????????????why my own making bread so hard ?

Since there are no preservatives in your bread I usually slice mine and then freeze mine in a zip loc bag and microwave it for 10-15 seconds when 1 or 2 slices when I want to eat some.

Only use powedered milk if you are using the delay on the timer.

You can use and liquid to make great bread.

Basic 2 pound sweet bread:

1 cup liquid (milk, almond milk, fruit juice, etc)
mix 1.5 teaspoons of salt with liquid and add to bottom of machine
Add 2 tablespoons of sweetner (honey, sugar, etc)
Add 2 tablespoons of fat (oil, butter etc)
Add spices to your liking (about 1.5 teaspoons or more) (cinn, nutmeg, cloves etc)
Add 3 cups of flour (white or wheat)
Make an indent for the rapis rise yeast in the flour
Add 1.5 teaspoon of yeast
Don't let the salt of the liquid touch the yeast
You can 3/4 cups of fruit when the add fruit alert beeps

This basic recipie works for savory bread too.
I do a sundried tomato bread using this basic plan but lots more herbs, freh garlic, chicken broth.
Play around and enjoy

Hi...Try making a smaller bread...say 2lbs or even 1-1/2. A 3 lb bread is way to much. Hank

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Are you using Strong bread flour? You may be using a poor quality flour. All pyrpose flour is not suitable for bread.
Too much liquid or yeast will also cause bread to sink

Are you using water? Water will make a crust crunchier, while substituting milk will give you a squishier crust. Also depends on what kind of bread you're making.

This would be the bread pan. I had great success in finding what I wanted for my breadmaker at http://breadmakerpartsemporium.ioffer.com/. They have manuals and parts for most breadmakers at very reasonable prices.

First be sure your dough consistency is correct.
It should be very soft almost sticky. To make it a bit softer you can
add an extra tablespoon of fat.

Do you take it out right away?  If you let it rest in the machine for about an hour the crust stays soft as the bread sucks back in the moisture it gave off during baking.  Doing this does not make the bread soggy.  It's just physics.  If you take the bread out immediately the heat (+moisture) will be drawn out and diffused into the cooler environment.  Hope this helps.