How to make a moister loaf
My wife found a recipe that made the perfect loaf in her bread machine. All was fine until the bread machine died. The model she had was no longer available so we bought a new one from the same manufacturer. With the same recipe and what seem like equivalent settings, the loaf comes out dry. The manufacturer will not describe the differences between the cycles in the two machines. How can we make a loaf more moist? More liquid? less bake time? different baking temperature? more kneading? different rising/resting times? more yeast? Help!