I am looking to do the opposite: I am hoping to give away my much loved bread machine (our new kitchen is nice but small!) but only if I can convert my favorite bread machine recipes to ones I can make by hand or stand mixer. Will I need to modify ingredients? Which bread pan size is better for the 1.5 lb loaves. Could I use the same pan for a 2 lb loaf or would 1/3 more dough spill out? For basic bread technique-- mixing, proofing times, shaping,--I'm thinking I might try Walter Sands' Basic White Bread recipe then experiment with other KAF bread recipes that have add-ins or use different flours. I'm hoping you might have some advice or can point to articles that might help. I might get off to a better start! I know it will be much trial and error. And thanks for your post! I have an old Kenmore bread machine and it has consistently made good bread for years and your post has me thinking I might have to reconsider carving out space for it!

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