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The bread won't rise like it used to. Not the yeast. What's wrong with the machine?

Exactly the same meas. and ingredients. Used to work perfectly. Still bakes and turns.

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Is the yeast stale? Is the pan getting worn inside? I find my bread does not rise when the inside of the pan has not had all traces of a previous bake removed so the sides are smooth.

Posted on May 02, 2015

Testimonial: "The sides are smooth and clean. Still puzzled."

  • Irene Tulloch May 03, 2015

    Are you sticking to the manufacturers order of adding ingredients? Never stir them up. Never open the lid once it has started to rise. Too much liquid? Has the machine been moved, any jolts can stop the proving process. Salt, yeast and water must not come into contact before mixing. Brown flour will not rise as high as white.

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Is the the flour? Have you tried different recipes and does the same thing happen? Too much salt can prevent rising, or not using rapid rising yeast. good luck.

Posted on May 02, 2015

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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

Jul 17, 2014 | Breadman BK2000B 2-1/2-Pound Bakery Pro...

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Bought a silvercrest breadmaker,used it twice,but the loaves rise and then fall when it starts to bake, I dont open the lid and I put the ingredients in, in the order it says in the instructions I also...


i have had a breadmaker for years and had the same problem. bread needs to go into a preheated oven, not one that heats up as it starts to bake your bread. i only let my breadmaker do the hard work (kneading), when it's done the final punch back, i put the dough in a loaf tin to rise, before putting i into a preheated oven. result a perfect lof

Sep 11, 2011 | Kitchen Appliances - Others

1 Answer

Every time I make a loaf of bread it overflows the pan and pushes the lid up. I have followed the recipe in the book that came with the machine. What am i doing wrong?


You're using a fast-acting type of yeast instead of the standard active dry yeast. It's a very common mistake made even more common by the erroneous bread machine recipe writers.

Here are the rules concerning bread machines and the yeasts they love the most:

Use standard active dry yeast for all your standard-rise bread recipes.

For the fast-bake white bread recipes use only fast-acting dry yeast.

Fast-bake type mode selections are available on most newer models and the custom recipes provided in their instruction manuals are the only ones you should use. You should never experiment with recipe ingredients and their portions when using the fast-bake mode on any breadmaker.

P.S. Always refrigerate your yeast with a close eye on the expiration date.

When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of standard active dry yeast contains 2-1/4 teaspoons.

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My bread recipe, which I have used with no problem for over a year in my CBK 200, now produces 2ib loaves the size of 1ib loaves, quite dense. I have tried using new yeast, quick rise yeast, warming the...


can you send me a copy of the recipe you are using? ingredients and amounts and the name of the recipe? I may be able to figure it out that way. Also include the type of flour you are using..all purpose...or bread flour etc....

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With the 5838 the bread looks good till the bake cycle as than the bread falls about halh an inch


Accurate measured ingredients, fresh and best ingredients (especially yeast and flour), warm liquid (110 degrees), use peanut oil instead of butter (raises well and stays fresh longer), pkg. Rapid Rise yeast is same as bottled bread machine yeast and is always fresher (1 pkg equals 2 1/4 tsp.so use jarred yeast for odd amounts, ie. 5 tsp=2 pkgs + 1/2 tsp from jar). Wheat bread will rise good and drop a little but stays good for slicing. Oster's pan is too large so I cut loaf in half length ways for smaller and easy to slice pieces.

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The ingredients aren't mixing. I have to take the dough out and


My experience with the machine is that it kneads perfectly, but you have to use ACTIVE DRY YEAST instead of another kind of yeast, and you have to throw the ingredients into the pan in order - do not mix the ingredients at all - just pour them in, and let the machine do the mixing. Except for substituting between BREAD FLOUR and WHOLE WHEAT FLOUR, do not substitute any other ingredients. This one is very picky about the type of ingredients that you use - not for the innovator :-)

-Tha Mp3 Doctor

Feb 06, 2009 | Cuisinart CBK-200 Bread Maker

1 Answer

Dough not rising


Hi,
Are you using yeast that has not past it's expiry date? Using bread machine yeast that has not past it's expiry date will give you better results. I switched to the bread machine yeast and had much better results. Also make sure the ingredients are for the right size loaf. The ones that come with your breadmaker are made specificaly for your machine. Make sure you are choosing recipes that are in the same quantities for the bread cycle you are choosing. I hope this helps. I have included the link to the manual for your machine in case you don't have one.

Carol.

http://www.useandcaremanuals.com/pdf/B220,B2250984.pdf

Jan 28, 2009 | Black & Decker Bread Machine

2 Answers

Bread wont rise


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!

Jan 15, 2009 | Panasonic SD-YD250 Bread Maker

1 Answer

Dough does not rise


Make sure you are following the recipe very carefully. You have to have the proper type of four, and yeast. Make sure you are using flour that is called bread flour. This type of flour has higher glutent than cake flour. Cake flour would make a heavier bread.

As for the yeast, there is a special yeast for bread machines. Regular yeast would be too slow acting for most bread machines.


Jerry G.

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7 Answers

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

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