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Fruita CO | My wife's Mom gave us a Sunbeam bread machine that she had only used once...said the crust was so tough she couldn't chew it.
I, having too much time on my hands this winter, decided to try it. Problem is, the dough rises up really nice, almost touches the top window, but as soon as it starts to bake, it falls 2-3 inches...like the pretty dome is just a bubble. Makes pretty good bread, the loaf is just weird on the top. I've tried tweaking the recipe as they suggest for altitude, it's 4500 ft. here, but makes no difference. Is this normal, or what can be done to correct it?
The other strange thing is when I tried whole wheat for the first time, the thing just sat there doing nothing...I panicked & restarted it on the white bread cycle, & it made the best loaf I've made yet! I did have to add more water to the whole wheat.
The tough crust problem, we discovered that if you put it in a plastic bag as soon as it cools, the crust is mellowed out nicely the next day...
Any ideas, experts? | |
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Bread machine questions?
