Instructions: 1. Calculate the number of "loaves" in a non-ABM recipe by allowing 3 cups of flour per "loaf" (or 2 cups flour for a 1-lb machine). Rounding off is fine; if a recipe calls for 5 cups flour, I figure thats close enough to 2 loaves for government work. Remember to add in ALL the flours, if theres bread flour plus WW flour plus rye flour plus ... you get the idea. Most handmade bread recipes seem to make 2 loaves.

(2). Have MM resize it to 1 loaf.

3. Manually change the yeast and sugar amounts to whatever suits your machine. In my R2D2, 1/2 tb yeast and 1/2 tb sugar are optimum. (If you dont know what works best in your machine, dont try altering recipes yet!

Try a number of different ABM recipes and start looking for a pattern. What amounts give the best results?) If the amount the resized recipe calls for is dramatically different from what you know works in your machine, dont worry. Stick with what works in your machine. (This does not apply to sweet breads; since my R2D2 doesnt produce usable sweet breads, Ive not tried to convert sweet bread recipes and have no guidelines to suggest.)

4. Add the dry ingredients and oil/butter/eggs to the machine. Measure out the liquid and pour in HALF of the measured amount. (If your machine calls for putting in the liquid first, and youre terrified to use a different ingredient order, put only HALF the measured amount of liquid in.) Start the machine and let knead a few minutes. Add remaining liquid, a little at a time, until the dough is the right consistency. (Again, if you havent used your ABM enough to recognize the right consistency when you see/feel it, dont start adapting recipes yet.) You may need to add more liquid, or you may have liquid left over. Make a note of how much liquid you actually used.

5. When the bread is done, evaluate. Didnt rise enough? Add another 1/8 cup liquid next time. Overflowed? Reduce the liquid by 1/8 cup. I dont remember the last time I had to adjust anything except the liquid.

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