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After reading some papers on this I experimented by adding the yeast 5 minutes before the kneading ends. This gave an acceptable loaf without any collapsing but did not even get a big convex bulge. The rationale behind this is that fresh yeast is already active and the 20 minutes of kneading already uses up its potential partially adding it later saves 15 ...


The key to success in using a bread machine is to follow the directions. When you feel a need to not do that, the key to success is not to use a bread machine, which has a rigid, pre-programmed cycle that depends on you following its directions. It's a robot that has a fairly limited scope of operations and depends on you doing your part to help it work ...

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