BR> I got a Toastmaster bread machine which I really like (makes 1-1/2
BR> pound loaves, is quiet, etc.) - but I'm having a terrible time with
BR> sunken loaves. I watch the moisture content while the dough is being
BR> kneaded, so I don't think it's too much moisture - which leaves me
BR> with the conclusion that it's too much yeast. (the loaves rise very
BR> nicely and then sink during the baking time)
BR> I'm using Red Star active dry yeast (not the rapid rise) - and
BR> generally make recipes out of Donna German's books. It's becoming
BR> quite expensive to keep flopping all these loaves of bread, since I
BR> use quite a lot of the different recipes using all the "fun"
BR> ingredients - various whole grains, cereals, fruits, nuts, etc.
BR> Has anyone else had to cut the yeast back quite drastically? I have
BR> one cookbook (Better Homes & Gardens Bread Machine Bounty) in which
BR> almost all the recipes call for 1 t. of yeast regardless of whether
BR> making a 1 lb. or a 1-1/2 lb. loaf.
BR> On the other hand, the recipe book that came with my machine has
BR> recipes that call for 2 or more teaspoons - I'm sure reluctant to try
BR> that!
Sunken loaves are almost always an indiciation of too much liquid in the mix.
Too much yeast will not cause the bread to fall, it will turn in to a
"Mushroom", blossoming out over the top of the pan and pressing against the lid
of the machine.
Try this, add only 2/3 of the liquid called for in the recipe. Start the
machine and let it run for a minute or two. Keep the machine running but open
the cover. The dough should be grainly and rough and may not even have formed
a ball. Add liquid, 1 teaspoon at a time, waiting 30 seconds or so after each
addition, until the doughball forms with a smooth, soft, silky texture (reach
right in and touch it).
If you add too much liquid, the walls of the pan with be wet and there may be a
smear of dough on the bottom of the pan. Add flour, 1 teaspoon at a time,
waiting 30 to 45 seconds after each addition, until you have a soft, smooth
textured ball of dough with a silky feel.
Add 1 more teaspoon of flour, close the cover and go away until your perfect
loaf of bread is finished.
Joel
... Can you repeat the part after "Listen carefully..."?