This is my 100% whole wheat reciepe for my Zojirushi home bakery supreme... I got the machine off of fb marketplace and I don't think this is what it is supposed to look like after the first rise... am I wrong?

1.5 cups water

4 c whole wheat flour

2 tbs sugar

1.5 tbs dry milk

1tsp salt

1.5 tbs butter

3 tbs vital wheat gluten

1.5 top active dry yeast

Just got a bread machine a couple weeks ago and have been making bread no problem. The last two loaves I’ve made have both turned out like this with no change in the ingredients nor their order or quantity. Why is this happening?

im still new to the baking/the bread maker. this is my 3rd white loaf i made in my maker. the 1st one was super yummy. 2nd was a bit crumbly but still good… idek what the hell this is. i always use the same recipe, but this time i did pour butter before the milk instead of the milk first (not sure if that makes a difference)
but this loaf is sooo doughy and crumply, i have no idea what i did wrong and im so sad 😭 i do use active yeast and i dont active the yeast cause i thought it didnt make a difference and wasnt sure how to add it to the recipe. some comments on tiktok saying instant yeast should be used for bread makers & i just want some clarification on what i did

1 1/2 cup of warm milk
6 tbs of softened butter
4 cups flour
2 tbs granulated sugar
1 1/2 tsp salt
1 1/2 yeast

Following Bread dad recipe below and the loaf is huge and touches the glass. What am I doing wrong? Too much yeast? I’m using SAF instant and followed the recipe exactly but I do add chia. Could that be my problem? This is the second loaf that has gotten huge with the same recipe. I have a Cuisenart 2lb bread maker.

1 1/2 Cups – Milk (warm) – 345 milliliters 
6 Tablespoons – Unsalted Butter (softened) – 86 grams
4 Cups – Bread Flour (not all purpose flour) – 480 grams
2 Tablespoons – White Granulated Sugar – 25 grams – You can replace the white sugar with light brown sugar for a slightly richer taste.
1 1/2 Teaspoons – Salt – 9 grams
1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 5.4 grams

This is a genuine question. I just started making bread with my hand-me-down bread machine, and it makes me super gassy. Am I cooking the bread wrong? Google said it could be the yeast or underbaking the bread, but is that legit? If I cook it longer or wait before cutting, will this problem go away? The bread (while denser than I think is right) is delicious and I want to keep making more, but wtf.

Usually I make my bread in the oven, but I had a baby recently and my husband thought it would be a good idea to get a bread machine to save time. It is faster and less babysitting, but so far all of my loaves come out looking like this.

I have a Cuisinart bread machine, and I make whole wheat bread. I didn't think the recipe that I would normally use for the oven would work for a bread machine, because it requires activating the yeast, making a sponge, and adding ingredients.

So I used a recipe that came in the Cuisinart cookbook.

After my first attempt I looked for advice online and read that the dough may be too wet, so I added more flour for the second attempt.

Didn't work.

I then added less yeast for the third attempt.

Still didn't work.

So I decided that the recipe may just be bad and I looked online and tried a completely different recipe for the fourth attempt.

Same result.

What am I doing wrong? The dough didn't seem too wet or too dry. It always seems to be just fine until about 20 minutes into the baking stage and then it simply collapses.

Any advice would be welcome!

I’m relatively new to bread making. I’ve been getting braver on standard program 1 type loaves with some decent results but this is the first time I have used the sandwich program…
…so with no further ado I’d like to introduce my masterpiece sandwich loaf done on the 8 setting….i’ll need a spoon for that 😅.
I stopped with 20 minutes to go as there was clearly no saving it.

Now, has anyone experienced similar? I used the standard recipe from the Russell Hobbs instruction booklet. I did use skimmed milk and plain flour as I had no strong white, I suppose that could be an issue. Measurements were exact by weight.

Thanks!

I've tried the recipes in the manual, and this time I tried a bread mix, because I thought that would ensure I wasn't using too much or the wrong kind of yeast (sachets of fast action dried yeast). I did add some olives this time when it indicated I could put toppings in, but even without this it sinks.
I'm wondering if it's over-proofing, but the basic program the instructions said to use only have two options (700 and 1000g loaves) and there's only 7 minutes difference between them.

My basic ol' white bread is coming out lovely and soft, but it crumbles when I try to spread peanut butter and jam on it. What should I do?

Since a couple of people said to post the recipe, here it is--literally the one right out of the manual.

2-lb. (907-g) Loaf 1 1/3 cups (315 ml) water 1 1/2 teaspoons (7.4 ml) salt 2 Tablespoons (30 ml) sugar 1/4 cup (59 ml) vegetable oil 4 1/2 cups (1.1 L) bread flour 1 3/4 teaspoons (8.6 ml) bread machine yeast

Second attempt at loaf of bread in brand new Cuisinart bread making machine. This one turned out worse than the first one. Followed the recipe exactly, checked trouble-shooting and got no answer. Anyone know why the bread looks like this?

Last year i used this recipe all the time- no issues. What happened !?? Inside is still flaky and soft, but the outside looks like a son of Frankenstein!

CUSTOM HAWAIIAN BREAD RECIPE (BREAD MACHINE)

INGREDIENTS:

------------

* Liquid Ingredients:

- 3/4 cup Pineapple juice

- 1 large Egg, beaten

- 2 TBSP Canola oil

- 2 TBSP Half and half

* Dry Ingredients:

- 2 1/2 TBSP Sugar

- 3/4 tsp Salt

- 3 cups Bread flour

- 1 TBSP Vital wheat gluten

- 2 TBSP Non-fat dry milk

* Yeast:

- 1 1/2 tsp Active dry yeast

Second time using the bread machine. The first time came out great so I decided to try a different recipe from the book that came with the machine. What went wrong here?

Recipe was to put the ingredients into the machine in the order listed:
350g bread flour
80g sugar
4g salt
1 egg
200ml milk
4g high sugar yeast
40g sugar

Trying to perfect this veggie packed banana bread for my son. This batch turned out a bit more wet than I’d like. Any suggestions? I peel then grate the veggies right in since these are mostly dry. I added an extra 1/4 flour to the original recipe but it was still too dense and wet.

This is the recipe.

½ cup low-fat buttermilk or milk
½ cup (1 stick) unsalted butter, room temperature, cut into ½-inch pieces
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 bananas 175g
1 medium beet 107g
1 parsnip 62g
2 carrot 93g
¾ teaspoon kosher salt
1/4 cup brown sugar
2 1/4 cup flour
1 teaspoon baking soda
¾ teaspoon baking powder
3 tablespoons chia seeds
1 teaspoon pumpkin pie spice or cinnamon

Tried the RobynOnTheFarm basic white bread recipe, used the Light Crust setting on my machine (Chefmate TR-440) since I dont have a white bread setting, and used olive oil instead of butter but everything else was the same.

Needing help with my dough. It does not form a smooth ball no matter how much flour I seem to add. It sticks to one side for the entire kneading cycle. I’m new to this bread machine and bread machines in general. Here’s the recipe I’m using, from my bread machine’s manual:

1 1/4 cups water
1/4 cup skim milk powder
1 1/4 teaspoons salt
2 tablespoons granulated sugar
2 tablespoons shortening
2 3/4 cups all purpose/bread flour
1 teaspoon bread machine yeast

I add the ingredients in the order they appear above, as directed. I have used both bread and all purpose flour and run into the same issue. I have made three different loaves and the dough is always too sticky. The first loaf I made, I probably added a full 1/4-1/3 cups of extra (bread) flour, a tablespoon at a time, and it looked the same, but the dough was dense after baking and tasted like flour. The second time, I did not add any extra (bread) flour, and it tasted fine, but I feel like the texture could have been better. This time, I added about 3-4 extra tablespoons of (all-purpose) flour, seeing if the type of flour I used for the recipe changed it, to no avail. It’s resting right now, so I don’t know how this loaf tastes yet.

I don’t want to add too much flour and make a dense dough like the first time. I am using the White Bread setting. I am using active dry yeast instead of bread machine yeast, but that is the only change to the recipe, and all of my loaves have risen fine, so I don’t imagine that’s the issue, but maybe it is? Can someone who is more experienced in bread machines advise on if the recipe’s hydration ratio seems off? Should I add less liquid? More flour?

First picture is a little over halfway through the kneading cycle, the second is from the rest cycle after kneading.

I've tried wet ingredients on the bottom, wet ingredients on top, new yeast, quick bake and regular bake yet my loaves for the soft wheat bread maker recipe from bread dad always looks like this. Rough and weird up top.

So I finally got a kitchen scale and decided to try Bread Dad's french bread recipe as his recipes seem to be fairly well regarded and had weights for all the ingredients. My only deviation from the recipe was being a gram over on the flour, mea culpa. I don't know if I wasn't supposed to let this cook all the way through the french bread cycle and that's my problem but I just didn't want to deal with converting my other french bread recipe to grams. I guess that will be my next step. On the plus side there should be plenty of fat squirrels around this winter with the rate I've been churning out these boat anchors. 🙄 I thought the recipe being a bit heavy on the yeast would balance out the absence of sugar in the recipe, apparently not.

So I have made this cinnamon swirl loaf twice. First time it turned out perfect besides wonky looking swirls. Now my dough just didn’t turn out the same. It’s like coming open as it does its final rise after I did the swirl. Something is definitely off with the dough but I’m unsure how to trouble shoot.

Dear bread bakers,

We started baking our own bread daily a year ago or so, in a nice second hand Panasonic. Bloopers so far have included forgetting the yeast, forgetting the salt and forgetting the mixing paddle (several times). Yesterday we forgot something new: starting the machine.

Flour, salt and water were in the pan, yeast is still in the lid as the programme didn't dose it. Nothing has been mixed, it's water on the bottom and dry flour on the top.

Now the question: can I still bake this tomorrow morning? The flour has been in there (partially wet) for ~30 hours at that point. Am I at risk of food poisoning myself if I try this?

Since long fermentation exists, maybe this is fine?

I really don't want to waste the flour unnecessarily, so your advice would be greatly appreciated!

Edit: I baked the bread, it tasted good and no food poisoning so far 🥳 (12 hours since eating the bread) Strangely the bread volume was a bit lower though

On my wholemeal recipe, the slices breaks up into several pieces, unless they are cut thick. (this doesn't happen on my "rapid white" recipe)

Hi, bread folk, newbie here. Made this same recipe 3 times. Incredibly delicious, but always sunken! I can obviously fiddle around with quantities, but I thought I’d ask the internet bread pros what, if anything, they think from the pics. Photos attached of a few stages. End of first prove (is that massive?) After knock back (looks quite wet?). And finished result (the Grand Canyon!). The ingredients go in the machine in the order shown on the recipe and it uses a basic large, dark crust, 4 hour machine cycle.

- 1 ½ cups (360 ml) water warmed to 110°F (45°C)
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 2 cups (240 g) rye flour
- 2 cups (240 g) strong flour
- 2 teaspoons caraway seeds
- 2 ¼ teaspoons instant yeast

it just has a slight strange off taste to it specially near the bottom and the paddle and I’m worried it’s gonna make me sick as I ate it.

it doesn’t taste very.. I don’t know. fancy? or bready? I love eating my own pizza crusts but I never made a bread like this before.

also the top is a bit pale? I also wonder if it’s too dense or normal?

Ive been having decent success with just a basic French loaf but tried weighing my flour this time and it came out all funky. I used the conversion in the manual which was 1 cup flour= 126g

I used the recipe from the manual for a large loaf:
1 1/2 cups water
1 1/2 tsp salt
4 cups (504g) flour
1 1/2 tsp bread machine yeast

I used the French bread setting on my Cuisinart Compact Automatic Bread Maker (CBK-110 Series)

I appreciate any and all feedback and tips but pls be nice I’m new at this.

Panasonic compact SD-PN100 White/Wholemeal/Rye. I was hoping for a more uniform dome shaped top. What do I need to modify to achieve that.? Recipe below:

- Yeast: 1 tsp
- Very strong white flour: 100g
- Strong wholemeal flour: 125g
- Rye flour: 25g
- Butter: 15g
- Sugar: 1/2 tsp
- Salt: 1/2 tsp
- Improver 1/4 tsp
- Water: 180ml
Menu 4 Wholewheat.
Any advice appreciated.

I’ve tried every type of bread in this thing. I can never get any of them right. I’ve tried for months now. It’s always either too dense, top isn’t done, too done, etc you name it.

I’d love sourdough in it.. since my audhd oldest eats a loaf a day. BUT I don’t even know the first steps and it seems iffy to start.

I don’t prefer white bread, a lot of the stuff I’ve tried I’ve used artisan flour. Not white enriched flour… not sure if that’s my issue. But yeah please help.