I also have a Regal and had a similar problem until I started keeping the
salt and yeast separate. As I have mentioned before on the list, I put all
liquids in the pan first, along with salt and all other solids except flour
and yeast. Flours go in next with yeast on top. I use this method no
matter what the recipe says and have had no problems with erratic rising
since doing so (well over a year now).
Good luck.
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
----
>
>
>--------------- MESSAGE bread-bakers.v097.n039.3 ---------------
>
>From: wittenberg1@juno.com (Heidi K. Kaether)
>Subject: falling loaves
>Date: Sun, 01 Jun 1997 09:26:02 EDT
>
>Hi,
> I am new to the list, so you've probably discussed this before but I
>missed it. I just last July got a Regal automatic bread maker. I love
>it, but many of my loaves don't turn out. Most of them fall badly.
>(still taste good, but look terrible, and you loose half the usefulness
>of the loaf) On the other hand, twice, the loaf rose so high that it
>*overflowed* the edge of the pan and I nearly had a fire in my bread
>machine. :( In the book, it says that whan a loaf falls, it usually
>means too much water was used, but no matter how much I vary the amount
>of water, my results are still erratic. I use a baby bottle to
>accurately measure to the exact ounces, but even though I may follow what
>had worked the last time, that doesn't guarantee it'll work. Any input?
> My other question is on quick breads. I have a friend who is always
>making banana bread in her machine, but I think she might have a special
>setting on her machine. Have any of you with a Regal tried making quick
>breads in it? Do you think it would work? TIA
>Heidi K. Kaether
>><> Wittenberg Junior Academy <><
>Groton, CT
>Micha 5yo, Terran 3yo, and Jeremi 1yo
>The fear of the Lord is the beginning of wisdom
>
>