I had much the same problem except in reverse. I got my machine about
May of '91, and found that my bread rose too high, didn't want to cook well
in the middle unless I set the browning button closer to dark brown, etc.
I reduced my yeast to little over 1 t. and that gave me the perfect loaf.
This was on white bread setting, making white bread. Then in the fall one
day---actually near Christmas, we have a warm fall here in the foothills
of N.C. -- the loaf I made in the morning rose beautifully, the next
two loaves were sad loafs. I stopped for several weeks, then got up my
nerve again. This time I used the 2 t yeast, and used warm water. Back
to the old ways again. The loaf rose beautifully--maybe too high. Now
I am using 1.25 t yeast but using very warm water, even tho I may be using
the timer. AND, I learned that I get a much better loaf on the sweet
bread setting. It takes about 30 minutes longer to make a loaf, but I
could move the "brown" button to a lighter setting.
I had always despaired that my bread seemed to dry out too quickly. I
have since realized that by having to brown it as much as was necessary to
have it baked all the way thru I was actually drying out the bread. When
I started using the sweetbread setting I found I could use a lighter
setting, and by putting foil over the top of the machine the top of the
loaf would brown nicely. Since I use a lighter setting the bread is
wonderful, staying fresh for 5 or 6 days. I am anticipating have to
reduce the yeast more as the weather gets warmer. Hope this helps.
Catherine W. Pitts email@example.com
Tis a great life if you relax enough to enjoy it.