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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. Hope this helps.
Don't get discouraged. Most new users of bread machines make some mistakes in the beginning.
Some things to remember: Don't lift the lid and peak inside... you'll let heat out especially during baking....recommend rapid rise yeast not active dry....I use half the salt recipes call for especially with whole wheat. Recommend you try some recipes first with unbleached bread flour, basic white bread recipes so you'll get a good rise and get your confidence up and then try whole wheat.
Maybe some of these tips will help ....