The way I convert bread machine recipes to manual baking:
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For a 1 1/2 lb loaf, use a 9 x 5 inch loaf pan. For 1 lb loaf use 8 x 4 inch loaf pan.
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- If the bread machine mixing and kneading cycle is working, use that to mix and knead the dough and then skip to step 3 without allowing the dough to rise in the bread machine. Adjust dough moisture to form a knead-able dough (not too dry, not too sticky) while it’s mixing and kneading. The dough should not be too dry and not too sticky and should hold its own shape. It should resemble unbaked canned biscuit dough when kneading is done.
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If the bread machine is not working, knead the dough by hand, or by stand mixer or by food processor according to instructions below.
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In a mixing bowl, mix the bread machine recipe dry ingredients (flour, sugar, instant or bread machine yeast, powdered milk, salt, etc - mix well). In another bowl, mix the wet ingredients (Water, milk or juices, honey, syrups, eggs - at room temperature) and add liquid to the dry ingredients to form a dough. Mix in any shortening, oil or butter, softened at room temperate. Mix well. Mix with a wooden spoon or your hands (or stand mixer or food processor). Adjust dough moisture to form a knead-able dough (not too dry, not too sticky). The dough should not be too dry and not too sticky and should hold its own shape. It should resemble unbaked canned biscuit dough when kneading is done.
. - To knead by hand, turn dough out on to slightly floured board and hand knead for 10 to 15 minutes, until dough is smooth and elastic.
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If you have a stand mixer, mix and then knead with dough hook for 6 to 8 minutes on Speed 2.
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If you have a food processor, process dough with plastic blade 5 or 10 seconds until it comes together and off the walls of the plastic bowl. Let rest 10 to 15 minutes in food processor and and then process for 45 seconds. The dough kneading is done.
. - Form dough into a ball. Place in greased, covered bowl on kitchen counter and let rise at room temperature until doubled (usually 45 to 60 minutes).
. - Form dough into loaf by rolling out dough into a 9 x 12 inch rectangle (or 8 x 10 inch rectangle for 1 lb loaf). Roll up the dough so it is a 9 inch long cylinder. Pinch closed the seam on the dough and place the dough, seam side down, in the loaf pan.
. - Cover dough in loaf pan loosely with plastic wrap or foil, a little cooking spray on inside of wrap or foil will help prevent sticking. Allow dough to rise until doubled (45 to 60 minutes) in a warm place (on counter or in an OFF oven with the oven light on to add warmth). Allow the dough to rise until the center of the dough is about 1/2 inch above the top edge of the loaf pan.
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6 If dough is rising in oven, remove it from the oven. Preheat the oven to 400-F. Set an oven rack in center position of oven.
. - When the oven has reached baking temperature, remove plastic wrap or foil from loaf pan and place loaf pan in preheated oven, in the center of the oven shelf.
. - Bake about 45 to 60 minutes until loaf is golden brown and sounds hollow when tapped or when the center of loaf reaches an internal temperature of 195-F on a digital probe thermometer.
. - Remove loaf from oven. Remove loaf from loaf pan and let cool on wire rack for at least 30 minutes before slicing.