Question about Breadman TR875 Bread Maker
Made several loaves of basic white bread over the last few months since I bought the machine. None of them will produce a 2lb loaf. It usually won't even rise to the top of the bread pan. If I use a lot of yeast, it will rise but there is always a hole in the middle of the loaf that protrudes about half way through the loaf. I've tried different settings, different variations of the recipe and even different recipes. Nothing I've tried has even come close to a proper full size 2lb loaf. Is it possible there is something wrong with the machine or is there a better basic white recipe that I could try. Thanks for your help.
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
First thing I would check to see if the yeast you are using is past its "best before" date. Yeast is a living organism that if it is too old it will not works as effective as "fresh".
Usually the yeast will have a note to use the yeast by the date stamped on the packaging.
Next be the order in which you are placing the ingredients in the bread pan. On my B&D 2200 I need to add the ingredients in the order listed in the recipe.
Water first, then fat, then sugar/honey if required, salt and then flour with the yeast placed last in a small well that you make with your fingers in the top of the flour.
Right now I am having the opposite trouble with some new recipes I'm testing. The bread rises right up out of the bread pan and pushes up against the top of the unit. I'm testing by reducing the yeast by 1/4 tsp
Posted on Jan 02, 2008
I would make sure that all of your ingredients are fresh, particularly your yeast. Also, make sure that not only is your flour fresh, but that you are using bread flour. If the weather is particularly humid, add a couple of extra tablespoons of flour.
Of course, be certain that the water is room temp, and that all ingredients are added per manufacturers specifications!
Good luck - I'm sure you'll get it to come out.
Posted on Jan 25, 2015
You probably are using tooooo much yeast. As above, make sure its fresh yeast, not expired and use the amount the recipe calls for. Put liquids then flour, then salt, sugar etc.. make a small indent in the flour and put your yeast in the little hole. Only make a small hole though. Are you using the recipes called for in the manual or your own?
Posted on Apr 18, 2008
Another thing to try is making sure the water is warm. If it isnt the yeast wont rise.
Posted on Feb 15, 2008
I have a CBK-200 also. I haven't had very good loaves of bread from the recipes in the cookbook that came with it. Try some of the ones on AllRecipes.com instead.
Also, as the other person said, check your yeast. Even if it is before the "best by" date, if it's been open more than 6 months, it's too old.
Is your yeast, butter, etc. all at room temperature? Is your water 85-95 degrees?
Try adding vital wheat gluten, even if you're not doing a quick loaf. Add 1 teaspoon up to 1 Tablespoon for the best results. It will improve your texture and height of the loaf. You can purchase it next to the flour at the grocery store.
One other thought - are you using whole wheat flour in a recipe that's for white flour? That can also affect things.
FWIW, my first loaf in my machine was like a brick. The second was much better (different recipe).
Posted on Jan 20, 2008
I purchase the black and decker 2200 before christmas and never got the baking part to work finally called the manufacturer and they sent me a new one and it does the same thing. The bread seems doey and undercooked. Is it the machine I'm about to give up altogether.
Posted on Jul 18, 2010
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