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Re: Bread is getting to done
Sounds like fulty heat sensor timer out of wwack bestthing now to do is just watch bread pull it out when brown golden dont wait for rely on timer any more would be hard to get its parts brain to itto fix it ok so best bet is watch it
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Look very carefully where the bread pan goes in. There is a heating element around it. If the bread pan is too close or touching the heating element ( the round thing running around the wall), it will burn the bread. You can try moving the bread pan away from the heating element. If you try and bend the heating element, it may break the element, so move the bread pan only.
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Breadmakers usually don't have as many crust settings as this one does. Darker crust settings usually equate to dryer bread because the bread bakes longer. The longer the bread bakes, the more moisture is removed. Accordingly, if you've tried this many recipes with dry texture, try progressively lighter crust settings until you get the moisture you desire. As for me, I rarely bake my bread in the machine (I don't like the hole in the bottom of the loaf). I do, however, appreciate the dough setting which does all the hard work, and I just bake it in the pan. I think the results are better and I get a better shaped loaf.
If this information has been helpful, don't forget to give me an appropriate rating. Thanks again and good baking!
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.
Hi I have just bought one of these -and so far following the recipe-have found the same thing heavy and not like nice light bread--I was looking for alternative recioes to try but seems like it may be machine?