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Bread Machine Baking: The Basics

By: Allrecipes Staff

Use these tips to get the perfect loaf from your bread machine.

Helpful Hints

"Bread machine bread flour" is the same thing as bread flour. Both contain more gluten than all-purpose flour.
Eggs should be refrigerated, so to bring them to room temperature quickly and safely, place the whole (uncracked) egg in a cup of hot tap water for four or five minutes.
If your recipe calls for milk you should not use a delayed mix cycle.
Cut butter or margarine into small pieces before adding it to the machine.

Additional Links

Bread Machine Baking: Tips for Experimenting

Getting Started

Whether you're making bread by hand or with a bread machine, you need only four ingredients:

yeast (or a starter )
flour
liquid (such as water or milk)
salt (for flavor and to control fermentation)

Once you have these basics, you can add any number of other ingredients to make a great variety of breads.

Making bread with a bread machine follows the same process as making bread by hand. The only difference is that the mixing, rising and baking all take place within the machine. Below are some great tips to ensure you're getting a nice golden loaf out of your bread machine.

Give It a Little Lift--With Yeast!

Yeast feeds on sugars and starches in the dough and when it grows, it produces carbon dioxide that makes your dough rise. Yeast is a living organism with a finite life expectancy; it's also very sensitive. Too much heat (at the wrong time), sugar or salt can kill it.

If you want to check whether your active-dry yeast is still usable, you need to proof it. To proof yeast:

Place 1 cup of warm (110 degrees F) water in a bowl.
Add 2 teaspoons of sugar; stir to dissolve.
Sprinkle a packet of yeast (2 ½ teaspoons) on top.
Let it sit for a few minutes, then stir until it dissolves.
Cover the bowl with plastic wrap and set it in a warm, draft-free place (inside your turned-off oven, for example).

Within 5 to 10 minutes the top of the mixture should have turned creamy and foamy, which means the yeast is working. If there is no activity, throw the yeast away and buy a new supply.

Know Your Yeasts

Bread machine yeast and rapid-rise yeast are specially formulated for the bread machine. They also become active more quickly than active dry yeast. Active dry yeast should be dissolved in water before being used, but bread machine yeast can be mixed in with other dry ingredients. This is particularly important when using the timed mixing function on your machine. For more about yeast and yeast conversions, see our Baking Yeast Breads article.

The Skinny on Flours and Gluten

Gluten, a protein in wheat flour, is what provides the structure in bread. Strands of gluten are woven together by mixing and then inflate as the yeast multiplies. High-protein flours help to give yeasted bread a chewy texture, so look for flour ground from hard wheat with 13 or more grams of protein per cup (hard wheat yields the highest amount of protein, or gluten).

If you want to add more stability to your bread, you can add a product called "vital wheat gluten." This is especially important if 25% of the total flour in your recipe is a low- or no-gluten variety such as whole wheat flour, cornmeal, rye flour, soy flour or oatmeal. The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low- or no-gluten flour that is being used in your recipe. Bagels and pizza dough also benefit from the added elasticity of high-gluten flour.

All About Flour

The Lowdown on Liquids

Yeast needs a warm (but not hot) environment to grow in, and for this reason, all liquids added to the bread machine (including eggs) should be at room temperature. Water is a common liquid ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you may certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Sizing Up the Bread Machine

When reading bread machine recipes, remember that all bread machines are not created equal. Some machines make 1-pound loaves; others make 1½- or 2-pound loaves. Some machines have a variety of settings while others simply have an on/off button. Make sure you read your machine's manual and follow its guidelines.

When trying a new recipe, compare the amounts of ingredients to the recipes you usually use in your bread machine. It's important to not exceed the capacity of your bread machine pan. Use only recipes with the appropriate quantities of ingredients for your machine, or adjust the amounts accordingly.

Small loaf machines generally use about 2 cups of flour, while large loaf machines use 3 cups. It's also very important that you measure ingredients correctly. Be exact. Even a teaspoon more or less of water could make a difference.

First Things First

Make sure you check the instructions for your machine regarding the order of loading ingredients. In some machines the wet ingredients go first, in others, the dry ingredients. And some machines have a separate yeast dispenser.
When trying a new recipe, remember that yeast will activate when it contacts water or any other moist ingredient, including eggs, fruit, cheese, vegetables or butter.

That Perfect Climate

After you've got all your ingredients measured out, don't be too quick to load the bread machine. Ideally, ingredients should be at room temperature when they go into the pan. Due to potential health risks, eggs should be used as soon as they're at room temperature.

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Comments

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winston

Jul. 15, 2009 7:24 am

I use a bread machine but find that the bread is not as light and fluffy as that from the bakers can you advise please.

Eileen

Jul. 19, 2009 8:39 am

In recipes calling for water and powdered milk, I find that using milk exclusively makes the breads turn out much better; also I prefer active dry yeast to the SAF, which is too strong; I have a Sunbeam and once I started using active dry yeast, the loaves didn't sink as much on the top.

AntonS

Aug. 1, 2009 3:06 am

My loaves do not sink at all any more as I have found that reducing the water to dry ingredients weight ratio to 0.6:1 (water must weigh 60% of the total weight of the dry flours) gives great round top breads. So 3 cups of flour for a standard loaf weighs 420grams, so I add 252 grams (or 252ml of water as the density of water is 1 gram per Milli- litre). I also find weighing is easier and more accurate.

jontod

Aug. 10, 2009 10:25 am

I bought a used Oster breadmaker,there are no instructions or anything. how do I find out what size loafs it makes? I have looked all over it but there is nothing, that says what size loaf. any sugestions?????????

jontod

Aug. 10, 2009 11:24 am

Never mind!, I called he Oster co. and they are sending me a book.Thank yo any way Jon

Elaine

Aug. 10, 2009 6:11 pm

I just bought the cusiniart bread machine and there are some recipes in the booklet that call for me to remove the bread and finish cooking it in my oven. Am I reading this wrong? If not what is the purpose of a bread machine?

fadiah

Aug. 18, 2009 4:40 am

my husband and i received a mellerware bread machine as a gift sunday...the problem is ..a)the recipe calls for strong white bread flour?nd i have no idea where to get this ,as all our shops stock is cake flour...b)tuesday morning my dog tore apart our recipe book!!!so now the machine just standing unused on our counter top....

momma mia

Aug. 18, 2009 5:14 pm

I just received my mom's bread machine. I was wondering if I can use frozen bread dough in the machine.

Glenys

Aug. 20, 2009 5:50 am

I wouldn't use frozen dough unless you want to ruin the machine. The bread machine makes the dough frozen dough is already made and rises while deforting and just needs to be put in a a regular oven.

dora may

Aug. 20, 2009 1:14 pm

Some bread machines have special function as "baking only", you need to refer to manual of your machine. Nevertheless the frozen product needs to be thawed and proofed according manufacturer's instructions.

mom2eric

Aug. 22, 2009 7:42 am

Several of the bread recipes here call for a liquid temp. of 110 F. degrees, such as milk for the "Clone of Cinnabon" recipe. I have a Cuisinart machine and it suggests never to take liquid temps above 90 F. degrees, so as not to kill the yeast. Which temp do you use?

Chelleyd5

Aug. 22, 2009 12:05 pm

I made the clone of the cinnabon recipe with the heated milk and it turned out just fine. Wonderfully actually, come to think of it, I've made it three times.

mom2eric

Aug. 23, 2009 11:10 am

I went ahead and made them using a temp of 100F and they also turned out fine. I appreciate your feedback.

april

Aug. 26, 2009 10:13 pm

I recently got a cuisinart convection bread maker---my loaves are consistently dropping and creating a crater, of various sizes. I've experimented w more flour, less yeast (as it appears to be rising too quickly). all with little success! Help Please!!

sarahncmount

Aug. 29, 2009 10:01 am

april, my husband and I have been making bread in our Zojirushi bread maching for about two years now and we still sometimes have problems with that. I think sometimes that having the heat source on the bottom of the bread as opposed to all over is part of the problem. We have found that using King Arthur bread flour makes a more consistent loaf. Also, we only use the dough setting of the machine, then bake it off in the oven. Good luck! Bread can be a very tricky thing but it is soooo worth it!

april

Sep. 1, 2009 4:57 pm

Do you finish baking it in the same bread pan? that wouldn't be so bad. i did just purchase some fresh bread flour...it still dropped..although not as bad. thanks for the feedback..i appreciate it!

Nancy J

Sep. 10, 2009 5:38 am

I found that in hot humid weather my bread would rise nicely & then drop just after it started to bake. I added the extra flour a half tablespoon at a time - as much as 2 tbs. The bread did not fall after that. If you read your manual that came with the bread maker it will probably explain "adjusting flour & liquid".

Nancy J

Sep. 10, 2009 5:44 am

One thing that always frustrated me when I made bread in the machine was the big hole left by the paddle in the bottom of the loaf. Sometimes the paddle(s) will even stick in the loaf & then have to be removed by you leaving even a bigger mess! I checked the time that the bread would have its last stir down & start the final rise and determined that I could remove the loaf quickly & remove the paddle, shape the loaf & place it back in the pan with out the paddle. This works really well. I even give the mechinisim on the outside of the pan a little twist to free up the post incase it is sticking to the bread. This works great. You just have to be careful not to burn yourself.

Sep. 16, 2009 7:56 pm

bread machines are complicated. The smell is great! the result -stinks and sinks. have had four!!!!!!!!!! Hand made is the best if you have time. It is like pottery or anything theraputic. I have never made pottery-Just great bread from scratch!

Cesha

Sep. 19, 2009 10:38 am

I was raised of homemade bread but we always made it the "hard way" lol. Now I have been given a bread machine. I am getting ready to use it for the first time. What differences can I expect between what I was raised on and bread machine bread?

Wildwing

Sep. 21, 2009 8:48 pm

I am a (now) very experienced bread maker user who started without knowing a thing several years ago. I can say with full confidence that bread makers are NOT complicated. What I have to say to most of the questions posted here is READ THE MANUAL. If you don't have one, look up the manufacture online and call or email them for a copy--they'll be glad to send it. I have two bread makers, an Oster and a Sunbeam, and use them for everything from plain white sandwich bread to French to whole wheat to pumpernickel to dough (dinner/hot dog/hamburger rolls, pizza crust, focaccia, braided sweet breads, etc) and rarely if ever have problems--and when I do, it's usually because I wasn't paying full attention. Measure VERY carefully, follow the instructions for your bread maker and all should go well. I find bread machine bread slightly "tougher" than handmade oven-baked bread but just as tasty so I don't bother to mix it by hand anymore. If this bothers you, use the dough function on the bread maker to mix the dough and then cook it in the oven.

Mansoor Bin Kafil

Sep. 21, 2009 10:39 pm

Very useful tips, I must say.

Jenn

Sep. 27, 2009 1:28 pm

I have tried to use my bread machine twice and the dough doesn't seem to come together, I haven't had this problem before, can someone help.

cheryl

Sep. 29, 2009 3:52 am

I have mad my own bread for years and My daughter recently gave me a bread machine and I just love it, Been baking my whole wheat bread and jams. Havent had any problems. I should of had one of these thing along time ago . It's Magic LOL

CANCERFREE

Oct. 1, 2009 5:59 am

I just bought a used Black & Decker mainly for the purpose of making the dough only. Does anyone have any tips for this brand of breadmaker.

CANCERFREE

Oct. 1, 2009 6:01 am

This is to Wildwing, can you post your bread recipe for the focaccia please. Thanks

Koye

Oct. 22, 2009 9:44 pm

A member named "Ash" posted a recipe for great Pumpkin Bread and one of the ingredients was 1/4 cup of Flaxseed Meal. I don't want to use that..do you think I could just increase the flour (white ot wheat) and omit the F-seed meal?

Koye

Oct. 22, 2009 9:47 pm

Forgot to mention..my favorite recipe from AR is for "Bagel Bread" made in a bread machine. I just do the dough in the machine and finish the old fashioned way..let it rise and bake. It is fabulous!!

rggb3

Oct. 23, 2009 1:10 am

I have a new bread machine and I was a little afraid to use it,but with all the tips i've been reading I'II give it a try. Thanks Girls'' Let you know how it turns out

Gievlos

Oct. 25, 2009 8:00 am

I had a new bread machine and my first bread was a just perfect!! I follow te recipe that come with tha machine.

MRSMC04

Oct. 25, 2009 1:36 pm

I have used a bead machine for lots of years and because there are only two of us in the family now, I make the 2 lb. loaf on the Dough setting and bake it in 3 loaf pans, smaller loaves, used up before they spoil, one in the fridge, one on th counter an one in the "storage bin" as my husband calls the tummy.

TRISH

Oct. 26, 2009 3:13 pm

I am on my third breadmaker and feel like I finally found the best, a Zojirushi. It has two paddles and bakes a normal looking horizontal loaf. However I use mine more for making dough and then I shape it and bake it in the oven. If anyone is interested, I have a recipe for a healthy brown bread that is easy and has outstanding flavor. npp3512007@gmail.com

Recipes from Home & The Road

Oct. 28, 2009 8:03 pm

Hi to all :-) The last person that commented above would you please post your healthy brown bread recipe for all of us to enjoy!! Muchly appreciated :-)

Didi

Oct. 29, 2009 8:06 am

Does it make a difference if you use whole milk or will the dry non-fat milk be O.K.?

Spaces

Nov. 5, 2009 9:10 am

I have arthritis so I love my bread machine. Rarely do I have a problem but I always check the dough after the first 3-4 minutes and adjust the flour/water if needed. I have one recipe that calls for 1 & 1/4 cups of water but because of the different absorption rates of flour I have to use 1&1/3 cups to start and then usually find I have to add up to a scant 1/4 cup as the dough is mixing.

Dustbunni

Nov. 7, 2009 3:16 pm

I love my bread machine. I use it for mixing and kneading dough. Apparently I just have to fuss with the dough adding a little flour or a few drops of milk or water. I use the handle end of a nylon fork when I want to check mixing dough. Even though my hands are getting a bit old, I'd like to keep them.

Organic Chemist

Nov. 8, 2009 10:52 am

For beginning bread machine users get an old copy of Electric Bread or become a quantitative chemist(almost kidding) and breadmaking is a piece of cake or pizza.

Roberta Central FL

Nov. 9, 2009 8:13 pm

It has been a couple of decades since I baked bread. I used my bread making machine once and automatically sifted the flour before measuring. After all the ingredients were in there, I thought I should not have sifted and added 2 Tbsp flour per Cup. It turned out ok. Do I sift or not next time for honey oatmeal bread? Thanks

shearer 1405

Nov. 14, 2009 7:51 pm

my husband brought me a breadman bread machine for my birthday i only had for a week and I made 4 loaves already I love it. the cost of a good loaf of wheat bread is wow.it is so simple u have to pay attention to ur measuring.Iam so proud of myself

Anne

Nov. 18, 2009 12:04 pm

I am pretty much ready to retire my bread machine and start doing it the old fashion way because it seems I cant get away from that dense crumbly texture-it's aweful! the flavor is great, but I want crisp on the outside, fluffy and airy on the inside like I get when I buy a loaf of french or italian bread from my grocery store bakery! has anyone achieved this from their bread machine? ( I have a breadman)

jeanne

Dec. 1, 2009 8:19 am

Jeanne I'm just now using the Emeril bread machine. After reading all the great tips and suggestions have any for me? Previously used a Breadman for 3 years with great success. I need a formula to convert some of various favs from 1 1/2lbs to the 2lb standard on my new machine.The baguette receipe and maker work great.that was the first bread I made to go with the pasta and meatballs for our supper.

TRISH

Dec. 1, 2009 10:37 pm

If you have Mastercook software, you can put your existing recipe into the format and then adjust the measurements by increasing the number of servings. This sounds harder than it really is. It works!

TRISH

Dec. 2, 2009 12:17 am

I promised to post my brown bread recipe. Since I have been slow to find the recipe, I thought I would also post my Sunflower & Grains Bread recipe. Both are healthy and the taste is wonderful! BROWN BREAD: 3/4 cup water (120-130 degrees) 1 Tb. brown sugar 1/2 cup milk 2 Tb. honey 2 Tb. molasses 1 tsp. salt 2 Tb. melted butter 1 3/4 cups whole wheat flour 1 cup all purpose flour 1 Tb. active dry yeast 1 Tb. vital wheat gluten Make dough in BM, then shape, place in greased 9 X 5 pan. Let rise. Bake @ 325 degrees for 30 - 40 minutes. SUNFLOWER & GRAINS BREAD 3/4 cup rolled oats (not instant) 1 2/3 cup buttermilk 1 1/2 Tb. canola oil 3 Tb. honey 3 cups bread flour 3/4 cup whole wheat flour 1 1/8 tsp salt 1 packet yeast (2 1/2 tsp) 3/4 cup sunflower seeds (shelled) 1/2 cup soft raisins Set aside sunflower seeds and raisins. Combine remaining intredients in BM. Process on dough cycle. When BM beeps to add ingredients, add the sunflower seeds and raisins. Shape into 2 oval loaves and let rise until doubled. Bake on cornmeal dusted greased cookie sheet. THESE RECIPES HAVE BEEN PERFECTED AT HIGH ALTITUDE OF APPROX 6000 FEET.

clista

Dec. 2, 2009 3:14 am

I made bread by hand for years. then arthritis came to stay. I have a Breadman bread machine. I love it. If your bread sinks in the middle, most likely too much liquid. Making bread by hand taught me to always feel the dough for consistency. Too soft, it cannot support it self, too stiff will not rise enough. If it sinks, cut the liquid. Love my bread machine.mMy problem is not catching the last rise so I can remove the paddle.

MYLOU

Dec. 2, 2009 5:28 am

I love my Cuisinart Machine I make 1/1/2 lb loaves.I make the dough in my machine and cook it in my oven,only because when cooked in the machine the slices are too big for my toaster.I also make marmalade which turns out perfect!

Diane

Dec. 2, 2009 12:03 pm

I just loved reading through all these comments. I have recently purchased a Wolfgang Puck breadmaker and I just love it. I use it at least twice a week. It has 2 paddles and lays flat, not on it's end. I've only had my bread fall flat once and that was a whole wheat loaf. I figured I was doing something wrong, although I followed the recipe exactly. Everything else I've done has come out perfect, although sometimes too big for the machine. The bread rises so high it's pushing on the window at the top all the time. I'm going to try cutting the ingredients by 1/3 and seeing if I can get a smaller loaf. I never even thought about catching the last rise to remove the paddles. What a great idea.I'll have to try that next time. Thanks for all the wonderful tips and comments everyone!

Dec. 2, 2009 12:23 pm

I can't believe all the problems people have using the bread machine. Just put the ingredients in the bucket the way your machine says and set it. Turn it on and leave it alone until it is done. Enjoy! That's what it was made for.

sharon

Dec. 2, 2009 12:57 pm

Anne, this is my french bread recipe. just the way you like, crunchy on the outside, soft & airy on the inside. 1 tbsp yeast, 2 cups bread flour, 1 tsp salt, 1 tsp sugar, 1 tst oil, 1 cup very warm water-not hot. my Dak machine has a french setting [I think that means more kneading]. my machine can do 3 lb. loaves so sometimes I use 3 cups of flour & 1 egg white. hope that helps.

carolb

Dec. 12, 2009 9:49 am

I need help converting a large loaf rye bread mix to a small. I have a breadman tr 440 and it works wonderfully. The max it takes is 2 cups of flour, and the bag of mix I have is more than that. Ok..here's what the large recipe calls for. the package is a 1 LB. bag of mix 1 1/8 cups warm tap water 2 tbsp. oil How much yeast do I add? Thanks.

carolb

Dec. 21, 2009 1:20 pm

Disregard the above question...I figured it out.

Peaches

Dec. 23, 2009 5:10 am

I have a Black & Decker all-in-one bread machine... I think someone asked about the B & D machines. When I first got started with a bread machine, I followed the recipe book with percision. Through trial and error, and some guidance from an experienced friend, I found peace with my bread machine. I live in Canada, and the flours here are a little bit different from American flours. At least that's what I've read. I use the basic recipe, but discovered that it needed adjusting a bit... more salt (1 3/4 tsp.), less yeast (3/4 tsp.). I also cut back on the flour... from 3 & 3/4 cups to just 3 cups. I use unbleached all purpose flour. I also use cold buttermilk... right out of the fridge cold. The gradual increase in the machine's internal temperture is enough to make the yeast work. So here is the recipe that I use: In order - 2 cups buttermilk 2 tbsp. lemon juice (a natural preservative) 1 & 3/4 tsp. salt 1 tbsp. sugar 2 tbsp.s butter (REAL butter) 3 cups unbleached all purpose flour 3/4 tsp. yeast The result is a yummy crusty bread that is heavier and more satifying than store bought white fluffy bread that is full of preservatives. The paddle "hole" is of little consequence in this house. Since the whole loaf is so high, I cut the loaf in half and then slice from the top end back to the hole. I put the other half in a plastic bag and freeze it until we need it (usually two days later). When we get to the end of the first half, I break the "hole" end up and freeze it for making bread crumbs or stuffing for chicken. Hope this helps someone. Happy bread making!

Dee

Dec. 27, 2009 6:50 am

I just got a Wolfgang Puck machine for Christmas my first machine. I followed the directions to a T the first basic White Loaf looked like a twisted little soccer ball. I made another last night and all I need is a set of wheels and I would have a cute little dune buggy. I want to try the Pepperoni Cheese Bread from the booklet but I hate to waste good food. It's just not rising or shaping right and I used expensive bread flour & instant yeast. Help!

busymoms4

Dec. 27, 2009 6:59 pm

i would like to purchase a bread machine but would like to know which one is the best. i always made it by hand and some of the problems make me wonder about the cost envolved' is it worth the price? i can't do it by hannd anymore but would love to have fresh bread again.

THEHECKERS

Dec. 28, 2009 11:29 am

In answer to Elaine's question about removing the bread from her cuisanart bread machine. The purpose is to allow you to form a shaped bread. I make the dough in the machine for a braided bread and then braid the bread and bake it in my oven. The look is spectacular!

THEHECKERS

Dec. 28, 2009 11:31 am

DEE - Follow the directions about ROOM TEMPERATURE ingredients. I run into similiar problems if I don't let the eggs and the yeast rise to room temp. before adding them. Also check that your water is warm not hot.Good LUCK!

Alice

Dec. 29, 2009 11:34 am

I purchased a Breadman Machine at a garage sale. It had only been used once and was in excellent condition. I have tried to bake yeast bread by hand several times in the past and found I have a heavy hand. My breads were picture perfect and hard as a rock. I LOVE my machine. I have baked as least two loafs a week and with a 95% success rate (usually I can figure out my mistakes). What I need to know is how to keep my bread fresh after baking. I wrap in saran wrap after cooling but it is starting to get stale the second day. Any suggestions?

Stephanie

Dec. 31, 2009 3:12 pm

Alice, let the bread cool completely before storing it in a ziploc bag. I find the refrigerator a better storage area than the counter for fresh bread.

Queen Justine

Jan. 3, 2010 7:50 pm

I've had several bread machines since arthritis set in at my house too! I thought I'd splurge and ge t the Zojirushi. I'm having trouble with the whole wheat breads getting too dark on the bottom and dry. In whole wheat mode you can't adjust the crust to anything but medium. Does anyone know how to get a light crust? Do you have to program a whole new loaf?

Colleen Woodcock

Jan. 4, 2010 7:15 pm

I just got a bread machine for Christmas it makes bread okay but the loaf is impossible to cut as there are so many air pockets in the loaf, what can I do to reduce air pockets? Is it over kneading that is the problem or not enough water?

marthajones

Jan. 6, 2010 7:37 am

My husband bought me a bread machine and I love it. Mine makes up to 3 lb loaves. It is wonderful to use. I am a professional baker and still find the machine useful with a very busy household. I believe if you find one recipe for white bread that works in your bread machine use it and vary it according to what type of bread you would like such as sweet or savory. My family loves the loaves the bread machine has produced.

Autumn46

Jan. 7, 2010 7:24 am

I love my bread machine, the only thing the crust comes to hard..the loaf comes out short, even though I set it for large loaf....any suggestions>>

SUZZANNA

Jan. 8, 2010 12:39 pm

Whenever I add raisins to my bread, they don't mix into the dough properly. They just bounce around in the pan, and most of them end up burned at the bottom of the loaf. The raisins are fresh and I always add them when the alarm goes off like the instructions say. Does anyone else have this problem? What can I do to get the raisins to incorporate into the dough?

CandiH987

Jan. 10, 2010 5:02 pm

I have been making banana nut bread on my quick bread cycle. bread comes out good but tends to burn on the outside. any suggestions

Rhonda K

Jan. 12, 2010 6:52 am

Attention Dee-- I'm assuming from your description that your loaves are collapsing. Having the amount of liquid right will help the bread not collapse. Often the liquid/flour amounts need to be "tweaked" a little bit, depending on your altitude/humidity/etc. Halfway thru the first knead phase, the dough should have pulled together into a firm ball that is rolling around the container. It should not be sticky wet, it should not be crumbly dry. So check it. If it's wet & sticky, add a teaspoon of flour or so. If it's too dry, add a little water. Also, if you're at high altitude like me (I'm in Denver, CO) you need to cut back on the yeast a little. If it rises too high, too quickly, it will collapse. Don't give up and keep experimenting until you find just the right proportions for your machine and your environment. I'd also say, try the "Best Bread Machine Bread" recipe on this site. 1000+ positive reviews made me try it, and it's awesome even in my friend's ancient Welbilt machine.

Big Dan

Jan. 14, 2010 1:53 am

I live in Spain and living here it is almost impossible to locate bread flour. I used to have a conversion for regular flour to bread flour, but have misplaced it. Can anyone send it to me? Also the same for cake flour. matndan@usa.net

luvtobake

Jan. 16, 2010 4:31 pm

I am using a bread machine and use the dough setting for making all my yeast breads. The bread will rise on the last stage and look great, but when it is finished baking it has fallen; is it because of the oven temp? I have tried setting it higher, but it doesn't seem to help. It doesn't matter whether I use bread flour or other. I follow the recipes, but should I be using less water as per one of the tips?

joni

Jan. 17, 2010 12:14 pm

I have a new Black & Decker Breadmaker . My only problem is - The paddles fly off sometimes ,while machine is mixing . Rather annoying and messy ! Has anyone else had this problem? I line them up and press down tightly before putting my ingredients in the pan..Any ideas? Thanks !

luvtobake

Jan. 18, 2010 7:31 am

joni, I would contact Black & Decker Customer care, it is possible the paddle is not the right one for your machine. I have had 2 Black and Decker bread machines and have never had this problem. Good Luck.

Lynn in NC

Jan. 20, 2010 9:22 am

Sharon, Your french bread machine recipe posted on 12/2 was delicious, but the loaf had a big hole in the middle and came apart. Of course we ate it anyway, but any suggestions? I have an ancient DAK autobakery that I adore. Thanks

davehd4

Jan. 23, 2010 2:33 pm

I live at 7,300 feet in Colorado. I have a problem with my breads in the bread maker rising during the first 2/3rds of the process then sinking during the last third. The bread is also very dense and dry, not fluffy. I have read a few posts about adjusting the yeast,liquid,sugar,salt. I've tried reducing the yeast but it seems it always turns out the same no matter. This Colorado amateur is getting frustrated. boo hoo.

Campbell

Jan. 24, 2010 12:54 pm

I have a Sunbeam and have always had good results. For the bread to remain moist longer with a better texture substitute 2/3 or 3/4 of your regular bread flour with pastry flour. The results have converted me forever. Otherwise I follow machine directions faithfully and always get a high, beautiful loaf!

sandie627

Jan. 29, 2010 11:49 am

Suzzanna, I bought a cinnamon raisin bread mix in a box the other day. It had the raisins in with the other dry ingredients and it turned out just fine. Try adding them at the beginning, instead of when the machine tells you to. Let us know the results!

Fiddler

Jan. 29, 2010 7:54 pm

I have a new Cook's Essentials Bread Machine and it works just fine; I simply follow the directions exactly and have great success, that is the main instruction you must follow, and if you do and still have problems, call the company and they will be happy to help you when you explain your problem exactly.

tyeceholmes

Jan. 29, 2010 9:43 pm

I just bought a used bread machine Oster. The problem I am having is that when I try to make bread, it is always very heavy, not rising, a little like loose dough. No matter how I try and believe me, I have tried a total of 9 times (i know cause I bought 3-3packs of rapidly rising yeast) I can't get it right. P.S. I am very new at this...obviously. Any suggestions??

STUDENTCHEF

Feb. 7, 2010 9:22 am

I've only had my bread machine for a few months, but I can't seem to make it moist enough. Any suggestions?

Grammyboo

Feb. 7, 2010 12:25 pm

I just purchased a Wolfgang Puck bread machine and am sooo disappointed. I followed the instgructions with fresh ingredients and it came out a cooked lump of dough. It doesn't even resemble a loaf of bread. Help.

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