Question about Sunbeam 5891 Bread Maker
Likely, your loaf is too wet.
This can happen with as little as 1 Tablespoon too much liquid. It's hard to describe "the look," but what I learned to do was to watch the bread during the initial mixing cycle (after the paddle begins to turn full circles). The dough should not stick to the side of the pan while mixing, and it should look elastic, but not shiny. If it looks shiny, there's too much liquid in relationship to flour. I add a tablespoon of flour at a time during the mixing cycle, until I get a good consistency.
There's nothing wrong with the taste of the sunken loaves. We usually just shrug and eat them anyway.
Posted on Oct 22, 2008
Try using recipes other than the ones in the book.
Posted on Oct 24, 2008
This is a problem with whole wheat. Try replacing more of the wheat flour with white. Also try using more yeast and/or sugar
Posted on Jul 03, 2008
If using more than 50% whole wheat flour add 2-3 tablespoons of gluten, also called vital gluten. Whole wheat flour does not contain gluten which is needed for rising properly. It doesn't hurt to add gluten to any bread recipe just use less if you are using all white flour, about 1 tablespoon. You can find gluten in most big supermarkets in the baking aisle or in health food stores. I also find certain brands of white flour will result in a caved in top. I have the very best results with Robin Hood and not as good results with Gold Medal even when I add gluten.
Posted on Aug 13, 2009
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Posted on Jan 02, 2017
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Using the last recipe you used decrease the liquid content by 1 tablespoon. If you still aren
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