>From: "Pat Stewart" <pstwrt@mindspring.com>
>Subject: Coverting Recipes for 2-lb Machine Loaf
>Date: Sun, 23 Jan 2000 16:45:59 -0500
>
>
>I recently acquired a 2-pound Zo. All of my favorite machine recipes are
>for either 1- or 1 1/2-pound loaves. I've tried doubling the 1-pound
>recipes a couple of times with varying and less than optimal results (one
>recipe was way too dry and the other was mush). Can anyone give me a clue
>on how to adapt the recipes I have to 2-pounds? Most of them are in the
>Bread Machine Magic book. If there is no good rule of thumb, I may just go
>back to all bread-by-hand, although I do not have the luxury of that much
>time on my hands.
>Thanks to anyone who can help!
From Lora Brody:
I also use a 2 pound Zo and change recipes this way:
increase the flour to 4 cups
increase the yeast to 1 tablespoon
increase the sweetener by 1/3
increase the salt to 2 teaspoons
increase the fat by 1/3
Any other ingredients increase by 1/3
increase the water to approximately 12 ounces - it is essential to check the
dough during the first knead cycle, adding additional water of flour as
necessary to create a soft, supple ball