My machine is about 12 years old, is a Zojirushi and I’ve successfully made thousands of loaves. But I cannot make a great loaf since the move. The texture is course and sometimes it rises up and then falls down before baking. The man at the store where I purchased it said my flour is too course, BUT I HAVEN’T CHANGED IT!!!! I have purchased new yeast. The recipe:

1 2/3 c water
2 1/2 teas. yeast
1 T. sugar
3 cups flour
1/4 cup vital wheat gluten
1 1/2 teas. salt

Thanks for any suggestions you might have for me.

Does anyone have a good recipe for a sweet tasting bread I can make in a bread machine? I’d like to make a loaf that tastes, and is similar in texture, to sweet dinner rolls. I need a recipe for a 2 lb. loaf, if possible, and, preferably, one that you’ve actually tasted. Thanks!

I don’t eat dairy products, so I was disappointed to see that most of the recipes in the book that came with my bread machine call for nonfat dry milk. I am able to find recipes online that do not call for this ingredient, and they work fine, but the experience has left me curious as to what exactly the milk is for. How does it contribute to the bread taste or texture? Can I just leave it out, or is there something I can and should replace it with?
Thanks for the link, Cooking Kay! My question is just a little different because I don’t want to use liquid milk, either. Since many other bread recipes (found online) just use water, flour, yeast, sugar, salt, and sometimes oil, I was wondering why all those in my bread machine book called for dairy. I understand why powdered milk is better/easier than scalded milk, but why is milk needed at all? For taste, texture, or something else?

Do I need to alter my bread recipes in any way to bake them in my bread machine (zucchini bread? banana bread? cheese bread?) Will they come out the same way in terms of texture, moistness, etc.?