Bread not rising nicely in my bread maker? any ideas why this is happening please?!
Answers: the bread tastes ok but it doesnt have the nice rounded crust that it should have. i use wrights packets mixes and im always careful to put the correct amount of warmish water in.
There can be lots of different reasons but here's a tip that may help;
Keep track of what stage your bread is at. After the first knead is over and it begins the first "rest" period reset the machine (even if this means having to unplug it!) so that it starts the whole process over again - forcing it to do the knead twice. This helped my bread turn out light as a feather. Some types of flour require more time in this stage to absorb the liquid properly before the dough is ready to rest and begin rising.
It can't hurt to give it a try anyways! Cheers & good luck
Check the expiration date on the yeast. Old yeast won't rise...
maybe because you didn't put the dough at the right amount
Where is your bread maker positioned? It sounds daft but if it is a draughty area or it is exposed to temperature variations whilst it's cooking, this can affect the process.
Edit: maybe that 'cooking' should read 'baking' - Dough!!
ALTITUDE!!! When I moved from sea level to 65hundred feet
I learned a big lesson. water boils at 210deg F.
Water boiled at 200, where I live now it boils 208deg.F
there are directions on the package to adjust flour and fluid.
It is a very interesting subject, but then every one thinks I'm
nuts!
I wonder if you are following the instructions, both from your breadmaker and from your packet mix, to the letter? Generally it is important to let your made dough rest for 10-15 minutes in a suitably warm, draught-free environment to enable it to 'prove'. I use an oven heated to its lowest setting and then switched off before I place the dough in it.