Why does the bread squeeze out of the pan with lid on it , and also, what is causing the bread to not fully bake, it's gummy right down the center?
228542
Sounds like you're just using too much dough. If you use a smaller amount of dough, it should also cook through more easily, but you may need to try a lower temperature and a longer bake time.
228543
Sounds like too much dough or batter was placed into the pan. I have only ever filled it between half and 3/4 to the top and have never had those problems. You could increase baking time, the cover will keep it from drying out. When I take mine out of the oven, I just let it sit in the pan with the cover on for 5 to 10 minutes as the center will continue to cook.
228544
Because you either have too much dough in the pan and thus too much oven spring, or the lid is not on tight. Tighten the sides of the lid that slides onto the pan by pressing the full length of the edge against a flat surface. Check your dough by sliding the lid off enough to insert a thermometer. Your bread should register 190-200 when done. Use this http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=sr_1_1?ie=UTF8&qid=1417479880&sr=8-1&keywords=meat+thermometr What size is your pan, the 9 inch or 13?
228545
Because you either have too much dough in the pan and thus too much oven spring, or the lid is not on tight. Tighten the sides of the lid that slides onto the pan by pressing the full length of the edge against a flat surface. Check your dough by sliding the lid off enough to insert a thermometer. Your bread should register 190-200 when done. Use this Taylor Precision Products Digital Cooking Thermometer/Timer What size is your pan, the 9 inch or 13?
1972502
Sounds like you might be adding too much flour. Be sure to scoop the flour with a spoon into the measuring cup and then level off with the straight edge of a butter knife. Do not scoop the flour with a measuring cup or pat it down. It's very important not to pat it down because this will cause the bread to have too much and it will be heavier and with a weird texture. Also, be sure to refrigerate the bread yeast if you have a jar and you've opened it. Be sure any packets of bread yeast haven't reached their expiration date. Be sure not to forget to add the salt, oil, sugar. Do not leave anything out. Follow the recipe exactly, be sure to add the flour to the cup correctly and your bread should turn out delectable.
1755562
I've had this problem but only in a small ammount. I dusted it with flour and worked the stickey dough off the bowl that way. On a bigger scale it could work too.
1001904
I have had absolutely no problems with this bread machine and I bake a loaf every other day since I purchased it. I'm not sure what could be causing the beater to come loose. I did leave the beater in twice but it did not come off in the loaf. I usually remove the beater just before the final rise. I would suggest making sure that the beater is seated correctly, the post it sits on should be level with the top of the beater when inserted.
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
1892970
I had no issues with this. Just make sure that on your first use you flour it well and really work the flour into the grooves as much as you can. The moisture from the bread and the flour seems to keep the little strands from tearing further or coming off. I didn't have many on mine though.
1572912
The pan is higher to separate the doughs so they don't stick together i have done my breads and they both come perfect, individually, they do not stick, you do not have to put a non stick coating and they come out crunchy on the outside and soft in the inside of the bread. You may want to cook it less time since the heat is flowing through the bottom as long as the top of the bread has a nice golden color. Happy Baking.
2074427
Sometimes my loaf sticks quite a bit, but I grab both sides of the pan (with oven mitts of course) and shake it upside down vigorously (and I do mean vigorously!) until I feel it give. I then shake more gently and slide the bread out - this works every time for me and I haven't had to resort to sticking anything in the bread pan. Sometimes the paddles are still in the bread, but I pull them out with the thing for that that came with the breadmaker. I hope this helps. Jane
483343
I'm sorry, I don't remember exactly. - I don't believe I lowered the temp - but I did check on my breads about 5 minutes before the recommended time - I have a cake tester which I use to make sure the center of my breads are cooked. Good Luck and Happy Holidays to you all .... :D
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
1205232
HI-- My bread came out like a normal loaf-- I did use regular eggs-- and I used whole eggs. I also added a 1/4 cup sugar away from the yeast. My Machine guidelines say to start with all wet ingredients on the bottom of the pan (make sure your water is warm enough) then add the dry ingredients with the yeast on the top on one side of the pan and I put the ¼ cup additional sugar on the other. I chose the darker crust option. My bread came out pretty good.
2201747
I am having the same problem, two loaves, one white one light rye, both collapsed before the bread was done. I am using fresh ingredients, following the recipe exactly and measuring accurately. Since in both cases the bread looks wet and under cooked I will try leaving out some water. I may also cut back a pinch on the yeast as the loaves seem too large for the machine even though I am only making 1.5 pound loaves, not 2 pound.
891349
It's probably bad for the pan to do just the one side...I recommend you do the two loaves, then tuck one into plastic bag and freeze for later use. (I use the Bo Friberg baguette recipe, which makes 3 in the small size batch, and I freeze a raw loaf to rise and bake later, plus often freeze a baked loaf for use a few days later...HTH
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?
992826
It's because they raise...just like cupcakes. I had more of a problem with the hole not closing up. I put less batter in the pan but then ended up with skinny donuts. I'd give my two pans to whoever wants to pay the shipping. :/
2111260
HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan and easy clean up."PAM" helps a lot. :-) I learned a lot from the other comments. Must try their suggestions. HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan... » Read More HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan and easy clean up."PAM" helps a lot. :-) I learned a lot from the other comments. Must try their suggestions. « Show Less
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.