Is it possible that you are at a different level? I mean like above or below sea level or a different altitude that could be affecting it? Anna

I didn't realize you were in WA!
Its taken me a LONG time to get amazing bread (but I've never tried in any other state) but I did it!
Here is my recipe if you want to try it:
http://www.homeschoolblogger.com/angelnavywife/520692/

It is most probably the altitude. It could also be the humidity. If there is a county extension office, you might could call them and get some advice.
Good luck!

You are at a much higher altitude than here in Ohio.

You are most likely going to have to compensate for that.

Ask someone from a bakery.

I use to bake amazing wonderful bread ... in my bread machine ... In Colorado. Even moving from Colorado Springs to Longmont didn't affect it much. Then I moved back to Texas ... HOT HUMID, nearly sea level, East Texas. My bread would not rise - it was heavy and hard to chew. I use to have problems with it rising over the top of the pan - now it wasn't rising at all.

Recently I've had two "accidents" that inspired us. First, the machine forgot to get plugged in and I had to transport the machine next door to run because I wouldn't be home to take it out, or else throw it out. But in walking it over, the ingredients got mixed together and the yeast hit the water.

The second accident - my daughter made the bread and put the yeast in before the flour - so it was already mixing with the water before it started to kneed the dough.

So I think for some reason, the yeast needs extra time here that it did not need at 6,000 ft dry Colorado.

I've also found that it does better with at least 1 cup of "bread flour" in it from the store. My best friend keeps us in fresh ground flour. Yummy.

Is your flour retaining water? Seriously. The more humid a climate the more likely that the flour is retaining more moisture. Do you weigh out your flour? It might work better by weight.

Tammy-I am fairly new to the bake at home bread world, since acquiring a bread machine thru Freecycle this summer. IT's been such a blessing as I have arthritis in my hands. I wonder if the following are reasons for your poor bread results in Seattle:
-increaded humididty compared to Ohio
-the temperature of your oven-have you checked it w/ an oven thermometer?
-did you proof the yeast? is it fresh?
-can you substitute bread flour and add some dough conditioners vs. using all purpose flour? I find that I DO get better results that way
-is your bread conditioner fresh?
Finally, I agree that a phone call to a local bakery or email to the county extension service may be informational

HTH! Happy baking!
Carol

Could it be your oven? I am guessing you are making the dough in the machine and baking in the oven. Have you checked the oven temp to see if it is accurate and staying the same temp. Maybe that could effect it. My sisters live in the Portland area and make great bread all the time so I know it can be done. And Portland and Seattle are about the same weather, humidity and altitude. I would check out the oven maybe by getting a thermometer to put in it.

I had this problem when I moved from Denver (high altitude desert) to Charleston, SC (sea level humid beach town), and again when I moved to Houston this summer(sea level with AC on 24/7, so sea level with dry air indoors).

That said, it sounds like the bread overproofed. Watch it carefully and punch down/bake when it has doubled - don't let it go too long or it will rise too much.

The higher the altitude, the faster and higher the dough will rise.

You may find you need add gluten or adjust the amount of gluten, to strengthen the dough.

The amount of flour depends on how dry things are - more humidity = more flour; but too much flour can make it too hard for the yeast to rise the loaf.

I've also found that the way I let my bread rise is different in Houston- for the second rise in the loaf pan, I put it ON the stove which is set for 350 degrees so it is EXACTLY at temperature when I put the bread in (putting the loaves on the back burner w/ the oven on is a warm enough place). In Denver, I would let the bread rise in a warm oven, put it in loaf pans, do the second rise, and then turn the oven on and bake. You might need to experiment!

Are you sure your new oven temp is accurate and bakes evenly? If it fluctuates or doesn't stay at temp or the temp is off that will mess up bread, too!

http://answers.yahoo.com/question/index?qid=20070122134322AAbwepI

Did you change the yeast you used? That may be another variable to consider.

I moved from a CA coastal city to the High desert in AZ. It did take me a while to figure out how to make bread here. Two things I have noticed. Like someone said before the more humidity the more flour is needed. I did change recipes recently and have gotten better results than I have ever had. They other thing I have found is that when it is monsoon season I have to adjust my recipe and then adjust it again in the dryer months. I would also recommend put your wheat in to air tight containers to keep the moisture out. I hope all this helps. Oops so I think that that is the same thing. Sorry.

I am in Kansas and though I have made a good loaf of bread before, if its not white all-purpose style bread, there is no telling how it will turn out. The humidity changes daily, and sometimes within hours. Sometimes it will take 6 cups of flour, others 8 for the same recipe! Its pretty nuts. So humidity might be affecting your loaves. Also, depending on the heat, and my specific attentiveness the bread might over proof (and over rise). That's why I love my bread machine. Some people have favorable bread baking conditions, I create my own. I find that the controlled temp and enclosed case controls the humidity as well.

If there is much of an altitude change as well(I think you said only like 250 feet, but that might be enough), your yeast will be working slower. Its just because the gas yeast releases does not expand as much. So you might be trying to have the bread rise as high as you want it to be, but it really should rise slightly less. If it over rises it will crash in the middle once you bake it. You will be sad and look for recipes that use bread crumbs/dense bread bricks.

I have had this happen to me and I think that its due to a cool draft... I use 1 TBSP of yeast and time my second rise only 45 min. I put my loafs in a dutch oven pans (something that is big enough to hold the bread pans) and I put a heating pad under the loafs inside the dutch oven. I don't open this dutch oven till the oven is pre heated and ready to go. I open oven and move quickly to get the bread in to cook.

***Fallen Bread makes GREAT french toast sticks. My kids ask for messed up bread! ((( moma did the bread fall? No its fine.... Oh man!)))
Amy P ((Im from Oklahoma)) We're not high or wet here. Good Luck

I have noticed that each time I have moved (which is in the same area, just different houses) my bread recipes act a little different. You just have to get used to what will work at each place, and keep trying either a different recipe or tweaking the one you have. I made your bread recipe and it turned out great, then I made it again and it didn't. I did it a third time and it sunk into a hard brick. Who knows?

I do know that if you are using 100% whole wheat flour, you are supposed to knead it a long time, like 20 minutes. I finally happened on a really great bread recipe that turns out well every time, and you use the bread machine to make the dough. I would try adding some all purpose or bread flour to it and kneading it longer.

Tammy,

Please call your cooperative extention office! They might be closed already for the Christmas break but it would hurt to try today. Having lived all over (OH, NJ, NE, CO, and now Alaska to name a few) I have found out that one of the first things I do when we move to a new location is to call the cooperative extention office. Try looking in the blue pages or under the local state university for their number. They are a great resource for bread baking, canning, and any thing else that is affected by localized conditions! I will keep you in prayer as I know how trying it can be to make something you've always made and not have it turn out.
I grew up eating Artisan style breads in Europe and missed them so. We now make them ourselves. In fact I have a pot of sourdough starter bubbling along and a batch of sourdough bread ready to be mixed up. Since we are all down with colds I think it will be soup and bread for dinner tonight!

Once again I will most definitely keep you all in prayer with our transition to a new location!

P.S.
Are you living south of Seattle? I just found out we are going to be in Kelso, WA for a tournament this summer! We are excited as my husband and the boys have never been to the West coast! I can't wait to see the ocean again, to walk along a rocky beach, to smell the brine in the air, and to hear the cry of seagulls! Isn't the Lord good to surround us with his beauty! The rocks cry out with praise even if we forget!!!

Peggy in Alaska

Try mixing the liquids, yeast, and half of the flour and let sponge for half an hour. Then add the rest of the flour and procede as usual. I am in western Washington, and that procedure works best for me when I use the SAE instant yeast, which I think that you are using. Also your humidity is different here than in Ohio, but I use your bread recipe without changing the liquid with sucess by sponging the dough. Wasn't all this snow great? My oldest son saddled up his horse and pulled the younger ones around the field on a sled at a gallop! The day before they used a tractor, but that wasn't as much fun.

Have you had your oven temp regulated? Just a thought.
Deb

We only moved from one apartment to another in the same building, yet it has a different climate due to the way this building is made. My bread had never been the same. I had a perfect recipe in the old apartment. I felt like I had to learn to make bread all over again when we moved here, and is has never been as good. Go figure?
ELizabeth