Now, our breadmaker is pretty old, so perhaps that's the problem. I don't really know as I'm no expert at all when it comes to making bread.
Today I decided to look for a recipe that made the dough in the breadmaker but that I could cook in the oven. I found this one on food.com
- 1 1/4 cups warm water
- 2 teaspoons butter
- 3 cups white flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 1 1/2 tablespoons powdered milk
- 2 teaspoons yeast
I bunged it all in the breadmaker, set it to "DOUGH" and went out. I had quite a lot do do but timed it so I'd be back to let it do the final rise in the bread tin.
- Add ingredients to bread machine in order given, bake.
- For a traditional loaf, use the dough cycle, then shape dough into a loaf, place in bread pan.
Let rise until doubled. Time will depend on the warmth of your kitchen, 33-45 minutes Bake 30-40 min's at 175c
When I got home it had risen beautifully, but it was quite wet and sticky. If I'd been home and watching it I would have added a bit more flour.
Final rise in tin - when it went in
After it had risen
I cooked it for 35 minutes and it seemed ready, the colour was nice - but LOOK! what happened? Help me, bread people.
It totally sunk in the middle. It was light and fluffy, though and had a lovely taste, but what am I doing wrong? Too much yeast? Not enough yeast? Dough too wet? Goblin snuck into oven and punched it?
(I favour this option)
This is what it looks like when completely made in the breadmaker!
I call it batman toast!