I knead all my machine bread using the "dough cycle"...when done put the dough in pans , let it rise for 1 hr+/-, then bake in oven...I have two pans, one regular size(2-21/2#) and a double pan for two 1# loaves...This works well as it eliminates the paddle cavities...adds some time to the entire process but one can attend to other duties during the rise time...As Alex stated, just halve the recipe for the 1# pans...if it's a complicated(many ingredients) recipe, after the knead in the big pan I'll remove it, cut in halves, then rise it in 2 baking pans & oven bake 'em....

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