Question about Kitchen Appliances - Others
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?
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
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
Posted on Mar 18, 2009
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
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.
Posted on Apr 16, 2009
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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