Instructions: STANDARD RATIO OF INGREDIENTS FOR THE ABM:

3 cups bread flour + or -
1 tsp salt
1 tsp sugar
2 tsp yeast
1 1/4 cup liquid + or -

Place ingredients into breadmaker as manufacturer instructs. Lead knead a few minutes. Add either more flour or more water to produce a pliable non-sticky dough ball. when pressed with finger dough should be slightly tacky but no dough should adhere to your finger.

When it comes to things as eggs, liquids, oil etc be sure to count this into the liquid portion total.When it comes to additions of non-gluten flour like rye, corn, or whole wheat etc. ( this has gluten but the sharp strands of its own gluten deflate the cells as they rise ) you can also count this into the 3 cup total.

So look at the recipe you want to convert and experiment in your bread machine. Usually after 1 or 2 tries youll get it right. Of course some recipes are not cut and dry, so extra experimenting may be necessary.

Following example: this is a 4 non standard loaf which I wanted to convert for my ABM

WALNUT BREAD
straight dough method
yield: 4 loaves

5 cups flour (or more )

1 tbs salt
2 tbs sugar
2 pkt yeast
2 cups warm milk
1/2 cup walnut oil
or
fruity olive oil
or
1 stick butter
1/2 cup chopped walnuts
3/4 cup chopped onion

Dissolve yeast in 1/2 cup warm milk till foamy. sift flour, sugar, salt into a large bowl.Make a well in the flour mixture and add the yeast mixture, with oil or melted butter and the remaining milk.Knead dough until springy adding more flour if necessary. cover and let rise in a warm place until double.Punch down and mix in walnuts and onions.Shape into 4 rounds and place in a greased casserole dishes. Let rise double. Bake 400 for 45 minutes or until done and golden. Remove to racks to cool.

WALNUT ONION BREAD FOR THE ABM

3 cups bread flour + or -
1 tsp salt
2 tbs sugar
2 tsp active dry yeast
1 cup milk ( or water )+ or -
1/4 cup oil
1/4 cup chopped walnuts
1/4 cup chopped onion

Place ingredients in the order as instructed by manufacturer.Add more flour or water or whatever the case to get the pliable non sticky dough consistency.

During the last 10 minutes of the last kneading cycle ( or if your machine beeps to indicate additions ) add the nuts and onions. I use the regular cycle for white bread ( my machine is a Toastmaster)

Note: often some
breads made with walnuts will have a reddish brown discoloration coming from the nuts.It doesnt alter the taste though.

Hope this helps people who want to convert recipes.

All it takes is time and experimentation. If you get to know your ingredients and how they function in a bread recipe then you are certainly off to a good start!

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