This is in response to Cheryl Yee who had problems with using King Arthur
Flour for Bread Machines. I have an Hitatchi B201 bread maker and had
exactly the same problems. I was using Red Star yeast and the loaf rose
beautifully in the bread pan and then fell while on the bake cycle. I
finally used up the last of the flour and when I switched back to Gold
Medal Better for Bread flour the loaves improved. I suspect that part of
the problem was in the age of the yeast since the loaves were still not
back to what I consider normal size even after I switched back to the Gold
Medal. Yesterday, I made a loaf with SAF yeast and it produced a normal
loaf. Several weeks ago on PBS I watched Lora Brody make bread machine
bread for Julia Child using a Zoji and King Arthur flour but she used the
regular unbleached flour and not the bread flour!
Cheryl, I hope that this helps a little and lets you know that you were not
alone in experiencing problems with the King Arthur Flour for Bread
Machines.