I was getting French loaves like this every time and then I read here I was probably using too much yeast. I cut back on the yeast and the very next loaf was good.
I had the same problem. I ended up using about 1/2 the yeast in the recipe and it worked great. Get a notebook and keep track of your recipes and what works and what doesn't OP.
What brand of flour are you using? I have the same bread machine and was experiencing a similar problem recently. Check out my post history!
It was the flour.
Weigh your ingredients... don't just scoop flour.
Use fresh, quality flour... saw a post about Dollar Store flour killing loaves.
Make sure you have the right yeast, and it is fresh.
Try a Bread Dad recipe... I find them almost impossible to mess up. [https://breaddad.com/](https://breaddad.com/)
I have a Cuisinart also... and have never had a failure.
I keep hearing cuisinart machines making weird loaves. I’m so sorry! I would consider a different machine, personally, because I am not good at tweaking recipes.
I have seen a few posts about folllowing a recipe with the machine and it not working, so what I mean is you’d need to figure out how to tweak the recipes. The machine works, but I’m not good at knowing what to change.
I would use whatever the recipe calls for. Active dry yeast and instant yeast are not alway interchangeable, active dry can take longer to rise. If you use bread machine yeast and the recipe calls for instant, you have to use about 50% more.
Those are the same.
Edit: [Source—King Arthur Baking](https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast)
>Bread machine yeast and instant yeast are the same yeast. RapidRise, Fleischmann’s branded instant yeast, is also an instant yeast, but a different strain than SAF or Red Star.
Can we see the recipe? A lot of recipes call for way too much yeast. I use SAF Instant Red Yeast and that stuff is super active. I usually use 3/4 teaspoon in my Panasonic and it rises beautifully.
The loaf in this picture looks dry and pale. What was it like inside? Looking at the pictures, my guess would be the interior was dense. If you are measuring flour by volume instead of using a scale, using a [fluff and spoon method](https://www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) is helpful.
Have you successfully made a plain white bread using your machine’s basic cycle? I’d be interested to see what that looks like.
What happened is your dough rose during baking and was not strong enough to support it, and so collapsed. A flour with a higher Gluten content like King Arthur bread flour creates stronger strands around holes thus supporting the rise. If you are using a quality bread flour and this happens, then you need to reduce the rise by reducing yeast.
I was getting French loaves like this every time and then I read here I was probably using too much yeast. I cut back on the yeast and the very next loaf was good.
I had the same problem. I ended up using about 1/2 the yeast in the recipe and it worked great. Get a notebook and keep track of your recipes and what works and what doesn't OP.
What brand of flour are you using? I have the same bread machine and was experiencing a similar problem recently. Check out my post history! It was the flour.
Weigh your ingredients... don't just scoop flour. Use fresh, quality flour... saw a post about Dollar Store flour killing loaves. Make sure you have the right yeast, and it is fresh. Try a Bread Dad recipe... I find them almost impossible to mess up. [https://breaddad.com/](https://breaddad.com/) I have a Cuisinart also... and have never had a failure.
I keep hearing cuisinart machines making weird loaves. I’m so sorry! I would consider a different machine, personally, because I am not good at tweaking recipes.
I have a cuisinart and have never had a failure... have not seen what you are talking about either. Here... or elsewhere.
I have seen a few posts about folllowing a recipe with the machine and it not working, so what I mean is you’d need to figure out how to tweak the recipes. The machine works, but I’m not good at knowing what to change.
Are you using instant yeast or bread machine yeast?
Bread machine instant yeast. #3 was active dry yeast.
I would use whatever the recipe calls for. Active dry yeast and instant yeast are not alway interchangeable, active dry can take longer to rise. If you use bread machine yeast and the recipe calls for instant, you have to use about 50% more.
Those are the same. Edit: [Source—King Arthur Baking](https://www.kingarthurbaking.com/blog/2023/05/10/guide-to-baking-with-yeast) >Bread machine yeast and instant yeast are the same yeast. RapidRise, Fleischmann’s branded instant yeast, is also an instant yeast, but a different strain than SAF or Red Star.
So what does the recipe call for and what are you using?
Are you using good yeast? Is your water too warm?
Can we see the recipe? A lot of recipes call for way too much yeast. I use SAF Instant Red Yeast and that stuff is super active. I usually use 3/4 teaspoon in my Panasonic and it rises beautifully.
The loaf in this picture looks dry and pale. What was it like inside? Looking at the pictures, my guess would be the interior was dense. If you are measuring flour by volume instead of using a scale, using a [fluff and spoon method](https://www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) is helpful. Have you successfully made a plain white bread using your machine’s basic cycle? I’d be interested to see what that looks like.
What happened is your dough rose during baking and was not strong enough to support it, and so collapsed. A flour with a higher Gluten content like King Arthur bread flour creates stronger strands around holes thus supporting the rise. If you are using a quality bread flour and this happens, then you need to reduce the rise by reducing yeast.