I'm having a devil of a time. Both runs yesterday, two different half 'n half WW and AP flour, both loaves I used 1 t of Vital Wheat Gluten per Cup of flour. First recipe called for regular white granular sugar, second had honey, (3 T) for the sweetner. First loaf programmed 1 Lb, Med Crust, White Bread. Second loaf I used 1 Lb, Light Crust, & White Bread. Both loaves tops collapsed in last 15 minutes of baking cycle. I don't need this much French Toast, Bread Crumbs, or Bread Pudding. I also need more ideas for what to use failed breads for. Is there a general reason why ABM Bread collapses? I never had this happen with "oven bakes". Please help!! Maybe next time I will just follow the recipe exactly. TIA
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I'm having a devil of a time. Both runs yesterday, two different half 'n half WW and AP flour,...