Panasonic bread not rising

[cornflakegirl]

Just bought a Panasonic 255, and tried two fastbake medium loaves last night, neither of which rose properly. They also both looked really anaemic on top - one on light crust, one on medium crust (though I notice both settings take the same time). What am I doing wrong?

the fast bread selection never rises are far as a normal bread setting

as you have just borught the machine I take it your yeast is fresh?

I had a couple of loaves not rise on noraml setting - it was the lour as when I did a granery it rose and then back to the wholemeal and it didn't rise

So it could be yeast, flour or fast program

Thanks. Yeast is dated Jan11, but the packet had been open a couple of months - was pegged shut though. Flour and yeast both used to make a nice handmade loaf. Not really sure how tall a medium loaf is supposed to be - the bread was a bit doughy though. Will try the normal setting and compare.

cold weather? the Panasonic is better than most at dealing with it but it may make a difference.

Are you using the right kind of yeast?

The handmade bread yeast is not suitable for breadmakers unless you activate it properly first in warm water and sugar before putitng it in the breadmaker. The yeast specially designed for breadmakers is easier to use and guarantees the loaf will rise properly.

i'd start with new yeast, jan 11 is pretty near under any circs. also perhaps the yeast came into contact with the water a bit too early? make sure the flower covers the yeast entirely... i don't much like the fastbake loaves and always do dark settings then leave the loaf in there for a while longer (i do them overnight) so that the crust is nice and crunchy.

It's standard quick yeast, not the live stuff or whatever it was my mum used when I was a kid.

The first time I did the ingredients in the wrong order (husband not reading recipe to me properly!) but yeast was covered with flour the second time and if anything the second loaf looked worse.

Cold weather? Does that really make a difference? First loaf was done for about 6pm yesterday - wasn't overly chilly then. Was making a pot of soup at the same time, so kitchen was warmish.

the ambient temp does make a difference, though less so with the Panasonic than other models because it has temp sensors and adjusts the timings accordingly, but from what you say it sounds like this wasn't the issue in this case.

My bet is the yeast isn't fresh, even if it has been pegged. You need a freshly opened packet. I find the packets go off fairly quickly if left for a while.

I buy yeast in a small orange packet and was told, by a baker's daughter to keep it in the fridge.

interesting about the fridge thing, thanks. and flower? i meant flour obv, .

It could be your yeast - as i used one that was used previously and kept air tight,but it still made a naff loaf.

Think it's the yeast - I know that if we haven't kept it in the fridge then the loaves don't rise as well.

Use Dove's Farm yeast (the one in the orange packet). It will keep for months if pegged up tight in the fridge. There are some other makes, but they must say on the pack that they are suitable for breadmakers.
I've never tried a fastbake loaf, and would presume that it would not be as good as the ones that take 4-5 hours.
You must put the ingredients in the pan in the order specified - i.e. yeast first. Always check your settings - size of loaf and how brown, then the programme for the particular loaf.

cooooo-eeeee! BeenBeta- isn't it you who advised a coeliac poster to get a bread machine ages back?

...if it was you, which one was it? sorry- can't remember where I saw it!

I have a Kenwood machine which has a gluten free setting that works well. I never buy gluten free bread now.

ooh thanks for that. Will investigate further