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Posted on Jan 04, 2009
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Bread Rises Beautifully - then sinks in middle during bake cycle

I have made four loaves, taste good, look terrible. Bread always rises and then during the final bake cycle in sinks in the middle. Double checked my recipes (both french and white bread) and my quantities. All my ingredients are brand new and within date range. Can you help?

  • Anonymous Jan 26, 2009

    My older Welbilt has given me the same problem of rising then sinking in the middle while baking. I put it away when I first purchased it and just now brought it out for a recipe that was excellant from a bread machine.

    The same thing happened, sunk in the middle and to some point the sides also. What is wrong and where can I find a definate answer? This is most frustrating and costly. My product is a Welbilt ABM2H22.

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  • Expert 231 Answers
  • Posted on Jan 04, 2009
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Sinking in the middle means that there was too much rising for the amount of structure in the bread.
Usual causes:
-too much yeast (reduce 1/2 tsp.)
-too much sugar (reduce 1/2 tsp.)
-not enough salt (increase 1/4 tsp.)
-too much water (reduce 1 tbsp)
Another possible remedy: use "best for bread" flour, it has more gluten, or add gluten separately, 1 tbsp.

Start with reducing amount of water.

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Why does bread deflate?

See if the paddle shaft in the bottom of the pan is frozen. If it is, free it up manually. Then get it good and dry and oil it with cooking oil. After that, every time you bake, put the oil for the recipe in first and turn the paddle until it moves freely. Once the oil is in the bearing, it will keep the water out and the machine will move properly. I have gotten away with this fix for hundreds of loaves.
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Bread won't rise....

Forget the white bread recipe in the Cuisinart book. There is an error in it. Is that the one you were trying to bake?
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Everything works fine, bread rises and looks like it will be beautiful, but almost every time, the top collapses by the end of the baking cycle. This happens whether I use the regular cycle or the whole...

The next time you bake bread use 1 tablespoon less liquid. If it still collapses then the 2nd time use one tablespoon less liquid and ONE MORE tablespoon of flour. That should do it!
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Kneading problem - lop-sided loaves

it is very imporant that you put the ingredients in the right order (water on the bottom, flour floating on top o it, yeast on the flour not touching the wwater). Also the amount of water is crucial.
The bread becomes evenly distributed during rise.
Rise problems might be due to improper kneading which in turn might be due to the pan jumping. Check that the pan is not jumping during kneading.
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Loaf falls in the middle and outside is hard

Falling in middle is usually due to innacurate measuring of liquids. Try again using the instruction manual's recipe and very carefully measuring. Be sure to adjust the liquid if you use honey or other liquid not called for in the recipe.
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Baking gluten free bread in model 5890

good day,
hope this link below will solve your problem.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste
Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz0ZZASptEr

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Kneading blade keeps baking into the bread- help!

Watch/listen to the machine your machine. After the last knead cycle, remove the paddle from the bake pan before the dough rises, continue to bake as normal.
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Having difficulty

Try different batch of yeast. If still a problem increase the amount of yeast and/or sugar. Also if it rises and then falls there may be too much liquid.
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