About eight months ago I purchased a small Panasonic bread machine. I live
in Telluride, CO which is 8750 ft. above sea level.
My results have been mostly flops. Usually the bread is cooked on the
outside and doughy inside. Several times the bread has risen so rapidly it
sticks to the top of the machine--what a mess. I have had to wet it down
with towels and scrape the mess off the top of the machine. :-(
I have tried many different recipes, and once I tried weighing my
ingredients--that was the biggest mess of all.
Any advice would be appreciated. I am ready to throw this bread machine
down the side of the mountain!
Donna J. Clark