A 1.5 pound bread maker loaf uses about 3 cups of flour and 1 to 1 1/4 cups of liquid. That is the mid-size setting on most machines, and the base for the recipes below. The ratios are the useful part: once you know them, you can convert almost any loaf to 1.5 pounds.
Choose the 1.5 lb loaf size on your machine so the cycle times match the amount of dough. A 1.5 pound recipe on a 2 pound setting can come out pale and underbaked.
The 1.5 Pound Loaf Ratios
- Flour: 3 cups (bread flour, or a mix with whole wheat)
- Liquid: 1 to 1 1/4 cups (water or milk), about 80°F
- Yeast: 1 1/2 to 2 1/4 teaspoons
- Salt: 1 1/2 teaspoons
- Sugar or honey: 1 to 3 tablespoons
- Fat: 1 to 2 tablespoons butter or oil
To convert from other sizes: a 1 pound loaf uses about 2 cups of flour, so multiply by 1.5. A 2 pound loaf uses about 4 cups, so use three-quarters of each ingredient.
Classic Milk Bread (1.5 lb)
- 1 cup warm milk
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 cups bread flour
- 2 teaspoons yeast
Cycle: basic, medium crust. The milk gives a soft crumb and a golden crust. Do not use the delay timer with milk.
Oatmeal Honey Bread (1.5 lb)
- 1 1/8 cups warm water
- 3 tablespoons honey
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 3/4 cup quick or rolled oats
- 2 1/2 cups bread flour
- 2 teaspoons yeast
Cycle: basic. The oats absorb water, so check the dough after 5 minutes of kneading and add water 1 teaspoon at a time if it looks stiff.
Italian Herb Bread (1.5 lb)
- 1 1/8 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 3 cups bread flour
- 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan (optional)
- 2 teaspoons yeast
Cycle: basic or French. Use dried herbs and garlic powder rather than fresh garlic in oil, especially with the delay timer.
Storing a 1.5 Pound Loaf
Let the loaf cool on a rack for at least 1 hour before slicing. Cutting it hot squashes the crumb. Keep it in a bread bag or box at room temperature for 2 to 3 days. The fridge makes bread stale faster. To freeze, slice the loaf first, bag it airtight, and toast the slices straight from frozen.
Sizing Problems and Fixes
- Dough overflows the pan: the recipe is really a 2 lb loaf. Cut the flour to 3 cups and scale the rest.
- Loaf is short with a pale top: the machine is set to 2 lb, or the flour was scooped heavy.
- Crater in the top: too much liquid or yeast. Reduce the liquid by 1 tablespoon.
Frequently Asked Questions
- How many slices is a 1.5 lb loaf? About 12 slices, depending on your pan.
- Can I use instant yeast? Yes, in the same amount. Bread machine yeast is instant yeast.