BREAD WONT BAKE

See if the paddle shaft in the bottom of the pan is frozen. If it is, free it up manually. Then get it good and dry and oil it with cooking oil. After that, every time you bake, put the oil for the recipe in first and turn the paddle until it moves freely. Once the oil is in the bearing, it will keep the water out and the machine will move properly. I have gotten away with this fix for hundreds of loaves.

A bread machine that works correctly goes through these basic cycles. If your machine did not do this then it is broken and you need to replace it. The cycles are, Mix.....Rise....Mix......Rise....very short Mix of a few seconds....final rise of over 1/2 hour......bake of approximately one hour......I sell good used machines that will come with a full money back 30 dayguarantee (shipping, everything) You can reach me at [email protected] or my website breadmachineshelp.com

Forget the white bread recipe in the Cuisinart book. There is an error in it. Is that the one you were trying to bake?

Hi greatdane,

Plz find below the recipe for White Bread:

Ingredients:

• 6 to 7 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons shortening
• 2 packages quick acting or active dry yeast
• 2 1/4 cups scalded milk cooled to about 120°

Preparation: Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle. Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain. Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches. Starting at 10-inch edge, roll dough tightly; pinch long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped. Makes 2 loaves of white bread.

There will be no need to extend the baking time on your uncooked loaf for if the loaf is uncooked as you say cooking it longer won't make things any better. I suspect you need a bit of tutoring regarding the fine art of using a bread machine.

Here is the assistance I offer:

White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs ambient humidity hindering it from blending with liquid ingredients during the initial kneading phase so always be certain to store your flour in a burped & sealed freezer bag.

Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.

Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.

Water: Use only drinking or filtered water, never tap, boiled or distilled.

Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.

Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.

Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.

Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.

Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.

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Take machine back and exchange it

Btw, I’m available to help over the phone in case u need at https://www.6ya.com/expert/sean_54c3a3dc48a7773c

I had the same problem. I find the loaves to be a much better size if I just use program setting 8 - Dough then put the dough in 2 regular bread pans or on cookie sheets (bagetts), let them have a second rising and finish them in the convection oven at 350 F for 21 minutes.

Sinking in the middle means that there was too much rising for the amount of structure in the bread.
Usual causes:
-too much yeast (reduce 1/2 tsp.)
-too much sugar (reduce 1/2 tsp.)
-not enough salt (increase 1/4 tsp.)
-too much water (reduce 1 tbsp)
Another possible remedy: use "best for bread" flour, it has more gluten, or add gluten separately, 1 tbsp.

Start with reducing amount of water.

IT NEEDS TO PROOF LONGER