Looking for 3.3lb bread recipes for Neretva bread maker? In this post I share ten easy recipes perfect for large bread machine loafs and doughs. I include video tutorials and recipes you can easily make at home.

I recently purchased this large bread maker machine because it was the largest one I could find. It also has a ceramic pan, which I prefer to use for baking.

Why make 3.3lb bread maker recipes?

If you recently purchased the Neretva 3.3 lb Bread Maker, you’re probably looking for recipes that actually fit its larger capacity. Most bread machine recipes online are designed for 1.5 or 2-pound machines, leaving owners of larger bread makers guessing how to adjust ingredient amounts.

3.3lb Neretva bread maker recipes

The good news is that the Neretva 3.3 lb Bread Maker can produce large, family-sized loaves that are perfect for meal prep, sandwiches, toast, and serving a crowd.

All of these recipes are egg-free and use either all-purpose flour or whole wheat flour. Simply add the ingredients to your bread machine in the order recommended by the manufacturer and select the suggested cycle.

Tips for making these 3.3lb recipes

To make all of these recipes, follow the directions for adding ingredients according to the Nerevta Bread Maker Manual. This means to add the liquid ingredients first, then add the flour and lastly the sugar and yeast. This helps keep the salt away from the yeast which can deactivate the yeast.

Baking options

You can bake these recipes using the bread machine. Or, you can also transfer the dough to a 13″ Pullman Loaf Pan or a Dutch Oven to bake in the oven.

13″ Pullman Loaf Pan

Here’s the 13″ Pullman Loaf Pan I use to bake these loaves:

 

How to Bake These Recipes in a Conventional Oven

All of the recipes in this collection can be made without baking them in the bread machine. Simply add the ingredients to your bread machine and select the Dough cycle. The machine will mix, knead, and complete the first rise for you, making homemade bread even easier.

Baking in a 13-Inch Pullman Loaf Pan

1. Once the Dough cycle is complete, transfer the dough to a lightly floured surface and gently shape it into a loaf. Place it into a greased 13-inch Pullman loaf pan and cover it with a towel or plastic wrap.
2. Let the dough rise until it has expanded to about 1 inch below the top of the pan. If you’re using the Pullman lid, allow the dough to rise until it is nearly level with the top before sliding the lid into place.
3. Bake in a preheated 350°F (175°C) oven for 35 to 45 minutes, or until the loaf is golden brown and reaches an internal temperature of 190–200°F (88–93°C).
4. Remove the bread from the pan immediately after baking and let it cool completely on a wire rack before slicing.

Baking in a Dutch Oven

1. For a rustic artisan-style loaf, shape the dough into a smooth round after the Dough cycle finishes. Place it on a sheet of parchment paper, cover, and let it rise until puffy.
2. While the dough is rising, preheat a Dutch oven with the lid on in a 450°F (230°C) oven for about 30 minutes.
3. Carefully lift the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 10 to 15 minutes, or until the crust is deep golden brown and the internal temperature reaches 200–210°F (93–99°C).
4. Transfer the finished loaf to a wire rack and allow it to cool for at least one hour before slicing.

Tips for the Best Results Baking in Oven

• Avoid adding extra flour while shaping the dough unless it is extremely sticky. Too much flour can make the finished loaf dense.
• For the best texture, use a digital thermometer to check that the bread has reached the proper internal temperature before removing it from the oven.
• Always allow the bread to cool completely before slicing. Cutting into hot bread can make the crumb gummy and affect the final texture.

Measuring Ingredients for the Best 3.3lb Bread Machine Recipes

For the most consistent homemade bread, I recommend measuring your ingredients with a digital kitchen scale whenever possible. Measuring by weight is more accurate than using measuring cups and helps produce reliable results every time.

Here are the standard measurements used throughout these recipes.

All-Purpose Flour
1 cup = 120 grams

Whole Wheat Flour
1 cup = 120 grams

Rolled Oats
1 cup = 80 grams

Water
1 cup = 240 grams (240 ml)

Unsweetened Soy Milk
1 cup = 240 grams (240 ml)

Neutral Oil (Vegetable, Canola, Avocado)
1 tablespoon = 14 grams

Olive Oil
1 tablespoon = 14 grams

Granulated Sugar
1 tablespoon = 12.5 grams

Brown Sugar
1 tablespoon (packed) = 13 grams

Honey
1 tablespoon = 21 grams

Salt (Fine Table Salt)
1 teaspoon = 6 grams

Kosher Salt (Diamond Crystal)
1 teaspoon = about 3 grams

Instant Yeast
1 teaspoon = 3.1 grams

Active Dry Yeast
1 teaspoon = 3.2 grams

Ground Cinnamon
1 teaspoon = 2.6 grams

Garlic Powder
1 teaspoon = 3 grams

Onion Powder
1 teaspoon = 2.5 grams

Italian Seasoning
1 teaspoon = 1 gram

Dried Parsley
1 tablespoon = 2 grams

Raisins
1 cup = 150 grams

Quick Measuring Reference for These Recipes

• 6 cups all-purpose flour = 720 grams
• 3 cups all-purpose flour = 360 grams
• 3 cups whole wheat flour = 360 grams
• 2¼ cups water = 540 grams (540 ml)
• 2¼ cups soy milk = 540 grams (540 ml)
• 3 tablespoons oil = 42 grams
• 2 tablespoons sugar = 25 grams
• 3 tablespoons sugar = 38 grams
• ¼ cup sugar = 50 grams
• ¼ cup honey = 84 grams
• 2 teaspoons salt = 12 grams
• 2¼ teaspoons instant yeast = 7 grams
• 2½ teaspoons instant yeast = 8 grams

Using a kitchen scale is one of the easiest ways to improve your bread. It eliminates guesswork, especially when measuring flour, and helps produce better rise, texture, and consistency in every loaf.

Can I use active dry yeast instead of instant yeast?

Yes. You can substitute active dry yeast in equal amounts for instant yeast in all of these recipes. Most bread machines, including the Neretva 3.3 lb Bread Maker, can use active dry yeast without proofing.

Basic White Bread

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm water
• 2 tablespoons sugar
• 3 tablespoons neutral oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast

Bread Machine Setting

1. Basic Cycle
2. 3.3 lb Loaf
3. Medium Crust

This is an everyday sandwich bread with a soft crumb and mild flavor. It’s perfect for toast, grilled cheese, sandwiches, and French toast.

Whole Wheat Bread

Ingredients

• 3 cups whole wheat flour
• 3 cups all-purpose flour
• 2¼ cups warm water
• 3 tablespoons honey or sugar
• 3 tablespoons neutral oil
• 2 teaspoons salt
• 2½ teaspoons instant yeast

Bread Machine Setting

1. Whole Wheat Cycle
2. 3.3 lb Loaf
3. Medium Crust

This loaf is hearty, slightly nutty, and makes excellent sandwiches.

French Bread

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm water
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast

Bread Machine Setting

1. French Cycle
2. 3.3 lb Loaf
3. Medium or Dark Crust

French bread has a chewy texture with a crisp crust and is excellent for soups, garlic bread, and bruschetta.

Soft Sandwich Bread

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm soy milk or water
• 3 tablespoons sugar
• 3 tablespoons neutral oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast

Bread Machine Setting

1. Basic Cycle
2. 3.3 lb Loaf
3. Light Crust

This soft loaf slices beautifully and stays fresh for several days.

Honey Whole Wheat Bread

Ingredients

• 3 cups whole wheat flour
• 3 cups all-purpose flour
• 2¼ cups warm water
• ¼ cup honey or maple syrup or agave nectar
• 3 tablespoons neutral oil
• 2 teaspoons salt
• 2½ teaspoons instant yeast

Bread Machine Setting

1. Whole Wheat Cycle
2. 3.3 lb Loaf
3. Medium Crust

The honey adds a touch of sweetness while helping keep the bread soft.

Italian Bread

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm water
• 2 tablespoons sugar
• 3 tablespoons olive oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder

Bread Machine Setting

1. Basic Cycle
2. 3.3 lb Loaf
3. Medium Crust

This flavorful bread pairs well with pasta, soups, and olive oil for dipping.

Pizza Dough

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm water
• 2 tablespoons olive oil, optional
• 1 tablespoon sugar
• 2 teaspoons salt
• 2¼ teaspoons instant yeast

Bread Machine Setting

1. Dough Cycle

After the cycle finishes, divide the dough into pizza portions, shape, add toppings, and bake in the oven.

Cinnamon Raisin Bread

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm soy milk or water
• ¼ cup sugar
• 3 tablespoons neutral oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast
• 2 teaspoons ground cinnamon
• 1 cup raisins

Bread Machine Setting

1. Sweet Bread Cycle
2. 3.3 lb Loaf
3. Light Crust

Add the raisins when your bread machine signals for mix-ins.

Garlic Herb Bread

Ingredients

• 6 cups all-purpose flour
• 2¼ cups warm water
• 2 tablespoons sugar
• 3 tablespoons olive oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Bread Machine Setting

1. Basic Cycle
2. 3.3 lb Loaf
3. Medium Crust

This bread is perfect alongside pasta, soups, or sliced for garlic toast.

Oatmeal Bread

Ingredients

• 5½ cups all-purpose flour
• ½ cup old-fashioned rolled oats
• 2¼ cups warm water
• 3 tablespoons brown sugar
• 3 tablespoons neutral oil
• 2 teaspoons salt
• 2¼ teaspoons instant yeast

Bread Machine Setting

1. Basic Cycle
2. 3.3 lb Loaf
3. Medium Crust

The oats give this loaf a soft texture and mild flavor that works well for sandwiches and breakfast toast.

Tips for Baking Bread in the Neretva 3.3 lb Bread Maker

• Use room-temperature ingredients whenever possible.
• Measure flour by spooning it into the measuring cup and leveling it off.
• Keep the yeast away from the liquid until the machine begins mixing if your bread maker has a delayed start feature.
• If the dough looks dry during the first few minutes of kneading, add one tablespoon of water at a time until a smooth dough ball forms.
• If the dough appears too sticky, add one tablespoon of flour at a time.
• Store cooled bread in an airtight bag at room temperature for up to four days or freeze slices for up to three months.

Frequently Asked Questions

Here’s answers to frequently asked questions about making these large bread maker recipes:

Can I use bread flour instead of all-purpose flour?

Yes. Bread flour will create a slightly taller loaf with a chewier texture because it contains more protein.

Can I substitute whole wheat flour?

Yes. Replace up to half of the all-purpose flour with whole wheat flour in most recipes. For a 100% whole wheat loaf, use the Whole Wheat cycle and slightly increase the yeast.

Can I make these recipes without eggs?

Yes. Every recipe in this collection is naturally egg-free.

Can I use plant-based milk?

Yes. Unsweetened soy milk works especially well in softer sandwich breads and sweet breads, but water also produces excellent results.

Can I use dairy milk?

Yes. You can use dairy milk instead of soy milk for these recipes.

Can I freeze homemade bread?

Yes. Allow the bread to cool completely, slice it if desired, and freeze it in an airtight freezer bag for up to three months. I suggest slicing it before freezing so you can take individual slices, if desired.

Final Thoughts

The larger capacity of the Neretva 3.3 lb Bread Maker makes it easy to bake family-sized loaves without constantly making multiple batches. Whether you’re looking for everyday sandwich bread, hearty whole wheat bread, crispy French bread, homemade pizza dough, or sweet cinnamon raisin bread, these recipes are designed to help you get the most out of your bread machine. With just a handful of pantry ingredients, you can enjoy fresh homemade bread any day of the week.