I had a Panasonice bread machine before without a yeast dispenser. You just put the yeast at the bottom of the pan; put it in fiist to keep it away from the liquids Yeast then dry ingredients then liquids. Works fine.
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just as a hint - there is few thousand breadmaker manufacturers... each of them is making several models... we do not live with you...
how we can help if we do not know what manufacturer and model?!? telepathy is overrated...
now, paddle have nothing to do with rise of the bread, yeast and temperature do! if paddle is mixing the dough - there is no problem with paddle!
buy pack of new yeasts (dry if you use dry, i prefer live ones), then try bake again, if bake is ok, you solved your problem, yeasts were old and enzymes stop working, if there is no change in results with new yeasts, try use same yeasts in different machine, if result is ok in different machine, you heating element is at fault... time for new machine...
you do not need to be super accurate with your baking, allow little play...
my favourite bread:
3.75 cup flour (non-bleached!)
1.75 cup milk (tepid, body temperature)
2 table spoon olive oil or butter
1 teaspoon sugar
1 teaspoon salt
3 sachets dry yeast (21g - 0.7oz) if live yeast - about golfball size
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
an xl loaf would be determined by the amount of flour you use. a standard 2lb large loaf is made usingc 560gms (19.7ozs)flour. i make my loaves using 850gms (30ozs) flour. the end result is an xxl loaf. (i don't bake it in the bread pan. i have an extra large loaf tin. one thing to note, is when using more flour all the other ingrediants apart from the yeast need to be increased too . good luck. jackie
A couple of ideas. Firstly get fresh yeast, I use active dry yeast from the bulk barn, it is way cheaper than "breadmaker yeast" and I use a bit more. When I want more rise to my bread, I add an egg, which works wonders.
The links to the manual posted here are useful!I have the BT56- without manual unfortunately. However, YD250 manual was a useful guide - it that has a similar "Yeast-drop" arrangement that seems unique to Panasonic. The other settings on the BT56 are pretty generic and easy to intuit. Only caveat...after you plug in the machine, DON'T hit the big START button. Here is the sequence:* plug in machine* Choose cycle (White/whole wheat, dough only etc)* Set timer * Put in dry ingredients first, put in wet next,load yeast in dispenser * Hit Start - this starts cycle.* To Reset, hold down start for a few secs.Hope this helps, good luck.
In general, for all bread machines, add the wet ingredients, then the dry. If you are going to use a timer feature, be sure the yeast doesn't get wet. A common solution is to put it on top of all the other dry ingredients. Panasonic/National machines have a separate yeast dispenser, but IMO there's no need...
I have a 20 year old Panasonic that we have used virtually every day for 20 years! When we first got the machine we had the same problem that you are experiencing. The trick for us was to use bottled water, we found that the chlorine in tap water killed the yeast. The other trick that improved our bread was weighing the flour rather than measuring in cups. Until you have lots of experience, do stick precisely to the recipes. mmmm--fresh bread!