Question about Breadman Tr2500bc Ultimate Plus 2-pound Stainless-steel Convection

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Breadman ultimate bread won't rise

Every time i try to make bread in this machine, it doesn't mix the ingredients together well, and bakes to about half the size it should be. i'm debating throwing it out and buying a different one.

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Ensure you are using the right ingredients, fresh yeast, a little salt and maybe a crushed vitC tablet. Don't use standard fine flour you need a courser flour. help it mix by putting ingredients in evenly, liquids first. melt any butter you use in a microwave before adding. most breads use artificially improved flours. if you grind your own flour it will end up a much heavier loaf.....i like it that way.
If nothing i have said helps then it might be time to give up on your breadmaker

Posted on Jan 11, 2013

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Posted on Jan 02, 2017

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SOURCE: The bread did not bake. The ingredients mixed,

You may have a bad heating element. If this is the case it will be hard to find that part.

Posted on Dec 08, 2009

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SOURCE: We are using the

Hello roger...... It is vitally important to be using fresh ingredients since the yeast will deteriorate as time goes on. Go to the store and buy a fresh bread mix to see if that is the problem. If it works as it should great, if not then you have a more serious issue within the workings of the machine itself, most likely the timer. Joe

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Here is a free download of your breadman manual in case you need one.
http://www.devicemanuals.com/guide/Bread%20Machine/Breadman/Breadman-TR2200C-Breadmaker-Instruction-Manual-==TXpVeU9UazU=.html

Thanks for choosing fixya!

Posted on Dec 04, 2010

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1 Answer

Why does my bread continually fall in baking cycle


i use reg yeast ~~ my machine doesnt rise long enough so i use it just to mix the ingredients and do the 1st rise --i take it out before the final rise and raise it in a bread pan myself and bake it to 195 degrees
ALL baked goods should be baked to a specific internal temp!!!!!!!
Checking the internal temperature of bread is a foolproof way to tell if it is fully baked. Insert an instant-read thermometer through the side of the loaf and the internal temperature should be 190 to 200 degrees~~cakes about 210

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There will be no need to extend the baking time on your uncooked loaf for if the loaf is uncooked as you say cooking it longer won't make things any better. I suspect you need a bit of tutoring regarding the fine art of using a bread machine.

Here is the assistance I offer:

White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity hindering it from blending with liquid ingredients during the initial kneading phase so always be certain to store your flour in a burped & sealed freezer bag.


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Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.


Water: Use only drinking or filtered water, never tap, boiled or distilled.


Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.


Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.


Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.


Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.


Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.


Did this answer help? Please rate this answer as soon as you can. Thank you.

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I stack the ingredients in a particular order for my Hitachi brand breadmaker. The liquid goes in on the bottom. Then the BREAD FLOUR ( high glutten), then other powdered ingredients EXCEPT the yeast... It goes on top so as to be exposed and activated the last thing during mixing... The flour I use is the "Better for Bread" brand. Using regular enriched flour usually results in a paperweight half as tall as it should be.

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