First time breaking bread. Should the bread be touching and pushing up against the top like this?
I followed the 1 pound recipe to the letter. Given that it’s half of the 2 pound recipe, I wasn’t expecting it to be full and pushing up against the top like this.
by Waffles_r_
23 Comments
Sirwired
No. It shouldn’t do that. Abort the cycle; you’ll have a terrible mess to clean if that thing bakes.
glassofwhy
I don’t think so. Maybe you could try using less yeast.
R_meowwy_welcome
CreepyAd8409
Was the recipe from the manual? I’ve learned that each one heats and mixes differently which can skew recipes.
vinearthur
it CAN touch but it shouldn’t push. I also use a bread machine (for like 3 years now, i bake bread with it using the same recipe 3x a week), and bread touches the glass whenever its xx:10 minutes left to finish baking.
That being said, I had to adjust recipe several times before I got to this point. In your case, you should reduce the yeast and / or the sugar. I ended up reducing 1 spoon of sugar from my recipe, and if it’s a super hot day outiside I definitely reduce the yeast by like 25%.
Just keep doing it and adjusting the yeast / sugar until u get to the point where it almost touches the glass, or where it touches it glass slightly but doesn’t become messy / doesn’t sticks to it.
The dough should be rotating at the center during the kneading phase, if it is sticking even if its a little bit or leaning to one side or the other, your dough is too moist and that also influences the flufiness and propells it upwards.
MyNebraskaKitchen
I baked a few loaves in my Zojirushi that actually popped the lid open. It wasn’t that hard to clean up afterwards, though.
The same recipe can rise different amounts each time you bake it, it has to do with the exact weights used (even a teaspoon difference in the water can have a bit impact), the settings used and things like the weather.
Soleman500
I bet you used rapid ride yeast instead of active dry. It says bread machine yeast at the store but a lot of bread machines actually use just active dry yeast. I did this my first time and had the same result.
The_Anxious_Traveler
What is the exact recipe you used?
Comfortable-Suit-202
No
clarkrd
Are you measuring by volume? using cups etc.. You can get a digital scale for like 5 bucks (pre Freedom Fee’s)
barleykiv
Just want to point out that bread machines make a very shit bread, thank you for read this.
FoggyFizzy
It happens to me sometimes. I let it bake and the top is wonky but the rest is good.
twistedscorp87
Mine do, and it’s okay, *but* that’s because I use the machine on the dough setting to knead for me (disability reasons) and then j transfer it out, cut it, shape it into 2 loaves & bake it in the oven. I never liked baking in the bread machine because of the shape, so I just use it to knead a giant batch & bake it normal.
eshbigGURB
Shikoku17
You could tryinghalving or doing like 3/4s of everything. U may need less sugar who knows. Personally i like messt8ng around until i find what works
dasher2581
Do you live at high altitude? I’m at around 5000 feet, and I never could get my bread machine to make a decent loaf (I probably could have tried harder, but I also hated having a giant hole in the bottom where the mixing paddle was).
sugarplum98
This has happened to me a couple of times before. I still bake it in the machine and it turns out fine. The top wasn’t hard to clean for me.
Pitiful-Assistance-1
No lol. Enjoy the cleanup! Next time, use less potent yeast.
nice-and-clean
How are you measuring your ingredients?
Do you weigh them? Dip a measuring cup in? Spoon flour into a cup?
These methods will you give different amounts of flour. Only weighing will give you an exact amount.
It’s possible you have too much flour if have measured wrong.
Silly_Advertising310
Is it possible that you left out the salt? That could cause too much rise.
Wise-Ski-0000
Forget to put salt in?
Extreme-Edge-9843
As others have said no. I’ve had this happen when I was newer, start but cutting your yeast in half, then make sure you measure. Once you find a perfect amount write that that Recipee. Every machine is different.
The yeast and total flour will stay consistent once you find a proper amount. The water will be unique based on the type of flour and even difference between all purpose and bread flour will require you to adjust water during the mixing phase, either adding a bit more water or a bit more flour
Cookiedestryr
Try cutting back the yeast some or adding a *little* more salt (to inhibit the yeast) we recently moved to a high elevation and this started happening with our machine as well.
23 Comments
No. It shouldn’t do that. Abort the cycle; you’ll have a terrible mess to clean if that thing bakes.
I don’t think so. Maybe you could try using less yeast.
Was the recipe from the manual? I’ve learned that each one heats and mixes differently which can skew recipes.
it CAN touch but it shouldn’t push. I also use a bread machine (for like 3 years now, i bake bread with it using the same recipe 3x a week), and bread touches the glass whenever its xx:10 minutes left to finish baking.
That being said, I had to adjust recipe several times before I got to this point. In your case, you should reduce the yeast and / or the sugar. I ended up reducing 1 spoon of sugar from my recipe, and if it’s a super hot day outiside I definitely reduce the yeast by like 25%.
Just keep doing it and adjusting the yeast / sugar until u get to the point where it almost touches the glass, or where it touches it glass slightly but doesn’t become messy / doesn’t sticks to it.
The dough should be rotating at the center during the kneading phase, if it is sticking even if its a little bit or leaning to one side or the other, your dough is too moist and that also influences the flufiness and propells it upwards.
I baked a few loaves in my Zojirushi that actually popped the lid open. It wasn’t that hard to clean up afterwards, though.
The same recipe can rise different amounts each time you bake it, it has to do with the exact weights used (even a teaspoon difference in the water can have a bit impact), the settings used and things like the weather.
I bet you used rapid ride yeast instead of active dry. It says bread machine yeast at the store but a lot of bread machines actually use just active dry yeast. I did this my first time and had the same result.
What is the exact recipe you used?
No
Are you measuring by volume? using cups etc.. You can get a digital scale for like 5 bucks (pre Freedom Fee’s)
Just want to point out that bread machines make a very shit bread, thank you for read this.
It happens to me sometimes. I let it bake and the top is wonky but the rest is good.
Mine do, and it’s okay, *but* that’s because I use the machine on the dough setting to knead for me (disability reasons) and then j transfer it out, cut it, shape it into 2 loaves & bake it in the oven. I never liked baking in the bread machine because of the shape, so I just use it to knead a giant batch & bake it normal.
You could tryinghalving or doing like 3/4s of everything. U may need less sugar who knows. Personally i like messt8ng around until i find what works
Do you live at high altitude? I’m at around 5000 feet, and I never could get my bread machine to make a decent loaf (I probably could have tried harder, but I also hated having a giant hole in the bottom where the mixing paddle was).
This has happened to me a couple of times before. I still bake it in the machine and it turns out fine. The top wasn’t hard to clean for me.
No lol. Enjoy the cleanup! Next time, use less potent yeast.
How are you measuring your ingredients?
Do you weigh them? Dip a measuring cup in? Spoon flour into a cup?
These methods will you give different amounts of flour. Only weighing will give you an exact amount.
It’s possible you have too much flour if have measured wrong.
Is it possible that you left out the salt? That could cause too much rise.
Forget to put salt in?
As others have said no.
I’ve had this happen when I was newer, start but cutting your yeast in half, then make sure you measure. Once you find a perfect amount write that that Recipee. Every machine is different.
The yeast and total flour will stay consistent once you find a proper amount. The water will be unique based on the type of flour and even difference between all purpose and bread flour will require you to adjust water during the mixing phase, either adding a bit more water or a bit more flour
Try cutting back the yeast some or adding a *little* more salt (to inhibit the yeast) we recently moved to a high elevation and this started happening with our machine as well.