My husband and I got a bread machine for our wedding, uh, 9 years ago. Today, I actually tried using it.
Yes, we've been carting it around for 9 years without having used it once. We loved the idea, just never got around to it. So, we'd really like to try making bread at home instead of buying it at the grocery store. I found a great recipe that I wanted to try.
It turned out to taste really good, but there was a slight issue. It overflowed the little "bucket" part. I'm not just talking about it having a bit of a muffin-top, which I think is normal, but it filled the entire top of the bread machine such that it was pressed up against the little window on the top. When it finished, I had to turn the bread machine on its side and sort of dig the bread out. When it came out, I discovered that the whole "muffin top" section (i.e. the overflow stuff) didn't really cook and was still doughy, so I cut that part off and baked it a bit in the oven. The rest of the bread turned out perfectly baked and was absolutely delicious! My kids are thrilled at the idea of having this as their regular bread every day. Just wait 'til I start replacing more and more of the bread flour with whole wheat...
Anyway, I'm wondering if anybody can tell what I did wrong to cause so much overflow? This is the recipe I used: http://allrecipes.com/recipe/honey-of-an-oatmeal-bread/
It makes a one-pound loaf. I have a two-pound loaf machine, so I doubled the recipe exactly. Was I not supposed to double the yeast when I doubled the recipe? Or is my machine just not actually able to handle that amount, and I should try making the recipe without doubling and see how that does? The only change I made to the recipe was to replace one of the cups of bread flour with whole wheat flour (so, when doubled, it was 4 2/3 cups bread flour, and I used 3 2/3 bread flour and 1 cup whole wheat). I had *planned* to gradually start replacing more of the bread flour with whole wheat to find a good mix.
Any ideas? I'm not sure if I should try not doubling the recipe next time, or doubling it but not doubling the yeast. I feel like the bread was heavy enough already, if I double the recipe but *don't* double the yeast, won't it be even heavier? So I guess I'm inclined to try just doing the recipe without doubling and see what happens. But I'd love any pointers that you veteran bread machine users might have!