What adjustment is ingredients if 2.5 lb loaf turns out with concave top?
188775
Usually when your bread falls, it's because you have too much liquid. Try cutting back just a little on the liquid and see if that helps.
188776
See page 11 of manual troubleshooting guideeither too much liquid or too much yeast
188777
1. Add 1 to 2 tablespoons of gluten to your recipe. (Not for celiac or near celiac people). 2. Use less water. 3 Use a bit less yeast. Try number 1 and then try adding number 2. Last, if necessary, add number 3. You may "ruin" three loaves of bread, but they should still taste good. A quick fix would be to use 1/2 teaspoon LESS yeast and 1/4 cup LESS water (or liquid). If it matters, I use SAF yeast.
188778
You added too much liquid. Next time reduce by one or two tablespoons and you should be fine.
993242
I have made 3 two pound loaves. That size is big--you would have to cut it in half for a sandwich. I did make a 1.5 lb loaf, and it was a decent size. Probably the smallest 1 lb size would be best. I guess you would have to try it to see. This bread maker makes a horizontal loaf, which I prefer.
1202661
The loaves come out rectangular. If you want a different shape you can shape it at one point during the cycle. The instructions tell you how to do this.
557672
No this is more of a loaf cavity, although you should be able to experiment with it filling it with the proper amount of dough would make a sub loaf.
273723
Simply use the dough setting and make into any shape or loaf you wish. It works well.
210363
Quoting from the manual: 1. Basic 2 lbs: This setting is probably used more than any other because it gives you the best results with just about any recipe. 2. French 2 lbs: Use this setting for making French Breads. French bread takes longer to knead, rise, and bake, providing a heartier crust. 3. Whole Wheat 2 lbs: The whole wheat setting offers a longer rise time form breads that contain more than 50% whole wheat flour. 4. Sweet 2 lbs: The sweet setting is for baking breads iwth high amounts of sugar, fats, and proteins, all of which tend to increase browning. 5. Quick 2 lbs: Use this setting for baking breads quickly - timne is slightly longer than Express Bake but the texture will be finer. 6. Express Bake 1.5 lbs: Use this setting for baking smaller loaves of bread in under one hour. 7. Express Bake 2 lbs: Use this setting for baking larger loaves of bread in under one hour. 8. Gluten Free: Use this setting for baking gluten free breads. It is necessary to make sure that all ingredients being used are marked as gluten free. Note that wheat-free does not always mean Gluten-free, you must read all labels carefully. 9. Dough: This setting lets you prepare dough for rolls, specialty breads, pizza, etc. which you shape by hand, allow to rise, then bake in a conventional oven. 10. Pasta Dough: This setting lets you prepare dough for pastas to make noodles, ravioli or other fresh pastas. 11. Jam: This setting is for baking jams and marmalades. 12. Bake: This setting is for baking dough. 13. Cake: 1 hour 30 minutes
1398387
I don't think so. One pound rises to the top and sometimes hits the glass. I take a 2 pound recipe and divide in half to fill both sections. I actually use this pan more than the whole loaf pan.
1719391
I just made my first loaf and it is dense and only half the loaf pan. (I've never ever made bread before so I wasn't sure what it should look like). I wonder if I should have soaked my yeast or used 120 degree water like the yeast bottle suggests... anyone else do this?
251404
I am starting to think that it makes a difference--if you open the lid while it's mixing/kneading, I often see a huge blob of dough on one paddle and just a tiny string wrapped around the second paddle. In theory, they should combine to make 1 big mass but sometimes they don't. I don't know what the factory setting is, maybe equally opposite each other... I will try changing it next time to see.ALSo, I usually take the paddles off after the 2nd knead and remove the doughball and form it into an oval and put it back inside and close the lid. Even doing this, I still usually get caved in loaf tops! I am starting to think that it makes a difference--if you open the lid while it's mixing/kneading, I often see a huge blob of dough on one paddle and just a tiny string wrapped around the second paddle. In theory, they should combine to make 1 big mass but sometimes they don't. I don't know what the factory setting is, maybe equally opposite each other... I will try changing it next time to see.ALSo, I usually take the paddles off after the 2nd knead and remove the doughball and form it into an oval and put it back inside and close the lid. Even doing this, I still usually get... » Read More I am starting to think that it makes a difference--if you open the lid while it's mixing/kneading, I often see a huge blob of dough on one paddle and just a tiny string wrapped around the second paddle. In theory, they should combine to make 1 big mass but sometimes they don't. I don't know what the factory setting is, maybe equally opposite each other... I will try changing it next time to see.ALSo, I usually take the paddles off after the 2nd knead and remove the doughball and form it into an oval and put it back inside and close the lid. Even doing this, I still usually get caved in loaf tops! « Show Less
701238
2lbs. works fine, but how much yeast rise are you looking for ?What knid of bread are you making ?By the way, I don't use the sliding lid; get a nice rounded top on the loaf.
1260227
Without measuring- it seems a little smaller, but not by much. Ive found that in order to yield same size loaves I've had to allow just a little longer rise time. Let it get tall. I also would suggest steam be present during beginning of bake, to get a nice tall oven spring. Loaves will be close to what your used too, just a bit taller. Hope that helps. BTW, the crust makes it worthwhile.
701237
Leave the cover off for one pound loaf. Obtaining 2 pounds bread loaf with the pan is not impossible depending on density of loaf. The weight is between 1.75-2 pounds.
1449547
For best results use a different pan, I returned all 3 of mine there to small and stick to much, next do a 3 rise cycle with the last cycle in the pan. 40 min first rise in warm area, work the air out of dough and then 20 min rise cycle, work the air out then place in pan and 40 min rise, place in preheated oven @ 350deg for 40 min. Don't expect to get more than a 16 once loaf without major mushrooming.
1022045
I use two pounds. It seemed like a lot at first and so I baked my first couple of loaves w/o the cover - of course, completely defeating the purpose of this marvelous pan (LOL) - which resulted in a l.o.v.e.l.y. crown of a crust. But now I use the cover w/o trepidation and the pan and I achieve a gorgeous-in-the-extreme Pullman loaf - much to the joyous reception from family and friends. Enjoy!
197827
Hi, I make 1.5 lb. loaf size and it is just slightly more rectangle shaped than square, but not by much.
2098228
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust. Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
2188477
The lid fits tight on the base, so it will take a little bit of a push to put it on but it shouldn't be so tight that you couldn't handle it hot. There is a bump at one end of the lid that "locks" it in place, make sure you that isn't what is causing the lid not to close. The lid has to fit tight, otherwise you won't get the nice loaf. If the lid isn't a tight, flush fit with the base, return it to Amazon and get a replacement.