Recipes

[kittyloo]

ok, this is the situation. first couple of times i used the bread machine, it produced a puffy domed nice white bread. My machine bakes the loaf in the machine. 

all of a sudden, last 3 loafs have risen 2/3 of the way, but no rounded dome. kind of looks fallen in a bit.  bread is acceptable (for family) wouldn't want to gift one.

 yeast is fresh, just cracked the seal on it, flour is fresh, all ingredients went in the correct order.  what can i possibly be doing different from the previous loafs? 

any ideas would be appreciated. 

  also note i'm  using the recipe that came with the machine. 

[TheMemphisVette]

the machine name and model number ?

[redbird]

With my machine all ingredients need to be at room temp with the liquid  slightly warmer than a baby's bath water.

[kittyloo]

@TheMemphisVette    breadman  bk 10505/bk10605

the one that is black and stainless

[JoePE]

Liquids should be warm, and not hot.

Do not mix your salt and sugar.together.

Do not mix your salt and yeast together.

Be sure to re-check your machine's settings.

Try another recipe similar to your currect one, and see if the problem remains.

Good luck. . .homemade bread sound wonderful.

[Icegoddess]

I am by no means a pro, but are you checking your dough ball about 5 minutes into the kneading cycle to see if it is too dry or too moist?  Changes in humidity levels can affect how much liquid you need.  At that point you can add more flour or water if needed.  Try looking at the Youtube video Reading Your Dough: Too Wet/too Dryby Bread Machine & Baking Videos with Ellen Hoffman.

Youtube has other videos you might also check out.  Try typing Troubleshooting Bread Machine Bread or Bread Machine Mistakes in the search bar.

[kittyloo]

thanks for the responses.  a definate place to start. 

[wagirl]

sounds like the liquid is too hot or cold

[Sooner]

I've had several bread machines since 1992 and I would guess your dough is probably too wet.  The dough needs to be in a smooth ball that is a little "tacky" or sticky, but not terribly sticky and shiny on the outside.  

Flour should be stirred or fluffed, scooped with a spoon into a measuring cup and leveled off.  You can also weigh flour but that is no guarantee your dough still won't need some adjusting with a few drops of water or a scant tablespoon or so of flour.  Water about room temp, certainly not hot (too warm) or cold.  We always use tap water, butter soft but not runny.

I have gotten very consistent results over the years with King Arthur Bread Flour, Whole Wheat Flour (to which I use 1/4 Bread Flour when making a loaf so it is a little lighter), SAF Red Pkg Yeast, which I keep in an air tight container in the freezer. Sometimes I replace butter with oil, sugar with honey. 

Be sure your machine is on the right course.  Easy to miss!  If you changed flours, that might make a difference, even a different sack might.  

Good luck and feel free to ask questions! 

[RedTop]

Humidity, barometric pressure?