# Converting Bread Machine Recipes for Differently Sized Machines

I have a two-pound bread machine. As a result, most of the recipes on this site are for two-pound machines. However, bread machines come in different sizes. So I’m frequently asked how to convert recipes into recipes for bread machines of different sizes.

**How do I convert a two-pound loaf recipe to another size?**

A good place to start is by just doing the math. If a recipe for a two-pound machine calls for 4 cups of flour then use 2 cups (four divided by 2) for the one-pound recipe. Do that for the rest of the ingredients.

If you’re converting a recipe for a two-pound loaf of bread to a 1.5-pound loaf of bread, then the math is more involved. Take the amount for two-pound machine and divide it by 4. (This gets you the ingredients needed per half pound.) Then take that number times 3. (This gets you the ingredients needed for a 1.5-pound machine.) So in our example, we’d take 4 and divide it by 4. That equals 1. Then take 1 times 3, and we get 3 cups of flour.

You’ll probably run into things that you need to be rounded. Make your best guess and be sure to write down what you did.

Take a second look at the converted yeast amount. Does it look like a typical amount of yeast for your machine’s size? If it’s not what you would expect you might want to adjust that up or down as you think best. Again, remember to write down what you amount you used.

**When you make your converted recipe recipe for the first time:**

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.

As always, check on the dough after five or ten minutes of kneading. The dough should be a smooth, round ball. If itโs too dry add liquid a teaspoon at a time until the dough balls up. If it looks too wet, add flour a teaspoon at a time until it looks as desired. Again, keep notes about the needed changes to the recipe.

**Tweaking the Recipe**

Sometimes you’ll get a good conversion on your first try. If you’re like me though, it may take two or three tries to get the recipe just right. Be sure to keep notes on your adjustments so you know what works and what doesn’t.

Here are some hints:

**Did the loaf rise too much?** Try decreasing the yeast, liquid or sugar. You could also increase the salt.

**Did the loaf not rise enough?** Try decreasing the salt. You could also increase the yeast, liquid or sugar.

**Did the top of the loaf crack?** Try decreasing the flour or increasing the liquid.

**Is the crust too dark? **Increase the liquid 1 to 2 tablespoons.

Oh this is VERY helpful!

My machine (Zoj) does 2 lb loaves BUT sometimes the 2 lb is too much. Sometimes my conversions don’t work well; but then there’s those 4 little things you added at the end vis-a-vis Salt, water, sugar, yeast.

Sometimes it takes another person’s experience to make your own much better. You are pure genius! *grins*

I have 2 pound zoj machine and I made a recipe that was 11/2 pound but converted it to fit 2 pound and it was so tall and big and it was a lot. Can I make a 1 1/2 pound loaf in my 2 pound machine???

You bet. I do it all the time. The only problem is that the loaf might be a little funny looking. I call them hippo loaves. One end will be taller and bigger than the other. It’s not really a problem though, it just looks a little different. ๐

Hi Marsha,

Thanks for the great tips on tweaking recipes in different sizes, I wish I’d found them when I first got my Zo 5 years ago!

Mat I suggest a slightly simpler way to run the math? To convert from 2 pounds to 1.5, multiply by .75 on a calculator (I use the one on my phone). To convert from 1 pound to 1.5 pounds, multiply by 1.5. Easy peasy.

Great idea! Thanks for sharing!

These are very helpful tips, thank you. But how do I go up from the smaller sizes to a 2 1/2 pound loaf?

I’d take the original recipe and get the measurements for a half pound of bread. Then take those numbers and times by five. You’ll have to do tweaking of course. After you’ve done the math, do any adjustments that you think should be made (adjusting the yeast comes to mind) and then give it a try. Make notes on how it comes out and then tweak again if needed.

So if I’m wanting to convert my 1.5lb recipes to 3lb recipes to mix in a 3lb machine (I usually use the dough cycle then bake in the oven), I should theoretically be able to just double everything? What about yeast? Most of my recipes call for 2tsp yeast, would I actually need 4tsp yeast for 6 cups flour?

Some of this is going to be you making your best guess based on other recipes and your experience. If the yeast isn’t what you’d expect you might want to adjust that up or down as you think best. Make notes so that you know what you did.