cheezythequiltmaker

Does all purpose f flour have bicarb or baking powder in it. We have flour here we call self raising and that has some bicrb of baking owder added in. We also have plain flour which diesn't have those. the bread flour has a different structure which has longer chains of protein and is therefore more elastic allowing the bread to rise and hold the air bubbles.

Check the freashness of the ingredients. if using yeast from the firdge check you don't have to let it come to room temp before adding tot he machine.

I agree check the manual. the "mess" will be the clue. For example if you make a hoceky puck you usually have a lack of yeast problem.

yeast is a living organisum and the water has to the the right temp when it goes in. too cold and it won't be able to activate the yeast enough, too warm and it will not work either. Too much sugar poisns the yeast and too little isn't enough to activate it all. Baking is science not art so follow the recipe exactly and make a note of what you do. the other thing that can affect it is the temp and humidity of the room in whcih the machin is operating.

Lots of variables but keep trying. Home baked bread is just divine. I just wish it didn't have such an effect on my waistline!

becks

IAmCatOwned

I think there may be something wrong with your machine. You should be able to make a pretty good loaf using regular flour and yeast (although your bread machine may state rapid rise yeast for the cycle you are using). We have a cheapo bread machine ($35) and it makes a wonderful loaf every time. Breadman machines are top of the line.

BellaBoo

Your liquid may be too hot. Anything heat over 115 degrees will kill the yeast. Also salt shouldn't be added to the yeast. I add the yeast last or dissolve it in the water before putting it in the machine. I use the lb packages of yeast bought at Sam's Club. I keep it in the freezer and it stays good for years. I use it right out of the freezer, 1 tablespoon at a time. Is the mixing paddle attached firmly? Mine was loose and didn't mix or knead the dough properly. I make double batches of dough and let the machine mix and knead it. I take it out after the first rise and shape in two loaves or rolls and let it rise in the pans.

Retiredandquilting

I have been successfully using my for several years. You need to be prepared to add more water or add more flour, depending on the humidity, even with the mixes. I follow the recipe directions, but check it after a few minutes and see if it is too dry or too wet. You add a little bit more flour if it is too wet, and a little more water if it is too dry. And I mean a little. Little by little it will come to the right consistency. I ususally buy my yeast by the pound, but when I use the packets, I use 1 packet only. I also add gluten if I am making wheat or rye bread. Good luck - if you need more info, please email me privately and I can give you the title of a really good bread book that can be alot of help! There is a lot more to it than just dumping in a mix to your machine.

toadmomma

I have the breadman machine in fact for quite a few years, I did not like their recipies so I found some on lineor thought friends and found the one I like, I just use regular flour and regular yeast, just layer it liquids on bottom flour next and the tsps of stuff have to go on the corners, check your selection of the type of bread, crust type to see if you are doing the right size loaf so that it gets the right rise time. hope it works

themachinelady

I have a Breadman bread machine and have had for years. Have found over time that I have to take out two tablespoons from the amount of called for liquid and I always add at least a teaspoon more of the Bread Machine yeast and sometimes a little bit of regular yeast depending on which recipe I use. I found it takes lots of loaves to learn the "ins and outs" of your machine. I think each machine is a little different. I have now reached the point where I let it do the dough cycle, and when finished take it out and make a loaf out of it, let it rise and bake it in the oven as the crust is not as thick and hard from the oven as it is in the bread machine.

I have tried box mixes as well as recipes and have had good and back luck with both. I did buy a temperature stick or thermometer and make sure my liquids are in the right temp range as too hot can kill the yeast.

I am sure it is something simple and you will get a good loaf soon. Is your Dad close by, have him come and make a loaf in it or watch what you are doing, he may be able to spot something or give you some help.

Good luck!

Steady Stiching

Maybe you got som old or bad yeast. I've never heard of "bread machine yeast" I buy my yeast at a place called Gordon Foods, not sure if thats a nationwide chain but we have a lot of them. Its like a buy in bulk place the yeast is cheap.
As the other gal said, buy a small bag of gluten and add a tablespoon per loaf using regular AP flour.
Is your water too hot? Add an extra tablespoon of sugar if you are having troublle with rising.
good luck!

Ann L

Hope you get it figured out. I love my machine and have some wonderful recipies.

LindaR

I know mine says not to let the salt near the yeast...my main problem was the temp of liquid...I started using a thermo to check it..I always thought it should be warmer than it needed to be...

amandasgramma

I haven't read all the hints, so if I'm repeating here, then I apologize.
I live at a high altitude --- I can NOT use the machine to bake my bread. I have to reduce the amount of yeast (2 tsp instead of 2 1/4 -- the amount in a package). I also can NOT bake it as long as normal....so, I use the dough setting and take it out, shape into a loaf and bake in my regular oven.

I've had three machines ---- 1 when I lived at a low altitude -- NEVER had one that baked right!!!

I use regular flour -- I'm sure they would be better using the special flour and special yeast, however, they're REALLY fine with regular stuff. If they got any better, I'm sure I'd weigh 600 lbs.!!!!!!

I use a thermometer for the water/milk temp, too. That is VERY important! If the house is cold and the container thing is cold, I'll put it in the sink and dump hot water in -- enough to take the chill off.

I just put everything in -- using flour first.....I don't worry about salt touching yeast or anything else.....I just dump and turn it on....

good luck!