Is it normal to have a big whole from the paddle in the bottom. I am making gluten free bread and my first loaf turned out like a brick please help pu
2048207
I have never made gluten free bread. With the bread I have made the hole was the size of a dime, and that was with raisin bread and potato bread. You can try taking your loaf out during the last phase or the warming part so it isn't so firm. Try allrecipes.com for gluten recipes and also on that site people give good advice on how to make the recipes better.
2048208
You can't avoid a hole in the bread maker because you bake inside of it and there is a little propeller there to mix the doe. You would have to take it out, place into some other form, take propeller out, place it back. Who cares about the little hole. If bread is like a brick, then maybe you need to read instructions in the book and follow them exactly. Also make sure you have fresh yeast, that your yeast is not dead or too old. Have good quality flower too. My kid read instructions and made the first loaf of whole weat bread and it happened to be wonderful. That load was gone the same evening. He was very proud of it. Everybody praised the bread and the price was much cheaper than if I would buy it in the store. No more store bread for me.
2048209
I don't know anything about gluten free, but there will be a "slice" in the bottom of the loaf from the paddle. It usually just closes up once the paddle is removed. Sounds like a yeast problem if it was like a brick.
2048210
I have tried several gluten free recipes and they each turned out differently. But yes, I get a whole in the bottom where the paddle was. The best I have found so far is a box with most of the ingredients by glutino. It's called "favorite sandwich bread" . It is the softest and least like a brick I have found. The key (I think) is to have all the ingredients room temp. This recipe will get used again. The rest I have thrown away. Good luck!
2199445
I leave my paddle in the pan. Never remove it. I just clean the pan with the paddle in it and it works well for me. When my bread is done I just take the pan out and wiggle it a little to get the loaf out. The paddle stays in the pan instead of getting stuck in the loaf. Hope this helps!
1785082
I take the bread out 10 minutes ahead of the end of its cycle to avoid a crust that is too dry. (I use the gluten-free setting, so that may not be the solution for you?). I also pull the paddles after the kneading cycle.
1439183
No you don't need to remove the paddle (there's only one paddle). The paddle does get very hot so when you remove the loaf pan out WITH oven mitts, and once you dump the steaming loaf of bread out of the pan, you'll need to let the paddle cool before taking it out from the loaf. Obviously it will leave a small whole in the loaf but the freshly baked smell and taste of your loaves of bread make up for it. Enjoy!
742725
If your loaves don't rise properly it's likely that the temperature is too cool. I heat my water to about 110º, then I start the bread maker on the bake cycle for 2-3 minutes to slightly warm everything before I start my selected program cycle. I also remove the loaf after the last punch down to remove the paddle, shape the loaf so that it's uniform throughout the pan and then punch the loaf down so that it's level across the top. My loaves turn out looking almost like store bread. Making a sponge (a common bread baking technique) before starting the loaf ensures that your yeast is fully activated. If your loaves don't rise properly it's likely that the temperature is too cool. I heat my water to about 110º, then I start the bread maker on the bake cycle for 2-3 minutes to slightly warm everything before I start my selected program cycle. I also remove the loaf after the last punch down to remove the paddle, shape the loaf so that it's uniform throughout the pan and then punch the loaf down so that it's level across the top. My loaves turn out looking almost like store bread. Making a sponge (a common bread baking technique) before starting the loaf ensures that your yeast is fully... » Read More If your loaves don't rise properly it's likely that the temperature is too cool. I heat my water to about 110º, then I start the bread maker on the bake cycle for 2-3 minutes to slightly warm everything before I start my selected program cycle. I also remove the loaf after the last punch down to remove the paddle, shape the loaf so that it's uniform throughout the pan and then punch the loaf down so that it's level across the top. My loaves turn out looking almost like store bread. Making a sponge (a common bread baking technique) before starting the loaf ensures that your yeast is fully activated. « Show Less
670498
I came to the same conclusion. Thanks for your input. I still think that the manufacturer should have addressed this problem and done something to correct it. The other machine I had did not have this problem. I only got this because I needed to make larger loaves.
1125778
I didn't run it empty before my first loaf. I cleaned it with a damp cloth and then made a loaf and everything was perfect. Enjoy!
1175167
We make 2 loaves of whole wheat bread without any issues. We have seen 6-8 love iced/kneeded at one time as we'll, no issues. As long you are using the bread paddle, you should have any issues.
554720
We have not had any problems with the bread being too big. We have a 2# bread maker-so far, so good.
581628
I bought this machine for my friend. I don't know how the bread comes out. Sorry that I can't answer your question.
328282
I'm on my third bread machine since they first became available and all three have done the same thing paddle-wise (and they are all different brands). I let it go and wash the pan with the paddle intact. Whether the paddle comes off the spindle or not, it's *still* going to leave a small tear in the bottom of the loaf (you DO have to remove it from the bread, after all). In fact, the bread bakes *around* the paddle and a tear/slit/hole forms during THAT process.I usually don't serve the "heel" of the loaf, anyway.
1843544
The loaf is rectangular on the bottom, but not that far from square. It rises to the full height of a good loaf of bread. Sometimes almost a little too tall - but that's my fault for experimenting too much. The slices of bread are completely normal in size. The shape is the same as a classic loaf - not square and flat topped like Wonder Bread - or wide like Oroweat - they are a classic home baked loaf size. It's a really pretty slice. My experiments have probably hit 6" tall a few times, but that isn't so high it hits the lid. They still came out fine. I'm waiting for a loaf to finish in about 5 minutes and I'll measure it. While we wait, the manual is on line here: http://www.zojirushi.com/servicesupport/manuals/manual_pdf/bb_hac10.pdf It is from this page on the Zojirushi site: http://www.zojirushi.com/ourproducts/breadmakers/bb_hac.html It's done: The flat bottom is 3 3/4" by 4 3/4". The bottom corners are a little curved at the points. Not sharp and square like the corners of a box (just took photos of the loaf and will upload them on the product page). The slices have square bottom corners though, the heal is the only place you really see curved in part. The widest part of the loaf, at the top, where it is still touching the sides of the pan, is 4" x 5", and that is 4" from the bottom. The dome rises to 5 1/2" tall in the center. I just realized you can have two different sized slices: either 4" wide and 5 1/2" inch tall - classic size, or 5" wide by 5 1/2" tall - if you baked a shorter loaf, it would be about Oroweat size. I'll try to get those photos uploaded now. Check the product page under the photo of the breadmaker.
1047875
I soaked it in water for awhile and was able to pry it up. If it's stuck in the bread, I use the wire gadget that comes with the machine and locate the paddle. Then, I gently work around it and lift it out. Unfortunately, it makes a hole in the bread, but it's not too bad if the paddle isn't yanked out.
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.
2011287
the paddle should stay attached to the spindle in the bottom of the pan, when you slide the bread out of the pan. The paddle is just inside the bottom of the bread, but ours doesn't come loose or come off the spindle. It will leave a slot or small hole in the bottom of the bread.
1733911
Angel: New Breadman Ultimate Plus:Purchased new machine on Amazon, baked with reg flour and came out great, twice tried Red Mill gluten free bread mix following the instuctions exactly but both came out larger than 1/1/2 lb and raw in the center of the loaf. Anyone have any suggestions?
2011282
make sure the paddle is pushed down all the way. I did not have that problem, but I might try removing the paddle anyway so there is not a hole in the bread from the paddle, haha