Hi, Chris! I have a 25-year-old Breadman and it worked perfectly when I lived on the front range in Colorado. Like you, since I moved up to the mountains, it's been doing weird things. I found explanations of the process and I'd like to share. I'm no expert. I've made mistakes and learned. Sorry if these are really basic instructions to experienced breadmakers. please bear with me. Or, if you have time, jump in and critique my process. I'd love it. That said, away we go!
Use fresh ingredients. Flour and fresh yeast are the most important. Make sure your yeast is active. Anne's suggestion to proof your yeast is right. If you are okay with buying a new jar of yeast, you will be certain. I keep mine in the refrigerator once it has been opened. I don't know if you have that option, any place cool and dry would do. Most bread machine recipes call for breadmachine yeast. Also, I didn't know this, but flour can dry out quicker at high altitudes and won't make good bread. It's drier up here.
Exact measurements. Use a spoon to put dry ingredients in measuring cups and level off with a knife. I didn't at first and wondered why my loaves had huge holes - too much yeast. Use a clear measuring cup with markings on the side for liquids and view at eye-level. .
Almost all recipes include some kind of oil or butter so the dough doesn't stick to the pan. I also coat my pan and kneading paddle with oil or vegetable shortening because it's scratched.
One of the things I learned was to make sure my water was the right temperature. I heat it in my coffee maker, pour it in the measuring cup, add the salt, sugar, and oil or butter. Stir. I stick a candy thermometer in there and watch until it goes below 100 degrees F. I wish I had something more precise, but hey inexpensive candy thermometer. By then I have my dry ingredients measured and ready.
Add the ingredients in this order: Liquid, Dry and Yeast. Make an indentation (poke a shallow little hole) in the flour to the side of the kneading paddle. Not the middle and not as deep as the liquid.
Okay. Here's the Key.
The bread machine has 3 functions: mix (knead), rise, and bake, just like making bread the old fashioned way without a machine. I'm going to put the times in. They're necessarily approximate. If you're nearby your machine, you can hear the changes from mixing to rising, then mixing to rising, then baking. Also, each recipe is a little different as far as timing is concerned.
It goes like this:
1st mixing-10 minutes
1st rise (short rise)- 20 minutes
Here it is! The Most Important Thing, the key, the answer to Life, the Universe and Everything
2nd mixing- 15 minutes
This is where we make adjustments to the dough ball.
If the machine is knocking, the dough is too dry, so I sprinkle in water, a teaspoon at time. Also, if the dough is flaky (it's not coming together in a ball), it needs water. Because who needs flaky dough?
If the dough is sticky or wet like pancake batter, sprinkle in flour, a tablespoon at a time. Now I'm thinking about pancakes.
We want a nice round, dry and smooth doughball that circles nicely in the pan!
Then let the machine carry on and make you delicious bread.
Oh my gosh this is long. Sorry
Adjust the doughball during the 2nd kneading with water or flour
Sue
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