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Bread is rising over bread maker - I l live in Darwin and have been using Laucke Bread Mix the 600g pack. I have had the bread machine for a couple of years and now this build up season (very humid) the bread is rising over the bread maker. I have tried using less yeast and a little less water. This time last year there was the same problem if I used the time delay. This year it doesn't matter if I use the time delay or not the bread just grows and grows. This morning I only put 1 teaspoon of yeast, a little olive oil and 350g of water. HELP

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6 Suggested Answers

6ya6ya
  • 2 Answers

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Posted on Jan 02, 2017

  • 1 Answer

SOURCE: half sized dish shaped wholemeal bread

Hi
I had a similar problem in making sourdough bread and noted on some websites the importance of correct salt and surgar quantities for rising. I increased my quantities to correct the problem. Of course the recipe was different but it may help.

Posted on Jan 29, 2008

gregstobbe
  • 56 Answers

SOURCE: Yeast...

you will want the rapid rise yeast. you instruction book will also tell you what yeast to get for the type of bread you are going to make.

Ps. Dont forget to rate the solution. Thanks

Posted on Dec 28, 2008

  • 1 Answer

SOURCE: Bread is falling during baking

I had this same problem. It has to do with the amount of water and the amount of yeast you are using. I decreased my amount of water to 1 cup ( of course it depends on your recipe) and I also was using rapid rise yeast which calls for a less amount (usually 1/2 tsp less than what the recipe calls for). I did experiment with the recipe until I got it just right. Good luck. Carrie

Posted on Jan 16, 2009

  • 1 Answer

SOURCE: bred does not rise

Is the yeast and the water both at room temperature? If either is to hot or too cold it can be a problem.

Posted on Aug 08, 2009

  • 557 Answers

SOURCE: The bread never rises. I have tried types of

yeast must be in water around 104 degrees f with some sugar added

Posted on Oct 20, 2010

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Make sure you are using the correct type of yeast. The old style active dry yeast is not as good. I recommend that you try Red Star Quick Rise Instant Dry yeast. Also be sure to store the yeast in the refrigerator. And, if you are not using a mix, try King Arthur Flour, it costs a bit more, but their tighter standards means you get more consistent results. They also have bakers who will answer your questions for free at 802-649-3717.

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The bread starts rising and than falls in the middle in the last 20 minutes of baking. What is wrong?


Rising bread is caused by carbon dioxide bubbles being created in the bread by the action of yeast on the sugars in the mix. If the rising stops early, allowing the bread to fall it could be one of several things that cause the carbon dioxide bubbles to stop pushing up the bread. Any of the following could be the cause:
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This also happened to me. I found out that the yeast in the box was out of date! Now I just use a new packet of equivilent size in any mix I use and have solved that particular problem.

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Hello psaulina,

When I hear of bread not rising, I always suspect the yeast first.

You said you've used the hawaiian bread mix multiple times. From the same container? Or have you tried multiple different packages (hopefully from different production lots)?

Back in the day when my Mom was baking bread on a regular basis, she'd occasionally get a bad batch of yeast, and the bread would be the weight and consistency of fruitcake, but with somewhat less flavor. (We ate it anyway).

If your yeast is separate from the bread mix (don't know, you didn't specify), you need to first check the quality of your yeast. If the yeast is too old, or just bad, your bread won't rise.

To test the yeast, mix a sample in warm water (~105 deg. F) and add a little sugar. If the yeast is good, it should start forming bubbles. No bubbles, time to get new(er) yeast.

If your yeast checks-out, then you need to see if something in the machine's process is overheating the yeast too soon - - the yeast's fermentation process creates the carbon dioxide (CO2) bubbles that causes the bread to rise (sort of like inflating a balloon, if you like). If something is killing the yeast (e.g. too much heat too early in the process), it won't react and create the bubbles.

If I can be of further assistance, let me know. If this helps or solves the issue, please rate it accordingly.

Good luck, and thanks in-advance for your rating,

Jon

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