Bread just wont rise properly

top_drawer_2

hello,

I'm becoming increasingly frustrated .... I have had a bread maker for around 5 years and in the past week I have attempted two loaves and neither has risen properly and I just cant understand why as I am following the instructions carefully, using proper measures and have no issues with heat/humidity/altitude etc - all issues suggested on breadmaking forums.

This is the recipe:

Water 1 1/8 cups
Skimmed milk powder 2 1/2 tbsp
Butter/Oil 2 1/2 tbsp
Sugar 2 1/4tbsp
Salt 1 1/4 tsp
Strong White Flour 3 cups
Dry yeast 1 1/4 tsp
Setting 2/3 (3.40/3.50)

Its a Morphy Richards.

Any ideas?

room512

Is your yeast in date?

top_drawer_2

room512 wrote: »

Is your yeast in date?

I've just checked and its in-date, just....

Its allinson - Dried Active Yeast and it does go onto state Not suitable for usage in a breadmaker .... I've been using it for ages in a my machine! Until I had a break from breadmaking for a bit at least.

Jenny

marmiterulesok

It could also be:
-not enough liquid
-too much/not enough sugar
-using a different flour?
-not enough yeast
-the quick cycle has been used
-the yeast and sugar have been mixed together before kneading has commenced.

I must admit I've never come across a yeast that is not suitable for a BM.

top_drawer_2

ahhh its not a scientific process is it, breadmaking!

marmiterulesok

top_drawer wrote: »

ahhh its not a scientific process is it, breadmaking!

So annoying when it doesn't work!

pollys

It could be that the pan, ingredients etc are cold. This happened to us, try adding warm water and wash the pan to warm it up.

Pollys

sorry just re read your post and noticed you don't have a heat problem, we did, colder weather=cold kitchen

top_drawer_2

Again its never been a problem in the past .... its in a breadmaker so not too affected by outside factors.

Maybe I will just invest in all new ingredients and try another recipe....

purpleivy

I believe breadmakers usually need the quick acting dried yeast.
I use roughly those amounts except nowhere near as much sugar.

It is very much a scientific process. There are high degrees of tolerance in some respects (you can make it at a much lower temperature, but proving will take much longer) but if you use too much salt you will slow the yeast down, liquid too hot you'll kill it all off. enough sugar to feed the yeast but not so much bread explodes and collapses!

GreenFairy

I use the Doves farm yeast in the orange packet and find it fantastic for both hand kneaded bread and the bread machine. I keep it in a little lock and lock and it'll last me a good two months. After that all dried yeast starts to lose it's pep.

Justamum

I used to have a breadmaker years ago, and I used to get beautifully risen loaves from it. Then after a while I got bricks. I hadn't done anything different with ingredients or anything. The only thing I could think was that the thermostat had stopped working properly and was too hot during the rising process and killed the yeast.