just what I needed with years of recipes to convert as I’ve pulled out my barely used bread machine. Thank you, Thank you!

    Is it just me and my page load, or is Step 4 missing?

  7. Was unable to purchase my regular type of yeast the substitute was fleischmanns traditional how should I use it in a bread machine?

    1. Use it the same way. You don’t have to dissolve it, but you can if you prefer. It can be a little slower to rise in the beginning but will catch up eventually.

  8. Great advice. I admit, my approach was to just check the amount of flour to be sure the machine could handle things, dump and go. This helps explain why the results were not always as expected.

    1. Hi Karen,

      Good to hear from you. Yes, unfortunately, bread machines are notorious for producing surprises. But it’s not their fault. It’s almost impossible to program a machine to produce perfect results when we are dealing with live organisms (yeast) that are deeply affected by their environment.

      I can’t wait to hear more about your bread-baking adventures.

  9. Gwynette in NWArkansas says:

    Well, Paula, your blog, recipes, and advice have helped me forge ahead to being able to convert just about any roll or bread recipe for use in my bread machine. I love being able to put everything in at one time, check in a bit for consistency and get back to my quilting. After shaping and baking in the oven, my home smells wonderful! Kudos to you for teaching the art of machine bread making!

    1. I can just imagine walking into your house and smelling all the good things coming out of your oven. What a welcoming gesture! Your comment made my day. Thanks, Gwynette

  10. I would like to use my Panasonic bread machine on the basic dough setting but bake separately as mentioned. I have a yeast dispenser in the lid of my machine for instant yeast (not sure if other machines have this also). When I make pizza dough the yeast goes in the dispenser to add it at the appropriate time. I notice that the recipes say to put the yeast in the pan with the other ingredients – should I be doing this or put the yeast in my dispenser instead.?

    1. Hi Linda,

      The purpose of the yeast dispenser is to add it at the perfect time so the liquid does not touch it and activate the yeast too soon. If there is a rest period built in to the beginning of the bread cycle or you are using the timer to start the bread at a later time, I suppose this is a good idea. Otherwise, you can just dump it all in together and start mixing. As far as I know, Panasonic is the only machine with this feature, but I have not researched all the models out there so could be wrong about that.

      Write back if you still have a question.

  11. Good afternoon Paula, may I know if honey ? is to be counted as part of the total amount of liquid when converting a yeast recipe for bread machine?
    (I saw you mentioned oil & butter, but didn’t see the mention of honey).

    1. Hmm. That is a good question. I would not count it initially. Then check your dough after it has kneaded about 10-15 minutes. If you always need to add flour to make the dough stick to the side, then pull away cleanly, then probably the honey is making a difference on the liquid side. Does that make sense?

      p.s. You always ask the best questions.

      1. Thanks Paula. It made perfect sense ??????

  12. Thank you so much made it. Really good

  13. Thank you so much for the blog. It has inspired me to bake! I have had a bread machine for years and it has been collecting dust. My daughter told me about your website for the dinner rolls and they turned out perfectly. I am now branching out and believe that I have found my inner pastry chef. Thank you again!

    1. You’re welcome, Ann. Thanks for writing. Happy Bread Eating!

  14. This is really useful! I have a ton of recipes I’d like to convert for bread machine use. Thanks a lot!

  15. I love to use my bread machine to try out different recipes. But I found some dough to be really hard to handle, especially if the yeast is not designed for bread machines.

    I just bought a new Zojirushi BB-PAC20 and it is a fantastic mixer. I’m looking forward to more posts like these so I can play around with it more often!

  16. This is exactly what I need. I love breads but I hate baking. I only do it in the bread machine. Thanks Paula. 🙂 Very useful post.

  17. Hi Paula, this looks great, can’t wait to try it! I wanted to ask how long your machine’s dough cycle is. Mine is 1.5 hours but I can’t help thinking it’s too long… that maybe I should cut it down so that the second rise can go nicely without the yeast being used it. I wanted to check how long your dough cycle rise is, anyway, before trying this 🙂

    1. My dough cycle runs for 1 hr and 40 minutes. I don’t think yours is too long at all.

  18. Hi! Im definitely a newbie and want to try my bread maker also for baking my bread. My question is can you use regular Fleischmann’s Yeast in my bread machine or do i have to use a special yeast for a bread maker? Also what brand of flour do you recommend?

    Thank you

    1. May, Yes, you can use regular yeast in a bread machine but it needs to be dissolved first. Stir the yeast into 1/4 cup of warm water, add a pinch of sugar and water for it start bubbling. Then add to the other ingredients. No need to do that with bread machine yeast or instant yeast. Just dump it in with the rest of the ingredients and it will dissolve as it mixes. Much easier.

      Regarding using your bread machine to bake bread, I highly recommend you use only recipes designed for your specific bread machine to ensure the best chance for success. When you get some experience under your belt, or you get tired of those recipes, come back to my website. 🙂

      About the best flour, King Arthur is very nice…and very expensive. But you can also make wonderful bread with just about any brand if you know how to adjust the flour and liquid to get the best consistency. See this post for some instruction about that.

  19. Hi Paula. So glad I can find ur website. Its really inspiring. Im new with breadmaker. I tried ur dinner rolls and sweet milky bread. They r wonderful. Anyway I have a question if the recipe contain milk powder. Where I have to put the milk in order? Thank u

    1. It doesn’t really matter much. I would add at the same time I add the flour.

  20. Made this recipe into dinner rolls that were outstanding! The texture was so light and tender.

    I accidentally added a full package of active dry yeast into the dry ingredients instead of 2 tsp. of instant. Worked beautifully! The warm milk and water did a great job of activating the yeast as it mixed.

    I was afraid the bits of garlic would overbake and become bitter, so I added the garlic and herbs to the butter and melted it all together. I brushed the tops with the now infused butter, not adding the garlic bits. When hot out of the oven, I brushed the rolls again with the butter including the bits of garlic. They were sooo good!! The garlic had lightly cooked when melting the butter and it was majorly delicious!! Ate have the recipe myself in one binge!

    Am new to your blog and happy to have found you! Happy New Year!

    Thanks for a great recipe that will be enjoyed many, many times!

  21. Joyce Collins says:

    I’m continuing with my questions about starting bread in a machine and then finishing in the oven… I saw that I should dump it out onto a floured surface and rise again. That would be 4 rises! Can I just dump it out after rise #3 in the machine into a buttered loaf pan?


    1. Joyce,
      No, you must let it rise after it is placed into the pan. Perhaps you could dump it out of the bread machine pan after the second rise and let the third rise happen in your loaf pan. Failing to let the dough rise properly in the pan will result in a heavy lump of a loaf.

  22. Joyce Collins says:

    I’m so glad I found your blog! I am new to bread baking. I bought a West Bend machine because I liked the shape of the pan and the fact that it had 2 blades to handle whole wheat better. I made 4 loaves that were okay but today I’m making them for gifts and every one of the loaves rises unevenly. I read that I needed to add 1-2 tsp of water, did that and they were hard. So, after reading your article,I’m going to take it out after RISE 3 and place it in a loaf pan. I can’t seem to find a general time and temp to bake. Can you help. These are basic white loaves for gifts but most of the time, we will be making 100% whole wheat.

    1. Hi Joyce,
      You are asking a question that I can’t really answer for a specific recipe I haven’t tried myself. It is a matter of trial and error to some extent. Please check out this post for more details on where to start. You might try looking for a recipe in my index that is similar to the one you are using and follow the baking instructions. Since you are new to bread baking, I highly recommend you get a quick-read thermometer like this one on Amazon Bread should generally reach 190 degrees before you take it out of the oven.

      By the way, 100% whole wheat can be tricky for bread-baking beginners and even more so in a bread machine. Don’t feel too badly if they don’t turn out as hoped in the beginning.

  23. Some recipes work better than others. You just have to experiment. Any with potatoes in it usually work well but you can do it with other doughs, too.

  24. Just curious especially for a recipe like this, could you take the dough from the machine, shape it and possibly refrigerate until you are ready to bake? I like to get a lot of prep done during the day if I can but with dinner rolls I definitely want them hot out of the oven at dinner time.

  25. Hi Paula,

    Wow, what a great site you’ve put together! Love the salad in a jar idea and will definitely give it a try. I love salads and I make my own dressings so I’ll really enjoy that.

    Secondly, like so many on here, thanks to you, I have pulled out and dusted off my breadmaker. It was a gift years ago and I was just never happy with the results but I now know from your site and others that it really is best to use it “only” for the kneading and rising and to then bake the bread in a conventional oven. I’m doing that today and the machine has 45 minutes to go. Looking forward to trying out the loaf in the oven. I was also intrigued to hear that I’m only one of many people who finds the hole in the bottom of the bread from the paddle quite obnoxious! There you are trying to create this perfect-looking and delicious loaf and there’s a big nasty chunk missing from the bottom. It is off-putting. : – )

    Just want you to know that all of your advice and the posts on here continue to be help people enjoy great bread and resurrect their machines. Although they’ve come in price, my Black & Decker one was $260.00 new. That’s a lot of money for a handful of uses to I’m delighted to be back at it. There’s just nothing quite like fresh bread from the oven and it’s a nice thing to bring to a friend or neighbour as well.

    Many thanks for all your help,

    Vancouver, BC

  26. Can i make dough for biscuits in a bread machine? I have a bread machine book and it does not have a recipe for biscuits that i can use.

    1. Doris,
      No, I would not recommend that. Biscuits need to be mixed very lightly by hand. Those would be some tough ol’ biscuits.

  27. Thanks a lot for the great recipes, Paula. I tried many of them. They were delish thanks to your useful directions.

    1. You’re welcome Safa. Thanks for writing.

  28. I want to give this a try. I have an old family recipe that calls for 10-12 cups of flour. I would reduce that to 3. My concern is the yeast. I use one packet of Fleishmann’s traditional yeast. How much would I use in the machine?

    1. Wow! Only one packet for that much flour? I’m guessing that is some slow-rising dough. If it were me, I would start with 2 teaspoons of bread machine yeast and adjust from there.

  29. Paula,

    I want to finish up the huge bag of all purpose flour my husband brought 🙁 How much all purpose four should I use for 3 cups of bread flour

    thanks so much

  30. Now only if there was a recipe for people who didn’t have a bread machine!

    1. Jaime, Actually, the original recipe printed in this post is for people who have no bread machine. Enjoy.

  31. I know this is a really old post but it’s so helpful! I just have one question…I’m always confused about yeast. I have a jar of “bread machine yeast”. Is that the same as your “instant yeast”? I’d love to find a tutorial about all the different kinds of yeast and how to convert a recipe from one to the other! Thank you!

  32. I am making these to serve with homemade ratatouille tonight! Thanks for an awesome recipe! Is you bread machine the 1 lb. loaf, or the .5 lb? I have a .5 lb. so I’m not sure if it will all fit… I may make it by hand. But either way I am going to make these DELICIOUS bread sticks tonight!

  33. I have been cooking and baking for over 37 years, and your blog has changed the way I bake. I have used your wonderful recipes for bread machine breads, and converted many of mine. I cannot believe how wonderful tasting and easy everything is. I can’t believe I allowed my bread machine to sit idle for so many years on a shelf in the basement. Thank you again, for all your recipes and suggestions. If anyone out there has not tried this yet. DO!!! You will love it !!!!! I just have to work out extra everyday to keep fit, for all the extra baked goods around here now.

  34. These look great, and since catering is at a stand still and I don’t have a new job yet I have time on my hands to try new things. But there are only two in the house, so can I refrigerate some of the finished dough and bake at a later time, Also enjoy all the recipes, many have given me ideas for new recipes of mine own.
    Thanks, Roy

    1. Yes, most recipes can be refrigerated. Some even develop more flavor in the process. Of course it takes much longer for the dough to rise before baking so allow extra time. Thanks for stopping by. Paula

  35. This is super useful. I’ve never made anything in a bread machine, but would love to be able to convert my oven recipes into bread machine recipes (for that day in the not-too-distant future when I have my own kitchen and can buy one!)

  36. Mmm, fresh warm garlic bread sticks sound lovely. I think I’ll try this out.

  37. Thank you so much for posting this! We just started using our bread machine to make all of our bread about 2 months ago, and we haven’t tried a wide variety of recipes because we didn’t know how to adapt recipes. I am bookmarking your page so that I can refer to it often. Thanks!

  38. This is wonderful! Thanks for converting to a bread machine recipe. Lovely picture to.

  39. Betty @ scrambled hen fruit says:

    Great information! I’m going to pull out my bread machine so I can make rolls next week- Those garlic sticks sound yummy!

  40. Mrs. Mordecai says:

    I just had to say that those photos are beautiful and that I love the shaping of these. I want to try it today! I have some Artisan Bread in Five Minutes dough sitting in the fridge and I’m going to attempt to make mine as pretty as yours. 🙂 Thanks for the inspiration.

  41. Hi Paula,

    This receipe looks great, can’t wait to try it. I’m having trouble making my bread come out soft and chewy, almost like the kind you pull apart. What am I doing wrong? I’m ready to give up on my bread machine. Thanks.


    1. Are you baking it in the machine? I almost never do. The crust is usually too thick and crunchy. I use my machine ONLY for mixing and kneading. Have you tried My Favorite Dinner Rolls? They are soft and chewy–just what you’re looking for. But you have to dump the dough out of the pan, shape, let rise and bake in your oven. Small price to pay for hot, homemade dinner rolls.

  42. that`s a really useful post!

    have a nice time,