Using new Panasonic SD255 made 4 loaves. Bread does not rise, or seriously sinks in the middle. Makers recipe and instructions followed to the letter, including use of strong flour.
Latest disaster was rye loaf made with mixed normal rye and strong white flour as per Panasonic recipe: sunk in the middle, with bands of white and dark flour in the loaf which were still flour, still powdery, i.e. had not mixed properly with water. These bands went approx. 1 cm into the loaf.
The only loaf which did work was a rye loaf out of a bread mix packet. This however contained a lot of dubious chemicals we dont want in future.
Bread with a sunken top is likely to be a problem with the Panasonic Bread Machine. This is probably the result of too much fluid and some overactive yeast. First try a bit less fluid. If this does not work, a bit less heat, and a bit more salt should inhibit the yeast. Good luck.
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can you send me a copy of the recipe you are using? ingredients and amounts and the name of the recipe? I may be able to figure it out that way. Also include the type of flour you are using..all purpose...or bread flour etc....
Falling in middle is usually due to innacurate measuring of liquids. Try again using the instruction manual's recipe and very carefully measuring. Be sure to adjust the liquid if you use honey or other liquid not called for in the recipe.
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.
We have owned a Panasonic bread maker for ten years and gets used twice a week to make bread using "spelt " flour.About three years ago the bread maker was producing flat loaves,and was very heavy.We contacted bread making company called "Simply No Knead"and asked for there advise,as we were following the same recipe and method for around six years. They suggested that we add a little more water,and this would fix the problem.We tried this and the bread still failed to rise,so we rang them again .This time they said that we need a new bearing in the bread maker and that would fix it.We did this at a cost of $40 and still no good.This happened over a period of several months.We suggested to them that there must be something wrong with the flour,which they denied.After checking the labels on the packaging we noticed that they were using flour from another country [ I think it was Hungary ],because they had run out of suppies from Australian wheat produces. The flour was far to old,and bread won't rise if the flour is to old. As soon as they started using Australian produced flour again the bread improved dramatically.