White Bread in breadmaker not rising properly

poppellerant

Sorry for bumping an old thread, but I didn't see the need in making another one!

In my Morphy Richards breadmaker, I use the following in the order I put it into the breadmachine:
Just enough oil to lightly coat the bottom of the tin (I don't measure this) - do I even need oil? Can I use something else?;
300ml luke warm water;
500g plain (not strong) flour;
1tsp of sugar;
2tsp of salt;
8g sachet of fast action yeast;

I use the 3 hour white bread setting with a dark crust, and some loafs come out perfectly and some will come out slightly dipped.

How can I tweak/better my recipie?

Turkishdreamer

poppellerant wrote: »

Sorry for bumping an old thread, but I didn't see the need in making another one!

In my Morphy Richards breadmaker, I use the following in the order I put it into the breadmachine:
Just enough oil to lightly coat the bottom of the tin (I don't measure this) - do I even need oil? Can I use something else?;
300ml luke warm water;
500g plain (not strong) flour;
1tsp of sugar;
2tsp of salt;
8g sachet of fast action yeast;

I use the 3 hour white bread setting with a dark crust, and some loafs come out perfectly and some will come out slightly dipped.

How can I tweak/better my recipie?

I too have a Morphy Richards, it is an old Fastbake machine, but I never use the fastbake setting.

My MR Booklet has some useful tips in it, came with the machine. It says that the reason for the dipping can be either too much yeast or too much water.

I only use 1 1/2 tspns of yeast when I bake my bread and bake on setting 2, so a whole sachet of yeast does sound rather a lot.

Maybe worth making a loaf with less yeast, as a starting point.

minniemaus1970

in breadbaking it helps to understand what each ingredient 'does'
sugar &liquid will activate yeast and start the rising process
salt will inhibit the yeast so it doesnt rise to much and bubble over or collaps
milkpowder is added to for a crusty loaf ( so not actually needed)
I add the sugar & liquids first, then the flower and salt and yeast on top but not touching each other, in opposite corners
sometimes you can use less salt or more yeast, or more sugar
if it rises and then collapses (big dip in the middle) it is usually a sign of too much liquid, so either use less water or less oil- also old flour can be a 'non riser'.

i always use :
500g bread flour
300 ml water
2 tblsp sugar
1 tsp ( not heaped) salt, you could use half a teaspoon?
2tblsp of oil, or 1 heaped tbsp of butter
2tblsp milkpowder - optional
1pkt of allison fast action yeast

this works on my panasonic breadmaker, but every breadmaker is different
in my last breadmaker i could only use 270 ml of water, or it would collaps.
hope this helps
MM

BitterAndTwisted

My own bread-maker recommends that you add the water/milk first then the oil/butter (one tablespoon) then the flour, sugar salt and yeast. They emphasise that the yeast should be put into a crater you make in the flour with your finger AND THE YEAST SHOULD GO NOWHERE NEAR THE SALT. This method has not let me down yet. But I've not been using my machine for long so I'm sticking to the rules rigidly until I understand the whole process better.

minniemaus1970

poppellerant wrote: »

Sorry for bumping an old thread, but I didn't see the need in making another one!

In my Morphy Richards breadmaker, I use the following in the order I put it into the breadmachine:
Just enough oil to lightly coat the bottom of the tin (I don't measure this) - do I even need oil? Can I use something else?;
300ml luke warm water;
500g plain (not strong) flour;
1tsp of sugar;
2tsp of salt;
8g sachet of fast action yeast;

I use the 3 hour white bread setting with a dark crust, and some loafs come out perfectly and some will come out slightly dipped.

How can I tweak/better my recipie?

use less salt, it stops the yeast rising, and double the sugar, yeast feeds on sugar , hope this will help

MM

Badrick

Troubleshooting Chart for Bread Machines

sandraroffey

is the water only just warm??? sugar makes the yeast work. are you putting the ingrediants in the container, in the exact order that your instructions say??

have to say that all the unfortunate woopsies with the breadmaker stopped, when i stopped using strong bread flour.

i use just basics plain flour from any supermarket.

and no lifting the lid and peeping!!!!!!!!!