Have a bread maker Model TR2500BC. It was working great until yesterday when I tried to make the same bread recipe I always make and it did not come right. The bread was all deformed , not properly baked and it did not mix the fruits. Thinking that it was something wrong with the ingredients (I always use the same), I bought a box of a mix for making bread. I did not come right either. It was very dense, did not grow right and it did not cook completely. What can I do?
SOURCE: Bread Rises Beautifully - then sinks in middle during bake cycle
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.
SOURCE: The bread did not bake. The ingredients mixed,
You may have a bad heating element. If this is the case it will be hard to find that part.
SOURCE: dense, misshapen (maybe undercooked?) loaf!
A COMMON problem is to use regular flour instead of the "bread flour".
I stack the ingredients in a particular order for my Hitachi brand breadmaker. The liquid goes in on the bottom. Then the BREAD FLOUR ( high glutten), then other powdered ingredients EXCEPT the yeast... It goes on top so as to be exposed and activated the last thing during mixing... The flour I use is the "Better for Bread" brand. Using regular enriched flour usually results in a paperweight half as tall as it should be.
After initial mixing, the dough should be in a ball and not really sticking to the sides of the container.
SOURCE: When I first got my
Without knowing the specific ingredients in your recipe and having no experience with gluten free flour I am basing this on what I know about bread makers in general. I have owned dozens!
1) If the onion spice you are adding is something like a mix (onion soup mix for example) then you may get better results if you cut back on the salt by about 1/2. Also, next time when your machine starts the rapid knead (after the beginning slow knead) if the dough looks like batter instead of a dough ball add about 1 tablespoon slowly trickled in over about 10 seconds. Watch the dough ball and see if it starts to look a little dryer. The goal is to not have the gooey batter on the bottom of the pan. The slow addtions of flour will do that for you. If this works please leave a testimonial. I like helping fellow bread machine makers and getting feed back! Best of Luck with your next effort!
SOURCE: Brand new machine, tried twice
Sounds very much like a bad machine. You seem to know what you're doing! I'd suggest contacting the manufacturer's support line.
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