I have a Toastmaster 1194 . The bread sticks to pan and crust always burnt. Tried to shorten baking time, but unless is uncooked inside, it doesn't help. Only way to get bread out of the pan is breaking it it many pieces, so it's wasted. Without the bread, the blade comes out easy from the empty pan
My wife grinds her own wheat, and bakes her own bread. She suggests using less sugar. You also could try switching to honey if using white sugar. Too much sugar/honey will cause over browning and sticking. If problem persists post back.
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The next time you make your bread use the same recipe but use 2 table spoons less liquid. Having the paddle come off in the bread is not abnormal. If the bread sticks to the pan again let me know email@example.com Sometimes my paddles stay in the loaves sometimes they do not.
Unless the non-stick surface is worn off your bread should not be sticking. When it's done do you turn the pan upside and shake vigoroursly up and down and side to side over the countertop? It should start to slide out. I have owned over a dozen different machines and I have never had the bread stick in any of them. It is best to try to remove the bread right after it has baked and use hot pads or hot pad gloves are best. If it is really stubborn try turning the little "T" on the bottom back and forth. Eventually your bread should come out if you stay with it. Shake!, shake! shake!
I have the same problem too, I just use a plastic or silicone spatula, the kind that you use to scrape the cake mixture off the sides of the bowl, just use the thinnest one you can, I also try to loosen the bread loaf by moving the part that moves the blades, just move it a little, back and forth and try to shake your loaf out. I hope this works.
Look very carefully where the bread pan goes in. There is a heating element around it. If the bread pan is too close or touching the heating element ( the round thing running around the wall), it will burn the bread. You can try moving the bread pan away from the heating element. If you try and bend the heating element, it may break the element, so move the bread pan only.
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Breadmakers usually don't have as many crust settings as this one does. Darker crust settings usually equate to dryer bread because the bread bakes longer. The longer the bread bakes, the more moisture is removed. Accordingly, if you've tried this many recipes with dry texture, try progressively lighter crust settings until you get the moisture you desire. As for me, I rarely bake my bread in the machine (I don't like the hole in the bottom of the loaf). I do, however, appreciate the dough setting which does all the hard work, and I just bake it in the pan. I think the results are better and I get a better shaped loaf.
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waited till monday and called the customer service, and they told me to keep the door closed when you heat the machine for the first time. Did it, made some egg bread from the recipe included in book...it was great! nice crust and tasted great warm!
Dunno - I've got the same problem. A few things do help:
1. Scrub the pan THOROUGHLY before baking new bread. Especially around the paddle, where little bits of baked dough can collect.
2. Put in a little more butter or oil or shortening than the recipe calls for. Just a scoche.
3. Put the bread up before going to sleep, and take out in the morning. That seems to allow enough time to elapse that the bread comes out without taking a chunk out of the bottom.
I also tried putting the pan in wet from a washing, instead of waiting for it to dry. This morning's loaf came out fine & dandy.
I don't think anything's going to stop us poor 3400 owners from having to bang the bread pan upside down on a cutting board in order to get the bread out of the pan. Sigh.
Hope this all helped.