Breadmaker - my bread is cake like in texture

[nikki1978]

Any ideas why? I have the Morphy Richards 48220 model and am using the recipes given to me in the book in the correct quantities. The bread is ok but just too heavy for day to day use. Any tips to make it lighter?

Maybe a bit crumbly. More just heavy and dense.

I found that with my Panasonic. I got round the problem by not using the machine anymore. A bit drastic, but I have such fun making it by hand now, and much lighter texture. I have, since, found that I was using "Active Dried Yeast" rather than "Fast Action Dried Yeast". This may have been the actual reason.

Too late now though; you wouldn't go back to Nescafe after using a Cafetiere, I won't go back to the machine after starting to make by hand (unless really, really pushed for time (assuming I can find the instruction boook again).

Make sure you're using the best quality 'extra strong' bread flour. 'Extra strong' means a high gluten content and the dough will be springier and better risen. Definitely don't use ordinary plain flour. Use the Hovis 'fast action dried yeast' sachets for bread machines as it is designed for the purpose. The dried yeast in tubs has to be pre-activated and isn't suitable. Experiment a little with the water content. A heavy, dense loaf, for example, can happen if your dough is too dry. So a little extra water can help.

In a mixture containing 14oz flour I typically add 280ml - 300ml water. What proportions are you using?

It sounds like your recipes have too little yeast. Try adding 1/2 tsp the next time. Like others said, make sure you use active dry yeast. My best breadmaker breads have 2 - 2.5 teaspoons yeast per recipe. Many originally had only 1.5, and the end result was too dense, chewy and moist. Too much yeast however is also problematic, it can cause a loaf to rise too quickly and then crash during baking, and the end result is undercooked and dense.

Certain foodstuff help the yeast and improve the dough. Try adding a bit of vitamin C (= lemon juice) in the dough. Also make sure you add about 1 tsp ... 1 tbsp sugar or honey (helps to feed the yeast).

Very high gluten content flour can make bread tough and rubbery. I have experimented a lot with both strong flour and added gluten, and I tend to get best results with regular all-purpose flour.

I found that swapping some of the water for milk helps

also use the longest pbread programme that it has. The longer the resting time the better the loaf you get at the end. I always use the 6 hr programme on my Panny no matter what recipe I use.

Oh that's right Flisspaps - and I get best results by using water as the liquid but adding up to 3 tbsp non-fat powdered milk.

My panny says to use warm water not cold, because it helps the yeast work