The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread machine capacity

lionelK's picture

Bread machine capacity

hello there

i am quite new at using the bread maker but am quickly getting used to it and loving it.

i have a recipe for a two loaf cinnamon walnut rasin bread that requiers six 1/2 cups of flour.
my bread maker capacity for a 2lb loaf is 4 cups.

my breadmaker beeps after the first 17 minutes to allow for the addition of the rasins and walnuts.

my question is that after adding the fruit and nuts and once the bread maker has mixing them can i then remove the dough,   divide it and do the first rise in two bowls rather than take the risk of it rising too high out of the bread pan?.

this way i can more easily make two loaves at a time.due to shoulder pains it is not practical for me to knead by hand.

any suggestions would be most appreciated


Graid's picture

There is no harm in stopping the mixing cycle and raising the dough further outside of the breadmaker. I do this a fair bit.

However, what I would be more concerned about here would be whether or not you'd be overloading the breadmaker. My model (a Morphy Richards) has a warning in the manual about adding ingredients which add up to more than a total of 2lb (1kg) even when using the dough only setting. Maybe they only put that so that the bread doesn't over-rise over the top of the breadmaker, but I'm slightly concerned too much dough might be a bit of strain on the motor as well.

I doubt slightly overloading it as a one time will do it much harm though.


lionelK's picture

many thanks for you kind shoulder pains are such that it is just not practical for me to knead by hand and also doing it this way i can do two loaves a lot easier.

i will try it out once the the 6 1/2 cup recipe and see how it goes. will try this weekend and post you a not many thanks again much appreciated


jcking's picture

The Machine would be overloaded and you may burn out the motor. Or the initial mix may fly out of the pan. You'd be better off using half the recipe and baking twice.


lionelK's picture

many thanks again for your kind reply. in the meantime i checked around a little and i think you are absolutley correct about the possible danger to the motor due to overloading. i will half the recipe and bake twice as you suggest.

it takes so much more time to do this.

kneading by hand of course is the way to go but i cannot due to my shoulder problem.

when i first asked the question i was thinking only of the over rise and not of the motor which now makes so much more sense.lucky i asked.

many thanks to you both for the replies.


mimifix's picture

The capacity of my 10 year old breadmachine is also 4 cups flour, but I push it to 5 cups with no ill-effects on the motor. However, I only use this amount on the dough cycle.

I understand wanting to get the most dough for each batch so instead of halving the flour, try reducing the recipe by 1/3 or so. It may also help if you work on a lower bench/table so that for scaling and shaping you're leaning over the dough.