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Still waiting for answers to bread falling in middle of loaf in Black and Decker Bread maker when bread rises to the top of bread maker Is there too much flower or yeast?

When bread rises to the top of machine just before it is done it falls in the middle. Should I have baked it longer? I am following the recipe. Should I be cutting back on some ingredients?

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Use 2 tablespoons less liquid in a 2.0 lb. loaf, 1.5 less in a 1.5 lb. loaf and 1 tablespoon less with a 1.0 lb. loaf.....start there and let me know what happens

Posted on Jan 18, 2013

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Posted on Jan 02, 2017

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SOURCE: Bread falls while baking

Try using a little less yeast or slightly more flour. The dough is either not quite stiff enough or slightly too much yeast.

Posted on Jul 03, 2008

KMusselmann
  • 247 Answers

SOURCE: Bread falls in center when baking in Regal Bread machine. Am I ad

Hi, here are some tips
Go to this link then in the manual go to page 40 and start scrolling down.It has tips on checking your yeast and also what to do if your bread falls in the center.
Hope this is helpful
Kurt
http://www.scribd.com/doc/261890/Complete-Welbilt-Bread-Machine-Manuals#

Posted on Mar 18, 2009

ThaMp3Doctor
  • 8596 Answers

SOURCE: top of bread loaf falls

Use Fleischman's Active Dry Yeast, and not any other kind of yeast - make sure you follow the recipe guide to the letter, or your results may not turn out right. Also, never pre-mix the ingredients before putting them in the Cuisinart - let the breadmaker do the mixing for you.

Posted on Apr 04, 2009

  • 11 Answers

SOURCE: Loaf falls in the middle and outside is hard

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.
orleydog

Posted on Apr 16, 2009

  • 1 Answer

SOURCE: Bread won't rise

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.

Hope this is helpful to you

Posted on May 17, 2009

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use 2 tablespoons less liquid on a 2 pound loaf. 1 Tbsp less on a 1 pound loaf etc.

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