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Free bread machine recipe converter for 1 lb, 1.5 lb, and 2 lb loaf settings. Get one multiplier for every ingredient when you move a recipe between machine sizes—ideal for home bread makers and scaled sandwich loaves.
Last updated: April 19, 2026
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Leave blank to see only the multiplier between loaf sizes. We use ~120 g per US cup of all-purpose flour.
Multiply every ingredient by
× 1.3023
Scaled total flour (linear)
430.0 g → 560.0 g
Nominal flour weights are approximate guides for machine capacity. Yeast and salt often scale with the recipe, but check your machine manual—very large jumps may need slightly less yeast per gram of flour.
Typical scale
~1.30× ingredients
Keeps dough volume in line with a larger pan so the loaf isn’t undersized.
Typical scale
~0.77× ingredients
Helps avoid overflow when your new machine has a smaller maximum capacity.
From 2 lb recipe
~0.57× ingredients
Useful when the booklet only lists a 2 lb version but you want a light 1 lb bake.
One multiplier
Salt, sugar, butter too
Linear scaling keeps baker’s percentages consistent if you scale flour and everything else together.
Optional
Scaled total flour
Pair with our bread hydration calculator to set water after you know the new flour weight.
Next step
Yeast converter
After scaling, confirm instant vs active dry so rise times stay predictable.
Recipe for a 1.5 lb setting with 430 g flour → 2 lb setting (defaults in the calculator):
Multiplier
× ~1.30
Scaled flour (linear)
~560 g
Bread machines label recipes by approximate finished loaf mass—often 1 lb, 1.5 lb, or 2 lb. The dough for a larger setting needs more of everything in the same proportion if you want similar crumb and rise. We model each setting with a representative total flour weight (about 320 g, 430 g, and 560 g), then compute:
Scale factor = (flour for target loaf) ÷ (flour for recipe loaf)Multiply every ingredient by that factor. If you enter your actual flour weight, we show the scaled flour in grams so you can sanity-check against your pan.
Your machine manual may differ slightly; adjust liquids after the first bake if needed.
For moderate changes between machine sizes, keeping ingredient ratios fixed preserves hydration (water ÷ flour), sugar, salt, and fat percentages—exactly what most home recipes assume. Very large machines or specialty cycles are the main cases where yeast or timing need extra judgment.
Same dough “strength” relative to pan size when ratios stay fixed.
Watch the first knead: if the ball looks too dry or wet, adjust water slightly on the next bake—not the scale factor.
Divide typical flours: 320 ÷ 560 ≈ 0.571×
Halve-ish batch for the smallest pan
3 cups AP ≈ 360 g; scale factor 1.5 lb → 2 lb
Scaled flour ≈ 360 g × 1.302 ≈ 469 g
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