You take your bread out of the bread maker expecting a plump, fluffy loaf. But instead, out plops a stout, squashed block of disappointment. If your bread is falling or collapsing in your machine, check out these 7 tips.

Here’s how to stop your bread from falling or collapsing in your bread machine:

  1. Decrease your liquids
  2. Keep your liquids between 90 and 120°F
  3. Use the right amount of yeast
  4. Check the yeast is in date
  5. Carefully measure your ingredients
  6. Adjust your flour
  7. Don’t open the lid

There you have it, 7 things you can do to stop your bread from getting that sinking feeling when it comes out of the breadmaker. For the best results when making yours, take a look at the extended instructions below.

7 Ways to Stop Your Bread From Falling or Collapsing

Making bread in a bread maker is supposed to take all of the hard work out of the job. You whisk together a quick dough, plonk it into the machine, and Bob’s your uncle, perfect bread. So what can you do if your bread is coming out sunken or deflated?

There are a couple of tricks when using a bread maker that will guarantee well-risen bakery-style loaves every time. Take a look at 7 of the most important tips coming up next.

Tip #1 Decrease Your Liquids

Does your bread collapse inside the bread machine? This often happens when the dough is too wet. Your dough shouldn’t be sticky before you put it in the machine.

Here’s what to do to get the right dough texture:

  1. Roll the dough on a floured work surface
  2. Keep kneading until the dough no longer sticks to the table or your hands. Add more flour to the work surface as necessary.
  3. Place the dough in the bread maker
dough ball
The dough should be firm, not sticky

Tip #2 Keep Your Liquids Between 90 and 120°F

Yeast is one of the fussiest components in the mix. If you don’t get things just right, it’s not happy. And if your yeast isn’t happy, your bread won’t plump up as you want it to be.

To stop your yeast from dying, you need to keep your liquids between 90 and 120° degrees Fahrenheit. That includes your milk, your water, or anything else you might be adding.

Ok, but what if you don’t have a thermometer? Simple, your liquids should be warm, but not hot to touch. Think of the temperature of a baby’s bathwater. Anything hotter and the yeast will die. But if it’s too cool, the yeast won’t activate.

milk and dough
Keep your liquids between 90 and 120° degrees for the perfect dough

Tip #3 Use the Right Amount of Yeast

Not only is the right temperature important for your yeast, but you also need to use the right amount of yeast. It’s a delicate balance.

Too little yeast and your bread won’t have enough active ingredients to rise well. But overdoing it with the yeast isn’t the answer either. You see, as the dough cooks, the yeast consumes the sugar inside it. As it does, it creates air bubbles. These air bubbles help the dough to rise. But if there is too much yeast in the dough, it will create too much gas and fold in on itself.

So what’s the answer here?  Different types of bread will need different amounts of yeast. So, make sure you follow the recipe closely to get the best results.

yeast in measurement spoon
Measure the yeast carefully following the recipe

Tip #4 Check the Yeast is in Date

I know, it seems like I have been harping on about yeast since the beginning of this article. But there are a lot of things we have to do to keep it happy. The last is to check that your yeast is in date.

Whether you are using fresh or dry yeast, it’s important it is in date. If your yeast has expired, your dough will not rise as well. This will cause your loaf to collapse and fall.

But how long does yeast really last? Here are a few quick yeast facts:

  • Yeast when past its use-by date will not help your dough to rise as well as fresh yeast
  • The use-by date of yeast will reduce if you do not store the yeast properly
  • The use-by date of yeast is usually 2 years from its manufacture
risen dough
Make sure your yeast is in date for your dough to rise well

Tip #5 Carefully Measure Your Ingredients

Was that 10ml or 100 ml? Was it a teaspoon or a tablespoon?

It’s all too easy to make mistakes with measurements when baking bread. Measuring errors are some of the most common reasons for collapsing bread. The right proportions of flour, sugar, yeast, and wet ingredients make sure that your bread rises and stays risen.

When making your bread, follow the recipe carefully. Double-check your measurements before you add them. Doing so should make for the perfect dough. Make sure you place your bread maker on the right settings. Follow the instructions in your user manual for the best results.

break maker settings
Follow the instructions carefully when setting your breadmaker

Tip #6 Adjust Your Flour

If your bread struggles to rise, this could be the fault of your flour quality or quantity. But what do I mean by that? Here are a couple of things to bear in mind when it comes to flour:

  • If your flour is old the dough will not rise well
  • Good quality bread flour will yield the best results. All-purpose flour will do a good job too, but it doesn’t contain as much gluten. Gluten makes the bread stronger so it can hold its shape. This is why it is so hard for gluten-free bread to rise.
  • Your bread needs plenty of flour for it to rise properly. Add a tablespoon or two more flour to your dough.

Tip #7 Don’t Open the Lid

Don’t look. Not even just a peek.

I know it’s tempting. You can smell that heavenly waft of fresh bread, but there are still 15 minutes left on the timer. You’re tempted to open the lid, just to admire your creation.

Lifting the lid on the breadmaker while it’s cooking limits your bread’s rising potential. Bread needs a constant temperature in order to rise properly. Opening the hatchet will let in a load of cool air that will disrupt the process.

While cooking, resist the urge to open the lid on the breadmaker before it finishes baking. Keeping the lid shut will help your bread reach its maximum rising potential.

Conclusion

Does your breadmaker produce sunken, unrisen loaves? Collapsed bread just doesn’t have that fresh-out-of-the-oven look. And it certainly doesn’t taste the same. But, I’m sure the 7 tips in this article have helped you to see what you need to tweak to make the perfect loaf next time around. It has no doubt provided you with the tips that will help you get the most out of your bread maker.

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Have a great day!

-Craig