On Sunday, October 18, 2020 at 1:52:33 PM UTC-10, Julie Bove wrote:
> "KenK" > wrote in message
> ...
> > I've done some experimenting with my old bread machine. I used all-purpose
> > flour and active dry yeast. The loaf was very small, hard and lumpy. I
> > tried again with bread flour amd bread mahine yeast. Nice large tasty
> > loaves.
> >
> > I'm surprised that the flour and yeast made that much difference.
> >
> > I last used the machine many years ago and I thought I had successfully
> > used all-purpose flour and regular yeast then. Maybe flour and yeast have
> > changed since then?
>
> I don't think the yeast has changed, unless you used a different type. Flour
> can vary depending on where you live and the time of year. I've been told
> that the AP flour that I get here is akin to bread flour, no matter the time
> of year.
>
> I never had any luck with my bread machine, but I was using it for gluten
> free bread. It was also a poor design in that it baked the paddle into the
> bread so there was no way to get a decent slice of bread. You could pull off
> a chunk though.

Bread machines aren't programmed for gluten free. As far as the paddle goes, after the final knead, dig it out of the dough.