Here’s What You Need To Know About Bread Machines and Their Common Issues!

If you have a bread machine, you know that it can be a bit of a hassle to figure out how to make the perfect loaf of bread. There are so many different recipes and techniques out there, it can be hard to know where to start. In this article, we will discuss some common problems people have with their bread machines, and provide solutions for each one!

You’ve just purchased a new appliance for your kitchen and it’s one of those smart machines that you’re not sure if it can perform basic tasks. It’s a bread machine, just to be clear, not a device made out of bread!

We adore Bread Machines since not only are they simple to use, but they allow people with special diets to easily adhere to their diet while still eating delicious food.

There are several reasons why you may have been drawn to buy a bread maker for your family. One of them is that they’re a fantastic (and healthier) option than what you can get in stores.

You’ll know precisely what goes into your daily bread with the use of a bread machine.

So, you made a good decision! However, as with every other machine on the market, you must still keep an eye on them.

There might be issues. As a result, before you have to experience all of the consequences brought on by such problems, let me educate you about them and how to prevent them.

Of course, all of these difficulties may be resolved in a snap.

Bread Making Problems and How to Avoid Them

The bread is too dense or heavy

Add more yeast to your recipe, and make sure that the bread machine is properly calibrated.

Bread Crust Too Thick

The first problem you may face – it may be as soon as you make your first bread – is a bread crust that is just too thick.

This can be solved easily and without much fuss. All you have to do is to get the bread out of the machine as soon as the bake cycle ends.

It’s just like with a basic oven – you wouldn’t keep the bread in there for too long as this might happen to that delicious crust.

Bread that “Refuses” to Rise

You may also encounter bread that has not risen at the end of the bake cycle.

Avoiding this bread making problem is easy-peasy.

The first thing to examine is the recipe you’re following and the quantities of your ingredients.

You have to double-check that the flour has been properly weighed before combining it with other ingredients. Another explanation could be that the ingredients are too hot. The temperature of all of the components must be at room temperature, while liquids should be at 80 degrees Fahrenheit (perhaps higher than room temperature).

You may also need to check the yeast’s activity and, if you’re using flour with a low gluten content, consider using bread-making flour.

Loaf Status – Small and Short

Let’s assume you prepare supper – and that everyone in your family will be able to eat it. You decide that, in addition to the rest of the food, home-baked bread would suffice and bring joy to all. But what do you think would happen if you took a little and tiny loaf out of the breadmaker?

You would be dissatisfied, and if you are short on time, this should be avoided.

This occurs when the dough is too dry, indicating that you used too much flour. This may be readily remedied during the bread machine’s kneading cycle. Simply add a spoonful of water at a time until everything looks normal, rather than pouring it all at once.

Mushroom-Shaped Bread

We all know what a loaf of bread is supposed to look like. However, there may be times when you notice that the loaf produced by your bread machine resembles a mushroom. You purchased a bread-making machine, not a hybrid device that creates bread and mushrooms.

To get rid of the mushroom shape, you must be certain that when you dissolve the yeast, the water you use is not too hot. Liquids should be kept at an approximate temperature of 80 degrees F, as previously stated.

This can also be attributed to a dough that is too wet. If you make a dough that’s too dry, all you have to do is add some teaspoons of water – in this instance, you’ll need to compensate the ingredients with one or two tablespoons of flour during the kneading process.

Doughy Bread in the center

This can be the result of two human errors and one error related to the bread machine itself. If you catch your bread having a doughy center, the first thing you should do the next time you make some bread is to decrease the amount of liquid and check the yeast activity from time to time.

The proportions of the ingredients must match the recipe precisely, as any minor variation from them might result in ugly loaves of bread or even ones that can’t be consumed.

If, despite following the recipe precisely, you notice a doughy center after baking, there’s a chance that your bread machine is broken. Naturally, the first thing to try is consulting the user’s guide and examining what might be causing this – and if the issue persists, you may need to take the device to a service for repair.

Raw Bread on Top

When bread comes out of the machine with an open texture, as in the case of soufflés, it’s usually because the dough hasn’t been kneaded for a long period of time.

This is typically caused by an overabundance of yeast, but don’t be concerned; all you have to do is reduce the yeast amount by 1/8 to 1/4 teaspoon.

Also, too much liquid or not enough flour might be the reason for an inedible mess. Adding one or two tablespoons of flour generally solves this issue, and you will be rewarded with a lovely, attractive bread once the baking cycle is finished.


There are numerous issues you may have while learning how to work with a bread machine, but we’ve mentioned just a few – they’re only the most significant challenges you might face when learning how to use one. As we said previously, experience is invaluable, but it’s preferable to be educated upfront and have your bread cooked with an outstanding appearance and flavor