Why do my quick loaf breads always turn into lumpy messes? Measure perfectly, not a single quick loaf has turned out. Changed yeast/flour-no help.
1975443
Quick breads don't normally use yeast. Are you making a quick bread or a yeast bread? The lumpy mess could because you are not using enough liquid. Is the dough dry and lumpy? A better description of ingredients and type of bread would help.
1975444
I am sorry, but I have never made quick bread. I have my favorite bread and I love baking it in the machine.
1975445
I never tried any quick loaves. My regular loaves usually turned out to be lumpy failures. Never any help from Zokirushi. I think their machines are expensive pieces of junk. Mine is in the garage gathering dust. I now have a Breville which has had only one failure and I think that was my fault. I'm sorry I couldn't be of any help.
1975446
I had problems in the beginning with every single loaf until someone from the company where I purchased my Zo sent me their recipe. It's a 2:22 timed loaf with specific layering instructions using fresh ground wheat flour. Since then, I've not had one failed loaf in 5 years.
1393548
I'm so sorry you've had such bad luck. Mine works perfectly and I produce wonderful loaves of fresh bread. Try another brand and report the results. Now I'm worried!!
1511896
You have to do some experimenting. Depends on the type of bread -soft/white , whole wheat, multigrain, etc. Where do you keep your bread? In the fridge, in a basket or breadpan? And then find the right setting.
501737
I've had that happen as well (once) and I'm not sure why. The last loaf I made though was perfect - maybe add 3-4 minutes onto the cooking time (??)
2029570
First, be sure to start with basic recipes before becoming adventurous:) Then the order of ingredients and exact amounts are extremely important, no matter which bread machine you use. After all that, if you are still having trouble and you have a cave in then there is probably too much moisture. Try reducing the water by 1/8 cup. Also, leaving the loaf in the pan after it is done can result in silly shapes. Heavier flour can also cause craters.
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
1001903
It happens almost EVERY single time here as well. I've asked around and have been told that it's normal....?! But I'm really not sure. I've played around with different types of flour, thinking that perhaps the flour was too 'heavy' - didn't make a difference. Whether I do a dense wheat bread or a plain white it happens on and off. There doesn't seem to be any rhyme or reason for why and when it comes off and bakes into my bread! I even ordered a replacement paddle but the same issue continues to occur.
1504030
It's the same as "bread machine yeast." It's not the same as regular yeast, which doesn't produce a satisfactory loaf in a machine.
1309364
My first two attempts with my BBCCX20 were awful. I started reading comments on the internet assuming so many people couldn't be getting a good result. It had to be me. So here are some things I changed. (I am not an experienced bread maker) I now spoon my flour into the measuring cup after fluffying it up with a spoon in the sack. I use much less flour this way I've found. Second, I have noticed I always have a messed up loaf when I use the plain active dried yeast. I have started using the rapid rise Fleishchmann's in the jar that is made especially for bread machines. Then I either use the quick, quick wheat, or cake cycle if it has eggs in it. I also now test my liquid with a thermometer to make sure it is about 100 degrees and I warm my nuts slightly since I keep them in the freezer. Eggs I leave on the counter until they don't feel cold anymore. It takes some advanced thought to make a loaf of bread I find. But I am now very happy with my machine. I was a little bit panicy to begin with though.
1577608
The manufacturer does not recommend using their product in breads containing yeast. See www.cup4cup.com/faq
1725850
I use any bread recipes sized for a 1-pound loaf. There are many recipes available on the internet. My favorites are the ones with the least amount of ingredients. I've been using this breadmaker for 5 years and I've only had one or two failures that were usually the result of forgetting one simple ingredient - the yeast (since it's added last).
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?
2201746
My experience is if you let the bread sit too long afterward, it collapses. Also if you use too much yeast, it collapse.
1361673
Mine never worked right. Burned the bread even on light crust. I returned it.
879288
I just got my new breadmaker this week. For the second loaf I made, I used 100% whole wheat flour, no other type of flour at all. I used the recipe included in the Panasonic booklet that comes with the machine. The loaf turned out PERFECTLY! Very moist, tall, and delicious! I am going to love this new machine.P. S. I recommend King Arthur flour - I was amazed at the difference in my baked goods when I switched to King Arthur. I've become a faithful follower!
1786461
Hi back, sorry about the problems you are having - it sounds bad. I have not had that happen with my machine, so I expect there is a problem with yours. The over heating is worrisome, and that kind of thing has lead to fires in other appliances, so I strongly recommend you return it for a replacement! Best of luck to you. Just read other comments and it sounds like others have had that problem. I only make 1 loaf a week, so have not had to let mine cool down before making another loaf.
1138015
Mixing the rye flour with general purpose wheat flour ~1:1 and "5-stars" yeasts worked well for me. I don't think any bread machine can make a good bread from 100% rye flour.