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Basic Bread Making Chart for your Bread Machine
Printer Version
Updated. © 2006

These charts are to offer you an idea for creating or converting your own bread marchine bread recipes with various flavors or additions. Chart One will produce a basic white bread, or a basic bread with whole wheat added. You will have to watch the kneading process. If the bread gets too sticky, then add up to 3 tablespoons flour. If too dry, or not balling, then add 1 tablespoon of water and wait a few minutes. If still not balling, add one more tablespoon of water. When adding more whole wheat, your recipe will require more water (about 2 tablespoons per cup). Remember, never use salt. Have Fun!

Click Here For Print Version Click Here For A Recipe Conversion Chart

Basic Bread Recipe
Ingredients / Per Loaf Amount / Levels Alternate / Variable Purpose In Recipe
White Flour 3-cups 2-cups white + 7/8 cup whole wheat pastry flour Body of Bread
Water / Liquid 1-cup 1-cup +/- 1 or 2-tablespoons May also use juices (no sodium)
Sugar / Splenda 2-teaspns 1-teaspoon or 1-tablespoon Excites Yeast / Too much can kill yeast
Ascorbic Acid 1/4-tsp 1 teaspoon Ever Fresh Sure Jell Enhances Rise and Texture
Vital Wheat Gluten Flour 1-tblespn 1-tsp per cup Works with ascorbic acid / Provides elasticity
Cider Vinegar 1-tablespoon Extends shelf life
Extra Virgin Olive Oil 1-tablespoon 1-tablespoon + 1 tablespoon Used to make bread softer
Onion Powder 1/2 teaspoon 1-teaspoon Flavor kicker replaces salt tang
Vanilla Extract 1 teaspoon None Flavor punch up only, may leave out
Yeast 2 1/4 teaspoons



Basic Bread Making Conversion Chart

Want to convert a bread recipe you already have? Here's a chart that might just be the perfect guide for you. Have Fun!

Click Here For Print Version


Converting Bread Recipes
If Recipe Calls For Use Add Purpose
White Flour Bread Machine Flour (unbleached) 1 teaspoon vital wheat gluten per cup Adds elasticity, works as enhancer
Whole Wheat Flour Best For Bread or Bread Machines 1 tablespoon vital wheat gluten per cup Adds elasticity, works as enhancer
Water / Liquid No sodium or very low sodium juice
Sugar / Splenda White Granulated or Splenda Substitute Use amount called for or at least 2 teaspoons per 3-cup recipe Excites Yeast / Too much can kill yeast
Butter, Margarine, Oil, Shortening Extra virgin olive oil Use suggested amount Creates softness for bread
Salt / Sea Salt Onion Powder 1-teaspoon Per 3-cups flour Flavor kicker replaces salt tang
Active Dry / Rapid Yeast Bread Machine Yeast Never use Rapid Rise in Machine Bread Rise
Add Following To Converted
Bread Recipes
Use Add Purpose
Cider Vinegar Apple cider 1-tablespoon per 3 cups flour Extends shelf life
Ascorbic Acid Pure ascorbic acid 1/4-teaspoon Per 3 cups flour Enhances Rise and Texture
Vital Wheat Gluten Wheat Gluten Flour See flours in chart Provides elasticiy and texture