The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Zojirushi BB-HAC-10 - Bread hitting cover

peppermint999's picture

Zojirushi BB-HAC-10 - Bread hitting cover

I absolutely love my bread machine! I've had it about a month and made 7 loaves so far. I have started experimenting with recipes from cookbooks now. This bread machine makes a 1 lb loaf so I am sure to choose the ingredients for 1 lb sizes. However, I made a recipe today from "The Bread Machine Cookbook" that I've had about 10 years. The recipe is for a Sally Lunn Loaf - rich in milk and butter. I noticed when I made this recipe last week it almost topped the cover of the breadmaker but it didn't quite make it. I have it baking now, about 20 minutes to go, and I see it actually hit the ceiling of the cover. It's rising high. I followed the recipe exactly and it calls for  1 tsp yeast, just like all the other recipes. Why is it rising so high? I hope this loaf turns out okay since it obviously can't get any high as it touched the cover.

Should I adjust the recipe so it doesn't hit the top in future and, if so, how?

(It's a delicious recipe by the way!)

jannrn's picture

Happy New Year!!

I have the ZO that makes much bigger loaves so I think I will try that recipe in it but doubled. I wouldn't adjust it and it should be fine, just not as brown on top. Sometimes you have fresher flour AND yeast that will cause that. Sounds to me like you got both!! Is that the cookbook by Donna Rathmell German?? If so, I have all 8 of her Bread Machine cookbooks and just LOVE her recipes! It has been years since I made Sally Lunn so I may have to dig my book out and do it, unless I can impose upon you to list the ingredients for me! ;^) Anyway, enjoy that recipe!!

ehanner's picture

There are several things that will influence how high your dough rises. First would be the amount of ingredients. If you have a scale, you could weigh the combined ingredients and also the finished loaf to see that it is what you expected from the one pound recipe. The starting temperature of the ingredients would also help make the yeast activity, causing greater activity if it was warmer than intended. New yeast, more effective kneading and fermenting temperature all would have an impact.

My guess is that, if the bread ingredients weigh 1.1 Lbs, you could lower the yeast amount slightly and get good results. I'd like to see the finished loaf if you can post images.


Marc Benda's picture
Marc Benda

Does the bread taste good and does it have the right structure? Maybe the total volume of the ingrdients is just too much for your bread pan, could that be the case?


peppermint999's picture

I think I know the problem. I am not much of a cook and I got the 1 cup flour scoop, put it in the bag of flower and out came a cup of flour that I rounded off with a knife and put straight into the breadmaker - twice (two cups).  Last time I used a breadmaker, about 10 years ago, I seem to recall going through this same learning curve. The flour is probably too heavy/too much and I need to begin to aerate it and weigh it.

I would post a picture of the loaf, except it's half gone already (1 lb loaf). It is delicious! There is a round circle of pale bread on the top of the loaf where it hit the cover but the rest is golden. It's beautiful!

Yes, the author is Donna Rathmell German and it is the only book of hers that I have but I think I will buy more because the recipes are delicious.

Here's the recipe for 1 lb, 1.5 lb and 2 lb loaves.

slueless's picture

what kind of yeast? I use the rappid cycle on my bread machine and need the quicker rising yeast. What amt would I use if the recipe is not that format? thank you