Q&A for How to Use a Bread Maker

They are floating to the top. To stop this, you can try soaking them first in a simple sugar water syrup, or even add liquor like rum and spices. Soaking them for a few hours could do the trick, but I recommend overnight.

Too much moisture or wrong measurements of the dry goods in the recipe can cause the bread to sink in the center.

Clean the bread maker pan and leave the bread maker open so that it cools down. Once it has cooled, you can make another loaf; this can take 30 minutes to an hour. Your machine will won't start and will beep letting you know it's too hot if you don't wait long enough.

Until the consistency is appropriate for your use, which will depend on the type of bread being made.

They should be properly inserted into the bread machine according to the manufacturer's instructions. Consult your manual.

After you follow the manufacturer's instructions of what to do before you use your machine for the first time, you can bake a trial loaf of bread, but be prepared to not eat it. Just use it to soak up the new odor. At the same time, you can use this test load to note any problems with over- or under-baking, areas of scorch, etc., how high the yeast makes the loaf rise (I've blown off many a top of a bread machine in my day), etc. Throw out the test loaf. Then you should be ready.

If you are taking the dough out of the breadmaker to bake it, yes, you will put the dough into a separate pan without the blades. If you are using the breadmaker to bake it as well, then no, you don't need to take the blades out, the breadmaker will just go on to baking.

No, don't grease the tin. Sometimes it can be hard to get out; try turning the tin upside down and shaking it. As for the paddle being in the bread, just remove it, it's fine.

Increase the yeast 1/4 to 1/2 teaspoon per three cups of flour. This is a last resort. Some of the yeast dies in the freezer, so the dough won’t rise as well.

Yes, it is necessary. If you don’t oil it, the bread will get struck in the pan.