I use my bread-machine a LOT!
Unfortunately, there have been quite a few times that I’ve ended up with the “incredible sinking loaf” . All is going well, bread rises beautifully, bakes for a few minutes and then POOOOF…it’s sinking in the middle. Very frustrating to say the least. The bread still tastes good, after the “cave in” in cut off but I don’t want cave-ins to cut off, if at all possible.
I always make breads with whole grains and usually add on’s like: oatmeal, sunflower seeds, Bran Buds (yes, I’ve created a recipe with these!) etc….and part whole-grain flour. I normally set the machine on the Whole Grain setting. Today though, I accidentally pushed the Basic setting and the machine was “off and running” without any way to re-set it. I’m glad now that was the case. The other two settings were on automatic it appears: 2 lb. loaf (I normally bake on 1.5 lb) and medium crust (I usually use light).
The lovely results are pictured above.
If you have been plagued with sinking loaves in your bread-machine, you might want to give this a try. On my older model (that finally went kaput) the loaves were more rectangular, not straight up and down as this model is. I always turned out beautiful loaves back then. I think this is the answer when it comes to this type of pan configuration.
Happy Baking! 🙂