I attempted to bake a 2lb loaf of white bread in this machine according to the recipe that came in the manual and the loaf came out misshapen, dense, and maybe a little undercooked! What can I do to solve these problems?
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.
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