Hotmail.comWhy does my bread sink in the middle evey time I make it? and it seems to be hard as a rock.

Hard to say. If you are baking, lift the rack one level and use parchment paper to protect it. It seems to work for me.

Is this the same machine you have been using all this time? Or, is this an old recipe that worked in your previous machine but doesn't work in your Cuisinart? If you have moved from one location such as Florida to Colorado, elevation changes like that can make a difference in bread rising properly. If nothing has changed and now your bread doesn't rise properly then try using 1 tablespoon less liquid. If that doesn't work try 2 tablespoons less liquid and 1/2 teaspoon extra yeast.

Next time follow the same recipe but remove 2 TBSP of liquid from your measuring cup before putting it in the pan

You can order replacement parts for the T-fal OW5005 Breadmaker from this site:

http://www.abtecparts.com/t-fal_breadmaker.htm

You may wish to contact them first to make sure this is compatible with the Emerilware OW5005001.

The Instructions for the Emerilware Bread & Baguette Maker by T-fal are available here:

http://www.emerilappliances.com/pdf/BreadmakerInstructions.pdf

on your next loaf use 2 tablespoons less liquid.

There are many ways to adjust the weight of your bread. Try any (or all) of the following:
1) a little less salt.
2) a little more water
3) a little less flour
4) add 1 or 2 tablespoons of wheat glutten
5) use the dough setting and let bread rise in bread pans for a good long time (e.g. 1.5 or 2 hours)
6) 'better for bread' yeast - stored in the refrigerator

here is the manual.
Pls rate the answer
Kurt
http://kitchen.manualsonline.com/regman/exit/ct?url=aHR0cDovL3d3dy5wYXJvZGlkZXNpZ24uY29tL0JyZWFkTWFrZXIvUmVnYWxQcm8uaHRt&idDeviceType=2904&idMfg=1158&idProduct=1015237&idThread=1408837&idMexResource=u52622

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.
orleydog

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.

First be sure your dough consistency is correct.
It should be very soft almost sticky. To make it a bit softer you can
add an extra tablespoon of fat.