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Generally, manufacturers recommend adding the liquids first, followed by the dry ingredients. The yeast goes in last. Following this order keeps the yeast separated from the liquid ingredients until the kneading cycle begins
All dry ingredients first, then liquids, close lid and add yeast to dispenser. Here is a link to manual. see pages 14, 15.
https://www.manualslib.com/download/1251626/Panasonic-Sd-Bt65p.html
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
First measure your liquids, add the dry ingrediants next then sprikle the yeast on top. I've mixed the liquid and dry SLIGHTLY before adding yeast and it seems to work best.
Traditional White Bread (2 lb. loaf)
1 and 3/8 cups water
2 tblsp butter or marg.
1 and 3/4 tsp salt
4 cups bread flour
2 tblsp dry milk
2 tblsp sugar
2 and 1/4 tsp active dry yeast
Measure and add liquid ingredients to the bread pan
Measure and add dry ingredients (except yeast) to bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Measure the yeast and carefully pour into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Basic setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button.
The order of ingredients should be all liquids first, then dry with yeast last. I always make a small hole on top of dry ingredients and add yeast in the hole.
Ingredients always go in liquids first, dry ingredients except yeast second. Make a well with your finger on top of the dry ingredients ***** and add the yeast.
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The manual for the Breadman TR444 breadmaker is available as a PDF at ManualsOnline.
http://kitchen.manualsonline.com/mdownloads/d49fba19-9b91-3044-5de6-96c637a23eb0.pdf
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Easy to download and print!
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I hope this helps.
I have the same model - here is one of the recipes in the booklet. I can send more if needed - just let me know. Also, the recipes on the back of bread flour bags work well with this model.
Traditional White Bread
1.5 pound loaf
1 cup water
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 cups bread flour
2 tablespoons dry milk
1 tablespoon sugar
2 teaspoons dry yeast
Measure and add liquid ingredients to bread pan.
Measure and add dry ingredients (EXCEPT YEAST) to bread pan.
Use finger to form a well in the flour to pour the yeast. Measure yeast and carefully pour it into the well - keep yeast away from liquid!
The Breadman:
In the Breadman, you always add all the liquids ingredients first. If your recipe calls for salt, you add the salt to the liquid because it will ruin the yeast if they get mixed together. Then you all all dry ingredients except the yeast which is added last. You make a small indention on top of the dry ingredients then add the yeast.
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