To think these recipes should work? (Breadmaker)

[mummypleeeaaaasseeee]

I have a Panasonic bread maker and I'm trying out the recipes that came with it, but for the third time now the bread has collapsed in, sort of appears to have risen then sunk in. Why??
I followed the recipe exactly. Although I have to admit I didn't see anything about what temperature the water should be (used lukewarm and room temp second time , still same result) also not sure if butter should be melted first or just cut to cubes, again used both methods with the same sunken result.

It does taste great, but just such a shame about the look and clearly not supposed to happen.
Any mners here with breadmakers that have any advice please?

How fresh is your yeast? Worth buying a new packet - I was using the pots of Alinson yeast, but have gone back to sachets as once the pot had been open for a while it became less efffective.

The other problem I have had is that my kneader mounting shaft broke - I could tell as the paddle wouldn’t rotate inside the pan. Just ordered a new one from Panasonic.

Apart from that, are you putting your ingredients in in the right order? The flour should form a barrier over the yeast so the yeast and water don’t mix until they are supposed to.

that's 'explosive yeast syndrome'
so either too much yeast, too fresh yeast, too much water (water requirements change with humidity of flour & temperature), too warm temperature when rising...

Is your machine in a draught? Mine doesn’t work as well in cold weather when it gets cold air from around the window.

I’ve had sunken bread when the mix is too wet - usually when I’m making banana bread when I’ve not allowed for the moisture in the bananas, rarely with ordinary bread.

Are you using bread flour rather than ordinary plain flour?

Seems like a yeast problem. Too old or mixing with water. Yeast goes in first, then flour, butter, salt and water at the end.

when my breadmaker died (after 10 years constant use) I got a mixer instead and am much happier with the result. I bake 2 or 3 loaves a time.

I had similar problems with the bread sinking and couldn’t find the answer. Now I just use it on the dough setting and finish it off in the oven. I use the same recipe (i.e. from the booklet that came with the machine) but the result is so much better for very little effort.

I used to have a breadmaker and it worked every time. Whenever I heard people talking about poor results I used to conclude that they were not following the recipe exactly, measuring quantities accurately or something.

However, that breadmaker eventually broke and I got another one (same make but a more up-to-date model) and it NEVER gave me decent bread. No matter how carefully I checked temperatures and quantities it just didn't perform as well.

So, sorry, it might just be a duff machine :-(

Thanks for replies!

The machine is not in drought or cold place.
I measure all quantities exactly.
Yeast is from Allinson easy bake green tub (is this the right one?), just opened last week.
I put in flour and other dry ingredients first then water usually. Yeast goes in yeast dispenser, so i wou assume it is dispensed at the right time?

Seems odd to start changing quantities- surely these recipes would have been tested?

This is the machine I have :

Panasonic SD-2511KXC Automatic Breadmaker with Gluten Free program https://www.amazon.co.uk/dp/B00WB95JD6/ref=cmswwrcppapi_qr8sAb3EM640S

In a breadmaker - wet ingrediants first, dry ingrediants last (yeast last of all and not near salt), and nuts / raisins half way through the kneading process

Sorry wrong link

Mine is SD-ZB2502

If that makes any difference

The way you describe it as rising, then looking sunken suggests it is either rising too much, or too early and then can't support itself. Try adding the water first so teh yeast doesn't get wet so soon? or using slightly less yeast? I add a little vit c in my breadmaker which is supposed to help the yeast.

I use Doves Farm Quick Yeast. I substitute a level tablespoon of oil for butter. Flours do vary enormously, so it is worth experimenting with different ones. (Sainsbury's wholemeal flour is heavier than Lidl's flour for example.) I also use slightly less yeast than the recipes say, as I think sometimes the problem is that the dough rises too quickly and then collapses. (So I use 1 and a quarter teaspoons of yeast, when the recipe book which comes with the machine suggests 1 and a half.) I only really make wholemeal bread.

wet ingredients first, dry ingredients last Panasonics work the other way round!

I get best results from mine by using the rapid bake programme. I also gave up with Panasonic's recipe book and used a bread recipe book (which I've now lost). Don't be afraid to experiment a bit.

Are you using white or wholemeal flour or a mixture? If it's a mixture, what proportion of each?

My first couple of loaves didn't rise well because I was using too much wholemeal - it's heavier and doesn't rise as well. I now do a 50/50 mix of white and wholemeal and it works well.

And as others have said, measure very carefully and add ingredients in the correct order so the yeast is separate from the salt and water at the start.

the yeast you are using soinds fine, I prefer the yellow tin stuff, it tastes better imo.

what kind of flour are you using and how do you store if?

problem with (bread)flour is that it takes on moisture from the environment.
so you texture of the dough can vary from week to week.
with the stand mixture I can adjust, add more flour or water, or knead for longer, the breadmaker can't do that.

So I'm doing it right? Putting dry ingredients first then water?

I have made this recipe teice and it has collapsed twice
I use allinsons flour
I store it in my messy baking stuff drawer
(Not sure about humility, but i don't think it's an issue)

Mine is an old machine, ingredients added:
Room temp water, butter in little lumps, then dry ingredients, salt, flour, milk powder, yeast...

Apparently you should not add the sugar with the yeast so keep them apart. Maybe this is the problem.

Have never had a sunken middle.

I use doves farm too. Yeast goes in first then flour then the rest of the dry ingredients then the water, cold out of the tap. We do sometimes get what you describe but it’s very infrequent

What yeast dispenser? I used to put my yeast in with the rest of the ingredients.
Are you thinking of the nut dispenser?

Yes - for Panasonic you are doing it the right way round. Dry first.

I use the Allinson's Green yeast ( actually I know you said it's a new pot but have you checked the date on it in case you bought old stock?)

What I like about the rapid bake program is that you can have the lid open and fine tune the amount of liquid as it starts to mix immediately rather than just sitting there for ages. I use less than the recommended amount and then add more if necessary as flour varies so much in the amount of liquid it needs. I also use tepid water rather than cold from the tap.

Have you tried basic bread in it? Did that work ok? Fruit breads can be tricky.

I have done basic wholemeal and that's the only one that didn't sink.
But I really like the fruity ones so would like to get it right.

There is a yeast dispenser next to the fruit and nut one on my model.
Maybe I should bypass this and add yeast to the rest?

Will try another recipe tomorrow!

Checked the yeast and it's good until 2019

Mine is Panasonic and the ingredients go in in the order they are listed in the recipe

Well I picked up some dried apricots at the supermarket this morning to see what happens.

I'll post a picture when it's done - about 2 hours time