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 love a good meal! That's why I don't cook.

On 17 Oct 2020 14:55:22 GMT, KenK wrote:

> 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?

Probably the yeast was at fault. AP flour in Canada and AIUI the northern
US is strong enough to make good bread.

On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> 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?

The *type* of yeast might have been the problem. Read this:

<https://www.thekitchn.com/whats-the-difference-between-active-dry-yeast-and-instant-yeast-54252>

You can use active dry yeast in a bread machine, but you need to proof it first. "Activate it" might be a better term, which involves stirring it into warm water with a bit of added sugar and letting it sit for ~15 minutes until it's good and foamy.

Better luck next time.

--
Silvar Beitel

"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.

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.

dsi1 wrote:

> 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.

Actually some are and some are truely programmable so you can make your
own settings and save them.

Most that say 'programmable' are just 'you can set a time delay' but
others go way further.

On Monday, October 19, 2020 at 1:46:45 PM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > 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.
>
> Actually some are and some are truely programmable so you can make your
> own settings and save them.
>
> Most that say 'programmable' are just 'you can set a time delay' but
> others go way further.

I've never seen a real, programmable machine but I've got a machine that has 17 programs. Most of them are not that useful although I suppose if someone was really into bread, it might be. Oddly enough, my machine does have a setting for non-gluten baking. I don't know how that works but I can find out.

My bread machine is a real beauty. It's so shiny and sleek! It's pretty much the same as this one except that it doesn't have 25 settings and a fly in the machine. My guess is that's the same fly that made an appearance in the debate.

https://www.amazon.com/MOOSOO-Stainl.../dp/B088YQCV2N

On Tue, 20 Oct 2020 01:01:45 -0700 (PDT), dsi1
> wrote:

>On Monday, October 19, 2020 at 1:46:45 PM UTC-10, cshenk wrote:
>> dsi1 wrote:
>>
>> > 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.
>>
>> Actually some are and some are truely programmable so you can make your
>> own settings and save them.
>>
>> Most that say 'programmable' are just 'you can set a time delay' but
>> others go way further.
>
>I've never seen a real, programmable machine but I've got a machine that has 17 programs. Most of them are not that useful although I suppose if someone was really into bread, it might be. Oddly enough, my machine does have a setting for non-gluten baking. I don't know how that works but I can find out.
>
>My bread machine is a real beauty. It's so shiny and sleek! It's pretty much the same as this one except that it doesn't have 25 settings and a fly in the machine. My guess is that's the same fly that made an appearance in the debate.

>https://www.amazon.com/MOOSOO-Stainl.../dp/B088YQCV2N

Lol, that's a bit sloppy of them. At least Pence was live.

KenK wrote:

> 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?

Nope, but you may have fallen astray of 2 likely things assuming your
other measures were correct.

1- you took care the second time to stir the flour up a bit the second
try (aka, 'fluff the flour I call it) when the first time you just
dredged it out of the bag. If you do not 'fluff it', you get more than
the intended recipe.

2- store brand all purpose flour for all that some try to claim
otherwise, varies in gluten, normally through the year but bread
machine flour is stable.

See if that matches anyplace?

On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> 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?

What kind of all-purpose flour was it? A soft, southern-style flour that's good
for biscuits? Or a higher-protein northern flour? If you don't know the protein
content, we can guess from the brand name.

Cindy Hamilton

On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
>> 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?
>
>What kind of all-purpose flour was it? A soft, southern-style flour that's good
>for biscuits? Or a higher-protein northern flour? If you don't know the protein
>content, we can guess from the brand name.
>
>Cindy Hamilton

Ordinary bread is not fussy about type of flour, AP should be fine.
I'd say the yeast is suspect, probably old. I always proof yeast
prior to use, even with my bread machine. Simply stir the yeast into
a cup of slightly sweetened water, if it foams then it's good to use.
And I keep my yeast in the freezer and still I proof it. If yeast is
sitting out at room temperature it's likely dead... even most stores
keep yeast refrigerated, but if frozen it will keep well for at least
ten years.

Sheldon Martin > wrote in
:

> On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
>>> 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?
>>
>>What kind of all-purpose flour was it? A soft, southern-style flour
>>that's good for biscuits? Or a higher-protein northern flour? If you
>>don't know the protein content, we can guess from the brand name.
>>
>>Cindy Hamilton
>
> Ordinary bread is not fussy about type of flour, AP should be fine.
> I'd say the yeast is suspect, probably old. I always proof yeast
> prior to use, even with my bread machine. Simply stir the yeast into
> a cup of slightly sweetened water, if it foams then it's good to use.
> And I keep my yeast in the freezer and still I proof it. If yeast is
> sitting out at room temperature it's likely dead... even most stores
> keep yeast refrigerated, but if frozen it will keep well for at least
> ten years.
>

I did proof the yeast as I had had it a long time. Foamed nicely as ever.



--
I love a good meal! That's why I don't cook.

On Monday, October 19, 2020 at 1:32:28 PM UTC-4, KenK wrote:
> Sheldon Martin > wrote in
> :
> > On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> >>> 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?
> >>
> >>What kind of all-purpose flour was it? A soft, southern-style flour
> >>that's good for biscuits? Or a higher-protein northern flour? If you
> >>don't know the protein content, we can guess from the brand name.
> >>
> >>Cindy Hamilton
> >
> > Ordinary bread is not fussy about type of flour, AP should be fine.
> > I'd say the yeast is suspect, probably old. I always proof yeast
> > prior to use, even with my bread machine. Simply stir the yeast into
> > a cup of slightly sweetened water, if it foams then it's good to use.
> > And I keep my yeast in the freezer and still I proof it. If yeast is
> > sitting out at room temperature it's likely dead... even most stores
> > keep yeast refrigerated, but if frozen it will keep well for at least
> > ten years.
> >
> I did proof the yeast as I had had it a long time. Foamed nicely as ever.
> --
> I love a good meal! That's why I don't cook.
Started baking since pandemic. Bought bread machine, bought books and the machine is now in the basement.
I do all pizza, bagels and bread by hand. By hand you will quickly learn what is right.

Thomas wrote:

> On Monday, October 19, 2020 at 1:32:28 PM UTC-4, KenK wrote:
> > Sheldon Martin > wrote in
> > :
> > > On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > >>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> > >>> 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?
> > >>
> > >>What kind of all-purpose flour was it? A soft, southern-style flour
> > >>that's good for biscuits? Or a higher-protein northern flour? If you
> > >>don't know the protein content, we can guess from the brand name.
> > >>
> > >>Cindy Hamilton
> > >
> > > Ordinary bread is not fussy about type of flour, AP should be fine.
> > > I'd say the yeast is suspect, probably old. I always proof yeast
> > > prior to use, even with my bread machine. Simply stir the yeast into
> > > a cup of slightly sweetened water, if it foams then it's good to use.
> > > And I keep my yeast in the freezer and still I proof it. If yeast is
> > > sitting out at room temperature it's likely dead... even most stores
> > > keep yeast refrigerated, but if frozen it will keep well for at least
> > > ten years.
> > >
> > I did proof the yeast as I had had it a long time. Foamed nicely as ever.
> > --
> > I love a good meal! That's why I don't cook.
> Started baking since pandemic. Bought bread machine, bought books and the machine is now in the basement.
> I do all pizza, bagels and bread by hand. By hand you will quickly learn what is right.


If lazy Americans started doing more by hand instead of machine maybe their rate of morbid obesity would go down.

On Monday, October 19, 2020 at 11:23:52 AM UTC-10, Thomas wrote:
> On Monday, October 19, 2020 at 1:32:28 PM UTC-4, KenK wrote:
> > Sheldon Martin > wrote in
> > :
> > > On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > >>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> > >>> 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?
> > >>
> > >>What kind of all-purpose flour was it? A soft, southern-style flour
> > >>that's good for biscuits? Or a higher-protein northern flour? If you
> > >>don't know the protein content, we can guess from the brand name.
> > >>
> > >>Cindy Hamilton
> > >
> > > Ordinary bread is not fussy about type of flour, AP should be fine.
> > > I'd say the yeast is suspect, probably old. I always proof yeast
> > > prior to use, even with my bread machine. Simply stir the yeast into
> > > a cup of slightly sweetened water, if it foams then it's good to use.
> > > And I keep my yeast in the freezer and still I proof it. If yeast is
> > > sitting out at room temperature it's likely dead... even most stores
> > > keep yeast refrigerated, but if frozen it will keep well for at least
> > > ten years.
> > >
> > I did proof the yeast as I had had it a long time. Foamed nicely as ever.

On Mon, 19 Oct 2020 14:23:46 -0700 (PDT), Thomas >
wrote:

>On Monday, October 19, 2020 at 1:32:28 PM UTC-4, KenK wrote:
>> Sheldon Martin > wrote in
>> :
>> > On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
>> > > wrote:
>> >
>> >>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
>> >>> 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?
>> >>
>> >>What kind of all-purpose flour was it? A soft, southern-style flour
>> >>that's good for biscuits? Or a higher-protein northern flour? If you
>> >>don't know the protein content, we can guess from the brand name.
>> >>
>> >>Cindy Hamilton
>> >
>> > Ordinary bread is not fussy about type of flour, AP should be fine.
>> > I'd say the yeast is suspect, probably old. I always proof yeast
>> > prior to use, even with my bread machine. Simply stir the yeast into
>> > a cup of slightly sweetened water, if it foams then it's good to use.
>> > And I keep my yeast in the freezer and still I proof it. If yeast is
>> > sitting out at room temperature it's likely dead... even most stores
>> > keep yeast refrigerated, but if frozen it will keep well for at least
>> > ten years.
>> >
>> I did proof the yeast as I had had it a long time. Foamed nicely as ever.
>> --
>> I love a good meal! That's why I don't cook.
>Started baking since pandemic. Bought bread machine, bought books and the machine is now in the basement.
>I do all pizza, bagels and bread by hand. By hand you will quickly learn what is right.

Yes, you're much smarter than the machine. You can make corrections as
you go that the machine can't.

Thomas wrote:
> Started baking since pandemic. Bought bread machine,
> bought books and the machine is now in the basement.

LOL Funniest post of the morning here.

Sheldon Martin wrote:

> On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> >> 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?
> >
> > What kind of all-purpose flour was it? A soft, southern-style
> > flour that's good for biscuits? Or a higher-protein northern
> > flour? If you don't know the protein content, we can guess from
> > the brand name.
> >
> > Cindy Hamilton
>
> Ordinary bread is not fussy about type of flour, AP should be fine.
> I'd say the yeast is suspect, probably old. I always proof yeast
> prior to use, even with my bread machine. Simply stir the yeast into
> a cup of slightly sweetened water, if it foams then it's good to use.
> And I keep my yeast in the freezer and still I proof it. If yeast is
> sitting out at room temperature it's likely dead... even most stores
> keep yeast refrigerated, but if frozen it will keep well for at least
> ten years.

Ummm, never saw yeast sold refridgerated, ever.

On 20/10/2020 00:49, cshenk wrote:
> Sheldon Martin wrote:

>> Ordinary bread is not fussy about type of flour, AP should be fine.
>> I'd say the yeast is suspect, probably old. I always proof yeast
>> prior to use, even with my bread machine. Simply stir the yeast into
>> a cup of slightly sweetened water, if it foams then it's good to use.
>> And I keep my yeast in the freezer and still I proof it. If yeast is
>> sitting out at room temperature it's likely dead... even most stores
>> keep yeast refrigerated, but if frozen it will keep well for at least
>> ten years.
>
> Ummm, never saw yeast sold refridgerated, ever.
>
Blocks of fresh yeast are sold refrigerated.

S Viemeister wrote:

> On 20/10/2020 00:49, cshenk wrote:
> > Sheldon Martin wrote:
>
> > > Ordinary bread is not fussy about type of flour, AP should be
> > > fine. I'd say the yeast is suspect, probably old. I always
> > > proof yeast prior to use, even with my bread machine. Simply
> > > stir the yeast into a cup of slightly sweetened water, if it
> > > foams then it's good to use. And I keep my yeast in the freezer
> > > and still I proof it. If yeast is sitting out at room
> > > temperature it's likely dead... even most stores keep yeast
> > > refrigerated, but if frozen it will keep well for at least ten
> > > years.
> >
> > Ummm, never saw yeast sold refridgerated, ever.
> >
> Blocks of fresh yeast are sold refrigerated.

This is USA and bread machine yeast.

Cindy Hamilton > wrote in
:

> On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
>> 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?
>
> What kind of all-purpose flour was it? A soft, southern-style flour
> that's good for biscuits? Or a higher-protein northern flour? If you
> don't know the protein content, we can guess from the brand name.
>
> Cindy Hamilton
>

Too late. I threw it away. Bread is about the only thing I use flour for.
Quite likely "Great Value", the Walmart store brand.

--
I love a good meal! That's why I don't cook.