6 Common Bread Machine Problems & Easy Fixes
Is cooking in bread makers worthless? Or are you thinking that buying a bread machine is a bad idea because you’re encountering common bread machine problems like the loaf not rising, the top not firming up, a mushroom-shaped loaf, or finding the bread machine loaf collapsed, undercooked, or just plain? Yes, it is a frustrating situation, but don’t worry; the bread machine is the best kitchen gadget, and it is not the fault of your machine.
If you’re still searching for a reliable model, check out our guide to the best bread machines we’ve tested.
Sometimes, it can create hurdles in your baking; some small changes in ingredients, temperature, and technique can be too sensitive. So, if you are a beginner or a seasoned home baker suffering from issues especially when you are not sure what went wrong with your bread.
We have created this simple and user-friendly guide to prevent common bread machine issues, such as when your bread machine bread is not rising or if the bread machine loaf collapses. You will not find any sales pitch or action button here; it is just helpful advice based on experience, research, and tests. So, let’s get your bread maker back in the game.
Before jumping in conclusions, it’s important to re-check your ingredient quantities—after all, every bread lover has their own preferences when it comes to taste, loaf size, and crust color.
Here’s a helpful table to guide your ingredient measurements more precisely
1. Basic Bread Making Ingredients
| Ingredient | 1 lb Loaf | 1.5 lb Loaf | 2 lb Loaf |
|---|---|---|---|
|
Bread Flour |
2–2.5 cups (250–300g) |
3–3.25 cups (375–400g) |
3.5–4 cups (450–500g) |
|
Water |
¾–1 cup (180–240ml) |
1.25 cups (300ml) |
1.5–1.75 cups (360–420ml) |
|
Yeast (active dry) |
1–1.5 tsp (3–4g) |
1.5–2 tsp (5–6g) |
2–2.5 tsp (6–7g) |
|
Salt |
1 tsp (5–6g) |
1.25 tsp (6–7g) |
1.5–2 tsp (8–12g) |
|
Sugar (optional) |
1–2 tsp (4–8g) |
2–3 tsp (8–12g) |
2–4 tsp (8–16g) |
|
Butter/Oil |
1 tbsp (14g) |
1.5 tbsp (21g) |
2 tbsp (28g) |
2. Whole Wheat Bread Ingredients
| Ingredient | 1 lb Loaf | 1.5 lb Loaf | 2 lb Loaf |
|---|---|---|---|
|
Whole Wheat Flour |
1.5–2 cups (180–240g) |
2.5–3 cups (300–360g) |
3–4 cups (360–480g) |
|
Water |
¾–1 cup (180–240ml) |
1.25–1.5 cups (300–360ml) |
1.5–2 cups (360–480ml) |
|
Vital Wheat Gluten |
1–2 tbsp (7–14g) |
2–2.5 tbsp (14–18g) |
2.5–3 tbsp (18–21g) |
|
Yeast (active dry) |
1.25–1.5 tsp (4–5g) |
2 tsp (6–7g) |
2.5–3 tsp (8–10g) |
|
Salt |
1 tsp (5–6g) |
1.5 tsp (7–8g) |
1.5–2 tsp (8–12g) |
|
Honey/Sugar |
1–2 tbsp (15–30g) |
2–3 tbsp (30–45g) |
3–4 tbsp (45–60g) |
|
Butter/Oil |
1 tbsp (14g) |
1.5 tbsp (21g) |
2 tbsp (28g) |
3. Sweet Bread (e.g., Brioche, Hawaiian)
| Ingredient | 1 lb Loaf | 1.5 lb Loaf | 2 lb Loaf |
|---|---|---|---|
|
Bread Flour |
2–2.5 cups (250–300g) |
3–3.5 cups (375–425g) |
4–4.5 cups (500–560g) |
|
Milk (or water) |
¾–1 cup (180–240ml) |
1.25–1.5 cups (300–360ml) |
1.75–2 cups (420–480ml) |
|
Sugar |
2–4 tbsp (25–50g) |
4–6 tbsp (50–75g) |
6–8 tbsp (75–100g) |
|
Butter |
2 tbsp (28g) |
3 tbsp (42g) |
4 tbsp (56g) |
|
Egg |
1 large (50g) |
1.5 large (75g) |
2 large (100g) |
|
Yeast (active dry) |
1.5–2 tsp (5–7g) |
2.5 tsp (8g) |
3 tsp (10g) |
|
Salt |
½–1 tsp (3–5g) |
1 tsp (5–6g) |
1.5 tsp (8g) |
Key Notes for All Recipes
Liquid Temperature:
105°F–110°F (40°C–43°C) for active dry yeast.
120°F–130°F (49°C–54°C) for instant yeast.
Order of Ingredients:
Liquid → Dry → Yeast (keep yeast and salt separated).
Dough Consistency:
Adjust with 1 tbsp water (if dry) or 1 tbsp flour (if sticky).
Bread Machine Settings:
Use Whole Wheat Cycle for whole grain breads.
Use Sweet Cycle for enriched doughs (butter, sugar, eggs).
if you are not getting quite right results you expected after using above proportions one of these common bread machine problems could be the reason. Let’s break them down one by one.
Why is my bread mushroom shaped?
Possible Causes
- Too much yeast. sugar or flour.
- Not enough salt.
- Warm or humid weather.
Solution
- Try after reducing yeast by ¼, ½ tsp, decrease sugar by 1 tsp and also reduce flour 1 to 2 tbsp.
- Also it might be possible you are scoring bread a bit soon, first you need to score your bread right before it goes in then steam, otherwise steam will find the weak points and burst your loaf.
- Sometimes it can happen due to old yeast, you can test your yeast by adding some lukewarm water with a pinch of sugar if it foams within 10 min.. It’s good to go.
Why does my bread have an under baked / gummy texture?
Possible Causes
- Salt left out.
- Too much yeast or liquid
Solution
- First measure all ingredients accurately, its possibly due enough white flour (gluten free) add some more flour like 1 tbsp for one cup or reduce amount of whole wheat/grain flour.
- Take internal temperature to be surely its baked fully, it needs to approx 206F to 209F.
Why is my yeast bread heavy and dense?
Possible Causes
- Too much flour.
- Not enough yeast or sugar.
Solution
- May be the mixture is too dry you need to add little more liquid (Water, milk, etc) bit by bit during kneading till the dough forms a smooth ball.
- Another reason may be your are not using enough yeast, check yeast freshness and use correct amount.
- Add vital gluten wheat like 1 to 2 tsp per cup of flour to improve rise.
How to get the kneading paddle out from loaf?
It stucks and bakes into loaf don’t worry it is normal.
Solution
Use olive oil to the paddle before setting everything, oil makes it easier to get out when it comes out with bread, you can use fork to take it out.
Why is the unit smoking / producing a burning smell?
Possible Causes
- Sometimes newly appliances emit a little smoke and characteristic smell when you turn on the first time, this is normal and will soon stop.
- If feel abnormal smell / taste another reason may be your wired cord is damage or something left on heating tube.
Solution
- Keep the wire cord away from the heating tube or object.
- Remove the matter the left on the heating tube.
Why is bread machine bread not rising loaf?
Possible Causes
- Yeast not fresh.
- Liquid is too warm or too cold.
- Add salt with yeast.
Solution
- Some factors can provide the result in short rise, make sure the yeast is fresh and all ingredients are at room temperature like 75F to 90F.
- If liquid (water, milk etc.) is too warm or too cold so it will not activate yeast properly.
- Salt obstruct yeast if mix directly with it, add them opposite side of the bread pan.
Note: not all bread rise as much other, whole wheat or whole grain bread are likely to be shorter than white bread, also bread with more sugar or sweeteners that are enhanced with eggs, will be taller than regular.
Frequently Ask Questions
Why is my bread machine bread dense and heavy?
A dense loaf is sometime make too much flour, insufficient yeast or the bad / old type. You need to try using bread flour, measure carefully (recommend using measuring spoons) and make sure your yeast is fresh.
Why did the bread machine loaf collapsed?
Collapsing your loaf reason can too much liquid, yeast or warm room temperature. Reduce liquid slightly and make sure yeast amount.
What setting should I use for softer crust?
Set setting “light crust” on your machine. (Suggestion Also warp your bread after baking in towel or thick cloth to soft crust as it cools).
How do I fix bread that’s raw in the center?
Make sure machine is not opened while baking, reduce liquid slightly. Also it will be a good practice if you use accurate measuring cups to avoid opening lid.
Can I open my bread machine while it’s running?
Yes you can but only during kneading be careful, you will ruin the structure if you open it during baking or rising phrase.