Question about Kitchen Appliances - Others
It should do nothing for 15-20 minutes maybe a little less to allow the dough to rise. Then it should knead again and go into the second rise before baking
Posted on Dec 08, 2012
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Posted on Jan 02, 2017
Sinking in the middle means that there was too much rising for the amount of structure in the bread.
-too much yeast (reduce 1/2 tsp.)
-too much sugar (reduce 1/2 tsp.)
-not enough salt (increase 1/4 tsp.)
-too much water (reduce 1 tbsp)
Another possible remedy: use "best for bread" flour, it has more gluten, or add gluten separately, 1 tbsp.
Start with reducing amount of water.
Posted on Jan 04, 2009
Have you tested the yeast?
If not here is a way
Place 2-1/4 teaspoons (1/4-oz package) yeast PLUS 1 teaspoon sugar in 1/2 cup of warm water, in a 1 cup measuring cup.
1. The water temperature should be comfortable when placing a few drops on your wrist or test it so its about 110 - 115 degrees F but read the package, as recommended temperatures may vary.
2. Let the yeast mixture sit for 2 to 3 minutes for it to become thoroughly dissolved and for it to begin to grow and show signs of life. Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty. Some varieties will cause the whole mixture to expand rather dramatically.
If none of this happens, and you're sure that the water you used was not too hot, it may be that you have some "tired" yeast. However, I have made many breads where there were very few bubbles formed on the surface of the yeast, simply because I did not add much sugar -- but, you should at least see some activity and smell a yeast aroma. Present day yeasts are encapsulated with a food source to keep them alive until you add the flour, sugar and other food ources.
If you suspect your yeast might be too old, your best bet is to get a new batch and start again. Test other yeast in the same batch.
3. If active, use immediately in a recipe, adjusting for water, sugar and yeast used. Make sure all liquids are at 110-115 degrees F and add it to the proofed yeast. Remember to stir. Don't add the salt yet because it is too strong and will kill the yeast if added in at this stage. Rather, stir it into with the first cup of flour.
Posted on Jan 19, 2009
I have Breadman Ultimate for over 12 years now. I make bread 2-3 times a week for the past 10 years. I found that the bread pan popping out only happens when the motor shaft and the kneading paddle are not tightly engaged. I find this problem in the following two scenarios: 1. The bread pan was not pushed down all the way as described by cassie_hobbs and tlcquiltnut. 2. Debris filled up the motor-shaft bowl underneath the bread pan to prevent a tight engagement of the motor shaft and the kneading paddle. These debris are generated during the kneading process; part of the ingredients is pushed out of the shallow horizontal pan and accumulated underneath. To avoid the problem, I have to periodically remove debris from the shaft bowl and make sure the pan pushed all the way down. To reduce the debris, I made a simple cover for the bread pan by cutting an old aluminum baking dish. I always remove the cover after the kneading cycle to prevent the rising dough from reaching the bottom of the cover. Hope this helps. Wendy
Posted on Apr 15, 2009
well i just download the manual for Sanyo SBM-15 Breadmaker so for those who was asking where to get one this is where i got mine from
Posted on Jul 09, 2010
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